Chicken Alfredo Lasagna Soup
A warm and creamy soup that combines the comforting flavors of chicken, lasagna noodles, and rich cheeses, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces Ensure well-seared for maximum flavor.
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil For cooking the chicken.
- 4 tablespoons unsalted butter
- 1 medium sweet onion, small-diced
- 8 ounces cremini mushrooms, thinly sliced
- 4 cloves garlic, minced Adjust garlic to your liking; can increase bold flavor.
- 4 tablespoons all-purpose flour For thickening the soup.
- 6 cups chicken stock
- 1 cup heavy cream Can increase for a thicker soup.
- ½ cup parmesan cheese
- 8 pieces lasagna noodles, broken Can break into smaller pieces to cook faster.
- 1 tablespoon Italian seasoning
- 2 cups baby spinach, packed Add at the end to preserve texture.
- 15 ounces ricotta cheese (1 container)
- 2 cups mozzarella cheese, divided
- 2 tablespoons parmesan cheese (for topping)
- ½ teaspoon ground black pepper (for topping)
Instructions
Preparation
- Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add in the bite-sized pieces of chicken, seasoning with salt and pepper. Sear until fully cooked, then transfer to a plate.
- Add butter to the same pot. Once melted, introduce the diced sweet onion and thinly sliced mushrooms. Stir occasionally for about 8 to 10 minutes.
- Add minced garlic and cook for 30 seconds. Sprinkle in the flour, mixing well, and cook for another minute to form a roux.
- Gradually stream in the chicken stock while stirring constantly to prevent lumps. Stir in the heavy cream, then add parmesan cheese, broken lasagna noodles, Italian seasoning, and the cooked chicken. Mix thoroughly.
- Bring to a gentle simmer and cook until noodles are tender, stirring often. Add baby spinach, stirring until wilted. Adjust seasoning to taste.
- In a small bowl, mix ricotta cheese, half of the shredded mozzarella, additional parmesan, and ground black pepper for the topping.
- Serve the soup in bowls topped with the remaining mozzarella and a dollop of the ricotta mixture.
Notes
Serve with crusty bread for dipping. Leftovers make a delightful lunch. Can add fresh herbs for garnish.