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Alfredo Lasagna Soup

Alfredo lasagna soup with a creamy white Alfredo broth, tender broken lasagna noodles, and chicken simmered until silky-smooth. Finish with a ricotta-parmesan swirl and fresh parsley for that classic lasagna feel in soup form.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast, diced Season with salt and white pepper before browning.
Aromatics and broth base
  • 1 onion, diced
  • 4 garlic, minced
  • 4 cup chicken broth
  • 1 tsp garlic powder
  • 0.25 tsp nutmeg
Creamy Alfredo sauce
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cup freshly grated parmesan Use to thicken and finish the soup off the heat.
  • 0.5 cup cream cheese, softened
Lasagna noodles and finishing dollop
  • 8 lasagna noodles, broken into pieces
  • 1 cup ricotta For cheese dollop.
  • 0.25 cup parmesan For cheese dollop.
  • 1 fresh parsley For cheese dollop and garnish.
Seasoning
  • 1 Salt and white pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the chicken breast with salt and white pepper. Brown it in butter in a large pot over medium-high heat for 4-5 minutes, then remove the chicken to a plate.
Build the onion-garlic base
  1. Sauté the diced onion in the same pot for 3 minutes. Add the minced garlic and cook for 1 minute.
Thicken the creamy broth
  1. Whisk in the flour and cook for 1 minute. Gradually add the chicken broth, heavy cream, and whole milk while stirring until smooth.
  2. Stir in the garlic powder and nutmeg. Bring the soup to a simmer.
Cook the lasagna noodles
  1. Add the broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
  2. Return the browned chicken to the pot. Simmer briefly until warmed through, about 1-2 minutes.
Finish and serve
  1. Remove the pot from heat. Stir in the parmesan and cream cheese until smooth and creamy.
  2. Season the soup with salt and white pepper to taste. Serve hot with a ricotta dollop and fresh parsley on top.

Notes

Pro tip: Add the parmesan and cream cheese after taking the pot off the heat so the soup stays silky instead of grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove until warmed through. Freezing is not recommended because dairy can separate after thawing. For a lighter option, use half-and-half in place of the heavy cream and reduce the butter to 3 tablespoons.