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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 garlic first delivers a deep, mellow flavor that coats shredded chicken and spinach in every spoonful.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Roasted garlic
  • 1 garlic, roasted (wrap in foil, drizzle with oil, roast at 400F for 40 min) Use 1 head; roast until cloves are soft. Squeeze cloves and mash into a paste for the soup.
Chicken and soup base
  • 1.5 lb chicken breast or thighs, cooked and 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
  • 1 Salt to taste Add after stirring in parmesan.
Ricotta swirl
  • 1 cup ricotta
  • 2 tbsp parmesan For ricotta swirl (in addition to the soup topping ingredient).
  • 1 fresh basil For ricotta swirl.

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Roast the garlic
  1. Wrap the garlic in foil, drizzle with oil, and roast on a sheet pan at 400F for 40 min until cloves are very soft. Use the foil as a tight packet to keep garlic from drying out.
  2. Let the roasted garlic cool slightly, then squeeze the garlic cloves from their skins and mash them into a paste. Keep the paste ready for the next pot step.
Make the soup
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes. Stir occasionally until softened.
  2. Add the roasted garlic paste and cook for 1 minute. Keep it moving so the garlic doesn’t brown.
  3. Whisk in the flour and cook for 1-2 minutes. Stir until the mixture looks lightly foamy and smells cooked.
  4. Gradually add the chicken broth and heavy cream, whisking as you pour. Then stir in Italian seasoning, nutmeg, and white pepper.
  5. Bring the mixture to a simmer, then add the broken lasagna noodles. Maintain a steady simmer so the noodles cook through evenly.
  6. Simmer for 10-12 minutes until the noodles are tender, then add the shredded chicken and spinach. Stir to distribute chicken and greens.
  7. Cook for 2 minutes until the spinach wilts, then stir in the parmesan and season with salt to taste. Taste and adjust before serving.
Ricotta swirl and serve
  1. Mix the ricotta swirl ingredients—ricotta, parmesan, and fresh basil—until smooth and spoonable. If needed, stir longer for a uniform swirl.
  2. Serve the soup hot with a spoonful of the ricotta swirl dolloped on top. Add extra parmesan if desired.

Notes

Pro tip: whisk the flour into butter until cooked, then add broth/cream gradually for a smooth, silky broth. Store leftovers in the fridge up to 3 days in a covered container; reheat gently to avoid thinning the cream. Freezing: not recommended because cream soups with noodles can change texture. For a lighter version, substitute half-and-half for the heavy cream (the broth will be slightly thinner but still creamy).