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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. Roasted garlic paste is cooked with onions, then simmered with chicken broth and heavy cream for a rich, comforting texture.
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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: 690
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 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; plus extra for the ricotta swirl.
  • 1 cup ricotta For the ricotta swirl.
  • 2 tbsp basil Fresh basil for the ricotta swirl.
  • 0.01 salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Roast the garlic
  1. Wrap garlic in foil, drizzle with oil, then roast at 400F for 40 min until very soft. Let cool briefly, then squeeze cloves from their skins and mash into a paste.
Build the soup base
  1. Melt butter in a large pot over medium heat, then sauté diced onion for 4 minutes until softened. Stir in the roasted garlic paste and cook for 1 minute until fragrant.
  2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring to remove the raw flour taste.
  3. Gradually whisk in the chicken broth and heavy cream until smooth, then stir in Italian seasoning, nutmeg, and white pepper. Bring the mixture to a simmer.
  4. Add the broken lasagna noodles to the simmering broth. Cook 10-12 minutes, stirring occasionally, until the noodles are tender.
Finish the soup
  1. Add shredded chicken and spinach, then cook for 2 minutes until the spinach is wilted. Stir in the parmesan and season with salt to taste.
  2. Mix ricotta with parmesan and fresh basil to make the ricotta swirl. Serve the soup with a spoonful dolloped on top.

Notes

For the smoothest broth, whisk the flour in thoroughly before adding liquids, and add chicken broth and cream gradually so no lumps form. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently, adding a splash of broth or cream if needed. Freezing is not recommended because the cream broth may separate after thawing. For a lower-fat option, use half-and-half instead of heavy cream and consider reducing butter slightly.