Go Back

Alfredo Lasagna Soup

Alfredo lasagna soup with creamy white Alfredo broth and tender broken lasagna noodles. Browned chicken and a ricotta-parmesan swirl make each spoonful taste like classic lasagna, just faster.
Print Recipe Pin Recipe
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 and aromatics
  • 1.5 lb chicken breast diced
  • 1 onion diced
  • 4 cloves garlic minced
Soup base
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cup freshly grated parmesan
  • 0.5 cup cream cheese softened
  • 1 tsp garlic powder
  • 0.25 tsp nutmeg
  • 8 lasagna noodles broken into pieces
  • 1 salt to taste
  • 1 white pepper to taste
For cheese dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • 1 fresh parsley for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the chicken breast with salt and white pepper, then brown it in the unsalted butter in a large pot over medium-high heat for 4-5 minutes. Cook until lightly golden, then remove the chicken to a plate.
Build the onion-garlic roux
  1. Sauté the diced onion in the same pot over medium heat for 3 minutes. Add the minced garlic and cook for 1 minute, stirring to prevent burning.
Thicken with flour
  1. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly until it smells nutty. Keep the mixture moving to avoid lumps.
Create the Alfredo broth
  1. Gradually whisk in the chicken broth, heavy cream, and whole milk, then stir until smooth. Mix in the garlic powder and nutmeg, making sure the sauce is evenly combined.
Simmer with lasagna noodles
  1. Bring the soup to a simmer over medium heat. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until tender.
Finish and season
  1. Return the browned chicken to the pot and simmer briefly just until warmed through, then remove from heat. Stir in the parmesan and softened cream cheese until smooth and creamy.
Serve with cheese dollop
  1. Season again with salt and white pepper to taste, then serve hot. Spoon a ricotta dollop on top and garnish with fresh parsley and cracked pepper if desired.

Notes

For the smoothest Alfredo base, add the broth/cream/milk gradually while whisking so the roux emulsifies cleanly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of milk or broth if it thickens. Freezing is not recommended because the dairy can separate when thawed. If you want a lighter option, use half-and-half instead of heavy cream and reduce the cream cheese to 1/4 cup.