Chicken Alfredo Lasagna Soup

4.64 from 11 votes

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!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 455kcal

Author: Becky Hardin

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

Video

Nutrition