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. Roasting garlic at 400°F turns it mellow and sweet, then blends into a comforting Italian-American bowl.
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: 740
Ingredients Equipment Method Notes

Ingredients
  

Roasted garlic
  • 1 head garlic Roast wrapped in foil, drizzle with oil, at 400F for 40 min.
Soup base
  • 1.5 lb chicken breast or thighs Use cooked chicken, shredded.
  • 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.
  • 1 cup parmesan Grated, plus extra for ricotta swirl.
  • 1 ricotta For ricotta swirl.
  • 2 tbsp parmesan For ricotta swirl.
  • 1 fresh basil For ricotta swirl.
  • 1 salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Roast the garlic
  1. Wrap the garlic head in foil, drizzle with oil, and roast at 400F for 40 min until the cloves are soft. Let cool slightly, then squeeze the cloves out and mash into a paste with a thick, spreadable texture.
Build the creamy soup
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and glossy. Add the roasted garlic paste and cook 1 minute, stirring until fragrant.
  2. Whisk in the flour and cook 1-2 minutes until the mixture looks slightly dry and paste-like. Keep stirring so it doesn’t brown.
  3. Gradually add the chicken broth and heavy cream while stirring, then mix in Italian seasoning, nutmeg, and white pepper. Stir until smooth and no lumps remain.
  4. Bring the soup to a simmer and add the broken lasagna noodles. Stir to keep noodles separated, then cook 10-12 minutes until tender.
  5. Stir in the shredded chicken and spinach, then cook 2 minutes until the spinach wilts. The soup should look thick and creamy with flecks of greens.
  6. Stir in the parmesan and season with salt to taste. Continue stirring until melted and the broth turns silky.
Make the ricotta swirl and serve
  1. Mix the ricotta swirl ingredients—ricotta, 2 tablespoons parmesan, and fresh basil—until smooth and spoonable. Adjust thickness if needed by stirring more basil for aroma.
  2. Ladle the soup into bowls and add a spoonful of the ricotta swirl on top. Serve immediately so the swirl remains distinct against the hot cream broth.

Notes

Pro tip: when adding broth/cream, pour gradually and whisk constantly so the flour forms a silky base instead of clumps. Store leftovers in the fridge up to 3 days; reheat gently on the stove over low heat, adding a splash of broth or cream if thickened. Freezing is not recommended for the creamiest texture. Dietary swap: use half-and-half or a lactose-free cream substitute for a lighter or lactose-free version while keeping the same method.