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Roasted Garlic White Chicken Lasagna Soup

Roasted garlic white chicken lasagna soup with a silky cream broth and broken lasagna noodles. Roasting the garlic first gives a deep, sweet-savory flavor while shredded chicken and spinach make it hearty and tender.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Roasted garlic paste
  • 1 garlic, roasted Roast 1 head garlic wrapped in foil and drizzled with oil at 400F for 40 min; squeeze cloves out and mash into a paste.
Soup base
  • 1.5 lb chicken breast or thighs Cook and shred before adding to the soup.
  • 1 onion Dice for sautéing.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup parmesan Grated; reserve some if desired for finishing.
  • 8 lasagna noodles Broken into pieces.
  • 2 cup fresh spinach or baby kale
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • Salt to taste
Ricotta swirl
  • 1 cup ricotta
  • 2 tbsp parmesan For the ricotta swirl; mix with ricotta.
  • 1 fresh basil For the ricotta swirl; use chopped basil.

Equipment

  • 1 Dutch oven

Method
 

Roast the garlic
  1. Heat oven to 400F. Wrap 1 head garlic in foil, drizzle with oil, and roast for 40 min until soft.
  2. When cool enough to handle, squeeze roasted garlic cloves from their skins into a small bowl and mash into a paste.
Make the soup
  1. Melt butter in a large pot over medium heat. Sauté diced onion for 4 minutes until softened.
  2. Add roasted garlic paste to the pot and cook for 1 minute. Stir to coat the onions and bloom the garlic aroma.
  3. Whisk in all-purpose flour and cook for 1-2 minutes. Keep stirring until lightly golden and fragrant.
  4. Gradually add chicken broth and heavy cream while stirring. Add Italian seasoning, nutmeg, and white pepper to season the broth.
  5. Bring the mixture to a simmer. Add broken lasagna noodles and stir to submerge them.
  6. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender. Add shredded chicken and spinach for the final stage of cooking.
  7. Cook for 2 minutes until the spinach wilts. Stir in parmesan and season with salt to taste.
Finish and serve
  1. Mix ricotta swirl ingredients by combining ricotta, 2 tbsp parmesan, and fresh basil. Keep the swirl thick enough to spoon onto the soup.
  2. Ladle soup into bowls and add a spoonful of ricotta swirl on top. Serve immediately with parmesan over the top if desired.

Notes

Pro tip: cook the noodles right in the broth until tender, but avoid over-simmering after adding chicken and spinach so the lasagna pieces stay toothsome. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop. Freezing is not recommended because the creamy base may separate. Dietary swap: use half-and-half or evaporated milk in place of heavy cream for a lighter version (texture will be slightly thinner).