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Creamy Alfredo Lasagna Soup

A comforting, one-pot lasagna soup that combines creamy Alfredo flavors with juicy chicken and tender noodles, ready in around 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional) recommended for some heat
  • 3 tablespoons all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese plus more for serving
  • 2 cups cooked chicken, shredded or diced rotisserie works great
  • 8–10 pieces lasagna noodles, broken into 2–3 inch pieces
  • 1 cup baby spinach, roughly chopped (optional)
  • 1 tablespoon fresh lemon juice plus 1 teaspoon zest
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • 1/2 cup Ricotta (optional) for dolloping on top

Method
 

Preparation
  1. Heat butter and olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until translucent.
  2. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
  3. Sprinkle in flour and whisk for 1 minute to cook off the raw taste, avoiding browning too much.
Cooking
  1. Gradually whisk in chicken broth to avoid lumps. Bring to a gentle simmer.
  2. Add the broken lasagna pieces and simmer, stirring occasionally for 10–12 minutes or until al dente.
  3. Lower heat to medium-low. Stir in heavy cream and Parmesan until melted and silky, adjusting thickness as necessary.
  4. Fold in cooked chicken and spinach, warming through for another 2–3 minutes.
  5. Stir in lemon juice and zest, and season with salt and pepper to taste.
  6. Ladle into bowls, topping with ricotta (if desired), extra Parmesan, and parsley.

Notes

Store in airtight containers in the fridge for up to 3 days. For freezing, store the soup base without noodles for up to 2 months.