Alfredo Lasagna Soup is a white, creamy lasagna soup: seasoned chicken breast seared and chopped, then simmered with broken lasagna noodles in a garlicky broth of chicken stock, half and half and milk, and finished with Parmesan, mozzarella, parsley and basil. There’s no tomato and no oven. Everything happens in one pot in 45 minutes, and it serves 4.
How to make it: Season and sear the chicken to 165°F, then chop it. Melt butter with garlic in the same pot, add the broth, half and half, milk and seasonings, and bring it to a gentle simmer. Cook the broken lasagna noodles right in the soup for 12 to 14 minutes, then stir in the chicken and cheeses until creamy.
Why You’ll Love It
- One pot: the chicken sears and the soup simmers in the same Dutch oven.
- No draining noodles: the lasagna pieces cook right in the creamy broth.
- Chicken Alfredo flavors: garlic, butter, cream and Parmesan in a spoonable soup.
- Adjustable: thicken it with a little flour, or thin it with broth.
Ingredient Notes
Chicken breast: 1 pound, about 2 large breasts, seasoned with olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt and pepper.
The creamy broth: 4 cups chicken broth, 1 1/2 cups half and half (or heavy cream) and 1 1/2 cups whole milk, started with 3 tablespoons unsalted butter and 1 tablespoon minced garlic.
Soup seasonings: more Italian seasoning, dried oregano, salt and pepper, plus a dash each of nutmeg, dried mustard and cayenne.
Lasagna sheets: 8 to 9 ounces, broken into smaller pieces.
Cheese and herbs: 1/4 to 1/3 cup freshly grated Parmesan, 1/3 cup shredded mozzarella, and 2 tablespoons each of chopped parsley and basil.
All-purpose flour: 1 to 2 tablespoons, only if you want a thicker soup.
Ingredients
For the chicken
- 1 pound chicken breast (about 2 large breasts)
- 2 tablespoons olive oil, whisked into the chicken seasoning (plus a drizzle more for the pot)
- 1 teaspoon Italian seasoning, for the chicken
- 1 teaspoon lemon pepper, for the chicken
- 1 teaspoon smoked paprika, for the chicken
- 1 teaspoon garlic powder, for the chicken
- 1 teaspoon salt, for the chicken
- 1/4 teaspoon black pepper, for the chicken
For the soup
- 3 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 4 cups chicken broth
- 1 1/2 cups half and half (or heavy cream)
- 1 1/2 cups whole milk
- 1 1/2 teaspoons Italian seasoning, for the soup
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, for the soup (adjust to taste)
- 1/2 teaspoon black pepper, for the soup
- 1 dash nutmeg
- 1 dash dried mustard
- 1 dash cayenne, to taste
- 8 to 9 ounces lasagna sheets, broken into smaller pieces
- 1/4 to 1/3 cup Parmesan cheese, freshly grated
- 1/3 cup shredded mozzarella, more to taste
- 2 tablespoons parsley, finely chopped
- 2 tablespoons basil, chopped
- 1 to 2 tablespoons all-purpose flour, optional, for thickening
How to Make Alfredo Lasagna Soup
1. Season the chicken. In a small bowl, whisk together the olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt and black pepper. Put the chicken breasts in a large bowl, pour the seasoning over them and toss until evenly coated.
2. Sear the chicken. Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Sear the chicken 5 to 6 minutes per side, until golden and cooked through, 165°F on a food thermometer. Move it to a plate, let it cool slightly, then chop it into bite-sized chunks and set it aside.
3. Build the creamy broth. In the same pot over medium heat, melt the butter and cook the minced garlic for 1 minute, until fragrant and lightly golden. Pour in the chicken broth, half and half and milk and stir to combine. Add the Italian seasoning, oregano, salt, black pepper, nutmeg, dried mustard and cayenne. Bring to a gentle simmer over low-medium heat.
4. Cook the noodles in the soup. Break the lasagna sheets into smaller pieces and add them straight to the simmering soup. Stir now and then so they do not stick and cook 12 to 14 minutes, until the noodles are tender and silky.
5. Stir in the chicken and cheese. Add the chopped chicken back to the pot with the Parmesan, mozzarella, parsley and basil. Stir until the cheeses melt and the soup turns creamy. Taste and adjust the seasoning.
6. Thicken it if you like. For a thicker soup, ladle 1 cup of the soup into a separate bowl and whisk in 1 to 2 tablespoons of flour until smooth. Pour it back into the pot, stir and simmer briefly until the soup thickens slightly.
7. Serve. Serve the soup warm.
Cook the Noodles in the Soup or Separately?
This recipe cooks them right in the pot. The broken lasagna pieces go into the simmering broth and cook 12 to 14 minutes, soaking up flavor as they soften. A few tips:
- Break them small. Pieces about the size of a spoon are easy to eat and cook evenly.
- Stir now and then. Lasagna sheets like to stick together and to the bottom of the pot.
- Keep it gentle. A gentle simmer, not a hard boil, keeps the creamy broth from scorching.
- Don’t overcook. Pull the pot off when the noodles are tender with a slight bite; they keep softening in the hot soup.
If you’d rather keep the noodles firm for leftovers, boil 1- to 2-inch pieces separately according to the package directions, drain them and add them to each bowl.
Getting the Creamy Texture Right
- Grate the Parmesan fresh. It melts smoother than pre-shredded.
- Cheese won’t melt? Turn the heat to very low and whisk constantly.
- Too thin? Whisk 1 to 2 tablespoons of flour into a cup of the soup, pour it back and simmer briefly.
- Too thick? Stir in more chicken broth, a splash at a time.
Variations
- Sausage and mushroom: brown 1/2 pound ground sausage, then cook onion, sliced mushrooms, garlic and baby spinach before adding the broth and noodles. Finish with a butter, flour, milk and Parmesan sauce.
- Ground beef: brown lean ground beef to 160°F in place of the chicken, with a pinch of Italian seasoning or red pepper flakes.
- Roasted garlic: blend roasted garlic cloves into a jar of Alfredo sauce and simmer it with half and half and stock.
- More vegetables: add diced onion, sliced carrots, spinach or kale.
- Ricotta on top: finish each bowl with a spoonful of ricotta, like a lasagna.
- Meatless: skip the meat and add more vegetables, such as zucchini, bell peppers or drained cannellini beans.
Storage & Reheating
Refrigerator: Divide the soup into smaller, shallow covered containers and refrigerate within 2 hours (1 hour if it’s above 90°F). It keeps 3 to 4 days. The noodles keep soaking up broth, so add a splash of broth when you reheat.
Freezer: It’s safe frozen for 3 to 4 months, but cream-based soups don’t freeze well and can separate after thawing.
Reheating: Reheat covered on the stove or in the microwave, bringing the soup to a rolling boil, until it reaches 165°F. Don’t reheat leftovers in a slow cooker.
What to Serve With It
Serve it with crusty garlic bread or cheesy Texas toast and a simple side salad.
For the red version, try slow cooker lasagna soup with beef and tomatoes. More creamy bowls: creamy chicken noodle soup and crack chicken soup. Want it baked? Make chicken broccoli Alfredo pasta bake or 3-cheese sausage lasagna roll-ups.
Frequently Asked Questions
Do you cook the lasagna noodles in the soup or separately?
In the soup here: broken pieces simmer in the creamy broth for 12 to 14 minutes. Boil them separately if you want firmer noodles in leftovers.
How do you thicken Alfredo lasagna soup?
Whisk 1 to 2 tablespoons of flour into 1 cup of the soup, stir it back in and simmer briefly.
Can I make it with sausage or ground beef?
Yes. Brown sausage or ground beef to 160°F in place of the chicken.
Can I use heavy cream instead of half and half?
Yes, use the same amount for a richer soup.
Can I freeze it?
You can, but cream-based soups may separate after thawing.
Final Notes
Sear the chicken, simmer the noodles right in the creamy broth and finish with plenty of cheese. If you try the sausage version, tell me in the comments how it turned out.
Alfredo Lasagna Soup
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Ingredients
- 1 pound chicken breast about 2 large breasts
- 2 tablespoons olive oil whisked into the chicken seasoning; plus a drizzle more for the pot
- 1 teaspoon Italian seasoning for the chicken
- 1 teaspoon lemon pepper for the chicken
- 1 teaspoon smoked paprika for the chicken
- 1 teaspoon garlic powder for the chicken
- 1 teaspoon salt for the chicken
- 1/4 teaspoon black pepper for the chicken
- 3 tablespoons unsalted butter
- 1 tablespoon garlic minced
- 4 cups chicken broth
- 1 1/2 cups half and half or heavy cream
- 1 1/2 cups whole milk
- 1 1/2 teaspoons Italian seasoning for the soup
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt for the soup; adjust to taste
- 1/2 teaspoon black pepper for the soup
- 1 dash nutmeg
- 1 dash dried mustard
- 1 dash cayenne to taste
- 8 to 9 ounces lasagna sheets broken into smaller pieces
- 1/4 to 1/3 cup Parmesan cheese freshly grated
- 1/3 cup shredded mozzarella more to taste
- 2 tablespoons parsley finely chopped
- 2 tablespoons basil chopped
- 1 to 2 tablespoons all-purpose flour optional, for thickening
Instructions
- In a small bowl, whisk together the olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt and black pepper. Put the chicken breasts in a large bowl, pour the seasoning over them and toss until evenly coated.
- Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Sear the chicken 5 to 6 minutes per side, until golden and cooked through, 165°F on a food thermometer. Move it to a plate, let it cool slightly, then chop it into bite-sized chunks and set it aside.
- In the same pot over medium heat, melt the butter and cook the minced garlic for 1 minute, until fragrant and lightly golden. Pour in the chicken broth, half and half and milk and stir to combine. Add the Italian seasoning, oregano, salt, black pepper, nutmeg, dried mustard and cayenne. Bring to a gentle simmer over low-medium heat.
- Break the lasagna sheets into smaller pieces and add them straight to the simmering soup. Stir now and then so they do not stick and cook 12 to 14 minutes, until the noodles are tender and silky.
- Add the chopped chicken back to the pot with the Parmesan, mozzarella, parsley and basil. Stir until the cheeses melt and the soup turns creamy. Taste and adjust the seasoning.
- For a thicker soup, ladle 1 cup of the soup into a separate bowl and whisk in 1 to 2 tablespoons of flour until smooth. Pour it back into the pot, stir and simmer briefly until the soup thickens slightly.
- Serve the soup warm.
