Chicken Alfredo Lasagna Soup Recipe

Looking for the ultimate one-pot pasta twist? This Chicken Alfredo Lasagna Soup features a signature cheesy broth and tender broken noodles, making it a top-rated choice for a quick and satisfying family feast. Pin this for your next dinner.

The Secret To Getting It Right

My first attempt at this soup resulted in a grainy texture because I added the cheese while the pot was at a rolling boil. I learned that you must turn the heat down to low before stirring in the Parmesan and mozzarella to ensure they melt into a smooth, emulsified broth.

I also discovered that using high-quality heavy cream prevents the soup from separating, which can happen with lower-fat milk options. If you want that signature restaurant-style thickness, do not swap the cream for skim milk in this recipe.

Chicken Alfredo Lasagna Soup Ingredients

• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts, diced into 1-inch pieces
• 1 yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 2 cups heavy cream
• 8 oz lasagna noodles, broken into roughly 2-inch pieces
• 2 cups fresh baby spinach
• 1 cup Parmesan cheese, freshly grated
• 1 cup Mozzarella cheese, shredded
• Fresh parsley, chopped (for garnish)

How To Make Chicken Alfredo Lasagna Soup

1. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken, salt, pepper, and Italian seasoning, cooking for 5-6 minutes until golden and cooked through, then remove and set aside.
2. Build the Aromatic Base: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for just 1 minute until fragrant, being careful not to burn it.
3. Simmer the Soup: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until the pasta is tender (al dente).
4. Finish the Dish: Reduce the heat to low. Stir in the Parmesan cheese, Mozzarella cheese, fresh spinach, and the cooked chicken, stirring gently until the cheese melts and the spinach wilts.

Recipe Tips

• Break noodles evenly: Try to snap your lasagna sheets into similar-sized pieces so they cook at the same rate without clumping together.
• Grate cheese yourself: Pre-shredded bagged cheese contains anti-caking agents that will make your soup grainy instead of smooth.
• Watch the heat: Once you add the dairy, avoid a hard boil, as high heat can cause the cream to curdle or separate.
• Add liquid if needed: The pasta will soak up the broth as it sits, so have a little extra chicken stock ready if you need to loosen it up later.

What To Serve With Chicken Alfredo Lasagna Soup

A crusty loaf of garlic bread is essential for dipping into the creamy white sauce and scooping up any leftover cheese. To cut through the richness of the Alfredo base, serve a crisp green salad with a sharp vinaigrette on the side.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the pasta has absorbed too much liquid. Freezing is not recommended because the cream-based broth tends to separate and the texture changes when thawed.

FAQs

• Can I use rotisserie chicken? Yes, using shredded rotisserie chicken is a great time-saver; just add it in at the end with the spinach to warm it through.
• What if I don’t have heavy cream? You can use half-and-half, but the soup will be thinner and less rich.
• Can I use gluten-free noodles? Absolutely, just check the cooking time on the package as gluten-free pasta often cooks faster than traditional wheat pasta.
• Why is my soup too thick? The starch from the pasta thickens the soup naturally; simply stir in an extra half cup of chicken broth to reach your desired consistency.

Nutrition

• Calories: 580 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 1120mg
• Total Carbohydrate: 32g
• Protein: 35g

Chicken Alfredo Lasagna Soup

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Chicken Alfredo Lasagna Soup blends creamy textures, tender chicken, and broken noodles in a rich garlic parmesan broth, ready in 30 minutes for a cozy dinner. This easy one-pot meal delivers all the comfort of classic pasta without the baking time.

Ingredients

• 2 tbsp olive oil

• 1 lb boneless skinless chicken breasts, diced into 1-inch pieces

• 1 yellow onion, finely diced

• 4 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp salt

• 1/2 tsp black pepper

• 4 cups chicken broth

• 2 cups heavy cream

• 8 oz lasagna noodles, broken into roughly 2-inch pieces

• 2 cups fresh baby spinach

• 1 cup Parmesan cheese, freshly grated

• 1 cup Mozzarella cheese, shredded

• Fresh parsley, chopped (for garnish)

Directions

• Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken, salt, pepper, and Italian seasoning, cooking for 5-6 minutes until golden and cooked through, then remove and set aside.
• Build the Aromatic Base: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for just 1 minute until fragrant, being careful not to burn it.
• Simmer the Soup: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until the pasta is tender (al dente).
• Finish the Dish: Reduce the heat to low. Stir in the Parmesan cheese, Mozzarella cheese, fresh spinach, and the cooked chicken, stirring gently until the cheese melts and the spinach wilts.