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Alfredo Lasagna Soup

Alfredo lasagna soup with creamy white broth, tender broken lasagna noodles, and a ricotta-parmesan swirl. Made in one pot with browned chicken and a smooth parmesan-cream cheese finish for a thick, ladleable texture.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast diced
  • 1 onion diced
  • 4 garlic cloves, minced
  • 4 cup chicken broth
  • 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
  • 8 lasagna noodles broken into pieces
  • 1 tsp salt to taste
  • 0.25 tsp white pepper to taste
For cheese dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • 1 fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the chicken breast with salt and white pepper, then brown it in the butter in a large pot for 4-5 minutes, until lightly golden. Remove the chicken from the pot.
Build the creamy base
  1. Sauté the diced onion in the same pot for 3 minutes, until softened. Add the minced garlic and cook for 1 minute.
  2. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste. Slowly whisk in the chicken broth, heavy cream, and whole milk until smooth.
  3. Stir in the garlic powder and nutmeg, then bring the mixture to a simmer. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
Finish and serve
  1. Return the browned chicken to the pot and simmer briefly until heated through, about 1-2 minutes. Remove from heat.
  2. Stir in the parmesan and softened cream cheese until smooth and thick. Taste and adjust with more salt and white pepper if needed.
  3. Serve hot with a ricotta-parmesan dollop and top with fresh parsley.

Notes

Pro tip: when stirring in the dairy and parmesan, keep the soup just simmering and add cheese off-heat to prevent graininess. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stove, adding a splash of milk or broth if thickened. Freezing is not ideal due to dairy texture changes. For a lighter swap, use half-and-half instead of heavy cream (still add cream cheese for the signature richness).