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Creamy Spinach and Chicken Alfredo Lasagna Soup: A Comforting Italian-American Delight

Imagine the warmth of a classic Italian lasagna, but in a bowl—rich, creamy, and layered with flavors that hug you from the inside out. This creamy spinach and chicken alfredo lasagna soup is exactly that: a heartwarming fusion of Italian-American tradition with the cozy simplicity of Midwestern cooking. It combines tender chicken, cheesy richness, fresh spinach, and a creamy Alfredo base into a hearty, soul-satisfying soup perfect for chilly evenings or family dinners. Here’s how to make it step by step.

Ingredients You’ll Need

For the soup:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups half-and-half or heavy cream
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 2 cups fresh spinach, roughly chopped
• 6-8 lasagna noodles, broken into bite-sized pieces (uncooked)
• Optional: red pepper flakes for a hint of heat

For garnish:

• Fresh basil, chopped
• Additional Parmesan cheese

Step-by-Step Method

1. Sauté the Chicken

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and season lightly with salt and pepper. Cook until golden brown and fully cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.

Tip: Browning the chicken first adds depth to the soup’s flavor.

2. Build the Flavor Base

In the same pot, add chopped onion and sauté until soft and translucent, about 3-4 minutes. Then add minced garlic and sauté for another 30 seconds until fragrant. This forms the aromatic foundation for your creamy soup.

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