Description
A cozy, one-pot twist on classic lasagna and Alfredo sauce, this Creamy Alfredo Lasagna Soup combines tender chicken, mafaldine pasta, and a rich, herby broth finished with creamy Greek yogurt for ultimate comfort.
Ingredients
Units
Scale
- 1 teaspoon dried Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts
- 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 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Dash of ground nutmeg
- 8 oz dried mafaldine pasta
- 1 cup plain Greek yogurt (whole-milk or 2%)
Instructions
- Mix Italian seasoning, paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Rub onto chicken breasts.
- In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Sear chicken 3–4 minutes per side. Remove and set aside.
- Add remaining olive oil and butter to the pot. Sauté chopped onion for 3 minutes, then add garlic and cook 1 minute more.
- Stir in chili powder, oregano, remaining salt and pepper, and a dash of nutmeg. Cook for 1 minute.
- Pour in bone broth and milk. Bring to a simmer, then add mafaldine pasta. Cook 10–12 minutes until pasta is al dente.
- Slice or shred the chicken and return to the pot. Simmer 3 more minutes.
- Remove from heat and stir in Greek yogurt until creamy. Adjust seasoning to taste and serve warm.
Notes
- Use full-fat Greek yogurt for best texture and flavor.
- Don’t boil after adding yogurt to prevent curdling.
- Swap chicken with mushrooms or beans for a vegetarian version.
- Leftovers can thicken — add broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 730mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 115mg