Roasted Garlic White Chicken Lasagna Soup

When the broken lasagna noodles hit the pot, their ruffled edges catch the creamy broth and make this feel like a bowl of white lasagna, not just chicken soup. I roast a whole head of garlic first, then squeeze the soft cloves into the onions and carrots as they cook. That mellow garlic flavor runs through every spoonful of this roasted garlic white chicken lasagna soup without turning sharp or overpowering.

The soup gets its body from a little flour cooked with the vegetables before the broth goes in. Chicken simmers right in that base, and the noodles cook in the same pot after the chicken comes out to shred. Cream, Parmesan, and spinach go in at the end, while parsley ricotta waits until serving. Each bowl has tender chicken, pasta that holds its shape, and a cool, creamy spoonful on top.

Why the Ricotta Belongs on Top, Not in the Pot

There are already two kinds of creaminess here: heavy cream enriches the broth, and Parmesan melts into it with a savory edge. The ricotta has a different job. Mixed with parsley and spooned onto each serving, it stays distinct instead of disappearing into the soup, so you get a soft, cool pocket against the hot broth and tender pasta.

That little contrast is what makes this bowl read as lasagna. Stirring the ricotta into the Dutch oven would spread it through all six servings and blur the clean, creamy broth. I keep the topping in its own bowl and add a spoonful to each bowl at the table; that also lets everyone choose how much ricotta they want. The parsley gives the topping a fresh note, while whole-milk ricotta brings a fuller, softer texture than a leaner version.

What Gives This White Lasagna Soup Its Creamy, Mellow Base

• Roasted garlic — A whole head turns soft and mellow in the oven, giving the broth a rounded garlic flavor that fresh minced garlic won’t quite copy. Choose a firm head with tight cloves; there isn’t a direct shortcut that gives the same roasted sweetness.
• Chicken breasts — Boneless, skinless breasts cook directly in the broth and shred easily once tender. If you prefer dark meat, boneless, skinless thighs work too; cook until the thickest part reaches the same safe temperature, and expect the texture to be richer.
• Lasagna noodles — Regular dried lasagna noodles bring the wide, ruffled edges that catch the broth. Break them into bite-size pieces before they go in. Wide egg noodles can stand in if that’s what you have, though the bowl will feel less like lasagna.
• Heavy cream — It gives the finished soup its silky richness. Half-and-half can replace it for a lighter, thinner broth; keep the heat gentle after adding it so the dairy stays smooth.
• Baby spinach — Tender leaves wilt quickly into the hot soup without needing a separate cooking stage. Frozen spinach works as a swap if it’s thawed and squeezed dry first, so extra water doesn’t dilute the broth.
• Finely grated Parmesan — Freshly grated cheese melts into the soup more smoothly than coarse shreds. Pecorino Romano can replace it, but it tastes saltier and sharper, so keep that difference in mind as you season.
• Whole-milk ricotta — This makes the topping creamy enough to sit on the soup rather than crumble into it. Part-skim ricotta is fine if that’s what’s available, though the topping will be less rich; blending cottage cheese until smooth is another workable, tangier swap.

Building the Soup Without Losing the Noodles or the Chicken

Roast the Garlic Until the Cloves Turn Soft

Heat the oven to 400°F and slice about 1/4 inch from the top of the garlic head. Drizzle it with olive oil, wrap it in foil, and roast for 40–50 minutes, until the cloves are soft and golden. Let it cool until easy to handle, then squeeze the cloves from their skins. If the cloves still feel firm, they need more roasting time before they’ll blend easily into the soup base.

Soften the Vegetables and Cook the Flour

Melt the butter with olive oil in a 6-quart Dutch oven over medium heat. Add the diced onion and carrots, stirring occasionally for 5–7 minutes until softened. Squeeze in the roasted garlic, add the Italian seasoning, and stir for 30 seconds before sprinkling in the flour. Keep stirring for 1 minute so the flour coats the vegetables instead of collecting in dry patches.

Whisk in Broth, Then Simmer the Chicken

Pour in the chicken broth gradually while whisking; adding it in stages helps the flour disperse smoothly. Add the chicken breasts, kosher salt, and black pepper, then bring the pot to a gentle simmer. Cook uncovered for 15–20 minutes, turning the chicken once, until its thickest part reaches 165°F. If the broth boils hard, lower the heat; a gentle simmer cooks the chicken without churning the soup.

Cook the Pasta and Finish Each Bowl

Transfer the chicken to a plate and add the broken lasagna noodles to the pot. Simmer for 8–10 minutes, or follow the noodle package directions, until tender. Shred the chicken with two forks, return it to the pot, then stir in the cream, spinach, and Parmesan; cook gently for 2–3 minutes, until the spinach wilts and the soup is hot. Mix the ricotta with parsley in a small bowl and add a spoonful to each serving.

Three Practical Ways to Adapt the Pot

Questions That Come Up When Making This Lasagna Soup

Roasted Garlic White Chicken Lasagna Soup

Roasted garlic white chicken lasagna soup combines tender chicken, bite-size lasagna noodles, spinach, and Parmesan in a creamy broth. A spoonful of herbed ricotta topping adds a cool, creamy finish to each bowl.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 22 minutes mins

Total Time 1 hour hr 42 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 1 garlic head
• 1 tsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 yellow onion medium, diced
• 2 carrots medium, peeled and diced
• 1 tsp Italian seasoning
• 0.25 cup all-purpose flour
• 8 cups low-sodium chicken broth
• 1 lb chicken breasts boneless, skinless
• 1 tsp kosher salt
• 0.5 tsp ground black pepper
• 8 oz lasagna noodles broken into bite-size pieces
• 1 cup heavy cream
• 5 oz baby spinach
• 0.5 cup Parmesan cheese finely grated

For the ricotta topping

• 1 cup whole-milk ricotta cheese
• 2 tbsp parsley chopped fresh

Equipment

• 1 6-quart Dutch oven

Method

 

Make the soup

1. Preheat the oven to 400°F.
2. Slice about 1/4 inch off the top of the garlic head.
3. Drizzle the garlic with 1 teaspoon olive oil and wrap it in foil.
4. Roast for 40–50 minutes, until the cloves are soft and golden; cool until easy to handle.
5. In a 6-quart Dutch oven, melt the butter with 1 tablespoon olive oil over medium heat.
6. Add the onion and carrots and cook for 5–7 minutes, stirring occasionally, until softened.
7. Squeeze the roasted garlic cloves into the pot, add the Italian seasoning, and stir for 30 seconds.
8. Sprinkle in the flour and cook, stirring, for 1 minute.
9. Gradually whisk in the chicken broth, add the chicken breasts, salt, and pepper, and bring to a gentle simmer.
10. Cook uncovered for 15–20 minutes, turning the chicken once, until its thickest part reaches 165°F.
11. Transfer the chicken to a plate.
12. Add the broken lasagna noodles to the pot and simmer for 8–10 minutes, or according to the package directions, until tender.
13. Shred the chicken with two forks and return it to the pot.
14. Stir in the heavy cream, spinach, and Parmesan; cook gently for 2–3 minutes, until the spinach wilts and the soup is hot.

Make and serve the ricotta topping

1. Stir the ricotta and parsley together in a small bowl.
2. Ladle the soup into bowls and add a spoonful of the ricotta mixture to each.

Notes

For easy handling, let the roasted garlic cool before squeezing out the cloves. Refrigerate leftovers for up to 3 days; freezing is not recommended because the noodles and cream can change texture. For a gluten-free swap, use gluten-free lasagna noodles and a 1:1 gluten-free flour blend.