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Chicken Alfredo Lasagna Soup Recipe
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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American, Italian
Servings:
8
people
Calories:
455
kcal
Author:
Becky Hardin
Ingredients
For the Chicken:
1
pound
boneless, skinless chicken breasts
1
tablespoon
olive oil
pinch
salt
For the Lasagna Soup:
½
pound
lasagna noodles
4
tablespoons
unsalted butter
divided
2
tablespoons
white all-purpose flour
1
cup
heavy cream
6
cups
chicken broth
¼
teaspoon
salt
pinch
black pepper
1
cup
white onions
diced
1
cup
carrots
sliced thin
2
cloves
garlic
crushed
2
cups
fresh spinach
cooked chicken
shredded or sliced
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.
1 pound boneless, skinless chicken breasts
Brush with oil and sprinkle with a pinch of salt.
1 tablespoon olive oil,
pinch salt
Bake for 22-25 minutes.
Allow to cool, shred with a fork or slice into thin pieces.
For the Lasagna Soup:
Break lasagna noodles into 1-2inch pieces.
½ pound lasagna noodles
Boil according to package instructions, set aside.
Melt 2 tbsp butter in a medium saucepan over medium heat.
4 tablespoons unsalted butter
Add the flour, whisk until flour dissolves into butter.
2 tablespoons white 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 chicken broth,
¼ teaspoon salt,
pinch black pepper
In a large pot or dutch oven, melt the remaining butter over medium heat.
4 tablespoons unsalted butter
Add the onions and carrots, sauté 5-6 minutes until vegetables soften.
1 cup white onions,
1 cup carrots
Pour the cream broth into the pot over the vegetables.
Add the garlic, bring to a boil.
2 cloves garlic
Once boiling, add the spinach, chicken, and lasagna noodles.
2 cups fresh spinach,
cooked chicken
Reduce to simmer.
Add the grated cheese.
½ cup grated parmesan cheese
Sprinkle with red pepper flakes.
red pepper flakes
Divide soup into bowls.
Top each bowl with a heaping spoonful of ricotta cheese.
1 cup ricotta cheese
Video
Notes
Storage:
Store Chicken Alfredo Lasagna Soup in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories:
455
kcal
|
Carbohydrates:
29
g
|
Protein:
23
g
|
Fat:
27
g
|
Saturated Fat:
15
g
|
Cholesterol:
131
mg
|
Sodium:
958
mg
|
Potassium:
528
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
4202
IU
|
Vitamin C:
17
mg
|
Calcium:
194
mg
|
Iron:
2
mg