Chicken Spinach Alfredo Lasagna Soup

why make this recipe

Chicken Spinach Alfredo Lasagna Soup is a cozy and comforting dish that combines the creamy goodness of Alfredo sauce with the hearty flavors of a lasagna. It’s perfect for those chilly evenings when you want something warm and filling. This soup brings together tender chicken, fresh spinach, and layers of rich cheese, making it a hit for the whole family. Plus, it’s a fun twist on traditional lasagna, making it easy to enjoy all the delicious flavors without the hassle of layering pasta.

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:

1. 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 until cooked through. Remove the chicken and place it on a plate.
2. 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.
3. Add the flour and stir to combine, cooking for 1 minute.
4. Slowly stream in the chicken stock while stirring constantly to avoid lumps. Stir in the heavy cream.
5. Add the parmesan cheese, noodles, Italian seasoning, and the cooked 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.
6. Once the noodles are cooked, add the spinach and wilt it into the soup. Taste and adjust seasoning if necessary.
7. For the topping, in a small bowl, stir together the ricotta cheese, half of the mozzarella, the parmesan, and pepper.
8. 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 Chicken Spinach Alfredo Lasagna Soup hot in bowls. You can garnish with extra mozzarella cheese, fresh herbs, or a sprinkle of additional parmesan cheese for added flavor. It pairs well with garlic bread or a fresh green salad on the side.

how to store Chicken Spinach Alfredo Lasagna Soup

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through. If you notice the soup thickens after cooling, you can add a splash of chicken stock or water to thin it out while reheating.

tips to make Chicken Spinach Alfredo Lasagna Soup

• For added flavor, consider marinating the chicken in Italian seasoning before cooking.
• Fresh spinach can be replaced with kale for a different touch.
• If you prefer a thicker soup, add more flour or reduce the amount of chicken stock used.
• Feel free to include other vegetables like zucchini or bell peppers for extra nutrition.

variation

You can make a vegetarian version by omitting the chicken and adding more vegetables like zucchini, bell peppers, or eggplant. You can also use vegetable broth instead of chicken stock to keep it meat-free.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to fully cook it through after thawing before adding it to the soup.

Can I use a different type of cheese?
Yes! You can substitute mozzarella with cheddar, gouda, or any cheese that melts well for a different flavor.

How long does this soup last in the fridge?
The soup will last in the refrigerator for about 3 days when stored in an airtight container.

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