why make this recipe
Chicken Spinach Alfredo Lasagna Soup is a warm and comforting dish that combines the flavors of classic lasagna with the ease of a soup. It’s perfect for a cozy weeknight dinner or when you want to impress guests without spending hours in the kitchen. This recipe is not only delicious, but it’s also packed with protein and veggies, making it a nutritious choice for the whole family.
how to make Chicken Spinach Alfredo Lasagna Soup
Ingredients
- 1 pound boneless skinless chicken breast (cut into bite-sized pieces)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium sweet onion (small-diced)
- 8 ounces cremini mushrooms (thinly sliced)
- 4 cloves garlic (minced)
- 4 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 8 lasagna noodles (broken into bite-sized pieces)
- 1 tablespoon Italian seasoning
- 2 cups baby spinach (packed)
- 1 container ricotta cheese (15 ounces)
- 2 cups mozzarella cheese (divided)
- 2 tablespoons parmesan cheese
- 1/2 teaspoon ground black pepper
Directions
- In a Dutch oven or large stockpot over medium heat, add the olive oil. Once hot, add the chicken and season it with salt and pepper. Lightly sear it until cooked through. Take the chicken out and place it on a plate.
- Add the butter to the pot. Once melted, add the onions and mushrooms. Stir occasionally until softened, about 8-10 minutes. Add the garlic and cook for 30 seconds.
- Add the flour and stir to combine. Cook for 1 minute.
- Slowly stream in the chicken stock while stirring constantly to avoid lumps. Stir in the heavy cream.
- Add the parmesan cheese, noodles, Italian seasoning, and the chicken back to the pot. Stir to combine, bring to a simmer, and simmer for 12-14 minutes until the noodles are cooked. Stir often, so nothing sticks to the bottom.
- Once the noodles are cooked, add the spinach and wilt it into the soup. Taste and adjust seasoning if necessary.
- For the topping, in a small bowl, stir together the ricotta cheese, half of the mozzarella, the parmesan, and pepper.
- Serve the soup in a bowl and top with some of the shredded mozzarella and a dollop of the ricotta mixture. Enjoy immediately.
how to serve Chicken Spinach Alfredo Lasagna Soup
Serve this delicious soup hot in a bowl. It pairs well with some crusty bread or a fresh green salad. For a special touch, you can add freshly cracked pepper or more grated parmesan cheese on top before serving.
how to store Chicken Spinach Alfredo Lasagna Soup
To store leftover soup, let it cool completely then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 2-3 months. Reheat on the stovetop or in the microwave until warmed through.
tips to make Chicken Spinach Alfredo Lasagna Soup
- To save time, you can use pre-cooked rotisserie chicken instead of cooking the chicken from scratch.
- Feel free to customize the vegetables! You can add bell peppers, zucchini, or even kale for extra nutrition.
- Adjust the thickness of the soup by adding more or less chicken stock or cream based on your preference.
variation
You can make a vegetarian version by omitting the chicken and adding more vegetables like bell peppers and zucchini. Use vegetable broth instead of chicken stock for added flavor.
FAQs
1. Can I use other types of cheese for the soup?
Yes, you can use any cheese you like! Cheddar, gouda, or a blend can add different flavors.
2. Can I use whole wheat or gluten-free lasagna noodles?
Absolutely! You can use whole wheat or gluten-free noodles to make the dish healthier or suitable for gluten sensitivities.
3. How can I make this soup spicier?
Add some crushed red pepper flakes or a pinch of cayenne pepper while cooking for extra heat.
Chicken Spinach Alfredo Lasagna Soup
Ingredients
For the soup
- 1 pound boneless skinless chicken breast (cut into bite-sized pieces)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium sweet onion (small-diced)
- 8 ounces cremini mushrooms (thinly sliced)
- 4 cloves garlic (minced)
- 4 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 8 pieces lasagna noodles (broken into bite-sized pieces)
- 1 tablespoon Italian seasoning
- 2 cups baby spinach (packed)
For the topping
- 1 container ricotta cheese (15 ounces)
- 2 cups mozzarella cheese (divided)
- 2 tablespoons parmesan cheese
- 1/2 teaspoon ground black pepper
Instructions
Cooking the Chicken and Vegetables
- In a Dutch oven or large stockpot over medium heat, add the olive oil.
- Once hot, add the chicken and season it with salt and pepper. Lightly sear it until cooked through. Take the chicken out and place it on a plate.
- Add the butter to the pot. Once melted, add the onions and mushrooms. Stir occasionally until softened, about 8-10 minutes.
- Add the garlic and cook for 30 seconds.
- Add the flour and stir to combine. Cook for 1 minute.
- Slowly stream in the chicken stock while stirring constantly to avoid lumps. Stir in the heavy cream.
Simmering the Soup
- Add the parmesan cheese, noodles, Italian seasoning, and the chicken back to the pot. Stir to combine, bring to a simmer, and simmer for 12-14 minutes until the noodles are cooked.
- Stir often, so nothing sticks to the bottom.
- Once the noodles are cooked, add the spinach and wilt it into the soup. Taste and adjust seasoning if necessary.
Preparing the Topping
- In a small bowl, stir together the ricotta cheese, half of the mozzarella, the parmesan, and pepper.
Serving
- Serve the soup in a bowl and top with some of the shredded mozzarella and a dollop of the ricotta mixture. Enjoy immediately.