Go Back

Roasted Garlic White Chicken Lasagna Soup

Roasted garlic white chicken lasagna soup with silky cream broth, tender broken lasagna noodles, and a ricotta swirl. Oven-roasted garlic brings deep, mellow flavor while shredded chicken and spinach keep it hearty and comforting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

roasted garlic cloves
  • 1 head garlic Roast wrapped in foil with a drizzle of oil at 400F for 40 min, then squeeze cloves out and mash into a paste.
chicken
  • 1.5 lb chicken breast or thighs Cooked and shredded.
soup base
  • 1 onion Diced.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cup fresh spinach or baby kale
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 8 lasagna noodles Broken into pieces.
finishers
  • 1 cup parmesan Grated, plus extra for the ricotta swirl.
  • 1 cup ricotta For ricotta swirl.
  • 2 tbsp parmesan For ricotta swirl.
  • 1 fresh basil For ricotta swirl.
  • 1 salt To taste.

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Roast the garlic
  1. Wrap the garlic head in foil, drizzle with oil, and roast on a sheet pan at 400F for 40 min until very soft. Let it cool briefly so you can handle it.
  2. Squeeze the roasted garlic cloves from their skins and mash them into a smooth paste.
Make the soup base
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
  2. Add the roasted garlic paste and cook for 1 minute to warm and mellow the flavor.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
  4. Gradually add the chicken broth and cream, then stir in Italian seasoning, nutmeg, and white pepper until smooth.
  5. Bring the mixture to a simmer, then add the broken lasagna noodles and cook for 10-12 minutes until tender.
Finish and serve
  1. Stir in the shredded chicken and spinach, then cook for 2 minutes to let the spinach wilt.
  2. Stir in the parmesan and season with salt to taste until the broth is creamy and well balanced.
  3. Mix the ricotta swirl ingredients by combining ricotta, parmesan, and fresh basil into a thick, spoonable mixture.
  4. Serve the soup with a spoonful of ricotta swirl dolloped on top.

Notes

Pro tip: roast the garlic ahead, and keep the mashed garlic paste ready so the soup comes together quickly. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove, stirring occasionally, because the cream base can thicken as it cools. Freeze is not recommended due to dairy texture changes. For a lighter option, swap heavy cream for half-and-half and add a little extra parmesan at the end for body.