This chicken Alfredo lasagna soup is one of the coziest, creamiest, and most satisfying soups I’ve ever made. With tender shredded chicken, broken lasagna noodles, fresh spinach, and a silky broth, this soup is hearty enough for dinner, and even the picky eaters in my family always ask for seconds. It’s a warm, comforting bowl of goodness that comes together surprisingly fast.
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This recipe is the best, you owe it to yourself to make it. Absoultely wonderful
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Creamy Alfredo Lasagna Soup
As someone who absolutely loves both creamy Alfredo sauce and white lasagna, combining those flavors into a soup just made sense! This creamy Alfredo lasagna soup is pure comfort food in a bowl. I simmer juicy pieces of chicken and wide noodles in a rich, velvety broth made with sautéed veggies, Parmesan, and cream. The finishing touch? A dollop of ricotta cheese that melts right in.
This chicken Alfredo soup is my go-to on cold nights or when I want something indulgent without the fuss of layering a whole lasagna. It tastes like my favorite pasta dish, but in warm, spoonable form.
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Time-Saving Tip: Use Jarred Alfredo Sauce
If you’re really short on time or energy, you can swap the homemade base for your favorite brand of jarred Alfredo sauce. It’s a shortcut I’ve used more than once, and it still tastes great! To do this, skip making the flour and butter roux, adding the heavy cream, and adding the Parmesan cheese. Instead, warm the jar of sauce on the stovetop, then pour in the broth. Simmer for a few minutes, then taste and adjust with salt and pepper, if desired. You can definitely add more Parm at the end if you like, but I found the soup didn’t need it.
Chicken Alfredo Lasagna Soup Recipe
Equipment
- Baking Sheet
- Dutch Oven or Large Pot
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 (8 ounces**)
- 4 tablespoons unsalted butter (½ stick, divided)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream (room temperature)
- 6 cups low-sodium chicken broth
- kosher salt (to taste)
- 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
Optional Toppings:
- crushed red pepper flakes
- 1 cup ricotta cheese
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, then drain and 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, 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.
- Properly cooked chicken should read 165°F internally at the thickest point.
- When adding cream to hot broth, pour slowly while whisking to prevent curdling.
- 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.
- Always use freshly grated Parmesan. Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting and can make the broth grainy.
- Stir in a squeeze of lemon juice or a pinch of nutmeg at the end. It brightens the Alfredo flavor and balances the richness.
- If you plan to have leftovers, leave the noodles out until just before reheating and serving to preserve their texture. I like to toss the boiled noodles with a little olive oil to keep them from sticking together.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Alfredo Lasagna 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, or until 165°F internally. Cool, then either shred or slice. This is a great recipe to use up leftover chicken, so you can skip this step if you have some cooked chicken or a rotisserie chicken on hand.
Boil the Pasta: Break ½ pound of dry lasagna noodles into 1-2 inch pieces. Boil according to package instructions, then drain and set aside. If you’re planning to save some of this soup for another meal, I recommend tossing any noodles you won’t eat today with some olive oil and storing them in the fridge. Toss them into the soup as you reheat it the next day.
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 room-temperature 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. The broth may look separated at first, but it will come back together as it simmers.
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 creamy broth 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 each one with ricotta cheese (1 cup total), if desired.
How to Store, Freeze, and Reheat
If you plan to have leftovers of this chicken Alfredo soup, I recommend keeping the noodles separate (toss them with a little oil to prevent sticking) and adding them to each bowl just before reheating. This will keep them from soaking up too much liquid and turning mushy. The soup will keep in the refrigerator for up to 3 days and can easily be reheated on the stovetop over medium-low heat or in the microwave in 30-second increments until warmed through.
Cream soups don’t always freeze well, but if you want to prep ahead, I recommend freezing the soup without the cream or noodles, then adding them fresh when reheating. When reheating leftovers, add a splash of broth or milk before warming. Cream-based soups thicken as they cool, so this brings back that silky, just-made texture.
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