Description
A cozy and comforting soup combining creamy Alfredo sauce with hearty lasagna flavors, featuring tender chicken and fresh spinach.
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
Instructions
- 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.
- 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, cooking 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 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.
- Once the noodles are cooked, add the spinach and wilt it into the soup. Taste and adjust seasoning if necessary.
- In a small bowl, stir together the ricotta cheese, half of the mozzarella, the parmesan, and pepper for the topping.
- Serve the soup in bowls and top with shredded mozzarella and a dollop of the ricotta mixture. Enjoy immediately.
Notes
Garnish with extra mozzarella, fresh herbs, or additional parmesan cheese. Pairs well with garlic bread or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian