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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. Built by sautéing onion and roasted garlic, whisking in a flour-and-butter base, then simmering until the noodles soften and the spinach wilts.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Roasted garlic and soup base
  • 1 head garlic Roasted: wrap in foil, drizzle with oil, roast at 400F for 40 min. (Use the cloves and mash into a paste.)
  • 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.
  • 0.25 salt To taste.
Ricotta swirl topping
  • 1 cup ricotta
  • 2 tbsp parmesan For ricotta swirl.
  • 1 fresh basil For ricotta swirl.

Equipment

  • 1 Dutch oven

Method
 

Roast the garlic and prep
  1. Heat oven to 400F. Wrap the whole garlic head in foil, drizzle with oil, and roast for 40 min until very soft.
  2. Squeeze the roasted garlic cloves from their skins. Mash the cloves into a smooth paste.
Build the creamy soup
  1. Melt butter in a large pot over medium heat. Sauté the diced onion for 4 minutes, stirring until softened.
  2. Add the roasted garlic paste to the pot. Cook for 1 minute until fragrant.
  3. Whisk in the all-purpose flour. Cook for 1-2 minutes, stirring, to remove the raw flour taste.
  4. Gradually pour in the chicken broth and heavy cream while stirring. Mix in Italian seasoning, nutmeg, and white pepper.
  5. Bring the mixture to a simmer. Add the broken lasagna noodles and stir to coat.
  6. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender. Add the shredded chicken and spinach and cook for 2 minutes.
  7. Stir in the grated parmesan and season with salt to taste. Cook 1 minute more just to meld flavors.
Finish and serve
  1. Mix the ricotta swirl ingredients. Stir together ricotta, 2 tbsp parmesan, and fresh basil until smooth.
  2. Serve the soup hot. Spoon a dollop of ricotta swirl on top of each bowl.

Notes

For best texture, simmer gently so the broken lasagna noodles stay tender but don’t turn mushy. Store leftovers in the fridge up to 3 days; reheat on the stove with a splash of broth or cream to loosen. Freezing is not recommended because the cream base can break. If you want a lighter version, swap heavy cream with half-and-half for a thinner, less rich broth.