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Roasted Garlic White Chicken Lasagna Soup

Roasted garlic white chicken lasagna soup with silky cream broth, tender broken lasagna noodles, and a simple ricotta swirl. Roast garlic for deep flavor, then simmer the chicken-and-spinach soup until just thick and comforting.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic
  • 1 head garlic Roast until soft (wrap in foil, drizzle with oil, roast at 400F for 40 min).
  • salt to taste
Chicken and aromatics
  • 1.5 lb chicken breast or thighs Cooked and shredded.
  • 1 onion Diced.
Soup base
  • 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
Lasagna noodles and greens
  • 8 lasagna noodles Broken into pieces.
  • 2 cup fresh spinach or baby kale
Cheese
  • 1 cup parmesan Grated (plus for the ricotta swirl).
  • 1 cup ricotta For ricotta swirl.
  • 2 tbsp parmesan For ricotta swirl.
  • 0.25 fresh basil For ricotta swirl.
  • salt to taste Season the soup.

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Roast the garlic
  1. Wrap the garlic head in foil, drizzle with oil, and roast on a sheet pan at 400F for 40 min until cloves are soft. Let it cool slightly so you can squeeze out the cloves.
Build the creamy soup
  1. Squeeze the roasted garlic cloves from their skins and mash into a paste. Keep the paste ready for the pot.
  2. Melt the butter in a large pot, then sauté the diced onion for 4 minutes. Stir until the onion softens.
  3. Add the roasted garlic paste and cook for 1 minute. Stir continuously to bloom the garlic flavor.
  4. Whisk in the all-purpose flour and cook for 1-2 minutes. Cook until the mixture looks slightly thicker and smells nutty.
  5. Gradually whisk in the chicken broth and heavy cream, then stir in Italian seasoning, nutmeg, and white pepper. Keep whisking until smooth.
  6. Bring the soup to a simmer and add the broken lasagna noodles. Make sure the noodles are submerged.
  7. Cook at a steady simmer for 10-12 minutes until the noodles are tender, stirring occasionally. The broth should look creamy and lightly thickened.
  8. Stir in the shredded chicken and spinach, then cook for 2 minutes. Let the spinach wilt completely.
  9. Add the grated parmesan, then season with salt to taste. Stir until the cheese melts smoothly.
Serve with ricotta swirl
  1. Mix the ricotta, parmesan, and fresh basil for the ricotta swirl. Keep it ready for spooning on top.
  2. Serve the soup hot, adding a spoonful of ricotta swirl to each bowl. Finish with extra parmesan if desired.

Notes

Pro tip: roast the garlic until very soft—mashing it well is what gives the broth that mellow roasted flavor. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stove until hot, adding a splash of broth if needed. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar texture with less richness.