This Chicken Alfredo soup with lasagna noodles is the coziest, creamiest, and heartiest soup I’ve ever tasted! Topped with ricotta cheese and packed with veggies, it’s always such a hit with my family. The best part is how quick and easy it is to toss together!
Creamy Alfredo Lasagna Soup
I looove chicken Alfredo, and white lasagnas are always my favorite, so why not turn those delicious dishes into a creamy soup? This chicken alfredo lasagna soup combines all the best parts of those recipes, but in a silky soup broth.
I simmer tender cubes of chicken and broken lasagna noodles in a creamy broth made with sliced veggies, heavy cream, and Parmesan cheese. This soup is silky smooth and tastes like my favorite pasta dish in a cozy sippable broth. I’m drooling just thinking about it.
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How to Store and Reheat
Refrigerate this chicken Alfredo soup for up to 3 days. The pasta may soak up some of the liquid, you can adjust by adding more broth. Also, if you are making ahead of time it would be a good idea to boil the lasagna noodles separately and then add them before eating.
To reheat your leftovers, simply microwave for 30 seconds at a time, stirring each time it stops until warmed all the way through.
How to Freeze
The soup will freeze great without the pasta or cheeses mixed in. Freeze cheeses and pasta separately (lightly rinse pasta, drain then drizzle and toss with a little oil so it doesn’t stick excessively).
Top Reader Review
“This recipe is the best, you owe it to yourself to make it. Absolutely wonderful.” -Henrietta R.
Chicken Alfredo Soup Recipe
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts *
- 1 tablespoon olive oil
- 1 pinch kosher salt
For the Alfredo Soup
- ½ pound dry lasagna noodles **
- 4 tablespoons unsalted butter divided (½ stick)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 6 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper to taste
- 1 cup diced white onion
- 1 cup thinly sliced carrots
- 2 cloves garlic crushed
- 2 cups fresh spinach ***
- ½ cup freshly grated Parmesan cheese
- Crushed red pepper flakes optional, for topping
- 1 cup ricotta cheese optional, for topping
Instructions
For the Chicken
- Preheat oven to 400°F and line a baking sheet with aluminum foil.
- Pat the chicken breasts dry, brush with oil, and sprinkle with a pinch of salt.1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 pinch kosher salt
- Bake in the preheated oven for 22-25 minutes, or until cooked through to 165°F.
- Allow to cool, shred with a fork or slice into thin pieces.
For the Alfredo Soup
- Break lasagna noodles into 1-2 inch pieces. Boil according to package instructions, set aside.½ pound dry lasagna noodles
- Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add the flour, and whisk until flour dissolves into butter.4 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Keep whisking and slowly add the heavy cream, to make a roux.1 cup heavy cream
- Add the chicken broth, and salt and pepper to taste; bring to boil, reduce to simmer.6 cups low-sodium chicken broth, Kosher salt and freshly ground black pepper
- In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat.4 tablespoons unsalted butter
- Add the onions and carrots, and sauté for 5-6 minutes until vegetables soften.1 cup diced white onion, 1 cup thinly sliced carrots
- Pour the cream broth into the pot over the vegetables. Add the garlic, and bring to a boil.2 cloves garlic
- Once boiling, add the spinach, chicken, and lasagna noodles. Reduce to simmer.2 cups fresh spinach
- Add the grated cheese, then sprinkle with red pepper flakes if desited.½ cup freshly grated Parmesan cheese, Crushed red pepper flakes
- Divide soup into bowls.
- Top each bowl with a heaping spoonful of ricotta cheese, if desired.1 cup ricotta cheese
Notes
- You can save some time by using leftover chicken or a rotisserie chicken.
- If you are pressed for time you can simmer the noodles with the soup. Add 1 extra cup of broth or water to make up for what the noodles will absorb. They’ll likely take about 12–14 minutes to cook with soup.
How to Make Chicken Alfredo Soup Step by Step
Cook the Chicken: Brush 1 pound of boneless, skinless chicken breasts with 1 tablespoon of olive oil and sprinkle with a pinch of kosher salt. Bake at 400°F for 22-25 minutes. Cool, then either shred or slice.
Boil the Pasta: Break ½ pound of dry lasagna noodles into 1-2 inch pieces. Boil according to package instructions, then set aside.
Make the Broth: Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour until it dissolves into the butter. Continue whisking and slowly add 1 cup of heavy cream to form a roux. Pour in 6 cups of low-sodium chicken broth and salt and pepper (to taste). Bring to a boil then reduce to a simmer.
Sauté the Veggies: Melt the remaining 2 tablespoons of unsalted butter in a large pot set over medium heat. Add 1 cup of chopped onions and 1 cup of thinly sliced carrots and sauté for 5-6 minutes to soften the veggies.
Mix it all Together: Pour the cream sauce into the pot with the vegetables. Add 2 cloves crushed garlic and bring to a boil. Mix in 2 cups of fresh spinach, the cooked chicken, and the cooked lasagna noodles. Reduce to a simmer and add ½ cup of freshly grated Parmesan cheese and crushed red pepper flakes, if using. Once you pour each serving into bowls, top with ricotta cheese (1 cup total), if desired.
Can this be made in crockpot & how many hours
I’m sorry we haven’t made it that way! If we do, I’ll update the recipe and let you know 🙂 I think its a great idea!
Ok
I put everything in crockpot yesterday for 5 hours & it was delicious
This recipe is the best, you owe it to yourself to make it. Absoultely wonderful
Thanks for commenting, Henrietta!