Spring and Summer are when you want easy meals.  My family likes alfredo sauce so I always keep a jar in my pantry for quick meal ideas.  I made this soup in early spring and liked it.  However, I would substitute lasagna noodles for rotini pasta or pasta shells. 

Creamy Chicken Alfredo and Spinach Soup
Created by Epicure. Photo credit: Epicure


1 tsp oil
1 lb (450 g) ground chicken or chicken breasts 
1 jar of Alfredo Sauce or Alfredo sauce packet
2 cups hot water
5 lasagna noodles or pasta of your choice 
2 cups milk
4 cups of baby spinach

Toppings (optional): sliced cherry tomatoes, grated cheese


  1. In a large Multipurpose Pot, heat oil over medium-high heat. Crumble in ground chicken. Cook, stirring often and breaking up chunks as needed.
  2. Add sauce mix and water; stir to combine. Cover; bring to a boil, stirring occasionally.
  3. Once boiling, coarsely break in lasagna noodles. Reduce heat and simmer, partially covered, until noodles are tender about 8 min. Stir occasionally. I am going to switch this out to rotini pasta or shells next time. 
  4. Stir in milk. Keep partially covered and bring to a simmer, stirring occasionally for 2 min. If using jarred alfredo sauce, I would add some milk to reduce thickness so it is a soup consistency,  but you do not need to do the #2 step except to heat the sauce. 
  5. Remove from heat and stir in spinach until wilted.
  6. Add toppings just before serving, if desired.

Nutritional Information

Per serving (about 1 ½ cups): Calories 390, Fat 15 g (Saturated 5 g, Trans 0.3 g), Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 33 g (Fiber 2 g, Sugars 3 g), Protein 31 g.

Pot of creamy  chicken alfredo soup with spinach. Garnished with cherry tomatoes and cheese