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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 garlic head adds deep flavor before simmering everything into a comforting Italian-American main.
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Prep Time 20 minutes
Cook Time 35 minutes
roasting garlic 40 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic
  • 1 head garlic, roasted Roast whole head wrapped in foil, drizzle with oil; bake at 400F for 40 min, then squeeze cloves into a paste.
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
  • 0.25 salt to taste
Ricotta swirl topping
  • 1 cup ricotta
  • 2 tbsp parmesan For the ricotta swirl.
  • 1 fresh basil For the ricotta swirl.

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Roast the garlic
  1. Heat oven to 400F and wrap the garlic head in foil, drizzle with oil, then roast for 40 min until soft.
  2. Let the roasted garlic cool slightly, then squeeze the cloves from their skins and mash into a paste.
Make the soup base
  1. Melt butter in a large pot over medium heat, then sauté diced onion for 4 minutes until softened.
  2. Add roasted garlic paste and cook for 1 minute, stirring so the paste doesn’t burn.
  3. Whisk in flour and cook for 1-2 minutes until it smells nutty and the mixture looks smooth.
  4. Gradually add chicken broth and heavy cream, stirring constantly, then mix in Italian seasoning, nutmeg, and white pepper.
  5. Bring the mixture to a simmer, then add the broken lasagna noodles.
  6. Simmer for 10-12 minutes until noodles are tender, stirring occasionally to prevent sticking.
Finish with chicken, spinach, and cheese
  1. Stir in shredded chicken and spinach and cook for 2 minutes until the spinach wilts.
  2. Stir in grated parmesan, then season to taste with salt.
Make the ricotta swirl and serve
  1. Mix ricotta swirl ingredients—ricotta, parmesan, and fresh basil—until smooth.
  2. Serve soup with a spoonful of ricotta swirl dolloped on top for a marbled finish.

Notes

Pro tip: roast the garlic until fully softened, then mash it while warm for the smoothest flavor into the cream broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop, adding a splash of broth or cream if needed. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (texture stays creamy, flavor remains balanced).