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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-parmesan swirl. Built like lasagna in spoon form: savory roasted garlic, shredded chicken, spinach, and parmesan on top.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Roasted garlic
  • 1 garlic head Roast wrapped in foil with a drizzle of oil at 400F for 40 min; squeeze cloves out and mash to a paste.
Chicken and broth 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
  • 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; set aside some for the ricotta swirl and top.
  • salt To taste.
Ricotta swirl
  • 1 cup ricotta
  • 2 tbsp parmesan For ricotta swirl.
  • 1 fresh basil For ricotta swirl.

Equipment

  • 1 Dutch oven

Method
 

Roast the garlic
  1. Wrap the garlic head in foil and drizzle with oil, then roast at 400F for 40 min until the cloves are soft. Let it cool slightly, then squeeze the roasted garlic cloves from their skins into a bowl and mash into a paste.
Make the white chicken lasagna soup
  1. Melt the butter in a large pot, then sauté the diced onion for 4 minutes until softened. Stir in the roasted garlic paste and cook for 1 minute.
  2. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually add the chicken broth and heavy cream while stirring to keep the mixture smooth.
  3. Stir in the Italian seasoning, nutmeg, and white pepper. Bring the soup to a simmer.
  4. Add the broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
  5. Add the shredded chicken and fresh spinach (or baby kale) to the pot. Cook for 2 minutes until the spinach wilts.
  6. Stir in the parmesan until melted and evenly incorporated. Season with salt to taste.
Serve with the ricotta swirl
  1. Mix the ricotta swirl ingredients by combining ricotta, 2 tablespoons parmesan, and fresh basil until smooth. Serve the soup with a spoonful of the ricotta mixture dolloped on top.

Notes

For the smoothest broth, whisk the flour thoroughly and add broth/cream gradually so no lumps form. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently over medium-low heat and stir, adding a splash of broth if it thickens. Freezing is not recommended because the cream and noodles can change texture after thawing. If you want a lighter option, use half-and-half instead of heavy cream and add the parmesan only at the end.