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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. This Italian-American soup is finished with parmesan and shredded chicken for a lasagna-style texture in bowl form.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Roasted garlic head
  • 1 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
Lasagna noodles and greens
  • 8 lasagna noodles Broken into pieces.
  • 2 cup fresh spinach or baby kale
Cheese and seasonings
  • 1 cup parmesan Grated.
  • 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. Roast at 400F for 40 min, then let it cool slightly before handling.
  2. Squeeze the roasted garlic cloves from their skins. Mash the softened cloves into a smooth paste.
Build the soup base
  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 to bloom the garlic flavor.
  3. Whisk in the flour and cook for 1-2 minutes. Stir until the mixture looks smooth and lightly cooked.
  4. Gradually add the chicken broth and cream while stirring. Add Italian seasoning, nutmeg, and white pepper, then stir until combined.
Simmer and finish
  1. Bring the soup to a simmer. Add the broken lasagna noodles and cook for 10-12 minutes until tender.
  2. Stir in the shredded chicken and spinach. Cook for 2 minutes, until the spinach wilts.
  3. Add the parmesan and stir until it melts into the broth. Season with salt to taste.
Make the ricotta swirl and serve
  1. Mix the ricotta, parmesan, and fresh basil together. Stir until smooth and ready to dollop.
  2. Serve the soup in bowls and add a spoonful of ricotta swirl on top. Add extra parmesan if desired.

Notes

For the smoothest broth, whisk the flour thoroughly before adding liquids and stir continuously as you pour in the broth and cream. Store in an airtight container in the refrigerator up to 3 days; reheat gently, adding a splash of broth or cream if it thickens. Freezing is not recommended because the cream and dairy may separate when thawed. For a lighter option, replace heavy cream with half-and-half and use light parmesan, keeping the same cooking steps.