Go Back

Alfredo Lasagna Soup

Alfredo lasagna soup with a creamy white broth, tender broken lasagna noodles, and a ricotta-parmesan dollop swirl. Made in one pot with garlic, butter, flour, and a smooth parmesan-cream cheese finish for a cozy, spoonable texture.
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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Dice for even browning.
Aromatics
  • 1 onion Dice finely for quick sauté.
  • 4 garlic Minced.
Broth and dairy
  • 4 cup chicken broth Use regular or low-sodium.
  • 2 cup heavy cream For richness.
  • 1 cup whole milk Helps loosen the sauce.
Roux and seasoning
  • 4 tbsp unsalted butter For browning and sautéing.
  • 2 tbsp all-purpose flour To thicken the soup.
  • 1 tsp garlic powder Adds savory garlic flavor.
  • 0.25 tsp nutmeg Use freshly grated if possible.
Cheese
  • 1.5 cup parmesan Freshly grated.
  • 0.5 cup cream cheese Softened for easy melting.
Lasagna base
  • 8 lasagna noodles Broken into pieces.
Cheese dollop
  • 1 cup ricotta For spoonable dollops.
  • 0.25 cup parmesan Stir into ricotta.
  • 1 fresh parsley Chopped for topping.
Seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp white pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Season the chicken with salt and white pepper, then brown it in the butter in a large pot over medium-high heat for 4-5 minutes, until lightly golden. Remove the chicken to a plate.
  2. Sauté the onion in the same pot for 3 minutes, stirring, until softened. Add the garlic and cook for 1 minute, until fragrant.
  3. Whisk in the flour and cook for 1 minute to remove the raw taste. Keep stirring to form a smooth base.
  4. Gradually add the chicken broth, then add the heavy cream and whole milk, stirring until combined. Stir in the garlic powder and nutmeg.
  5. Bring the mixture to a simmer over medium heat, then add the broken lasagna noodles. Simmer and cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
  6. Return the browned chicken to the pot during the last 1 minute of noodle cooking. Then remove the pot from heat.
Finish and serve
  1. Stir in the parmesan and cream cheese until the soup is smooth and creamy. Mix until no lumps remain.
  2. Taste and season with salt and white pepper as needed, then serve hot with ricotta dollops. Top each bowl with the ricotta-parmesan mixture and fresh parsley.

Notes

Pro tip: keep stirring when adding flour and during the simmer so the soup thickens evenly and stays silky. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of milk if needed. Freezing isn’t recommended because dairy can change texture. For a lighter option, use half-and-half instead of heavy cream and replace some of the parmesan with a lower-fat cheese.