Go Back

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. Oven-roasted garlic is mashed into the base so every spoonful tastes deeply savory 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: 720
Ingredients Equipment Method Notes

Ingredients
  

Roasted garlic
  • 1 head garlic Roast by wrapping in foil, drizzling with oil, and baking at 400F for 40 min; then squeeze cloves into a paste.
Chicken and soup base
  • 1.5 lb chicken breast or thighs Cook until done, then shred.
  • 1 onion Dice.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 8 lasagna noodles Break into pieces.
  • 2 cup fresh spinach or baby kale
  • 1 cup parmesan Grated; reserve some for the ricotta swirl if desired.
  • 1 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 Dutch oven

Method
 

Roast the garlic
  1. Heat oven to 400F, wrap the garlic head in foil, drizzle with oil, and roast for 40 min until soft. Cool briefly, then squeeze roasted garlic cloves into their skins and mash into a paste.
Build the creamy soup
  1. Melt butter in a large pot and sauté diced onion for 4 minutes until softened. Add the roasted garlic paste and cook 1 minute to mellow it.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly. The roux should look slightly thickened and fragrant.
  3. Gradually add chicken broth and heavy cream, stirring to keep the mixture smooth. Stir in Italian seasoning, nutmeg, and white pepper until evenly combined.
  4. Bring the soup to a simmer, then add the broken lasagna noodles. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
  5. Add shredded chicken and spinach, then cook for 2 minutes. Stir until the spinach wilts completely.
  6. Stir in grated parmesan and season with salt to taste. Continue simmering just until the cheese melts and the broth turns creamy.
Finish with a ricotta swirl
  1. Mix ricotta, 2 tablespoons parmesan, and fresh basil until smooth and creamy. Serve soup with a spoonful dolloped on top so it swirls into the broth.

Notes

Pro tip: Mash the roasted garlic well so it disperses evenly and doesn’t form strong pockets. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove with a splash of broth or milk to loosen the cream. Freezing is not recommended for the best noodle texture, but dairy-based soups may separate after thawing. For a lighter option, use half-and-half instead of heavy cream, keeping the same thickening method with butter and flour.