Here’s a cozy, ultra-creamy Spinach and Chicken Alfredo Lasagna Soup — all the rich flavor of lasagna and Alfredo sauce in one comforting bowl! 🍲🧄🧀
🍜 Creamy Spinach and Chicken Alfredo Lasagna Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb boneless, skinless chicken breasts (or thighs), diced
- Salt & pepper, to taste
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream (or half-and-half)
- 8 oz broken lasagna noodles (about 6–8 noodles)
- 2 cups baby spinach (fresh or frozen, thawed & drained)
- ¾ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- Optional: pinch of red pepper flakes for a little heat
Instructions
- Cook the Chicken:
Heat olive oil and butter in a large pot over medium heat.
Add chicken, season with salt and pepper, and cook until golden and fully cooked through. Remove from the pot and set aside. - Sauté Aromatics:
In the same pot, add onion and cook until soft (3–4 minutes).
Stir in garlic and Italian seasoning; cook for 30 seconds. - Build the Broth Base:
Pour in chicken broth, milk, and cream. Stir and bring to a gentle simmer. - Add Noodles:
Break lasagna noodles into smaller pieces and add them directly to the pot.
Simmer uncovered, stirring occasionally, for 10–12 minutes until noodles are tender. - Add Spinach & Cheese:
Return cooked chicken to the pot.
Stir in spinach, Parmesan, and mozzarella until the soup becomes thick, cheesy, and creamy. - Taste & Serve:
Season with extra salt, pepper, and a pinch of red pepper flakes if desired.
Garnish with extra Parmesan and a sprinkle of parsley.
💡 Tips:
- For a lighter version: use evaporated milk or low-fat cream cheese instead of heavy cream.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- If it thickens too much, thin it with a little extra broth before serving.
