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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 makes the soup deeply perfumed, while shredded chicken and spinach bring hearty 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: 650
Ingredients Equipment Method Notes

Ingredients
  

roasted garlic cloves
  • 1 head garlic Roast: wrap in foil, drizzle with oil, roast at 400F for 40 min.
chicken
  • 1.5 lb chicken breast or thighs Cooked and shredded.
soup base
  • 1 onion Diced.
  • 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
  • 8 lasagna noodles Broken into pieces.
  • 2 cup fresh spinach or baby kale
  • 1 cup parmesan Grated.
ricotta swirl
  • 1 cup ricotta
  • 2 tbsp fresh basil Use fresh basil for the swirl.
seasoning
  • 0.25 tsp salt Salt to taste.

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Roast the garlic
  1. Wrap the head of garlic in foil and drizzle with oil. Roast at 400F for 40 min, until cloves are soft.
  2. Squeeze the roasted garlic cloves out of their skins and collect them. Mash into a paste and set aside.
Make the creamy soup
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes until softened.
  2. Add the roasted garlic paste to the pot. Cook for 1 minute, stirring to coat the onion.
  3. Whisk in the flour and cook for 1-2 minutes. Keep stirring until the mixture looks slightly thickened.
  4. Gradually add the chicken broth and heavy cream while stirring. Stir in Italian seasoning, nutmeg, and white pepper.
  5. Bring the mixture to a simmer. Add the broken lasagna noodles and stir to distribute.
  6. Cook at a steady simmer for 10-12 minutes until the noodles are tender. Add the shredded chicken and spinach for the final minutes of cooking.
  7. Cook for 2 minutes until the spinach wilts. Stir in the parmesan, then season with salt to taste.
Ricotta swirl and serve
  1. Mix the ricotta with 2 tablespoons parmesan and fresh basil. Stir until smooth and spoonable.
  2. Ladle the soup into bowls. Top each serving with a spoonful of ricotta swirl.

Notes

Pro tip: when you whisk in the flour, take the extra minute—this helps thicken the broth so it coats the noodles. Store leftovers in the fridge up to 3 days; reheat gently to avoid breaking the cream. Freeze up to 2 months, but freeze without the ricotta swirl and stir it in after reheating for best texture. For a lighter option, swap heavy cream for half-and-half and add a bit more parmesan to keep the flavor bold.