Creamy Chicken Alfredo Lasagna Soup Ingredients For the Soup: 2 large boneless, skinless chicken breasts, diced into bite-sized pieces 1 small onion, diced 1 tbsp olive oil 2 tbsp butter 2 tbsp all-purpose flour 1 tbsp minced garlic 1 tbsp Better Than Bouillon chicken base 4 cups water (or substitute with 4 cups chicken broth) 1 cup heavy cream 1 cup freshly grated Parmesan cheese 2½ cups uncooked mafaldine pasta 1 cup fresh spinach, chopped Seasonings (Divided): 1 tsp salt 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp Italian seasoning ½ tsp black pepper ½ tsp buttery garlic and herb seasoning For the Ricotta Topping: 1 cup ricotta cheese ½ cup shredded mozzarella cheese ½ cup freshly grated Parmesan cheese 1 tbsp fresh parsley, chopped Salt and black pepper, to taste Instructions 1. In a small bowl, combine all the seasonings. Add your diced chicken to a separate bowl along with 1 tbsp olive oil and half of the seasoning mixture. Toss until evenly coated, reserving the remaining seasonings for later. 2. In a large pot or Dutch oven, melt 2 tbsp butter over medium-high heat. Add your seasoned chicken and cook until it starts to develop some color. The chicken does not need to be fully cooked at this point. Add your diced onion and sauté for 3–5 minutes, until softened. 3. In a separate bowl or measuring cup, whisk together 4 cups water and 1 tbsp chicken base until combined. Add the flour and minced garlic to your pot, stirring to coat the chicken and onions. Let the flour cook for 1–2 minutes before slowly pouring in your prepared chicken broth, stirring to combine. 4. Cover the pot with a lid and bring the soup to a boil. Add 2½ cups mafaldine pasta, stirring occasionally to prevent sticking. Cook according to package directions, approximately 10–12 minutes, or until the pasta is tender and the chicken is fully cooked. 5. Reduce the heat to low and stir in your freshly grated Parmesan cheese, heavy cream, and spinach. Mix until the cheese has melted and the spinach begins to wilt. Add the remaining seasoning mixture to taste. I typically use all of the reserved seasonings for extra flavor. 6. Turn off the heat, cover the pot, and let the soup rest for 10 minutes. This allows the flavors to come together and the broth to thicken slightly. 7. While the soup rests, combine the ricotta cheese, mozzarella, Parmesan, fresh parsley, salt, and black pepper in a small bowl. Stir until well combined. 8. Ladle the warm Alfredo lasagna soup into bowls and top each serving with a generous dollop of the ricotta mixture. Garnish with extra Parmesan cheese and fresh parsley, if desired. Enjoy! Recipe Notes Chicken Broth Substitute: You can replace the water and chicken base with 4 cups of chicken broth. Soup Consistency: The pasta will continue to absorb liquid as the soup sits. If it becomes too thick, stir in a little additional chicken broth until you reach your desired consistency. Seasoning: Start with half of the seasoning mixture for the chicken and reserve the rest to adjust the soup toward the end of cooking. If using chicken broth instead of chicken base, adjust the salt as needed. #EasyRecipe #dinneridea #quickrecipes #soup #soupseason - @caitlynskitchen