Creamy Alfredo Lasagna Soup

Ingredients

For the Chicken: 1 teaspoon dried Italian seasoning 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons olive oil, divided 1 pound boneless, skinless chicken breasts (about 2 large breasts)

For the Soup: 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 ½ teaspoons dried Italian seasoning 1 teaspoon chili powder ½ teaspoon dried oregano ½ teaspoon kosher salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste Dash of ground nutmeg 8 ounces dried mafaldine pasta 1 cup plain Greek yogurt (whole-milk or 2 percent) ⅓ cup grated Parmesan cheese, plus more for garnish ⅓ cup shredded mozzarella cheese 2 cups fresh baby spinach (optional) 2 tablespoons finely chopped fresh parsley, plus more for garnish 2 tablespoons chopped fresh basil, plus more for garnish

Instructions

1. Season the Chicken In a small bowl, whisk together the Italian seasoning, smoked paprika, garlic powder, salt, black pepper, and 1 tablespoon of the olive oil until well combined. Place the chicken breasts in a large bowl and pour the seasoning mixture over them. Toss and rub the chicken until evenly coated on all sides with the spice mixture.
2. Cook the Chicken Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute. Add the seasoned chicken breasts to the pot and cook, turning occasionally, for 5-6 minutes per side, until golden brown and a thermometer inserted into the thickest portion registers 165°F. Transfer the cooked chicken to a plate and let it cool slightly for about 5 minutes. Once cool enough to handle, chop the chicken into bite-sized chunks. Set aside.
3. Start the Soup Base Add the butter to the same pot (do not wipe the pot clean, those browned bits add flavor!) and melt it over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Add the minced garlic and cook, stirring often, for about 1 minute until fragrant and slightly golden.
4. Build the Broth Pour in the bone broth and whole milk, stirring to combine and scrape up any browned bits from the bottom of the pot. Add the Italian seasoning, chili powder, dried oregano, salt, black pepper, and a dash of nutmeg. Stir everything together until well combined. Bring the mixture to a gentle simmer over medium-low heat.
5. Cook the Pasta Add the dried mafaldine pasta to the simmering broth mixture in the pot. Cook over medium-low heat, stirring occasionally to prevent sticking, for about 8 minutes or until the pasta is al dente (tender but still slightly firm to the bite). Reduce the heat to low.
6. Temper the Yogurt In a small heatproof bowl, whisk together the Greek yogurt and 2 tablespoons of the hot broth mixture from the pot until smooth and well combined. This tempering process prevents the yogurt from curdling. Slowly stir the tempered yogurt mixture into the soup, mixing gently to incorporate.
7. Add the Cheese Stir the grated Parmesan cheese and shredded mozzarella cheese into the soup mixture in the pot. Cook over low heat, stirring constantly, until the cheeses are completely melted and the soup is smooth and creamy, about 4 minutes. The soup will continue to thicken as it stands.
8. Finish the Soup Stir in the chopped cooked chicken. If using spinach, add it now and stir constantly until wilted, about 2 minutes. Stir in the chopped fresh parsley and basil. Taste the soup and adjust the seasoning with additional salt and pepper as desired.
9. Serve Divide the soup evenly among 6 bowls. Garnish each serving with additional grated Parmesan cheese, fresh parsley, and fresh basil. Serve immediately while hot.