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.
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
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.
Notes
Use rotisserie chicken for extra flavor and convenience.
For a vegetarian version, substitute chicken with white beans or mushrooms.
Add red pepper flakes or hot sauce for a spicy variation.
Use milk or more broth instead of water for a creamier texture.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 85 mg
