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Alfredo Lasagna Soup

Alfredo lasagna soup delivers a rich, creamy white broth with tender broken lasagna noodles and juicy chicken, finished with a parmesan-cream cheese swirl. The no-fuss one-pot method thickens into a silky sauce as the noodles cook.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast diced
  • 0.5 salt to taste
  • 0.25 white pepper to taste
Soup base
  • 1 onion diced
  • 4 garlic minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 0.25 tsp nutmeg
Noodles and cheeses
  • 1.5 cup parmesan freshly grated
  • 0.5 cup cream cheese softened
  • 8 lasagna noodles broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • 0.25 fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the diced chicken breast with salt and white pepper, then brown it in the butter in a large pot over medium-high heat for 4-5 minutes until golden. Remove the chicken to a plate.
Build the creamy base
  1. Sauté the diced onion in the same pot over medium heat for about 3 minutes until softened.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
  4. Gradually whisk in the chicken broth, then stir in the heavy cream and whole milk until smooth.
  5. Stir in the garlic powder and nutmeg and continue heating until the mixture is ready to simmer.
Simmer the lasagna noodles
  1. Bring the soup to a simmer over medium heat, then add the broken lasagna noodles so they are mostly submerged.
  2. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and the broth looks creamy.
  3. Return the browned chicken to the pot and stir until warmed through.
Finish and season
  1. Remove the pot from the heat, then stir in the parmesan and softened cream cheese until the sauce is smooth and thick.
  2. Taste and season with more salt and white pepper as needed, then serve hot with a ricotta dollop.
Make the ricotta dollop
  1. Mix the ricotta with the additional parmesan and chopped fresh parsley until creamy and spoonable, then dollop on top of each bowl.

Notes

Pro tip: When whisking in the broth and dairy, keep the heat at medium and stir continuously so the roux stays smooth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove, thinning with a splash of milk if needed. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (the texture will be slightly less thick).