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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 a whole head of garlic at 400°F brings deep, mellow flavor into every spoonful.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Roasted garlic
  • 1 head garlic, roasted Wrap in foil, drizzle with oil, roast at 400F for 40 min.
Chicken and 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
  • 1 salt to taste
Ricotta swirl
  • 1 cup ricotta
  • 2 tbsp parmesan For the ricotta swirl.
  • 1 fresh basil For the ricotta swirl.

Equipment

  • 1 large pot

Method
 

Roast the garlic
  1. Heat oven to 400°F and wrap the garlic in foil, drizzle with oil, then roast for 40 min until soft and fragrant.
  2. Let the roasted garlic cool slightly, then squeeze the cloves from their skins and mash into a smooth paste.
Build the creamy base
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 min until softened.
  2. Add the roasted garlic paste and cook for 1 min, stirring so it smells fragrant.
  3. Whisk in the all-purpose flour and cook for 1-2 min to remove the raw flour taste.
  4. Gradually add the chicken broth and heavy cream while stirring, then add Italian seasoning, nutmeg, and white pepper.
  5. Bring the mixture to a simmer, then add the broken lasagna noodles.
  6. Simmer for 10-12 min, stirring occasionally, until the noodles are tender.
  7. Add the shredded chicken and spinach and cook for 2 min, stirring, until the spinach wilts.
  8. Stir in the grated parmesan, then season with salt to taste.
Finish with ricotta swirl
  1. Mix the ricotta, 2 tbsp parmesan, and fresh basil until you get a spoonable swirl.
  2. Ladle the soup into bowls and top each serving with a spoonful of the ricotta swirl.

Notes

For extra smooth flavor, mash the roasted garlic thoroughly before adding it to the pot. Store leftover soup in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth or cream if it thickens. Freezing is not recommended because cream soups with noodles can change texture. For a lighter option, use half-and-half instead of heavy cream and reduce butter slightly (about 2 tbsp) to keep the sauce silky.