When I whip up this soup, the whole place smells incredible. This soup is just awesome.

In the heart of the Midwest, where fields stretch on for miles and the seasons paint the landscape in vivid hues, there’s nothing quite like a pot of homemade soup to bring warmth to a chilly evening. This creamy spinach and chicken alfredo lasagna soup is a heartfelt nod to both Italian-American roots and the comforting elements of Midwestern cooking—a marriage of tradition and innovation. Passed down and adapted through family gatherings, this recipe captures the essence of a classic pasta dish, but with the ease and cozy simplicity of a soup. Perfect for those nights when nostalgia calls for a familiar taste but you crave something a bit new.
This hearty soup pairs wonderfully with a fresh green salad tossed with a light vinaigrette, balancing the rich creaminess of the dish. A side of crusty garlic bread or homemade dinner rolls is perfect for soaking up the last drops from your bowl. If you’re feeling indulgent, a crisp white wine such as a Chardonnay complements the flavors beautifully.
Creamy Spinach and Chicken Alfredo Lasagna Soup
Servings: 6
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced
Salt and pepper, to taste
4 cloves garlic, minced
1 teaspoon Italian seasoning
5 cups chicken broth
8 lasagna noodles, broken into pieces
1 cup heavy cream
2 cups fresh spinach, chopped
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Directions
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In a large pot, heat the olive oil over medium heat. Add the diced chicken, seasoning with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
In the same pot, add the minced garlic and Italian seasoning, cooking for about 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a boil. Add the broken lasagna noodles and cook until al dente, about 10 minutes.
Reduce the heat to low and stir in the heavy cream, cooked chicken, and chopped spinach. Simmer gently until the spinach wilts, about 2 minutes.
Stir in the Parmesan and mozzarella cheese, stirring until the soup is creamy and well combined.
Serve hot, garnished with fresh parsley.
Variations & Tips
For a heartier version, add a cup of sliced mushrooms when you cook the garlic, or throw in a handful of frozen peas with the spinach. Love a little heat? A pinch of red pepper flakes can do the trick to add a subtle kick. For those avoiding gluten, substitute gluten-free pasta or rice noodles for the lasagna noodles. And if you’re looking to lighten up the dish, you can use half-and-half instead of heavy cream, though it won’t be quite as rich and creamy.