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Chicken Alfredo Lasagna Soup

A bowl of chicken Alfredo lasagna soup topped with creamy ricotta and red pepper flakes
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This chicken Alfredo lasagna soup is a creamy, hearty dinner made with a rich homemade Alfredo base, tender shredded chicken, broken lasagna noodles, and fresh spinach. A deeply comforting bowl ready in 40 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 pinch kosher salt
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream, room temperature
  • 6 cups low-sodium chicken broth
  • Kosher salt and ground black pepper, to taste
  • 1 cup diced white onion
  • 1 cup thinly sliced carrots
  • 2 cloves garlic, crushed
  • 8 ounces dry lasagna noodles, broken into 1–2 inch pieces
  • 2 cups fresh spinach
  • 1/2 cup freshly grated Parmesan cheese
  • Crushed red pepper flakes, optional
  • 1 cup ricotta cheese, optional, for topping

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with aluminum foil. Pat chicken breasts dry, brush with olive oil, and sprinkle with kosher salt. Bake 22 to 25 minutes until internal temperature reaches 165 degrees F. Let cool slightly, then shred with two forks and set aside.
  2. Break lasagna noodles into 1 to 2 inch pieces and boil in a separate pot of salted water according to package directions until al dente. Drain, toss with a small drizzle of olive oil to prevent sticking, and set aside.
  3. Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour for about 1 minute until smooth. Slowly pour in heavy cream in a thin, steady stream while whisking constantly. Add chicken broth, salt, and pepper. Bring to a gentle boil, then reduce to a simmer and set aside.
  4. In a large Dutch oven over medium heat, melt remaining 2 tablespoons butter. Add onion and carrots and saute for 5 to 6 minutes until softened and the onion is translucent.
  5. Pour the warm Alfredo broth into the Dutch oven over the vegetables. Add crushed garlic, stir well, and bring to a boil. Reduce to a simmer.
  6. Stir in fresh spinach, shredded chicken, and boiled lasagna noodles. Stir in freshly grated Parmesan until melted. Sprinkle with crushed red pepper flakes if desired.
  7. Ladle into bowls and top each with a spoonful of ricotta cheese if using. Serve immediately.

Notes

  • Always use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that make the broth grainy.
  • Pour the heavy cream slowly into the hot roux while whisking vigorously to prevent curdling. Room-temperature cream blends most smoothly.
  • Store noodles separately from the soup base if planning for leftovers to prevent them from absorbing the broth and turning mushy.
  • Shortcut: Use shredded rotisserie chicken in place of baking chicken breasts to save about 25 minutes.
  • This soup is not recommended for freezing due to the heavy cream and Parmesan, which can separate when thawed.

Nutrition

Find it online: https://www.benefitiany.com/chicken-alfredo-lasagna-soup/