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Alfredo Lasagna Soup

Alfredo lasagna soup with tender broken lasagna noodles and a silky parmesan-cream broth, finished with a ricotta dollop swirl. This Italian-American comfort soup uses a quick roux for body and turns diced chicken into hearty, scoopable bowls.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast
  • 1 onion
  • 4 garlic
  • 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
  • 1 cup ricotta
  • 0.25 cup parmesan for cheese dollop
  • 1 tsp garlic powder
  • 0.25 tsp nutmeg
  • 8 lasagna noodles broken into pieces
Seasoning and finishing
  • 0.5 cup cream cheese softened
  • 0.5 salt to taste
  • 0.25 white pepper to taste
  • 1 fresh parsley for cheese dollop and topping

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 over medium-high heat for 4-5 minutes. Remove the chicken to a plate.
Build the roux and soup
  1. Sauté the diced onion in the same pot for 3 minutes, scraping up browned bits. Add the minced garlic and cook for 1 minute.
  2. Whisk in the all-purpose flour and cook for 1 minute until smooth and lightly thickened.
  3. Gradually add the chicken broth, heavy cream, and whole milk while stirring, then stir in the garlic powder and nutmeg. Bring the mixture to a simmer.
Simmer the lasagna noodles
  1. Add the broken lasagna noodles and keep the soup at a simmer. Cook for 10-12 minutes until the noodles are tender, then return the chicken to the pot.
Finish with Alfredo-style creaminess
  1. Remove the pot from the heat, then stir in the parmesan and softened cream cheese until smooth. Season again with salt and white pepper to taste.
  2. Serve hot with a ricotta dollop made by mixing ricotta with the reserved parmesan and fresh parsley.

Notes

Pro tip: keep the heat at a gentle simmer when the noodles are cooking, then turn off the heat before adding parmesan and cream cheese so the broth stays silky. Refrigerate leftovers in an airtight container up to 3 days; reheat gently, adding a splash of milk or broth if thickened. Freezing is not recommended because cream soups can break after thawing. For a lighter version, use half-and-half in place of heavy cream and reduced-fat cream cheese (texture will be slightly less rich).