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Roasted Garlic White Chicken Lasagna Soup

Roasted garlic white chicken lasagna soup with a silky cream broth, tender broken lasagna noodles, and a ricotta swirl. Roasting the garlic first gives the soup deep, mellow flavor while the chicken and spinach cook right in.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Roasted garlic
  • 1 head garlic Wrap in foil, drizzle with oil, roast at 400F for 40 min; squeeze cloves from skins 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
Seasonings and greens
  • 2 cup fresh spinach or baby kale
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
Lasagna noodles and finish
  • 8 lasagna noodles Broken into pieces.
  • 1 cup parmesan Grated.
  • Salt To taste.
Ricotta swirl
  • 1 cup ricotta
  • 2 tbsp parmesan For ricotta swirl.
  • 1 fresh basil For ricotta swirl.

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Roast the garlic
  1. Wrap 1 head of garlic in foil, drizzle with oil, and roast at 400F for 40 min until the cloves are soft. Let it cool slightly, then squeeze the cloves into a bowl and mash into a paste.
Build the white chicken lasagna soup
  1. Melt 3 tablespoons butter in a large pot over medium heat, then sauté 1 diced onion for 4 minutes. Keep stirring until softened but not browned.
  2. Add the roasted garlic paste and cook for 1 minute, stirring to coat the onion. You should smell the garlic right away.
  3. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes. The mixture should look slightly thicker and smooth.
  4. Gradually add 4 cups chicken broth and 2 cups heavy cream while stirring, then add Italian seasoning, nutmeg, and white pepper. Stir until the base is smooth.
  5. Bring the soup to a simmer, then add the broken lasagna noodles. Stir briefly so the noodles don’t stick.
  6. Simmer for 10-12 minutes until the noodles are tender. Continue stirring occasionally and watch for thickening.
  7. Add the shredded chicken and spinach, then cook for 2 minutes. The spinach should wilt and turn bright green.
  8. Stir in 1 cup parmesan and season with salt to taste. The soup should look silky and well-seasoned.
Ricotta swirl and serve
  1. Mix ricotta swirl ingredients (ricotta, 2 tablespoons parmesan, and fresh basil) until creamy. Adjust basil to your taste and keep it spoonable.
  2. Serve the soup with a spoonful of ricotta swirl dolloped on top. Let each bowl show visible swirls.

Notes

Pro tip: roast the garlic right before you start the soup so it’s easy to squeeze and mash. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of broth if the noodles thicken too much. Freezing is not recommended because cream-based noodles can become grainy. For a lighter option, use half-and-half instead of heavy cream (the texture will be slightly less rich).