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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
Cook Time 1 hour 22 minutes
Total Time 1 hour 42 minutes
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.