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Creamy Alfredo Lasagna Soup

Creamy Alfredo Lasagna Soup: Rich One-Pot Meal

This super creamy soup has tender chicken, broken lasagna noodles, and loads of Parmesan. It's ready in just 45 minutes!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 pound chicken breast, diced
  • 6 cups chicken broth
  • 2 cups heavy cream
  • 8 lasagna noodles, broken
  • 1½ cups Parmesan cheese, grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley (chopped)

Method
 

  1. Heat olive oil in a pot over medium heat for 2 minutes until it's hot and ready.
  2. Add onion and cook for 5 minutes, stirring a few times until it's soft and clear.
  3. Toss in garlic and cook for 1 minute, stirring so it doesn't burn or turn brown.
  4. Add chicken with salt and pepper, cook for 6-8 minutes until golden and fully cooked.
  5. Pour in broth, bring to a boil, then turn down the heat to a gentle bubble.
  6. Add broken noodles and cook for 10-12 minutes, stirring often until they're tender but firm.
  7. Turn the heat to low and slowly pour in the cream, stirring constantly to keep it smooth.
  8. Add salt and pepper, keep stirring until everything is mixed together and looks creamy.
  9. Add Parmesan bit by bit, stirring each time until it's all melted and super creamy.
  10. Take off the heat, put in bowls, add parsley and extra cheese on top, then ENJOY!!!

Notes

    • Fresh Parmesan from a block melts way better than the pre-shredded kind from bags.
    • Keep the heat low after adding cream so it stays smooth and doesn't get lumpy.
    • Break noodles into similar sizes so they all cook at the same time and fit nicely.
    • Soup gets thicker as it sits, so add more broth when reheating to thin it out.
    • This tastes best fresh since noodles keep soaking up liquid when you store them overnight.