Chicken Spinach Alfredo Lasagna Soup
A cozy and fulfilling meal that combines creamy Alfredo flavors, tender chicken, and wholesome spinach in a hearty soup.
Ingredients
Main 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 pieces 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
Instructions
Cooking the Chicken
- Heat 2 tablespoons of olive oil in a Dutch oven or large stockpot over medium heat.
- Add the chicken pieces, season with kosher salt and black pepper, and sear until cooked through, about 5-7 minutes.
- Remove the chicken and set it aside on a plate.
Making the Soup Base
- Add 4 tablespoons of unsalted butter to the pot and melt until bubbly.
- Add the diced onion and sliced mushrooms, stirring occasionally for about 8-10 minutes until softened.
- Add minced garlic and cook for another 30 seconds.
- Sprinkle 4 tablespoons of flour over the vegetables and stir to combine, cooking for 1 minute.
- Gradually stream in the chicken stock while stirring constantly to prevent lumps.
- Stir in 1 cup of heavy cream until well combined.
Finalizing the Soup
- Add parmesan cheese, broken lasagna noodles, and Italian seasoning into the pot.
- Return the cooked chicken to the pot, stir thoroughly, and allow to simmer gently for about 12-14 minutes.
- Fold in 2 cups of packed baby spinach until wilted.
- Taste and adjust seasoning if necessary.
Serving
- In a small bowl, mix ricotta cheese with half of the shredded mozzarella and 2 tablespoons of parmesan cheese.
- Ladle the warm soup into bowls, topping each with a spoonful of the ricotta mixture and a sprinkle of the remaining mozzarella.
Notes
Store the soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. When reheating, add a splash of stock or cream if necessary.