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A bowl of Roasted Garlic White Chicken Lasagna Soup garnished with herbs.

Roasted Garlic White Chicken Lasagna Soup

A comforting and creamy soup that combines roasted garlic, chicken, and lasagna noodles for a warm, hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked chicken, shredded You can substitute with turkey for a lighter option.
  • 1 head Roasted garlic Adds rich flavor; use raw garlic for a sharper taste.
  • 1 Onion, diced Shallots work as a milder alternative.
  • 3 cups Chicken broth Best for moisture; vegetable broth is a great substitute for a vegetarian option.
  • 1 can Diced tomatoes (15 oz) Supplies acidity and color; fresh tomatoes can also work if in season.
  • 1 cup Heavy cream Opt for half-and-half for a lighter dish.
  • 2 cups Lasagna noodles, broken Offers substance; gluten-free noodles can be used if needed.
  • 1 cup Ricotta cheese Contributes creaminess; cottage cheese works in a pinch.
  • 1 cup Mozzarella cheese, shredded For melty goodness; provolone or a dairy-free cheese can substitute.
  • 1/2 cup Parmesan cheese, grated Brightens flavor; nutritional yeast serves as a dairy-free option.
  • 2 tablespoons Olive oil For sautéing; any cooking oil, like avocado oil, can suffice.
  • Salt and pepper, to taste Basic seasonings; fresh herbs can enhance flavor.
  • Fresh basil, for garnish Adds freshness; parsley can substitute if you lack basil.

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, cooking until translucent.
  3. Squeeze roasted garlic into the pot and stir to combine.
  4. Incorporate shredded chicken and let it heat through for about 2 minutes.
  5. Pour in chicken broth and diced tomatoes, bringing the mixture to a boil.
  6. Add the broken lasagna noodles and cook until they reach a tender consistency.
  7. Stir in heavy cream and ricotta cheese until fully combined.
  8. Mix in mozzarella and Parmesan cheese, stirring until melted and mixed in.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with fresh basil.

Notes

Allow the soup to sit for a few minutes before serving to meld flavors. Leftover roast chicken can be used for added flavor and convenience.