Chicken Spinach Alfredo Lasagna Soup

Why Make This Recipe

Chicken Spinach Alfredo Lasagna Soup is a wonderful blend of comfort and flavor. It’s perfect for busy weeknights when you want something hearty without spending all day in the kitchen. This dish combines the delicious taste of classic lasagna with the ease of a warm, cozy soup. Plus, it’s packed with chicken and spinach, making it a nutritious choice that everyone in the family will love.

How to Make Chicken Spinach Alfredo Lasagna Soup

Ingredients:

• 1 pound boneless skinless chicken breast (cut into bite-sized pieces)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 medium sweet onion (small-diced)
• 8 ounces cremini mushrooms (thinly sliced)
• 4 cloves garlic (minced)
• 4 tablespoons all-purpose flour
• 6 cups chicken stock
• 1 cup heavy cream
• 1/2 cup parmesan cheese
• 8 lasagna noodles (broken into bite-sized pieces)
• 1 tablespoon Italian seasoning
• 2 cups baby spinach (packed)
• 1 container ricotta cheese (15 ounces)
• 2 cups mozzarella cheese (divided)
• 2 tablespoons parmesan cheese
• 1/2 teaspoon ground black pepper

Directions:

1. 
   

   In a Dutch oven or large stockpot over medium heat, add the olive oil. Once hot, add the chicken and season it with salt and pepper. Lightly sear it until cooked through. Take the chicken out and place it on a plate.

   
   
2. 
   

   Add the butter to the pot. Once melted, add the onions and mushrooms. Stir occasionally until softened, about 8-10 minutes. Add the garlic and cook for 30 seconds.

   
   
3. 
   

   Add the flour and stir to combine. Cook for 1 minute.

   
   
4. 
   

   Slowly stream in the chicken stock while stirring constantly to avoid lumps. Stir in the heavy cream.

   
   
5. 
   

   Add the parmesan cheese, noodles, Italian seasoning, and the chicken back to the pot. Stir to combine. Bring to a simmer, and simmer for 12-14 minutes until the noodles are cooked. Stir often so nothing sticks to the bottom.

   
   
6. 
   

   Once the noodles are cooked, add the spinach and wilt it into the soup. Taste and adjust seasoning if necessary.

   
   
7. 
   

   For the topping, in a small bowl, stir together the ricotta cheese, half of the mozzarella, the parmesan, and pepper.

   
   
8. 
   

   Serve the soup in a bowl and top with some of the shredded mozzarella and a dollop of the ricotta mixture. Enjoy immediately.

   
   

How to Serve Chicken Spinach Alfredo Lasagna Soup

Serve this delicious soup hot in bowls. You can add some crusty bread on the side for dipping, or a simple green salad to complete the meal. Sprinkle extra Parmesan on top for added flavor if you like!

How to Store Chicken Spinach Alfredo Lasagna Soup

To store leftovers, let the soup cool completely. Place it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave when you’re ready to enjoy it again. You can also freeze the soup in a freezer-safe container for up to 3 months.

Tips to Make Chicken Spinach Alfredo Lasagna Soup

• Make sure to stir the soup frequently while it simmers to prevent the noodles from sticking to the bottom of the pot.
• Feel free to add more vegetables like zucchini or bell peppers for extra nutrition.
• If you prefer a spicier kick, add a pinch of red pepper flakes when cooking the onions.

Variation

You can easily switch out the chicken for cooked sausage or leave it out entirely for a vegetarian version. Just increase the amount of veggies to fill it out!

FAQs

Can I use a different type of cheese?
Yes! You can use any cheese you like, such as cheddar or gouda, for a different flavor profile.

Can I make this recipe ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the fridge or freezer. Reheat it before serving.

Is this soup gluten-free?
To make this gluten-free, choose gluten-free lasagna noodles and flour. Make sure to check that your chicken stock is also gluten-free.

Print