Decadent Creamy Alfredo Lasagna Soup

Decadent Creamy Alfredo Lasagna Soup–an Instant Pot soup made with tender chicken, lasagna noodles, carrots, mushrooms and spinach in a creamy garlic parmesan broth.

Pin this recipe for later!

Decadent Creamy Alfredo Lasagna Soup

If you’re a fan of chicken alfredo (who’s not?!) I think you’ll love this yummy Instant Pot soup. It’s creamy and the noodles are filling and it’s just so comforting. I kept sneaking just another ladle and another ladle. I loved using the cute mini lasagna noodles but really you can use another short cut pasta of your choice. If you really want a lasagna vibe add a dollop of ricotta cheese on top of your bowl of soup. Enjoy!

Ingredients/Substitution Ideas

• Butter–or olive oil
• Garlic–fresh or jarred
• Chicken broth–or water and Better than Bouillon chicken base
• Dried thyme leaves
• Dried basil
• Dried oregano
• Boneless skinless chicken–Chicken breasts or thighs both work great. You can also use cooked rotisserie chicken (see tips).
• Carrots
• Mini lasagna noodles or rotini–If you can’t find mini lasagna noodles (I find mine in the bulk bins at Winco), break regular lasagna noodles into smaller pieces or use bowtie pasta.
• Canned mushrooms–you can use fresh sliced mushrooms instead
• Heavy cream–half-and-half can work for a lighter soup
• Spinach–fresh or frozen
• Salt and pepper–add to taste at the end
• Parmesan cheese–or Pecorino Romano for a stronger, saltier flavor

Steps

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the garlic and saute for 30 seconds.

Pour in the broth and scrape bottom of pot so that nothing is sticking.

Let the broth warm up on the saute setting while prepping the other ingredients.

Add in the thyme, basil, oregano, chicken, carrot, noodles and mushrooms.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button (or low pressure) to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Pour a cup of hot broth into the cream to temper it. Pour the cream into the pot.

Stir in the spinach. Salt and pepper to taste.

Stir in the parmesan cheese.

Ladle into bowls and serve topped with extra parmesan cheese.

Notes/Tips

• Serve with breadsticks and caesar salad.
• You can use rotisserie chicken instead of raw chicken. Stir the cooked chicken into the soup after pressure cooking.
• Add a dollop of ricotta cheese on top for more of a lasagna taste.
• Store leftovers in an airtight container* in the refrigerator for 4 days. I don’t recommend freezing the finished soup because the cream can separate and the pasta can get mushy when thawed.
• Other recipes you can make with spinach are Instant Pot Spinach Artichoke Dip and Instant Pot Spinach and Ravioli Lasagna.
• Tools:
  • I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
  • Wooden saute paddle*
  • Knife*
  • Cutting board*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*
  • Ladle*
  • Garlic press*
  • Digital kitchen scale*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

Pin this recipe for later!

Print

More Chicken Soup recipes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.