Go Back

Alfredo Lasagna Soup

Alfredo lasagna soup with broken lasagna noodles, a creamy Parmesan-cream cheese broth, and a ricotta-parmesan dollop. Brown chicken, build a silky Alfredo base, then simmer until the noodles are tender for an easy Italian-American comfort bowl.
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
Ingredients Equipment Method Notes

Ingredients
  

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

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 heat for 4-5 minutes until golden. Remove the chicken from the pot.
Sauté aromatics and thicken
  1. Sauté the diced onion in the same pot over medium heat for 3 minutes, then add the minced garlic and cook 1 minute until fragrant. Stir continuously to prevent browning.
  2. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
Build the Alfredo broth
  1. Gradually add the chicken broth, heavy cream, and whole milk while stirring until smooth. Mix in the garlic powder and nutmeg.
  2. Bring the mixture to a simmer, then add the broken lasagna noodles. Keep the heat at a steady simmer.
  3. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender. Return the browned chicken to the pot and heat through.
Finish and serve
  1. Remove the pot from heat, then stir in the freshly grated parmesan and the softened cream cheese until the broth is smooth and creamy. Use steady stirring to fully melt the cheese.
  2. Season with salt and white pepper to taste, then ladle into bowls. Top each serving with a ricotta dollop and sprinkle fresh parsley and cracked pepper over the top.

Notes

Pro tip: keep the simmer gentle after adding the noodles so they cook evenly without breaking down too much. Store leftovers covered in the refrigerator for up to 3 days; reheat on the stovetop with a splash of milk or broth to loosen the sauce. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).