Chicken Spinach Alfredo Lasagna Soup
Enjoy a comforting bowl of Chicken Alfredo Lasagna Soup! This recipe combines creamy Alfredo, tender chicken, and lasagna noodles in one pot.
Servings: 8 servings
Equipment
Ingredients
For the soup
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- 1 teaspoon kosher salt
- ½ 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
- ½ 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 ricotta cheese 15 ounces
- 2 cups mozzarella cheese divided
- 2 tablespoons parmesan cheese
- ½ teaspoon ground black pepper
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 661kcal | Carbohydrates: 40g | Protein: 38g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 998mg | Potassium: 826mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1817IU | Vitamin C: 6mg | Calcium: 465mg | Iron: 2mg
