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Alfredo Lasagna Soup

Alfredo lasagna soup with tender broken lasagna noodles and a creamy parmesan broth, finished with a ricotta-parmesan swirl. Diced chicken is browned in butter, then simmered until the whole pot tastes like classic lasagna—without the layering.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast, diced
  • 1 onion, diced
  • 4 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
Cheesy seasonings and noodles
  • 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
Cheese dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • fresh parsley
Seasoning
  • Salt
  • white pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the diced chicken with salt and white pepper, then brown in butter in a large pot over medium-high heat for 4-5 minutes. Remove the chicken to a plate.
Build the creamy base
  1. Sauté the diced onion in the same pot for 3 minutes over medium heat. Add the minced garlic and cook for 1 minute.
  2. Whisk in the all-purpose flour and cook for 1 minute. Keep stirring so it turns lightly fragrant.
  3. Gradually add the chicken broth, heavy cream, and whole milk while stirring until smooth. Stir in garlic powder and nutmeg.
Simmer and finish
  1. Bring the mixture to a simmer, then add the broken lasagna noodles. Simmer until the noodles are tender, 10-12 minutes, stirring occasionally.
  2. Return the browned chicken to the pot during the last few minutes so it warms through. Keep the soup at a gentle simmer.
  3. Remove the pot from heat, then stir in the parmesan and softened cream cheese until smooth. Stir steadily to create a creamy Alfredo-style texture.
  4. Season with salt and white pepper to taste, then serve with a ricotta dollop. Top with fresh parsley and cracked pepper if desired.

Notes

Pro tip: When adding the broth, cream, and milk, pour in gradually while stirring to prevent lumps in the roux. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove until warmed through, adding a splash of milk if needed. Freezing is not recommended because dairy soups can break after thawing. For a lighter option, use half-and-half in place of heavy cream and use reduced-fat cream cheese if desired.