This Chicken Alfredo Lasagna Soup recipe is the ultimate comfort food! It’s a mouthwatering blend of creamy Alfredo sauce, succulent chicken, and lasagna noodles – all in one pot. This easy recipe is perfect for busy weeknights and is sure to become a family favorite.
Table of contents
Chicken Alfredo Lasagna Soup Recipe
When the chill of the season sets in, there’s nothing like a bowl of Chicken Alfredo Lasagna Soup to warm the soul. This unique recipe lasagna soup is a fusion of creamy Alfredo sauce, savory chicken, and the classic elements you love in a lasagna.
What sets this soup recipe apart is its richness and layers of flavors. The chicken for soup recipe is tender and juicy, making each spoonful a taste of heaven. The Alfredo sauce combines with Parmesan cheese to give you a creamy base that’s simply irresistible.
Adding lasagna noodles broken into bite-sized pieces helps to elevate this from a standard soup to an extraordinary experience. The Italian seasoning gives it an aromatic lift, and the baby spinach adds a touch of freshness. You’d be hard-pressed to find another soup recipe that packs as much comfort and flavor as this one.
Some of you might wonder about the flexibility of this chicken for soup recipe. The good news is that it’s incredibly versatile.
You can use leftover chicken, or even crumbled Italian sausage for a different take. Plus, the toppings add another layer of richness, with dollops of ricotta and shredded mozzarella cheese completing the dish.
For those interested in making this a soup recipe to remember, there are some fun additions you can try. Consider mixing in prepared pesto or chili flakes for added zest. Want to make it more decadent? Melt some cream cheese into the soup for an extra layer of creamy goodness.
This Chicken Alfredo Lasagna Soup isn’t just a dish; it’s an experience. From the first spoonful to the last, it’s a hearty, fulfilling meal that leaves a lasting impression.
Chicken Alfredo Lasagna Soup: Ingredients & Equipment
To make Chicken Alfredo Lasagna Soup, you will need …
- boneless, skinless chicken breast – you can also use chicken thighs. Italian sausage is another great option.
- kosher salt and black pepper – to season the chicken.
- olive oil – to cook the chicken.
- butter – for cooking the onion, mushrooms, and garlic.
- onion, cremini mushrooms, and garlic – traditional ingredients in an alfredo lasagna.
- all-purpose flour – used as a thickener.
- chicken stock and heavy cream – the soup base.
- parmesan cheese – adds great flavor and is a classic ingredient in many Italian dishes.
- lasagna noodles – you can also use mafalda pasta or bowtie pasta. Or any other pasta you prefer.
- Italian seasoning and baby spinach – these add flavor and color to the soup.
- ricotta cheese, mozzarella cheese, parmesan cheese, and black pepper – these ingredients combine to make a topping that replicates the yummy cheesy layers of a traditional lasagna.
- Dutch oven or soup pot – to prepare the soup.
- rubber spatula or other utensils – for stirring the soup while it cooks.
- ladle – for serving the soup once cooked.
How to make Chicken Alfredo Lasagna Soup
Cook the chicken. In a Dutch oven or large stockpot over medium heat, add the olive oil. Once hot, add the chicken and season it with salt and pepper. Lightly sear it until cooked through. Take the chicken out and place it on a plate.
Saute the veggies. Add the butter to the pot. Once melted, add the onions and mushrooms. Stir occasionally until softened, 8-10 minutes. Add the garlic and cook for 30 seconds.
Stir in the flour. Add the flour and stir to combine. Cook for 1 minute.
Pour in the liquids. Slowly stream in the chicken stock while stirring constantly to avoid lumps. Stir in the heavy cream.
Stir in ingredients. Add the parmesan cheese, noodles, Italian seasoning, and the chicken back to the post. Stir to combine.
Cook. Bring to a simmer and simmer for 12-14 minutes until the noodles are cooked. Stir often, so nothing sticks to the bottom.
Add spinach and adjust the seasonings. Once the noodles are cooked, add the spinach and wilt it into the soup. Taste and adjust seasoning if necessary.
Prepare the topping. For the topping, in a small bowl, stir together the ricotta cheese, half of the mozzarella, the parmesan, and pepper.
Serve. Serve the soup in a bowl, and top with some of the shredded mozzarella and a dollop of the ricotta mixture. Enjoy immediately.
Chicken Alfredo Lasagna Soup: FAQs
Boneless, skinless chicken breasts are recommended for this Chicken Alfredo Lasagna Soup. However, you can also use leftover shredded or diced chicken.
Yes, you can use half-and-half or even milk, although this may affect the richness and creaminess of the soup.
Absolutely, this soup can be frozen for up to 3 months. Just make sure to store it in an airtight container. If you plan to freeze, it’s best to cook the noodles separately and add them when you’re ready to serve to avoid sogginess.
Yes, adding vegetables like bell peppers, zucchini, or even carrots can give the soup more texture and nutritional value.
Leftovers can be stored in the fridge for up to 3 days in an airtight container.
You can skip the chicken and use vegetable stock instead of chicken stock to make a vegetarian version. Adding more mushrooms or even tofu can make up for the protein.
For those who like a little heat, adding some red chili flakes or even a splash of hot sauce can make this a spicy soup recipe.
Yes, you can use other pasta shapes like penne, fusilli, or even tortellini as a substitute for the lasagna noodles.
Yes, you can adapt this recipe for a slow cooker. Just make sure to add the noodles and spinach towards the end to prevent them from getting too soft.
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For the soup
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium sweet onion, small-diced
- 8 ounces cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 8 lasagna noodles, broken into bite-sized pieces
- 1 tablespoon Italian seasoning
- 2 cups baby spinach, packed
For the topping
- 1 container (15 ounces) ricotta cheese
- 2 cups mozzarella cheese, divided
- 2 tablespoons parmesan cheese
- 1/2 teaspoon ground black pepper
- In a Dutch oven or large stockpot over medium heat, add the olive oil. Once hot, add the chicken and season it with salt and pepper. Lightly sear it until cooked through. Take the chicken out and place it on a plate.
- Add the butter to the pot. Once melted, add the onions and mushrooms. Stir occasionally until softened, 8-10 minutes. Add the garlic and cook for 30 seconds.
- Add the flour and stir to combine. Cook for 1 minute.
- Slowly stream in the chicken stock while stirring constantly to avoid lumps. Stir in the heavy cream.
- Add the parmesan cheese, noodles, Italian seasoning, and the chicken back to the post. Stir to combine, bring to a simmer, and simmer for 12-14 minutes until the noodles are cooked. Stir often, so nothing sticks to the bottom.
- Once the noodles are cooked, add the spinach and wilt it into the soup. Taste and adjust seasoning if necessary
- For the topping, in a small bowl, stir together the ricotta cheese, half of the mozzarella, the parmesan, and pepper.
- Serve the soup in a bowl and top with some of the shredded mozzarella and a dollop of the ricotta mixture. Enjoy immediately.
- If you don’t think you are going to eat all of the soup right away, I would cook the pasta separately and add it to the serving bowls. If you let the pasta sit and soak in the soup, it may become soggy. If you do this step, still simmer the soup without the noodles for 14 minutes.
- This is one hearty, stick-to-your-ribs soup, perfect for a cold day!
- The creaminess from the ricotta mixture really makes this “lasagna” soup, so good!
- Some fun additions would be prepared pesto, chili flakes, or melt 8 ounces of cream cheese into the soup to make it even more decadent.
- You can also use leftover shredded or diced chicken. It would also be good made with crumbled Italian sausage.
- Keep leftovers in the fridge for up to 3 days. Freeze for up to 3 months.
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Oversized Cutting Board, 3 Piece, Non-Slip, Extra Large Thick Chopping Boards, Dishwasher Safe, Non-Porous, Set of 3
Chef Knife - 8 Inches
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe)
Silicone Spatula Set of 4
6-Qt. Enameled Cast Iron Dutch Oven
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 522Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 135mgSodium: 814mgCarbohydrates: 20gFiber: 1gSugar: 7gProtein: 34g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.