This Chicken Alfredo Lasagna Soup Recipe is the coziest, creamiest and heartiest soup! Topped with ricotta cheese and packed with veggies, it’s going to be a hit with the family, plus it’s really quite simple to put together too!
This Lasagna Soup recipe is pure comfort in a pot! Succulent shredded chicken, in a creamy, garlicky soup, topped with silky lasagna noodles and swimming with veggies, and then a dollop of ricotta on top. Based on the classic chicken alfredo pasta dish, this is a real winter warmer!
How To Make This Lasagna Soup Recipe – Step By Step
What Is Lasagna Soup?
If you’ve never had lasagna soup, this is something you have to try. Think of a super extra chicken noodle soup, but creamier, and packed with way more flavor! It’s like eating lasagna, except it’s a lot easier to make and a lot faster! If you are craving a hearty pasta dish, but don’t have the time (or energy) then this lasagna soup is here to save the day!
Can I Boil The Pasta In The Soup?
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.
Can I Freeze This Soup?
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 Tips For This Lasagna Soup Recipe
- You can use any cut of pasta in place of broken lasagna noodles.
- Refrigerate for up to 4 nights. The pasta may soak up some of the liquid, you can adjust by adding more broth.
- This soup is really a complete meal, but you can add some garlic bread on the side, which is super comforting!
- 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.
Check Out These Other Hearty Soup Recipes
- Slow Cooker Chicken Enchilada Soup
- Healthy Chicken Soup with Kale
- White Chicken Lasagna Soup
- Homemade Chicken Tortilla Soup Recipe
- Italian Wedding Soup with Chicken Meatballs
Have you tried this Lasagna Soup recipe? I’d love to hear from you in the comments below!
Chicken Alfredo Lasagna Soup
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts
- 1 tbsp olive oil
- Salt
For the Soup
- ½ pound lasagna noodles
- 4 tbsp unsalted butter divided
- 2 tbsp white all-purpose flour
- 1 cup heavy cream
- 6 cups chicken broth
- ¼ tsp salt
- pinch of black pepper
- 1 cup white onions chopped small
- 1 cup carrots sliced thin
- 2 cloves garlic crushed
- 2 cups fresh spinach
- Shredded or sliced chicken
- ½ cup grated parmesan cheese
- red pepper flakes
- 1 cup ricotta cheese
Instructions
For the Chicken
- Preheat oven to 400°F
- Line a baking sheet with aluminum foil
- Pat the chicken breasts dry
- Brush with oil and sprinkle with a pinch of salt
- Bake for 22-25 minutes
- Allow to cool, shred with a fork or slice into thin, bite-sized slices
For the Soup
- Break lasagna noodles into 1-2inch pieces
- Boil according to package instructions, set aside
- Melt 2 tbsp butter in a medium saucepan over medium heat
- Add the flour, whisk until flour dissolves into butter
- Keep whisking and slowly add the heavy cream, a roux will form
- Add in the chicken broth and salt and pepper to taste, bring to boil, reduce to simmer
- In a large pot or dutch oven, melt the remaining butter over medium heat
- Add the onions and carrots, sauté 5-6 minutes until vegetables soften
- Pour the cream broth into the pot over the vegetables
- Add the garlic, bring to a boil
- Once boiling add in the spinach, chicken and lasagna noodles
- Reduce to simmer
- Add the grated cheese
- Sprinkle with red pepper flakes
- Divide soup into bowls
- Top each bowl with a heaping spoonful or ricotta cheese
Holly says
Can this be made in crockpot & how many hours
Becky Hardin says
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!
Holly says
Ok
Holly says
I put everything in crockpot yesterday for 5 hours & it was delicious
Henrietta Rozier says
This recipe is the best, you owe it to yourself to make it. Absoultely wonderful
Becky Hardin says
Thanks for commenting, Henrietta!