ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
ChickenDairyGlutenLasagnaStewsSoupsPastaMealStove TopDinnerComfort Food

Creamy Alfredo Lasagna Soup

This creamy Alfredo lasagna soup delivers everything you love about classic lasagna in cozy, spoonable form. Seasoned chicken, tender pasta, and fresh herbs simmer in a rich, garlicky broth made creamy with milk, Greek yogurt, and melted Parmesan and mozzarella. Finished with spinach and basil, it’s hearty, comforting, and weeknight-friendly.

Ronica Rupan-Tompkins
Tasty Team
99% would make again
Total Time

50 minutes

50 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Creamy Alfredo Lasagna Soup
Total Time

50 minutes

50 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Ingredients

for 6 servings

Chicken:

  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 lb boneless, skinless chicken breasts (about 2 large breasts)

Soup:

  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 tablespoon minced garlic
  • 4 cups bone broth (chicken or turkey)
  • 1 cup whole milk
  • 1 ½ teaspoons dried Italian seasoning
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • Dash of ground nutmeg
  • 8 oz dried Mafaldine pasta
  • 1 cup plain Greek yogurt (whole-milk or 2 percent)
  • ⅓ cup grated parmesan cheese, plus more for garnish
  • ⅓ cup shredded mozzarella cheese
  • 2 cups fresh baby spinach (optional)
  • 2 tablespoons finely chopped fresh parsley, plus more for garnish
  • 2 tablespoons chopped fresh basil, plus more for garnish

Nutrition Info

  • Calories 419
  • Fat 12g
  • Carbs 41g
  • Fiber 1g
  • Sugar 10g
  • Protein 40g

Estimated values based on one serving size.

Preparation

  1. Make the chicken: Whisk together the Italian seasoning, paprika, garlic powder, salt, black pepper, and 1 tablespoon of the oil in a small bowl. Place the chicken in a large bowl; pour the Italian seasoning mixture over the chicken, and toss until evenly coated.
  2. Heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium until shimmering, about 1 minute. Add the chicken, and cook, turning occasionally, for 5–6 minutes per side, until golden and a thermometer inserted into the thickest portion registers 165°F. Transfer the chicken to a plate, and let it cool slightly, about 5 minutes. Chop into bite-sized chunks. Set aside.
  3. Make the soup: Add the butter to the pot (do not wipe the pot clean first), and melt it over medium heat. Add the onion; cook, stirring occasionally, for 3–4 minutes, until softened and translucent. Add the garlic; cook, stirring often, for about 1 minute, or until fragrant and slightly golden. Pour in the bone broth and milk, stirring to combine. Add the Italian seasoning, chili powder, oregano, salt, black pepper, and nutmeg. Stir to combine. Bring to a gentle simmer over medium-low heat.
  4. Add the pasta to the simmering broth mixture in the pot. Cook over medium-low heat, stirring occasionally, for about 8 minutes, or until the pasta is al dente. Reduce the heat under the mixture to low.
  5. Whisk together the yogurt and 2 tablespoons of the hot broth mixture from the pot in a small heatproof bowl until smooth. Slowly stir the tempered yogurt mixture into the soup.
  6. Stir the Parmesan and mozzarella cheeses into the soup mixture in the pot; cook, stirring constantly, until melted and creamy, about 4 minutes. (The soup will continue to thicken as it stands.) Stir in the cooked chicken. Stir in the spinach if using; cook, stirring constantly, until wilted, about 2 minutes. Stir in the parsley and basil. Taste and adjust the seasoning with additional salt and pepper as desired.
  7. Divide the soup evenly among 6 bowls. Garnish with additional Parmesan cheese, fresh parsley, and fresh basil.
  8. Enjoy!
  9. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

Related Recipes

Creamy Alfredo Lasagna Soup