Chicken Spinach Alfredo Lasagna Soup
A warm and comforting soup that combines classic lasagna flavors with easy preparation, packed with protein and vegetables.
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.
Notes
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. For added flavor, fresh cracked pepper or grated parmesan can be added on top before serving.