Name: Roasted Garlic White Chicken Lasagna Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 head garlic; 1 tablespoon olive oil; 2 tablespoons butter; 1 large onion, diced; 2 cups cooked shredded chicken; 4 cups chicken broth; 2 cups water; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; 8 lasagna noodles, broken into pieces; 1 cup heavy cream; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 2 cups baby spinach

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This Roasted Garlic White Chicken Lasagna Soup is everything I love about comfort food: warm, creamy, cheesy, and loaded with hearty ingredients. It brings together the flavors of a classic white chicken lasagna but with a cozy, slurpable twist. Roasted garlic adds a sweet and mellow depth, while tender chicken, spinach, and gooey cheese melt into a rich, satisfying broth.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 head garlic

1 tablespoon olive oil

2 tablespoons butter

1 large onion, diced

2 cups cooked shredded chicken

4 cups chicken broth

2 cups water

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

8 lasagna noodles, broken into pieces

1 cup heavy cream

1 cup shredded mozzarella cheese

½ cup grated parmesan cheese

2 cups baby spinach

Directions

I start by preheating the oven to 400°F (200°C). Then I slice the top off the garlic head, drizzle it with olive oil, wrap it in foil, and roast it for 35–40 minutes until soft and golden.

In a large pot, I melt butter over medium heat and sauté the diced onion until it’s translucent.

Once the garlic is roasted, I squeeze the soft cloves into the pot and mash them gently with a spoon.

I add in the shredded chicken, chicken broth, water, Italian seasoning, garlic powder, onion powder, salt, and pepper, then bring the mixture to a boil.

I stir in the broken lasagna noodles and let them cook for 8–10 minutes, stirring now and then to prevent sticking.

I reduce the heat to low and stir in the heavy cream, mozzarella, and parmesan cheese, letting everything melt and come together.

Finally, I toss in the baby spinach and cook for another 2–3 minutes, just until it wilts.

I ladle the soup into bowls and serve it warm, creamy, and delicious.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 6 servings

Calories: 420 kcal per serving

Variations

I like to change this up depending on what I have on hand. Sometimes I use rotisserie chicken for extra flavor and convenience. If I want to make it vegetarian, I skip the chicken and add white beans or mushrooms instead. For a spicy kick, a pinch of red pepper flakes or a swirl of hot sauce does the trick. And if I want to make it even creamier, I sometimes swap the water for more broth or milk.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I do so gently over medium heat on the stovetop, stirring occasionally. The noodles soak up some of the liquid over time, so I usually add a splash of broth or water to bring it back to the right consistency. It can also be frozen for up to 2 months, though the noodles might soften a bit more after thawing.

FAQs

What kind of chicken works best for this soup?

I usually use leftover shredded chicken or rotisserie chicken—it’s quick and flavorful. Grilled or baked chicken also works well.

Can I use other pasta instead of lasagna noodles?

Yes, I sometimes use bowties, rotini, or even broken spaghetti. Just adjust the cooking time based on the pasta type.

How can I make this soup gluten-free?

To make it gluten-free, I swap in gluten-free lasagna noodles and double-check that my broth and seasonings are also gluten-free.

Can I make this soup in a slow cooker?

I’ve made a slow cooker version by adding everything except the noodles, cream, cheese, and spinach first, cooking on low for 6–7 hours. I then stir in the noodles and let them cook for about 30 minutes before adding the cream, cheese, and spinach at the end.

What can I use instead of heavy cream?

If I want to lighten it up, I use half-and-half or whole milk, though the soup won’t be as rich. For a dairy-free option, coconut milk gives it a different but delicious flavor.

Conclusion

This Roasted Garlic White Chicken Lasagna Soup hits all the right notes when I’m craving comfort and flavor in one bowl. It’s creamy, hearty, and full of depth from the roasted garlic and melty cheese. Whether I’m cooking for a weeknight dinner or meal-prepping for later, it’s always a winner in my kitchen.

Recipe:

Roasted Garlic White Chicken Lasagna Soup

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 6 servings
Diet: Halal

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Description

A warm, creamy, and cheesy soup inspired by white chicken lasagna, enriched with roasted garlic, tender chicken, and hearty lasagna noodles in a one-pot meal.

Instructions

Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
In a large pot, melt butter over medium heat and sauté the diced onion until translucent.
Squeeze the roasted garlic cloves into the pot and mash gently with a spoon.
Add shredded chicken, chicken broth, water, Italian seasoning, garlic powder, onion powder, salt, and pepper. Bring to a boil.
Stir in broken lasagna noodles and cook for 8–10 minutes, stirring occasionally to prevent sticking.
Reduce heat to low. Stir in heavy cream, mozzarella, and parmesan cheese until melted and combined.
Add baby spinach and cook for another 2–3 minutes until wilted.
Serve warm.