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Alfredo Lasagna Soup

Alfredo lasagna soup with creamy white broth, tender broken lasagna noodles, and a ricotta-parmesan dollop. Browns chicken first, then simmers everything until the pasta is tender and the sauce turns silky.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast
  • 1 onion
  • 4 garlic
  • 4 tbsp unsalted butter
  • 0.5 tsp salt
  • 0.25 tsp white pepper
Soup base
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1 cup whole milk
  • 2 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 0.25 tsp nutmeg
Cheese and pasta
  • 1.5 cup parmesan
  • 0.5 cup cream cheese
  • 8 lasagna noodles
For cheese dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the chicken with salt and white pepper, then brown in butter in a large pot for 4-5 minutes until golden. Remove the chicken to a plate.
Build the creamy base
  1. Sauté the onion in the same pot for 3 minutes, then add the minced garlic and cook for 1 minute until fragrant. Stir to prevent browning.
  2. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Keep stirring until it looks lightly smooth.
  3. Gradually add the broth, cream, and milk, stirring as you pour. Mix in garlic powder and nutmeg so the seasoning disperses evenly.
  4. Bring the mixture to a simmer, then add the broken lasagna noodles. Reduce heat to maintain a gentle simmer.
  5. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender. Return the browned chicken to the pot during the final minutes.
Finish and serve
  1. Remove from the heat, then stir in the parmesan and softened cream cheese until smooth. The broth should look thick and creamy.
  2. Taste and season with additional salt and white pepper as needed. Serve hot with a ricotta dollop topped with parsley.

Notes

Pro tip: break the lasagna noodles into small, bite-size pieces so they tenderize evenly in the simmering soup. Store leftovers in an airtight container in the fridge up to 3-4 days; reheat gently on the stovetop with a splash of milk or broth to loosen the cream. Freezing is not recommended because the dairy can separate. For a lighter option, use half-and-half instead of heavy cream, keeping the parmesan and cream cheese for the classic Alfredo texture.