Print

Chicken Alfredo Lasagna Soup

Freshly prepared Chicken Alfredo Lasagna Soup served warm
Print Recipe

This creamy Chicken Alfredo Lasagna Soup combines the rich flavors of classic lasagna with the comforting warmth of a hearty soup, perfect for a satisfying meal any day of the week.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 (14 oz) can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 no-boil lasagna noodles, broken into pieces
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper, to taste
  • Fresh basil or parsley, chopped for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
  2. In the same pot, add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth, heavy cream, and diced tomatoes. Stir in Italian seasoning, red pepper flakes (if using), salt, and pepper.
  4. Bring the mixture to a simmer and add broken lasagna noodles. Cook for 10-12 minutes until noodles are tender.
  5. Return cooked chicken to the pot and stir in Parmesan cheese. Cook for an additional 2 minutes.
  6. Serve soup topped with shredded mozzarella cheese and garnish with fresh basil or parsley.

Notes

For an extra creamy texture, stir in a few tablespoons of cream cheese or mascarpone before serving.

Find it online: https://justflowe.com/chicken-alfredo-lasagna-soup/