Roasted Garlic White Chicken Lasagna Soup – Cozy, Creamy, and Weeknight Friendly

Mira Solano

Mar 15,2026

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This soup gives you all the flavors of white chicken lasagna without the stacking and baking. It’s creamy, garlicky, and loaded with tender chicken, spinach, and ribbons of pasta in a silky Parmesan-ricotta broth. Roast a head of garlic, blend it into the base, and you’ll get that deep, sweet garlic flavor that makes the whole pot taste slow-simmered.

It’s the kind of meal you ladle into big bowls and top with melty cheese and fresh herbs. If you love creamy pasta nights, you might also enjoy our cozy one-pan ideas like Creamy Garlic Chicken Pasta or this lighter twist, Creamy Greek Yogurt Alfredo Chicken Pasta.

Roasted Garlic White Chicken Lasagna Soup - Cozy, Creamy, and Weeknight Friendly

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 head garlic (for roasting)
  • Olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced (optional but tasty)
  • 8 oz cremini or white mushrooms, sliced (optional)
  • 1 lb cooked shredded chicken (rotisserie works great)
  • 6 cups low-sodium chicken broth
  • 1 cup milk or half-and-half (use heavy cream for extra richness)
  • 1/3 cup dry white wine (optional, for depth)
  • 8 oz lasagna noodles or mafaldine, broken into 2-inch pieces
  • 1 cup ricotta cheese
  • 1 cup freshly grated Parmesan, plus more for serving
  • 2 cups baby spinach
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper
  • Fresh basil or parsley, for garnish
  • Lemon, for finishing (zest or a squeeze)

Method
 

  1. Roast the garlic: Heat oven to 400°F (200°C).Slice the top off a head of garlic to expose cloves, drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft and golden. Cool, then squeeze out the cloves.
  2. Sauté aromatics: In a large pot, warm 1–2 tbsp olive oil over medium heat. Add onion, celery, and mushrooms with a pinch of salt.Cook 6–8 minutes until soft and lightly browned.
  3. Add flavor: Stir in Italian seasoning and crushed red pepper flakes. If using wine, pour it in and simmer 2 minutes to reduce.
  4. Build the broth: Add chicken broth and roasted garlic cloves (mash them in with a spoon). Bring to a gentle boil.
  5. Cook the pasta: Add broken lasagna noodles.Simmer, stirring often, 8–10 minutes until al dente. Keep the soup at a low simmer to prevent sticking.
  6. Make it creamy: Lower heat. Stir in milk or cream, shredded chicken, and 3/4 cup Parmesan.Simmer 2–3 minutes, then taste and season with salt and pepper.
  7. Finish with greens and ricotta: Stir in spinach to wilt. Off heat, dollop in ricotta and gently swirl so you get creamy pockets throughout.
  8. Serve: Ladle into bowls. Top with extra Parmesan, fresh basil or parsley, and a little lemon zest or a squeeze of lemon for brightness.

Why This Recipe Works

Cooking process, overhead shot: A wide, of a Dutch oven at a gentle simmer, showing broken lasagna n

– Roasted garlic builds a mellow, rich backbone that doesn’t overpower the soup. – A mix of chicken broth and milk (or cream) keeps it creamy without feeling too heavy. – Parmesan and a dollop of ricotta add that “lasagna” vibe and a silky finish. – Broken lasagna noodles or mafaldine give those classic lasagna edges and texture. – Spinach and herbs brighten everything so each spoonful tastes balanced and fresh. For more creamy, chicken-forward comfort, check out this skillet favorite: Spinach Chicken Alfredo.

Shopping List

  • 1 head garlic (for roasting)
  • Olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced (optional but tasty)
  • 8 oz cremini or white mushrooms, sliced (optional)
  • 1 lb cooked shredded chicken (rotisserie works great)
  • 6 cups low-sodium chicken broth
  • 1 cup milk or half-and-half (use heavy cream for extra richness)
  • 1/3 cup dry white wine (optional, for depth)
  • 8 oz lasagna noodles or mafaldine, broken into 2-inch pieces
  • 1 cup ricotta cheese
  • 1 cup freshly grated Parmesan, plus more for serving
  • 2 cups baby spinach
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper
  • Fresh basil or parsley, for garnish
  • Lemon, for finishing (zest or a squeeze)

Step-by-Step Instructions

Final dish, close-up detail: Tight, shallow-depth close-up of a ladled bowl of Roasted Garlic White
  1. Roast the garlic: Heat oven to 400°F (200°C).

    Slice the top off a head of garlic to expose cloves, drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft and golden. Cool, then squeeze out the cloves.

  2. Sauté aromatics: In a large pot, warm 1–2 tbsp olive oil over medium heat. Add onion, celery, and mushrooms with a pinch of salt.

    Cook 6–8 minutes until soft and lightly browned.

  3. Add flavor: Stir in Italian seasoning and crushed red pepper flakes. If using wine, pour it in and simmer 2 minutes to reduce.
  4. Build the broth: Add chicken broth and roasted garlic cloves (mash them in with a spoon). Bring to a gentle boil.
  5. Cook the pasta: Add broken lasagna noodles.

    Simmer, stirring often, 8–10 minutes until al dente. Keep the soup at a low simmer to prevent sticking.

  6. Make it creamy: Lower heat. Stir in milk or cream, shredded chicken, and 3/4 cup Parmesan.

    Simmer 2–3 minutes, then taste and season with salt and pepper.

  7. Finish with greens and ricotta: Stir in spinach to wilt. Off heat, dollop in ricotta and gently swirl so you get creamy pockets throughout.
  8. Serve: Ladle into bowls. Top with extra Parmesan, fresh basil or parsley, and a little lemon zest or a squeeze of lemon for brightness.

How to Store

– Refrigerate leftovers in an airtight container for up to 4 days. – The pasta will keep absorbing liquid. Add extra broth or milk when reheating to bring back a soupy texture. – Reheat on the stove over low heat, stirring frequently.

Avoid boiling so dairy doesn’t split. – You can freeze the base without pasta for up to 2 months, then add fresh pasta when reheating for best texture.

Why This is Good for You

– Protein-rich: Chicken and ricotta keep you satisfied. – Calcium and vitamins: Milk, Parmesan, and spinach add calcium, vitamin A, and iron. – Balanced comfort: The broth-milk combo keeps it lighter than a full cream sauce while still creamy.

Common Mistakes to Avoid

– Boiling after adding dairy: It can cause curdling. Keep it to a gentle simmer. – Overcooking pasta in the pot: It will swell in leftovers. Cook to al dente. – Skipping the roasted garlic: Raw garlic won’t give the same sweet, rounded flavor. – Under-salting: Taste at the end, especially after adding cheese, to balance the richness.

Variations You Can Try

– Mushroom-forward: Double the mushrooms and use vegetable broth for a near-vegetarian version (swap chicken with white beans). – Herby lemon: Add extra lemon zest and fresh thyme at the end for a brighter bowl. – Extra cheesy: Stir in a handful of shredded mozzarella just before serving for stretch. – Low-carb: Swap noodles with zucchini ribbons added at the end so they stay tender. – High-protein boost: Fold in cottage cheese with the ricotta for extra creaminess and protein.

For more high-protein chicken pasta ideas, try Garlic Parmesan High Protein Chicken Pasta or one-pot creamy options like One Pot Parmesan Chicken Orzo. If you want a cozy non-soup alternative, you’ll love High Protein Chicken Alfredo Bake.

FAQ

Can I use rotisserie chicken?

Yes. Shred the breast and thigh meat and add it in step 6.

It’s fast and flavorful.

What pasta shape works best?

Broken lasagna noodles are classic, but mafaldine, bowties, or even wide egg noodles work well. Just watch cook times.

How can I make it lighter?

Use 2% milk, part-skim ricotta, and skip the cream. Add extra spinach and mushrooms for volume.

Can I make it gluten-free?

Use gluten-free lasagna noodles and check your broth and cheese labels.

Cook GF pasta slightly under so it doesn’t get mushy.

What can I substitute for ricotta?

Cottage cheese blended until smooth works well. Mascarpone also adds a luxe finish.

Wrapping Up

This Roasted Garlic White Chicken Lasagna Soup gives you creamy comfort with simple steps and big flavor. It’s a great way to use leftover chicken and turns weeknights into something special with minimal fuss.

Ladle it up, add fresh herbs, and enjoy that roasted garlic warmth in every bite. For another cozy bowl with Italian vibes, try Tuscan Chicken Gnocchi Skillet the next time you’re craving creamy comfort.

Disclaimer

Our editors have used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.

Mira Solano

I’m Mira, and my path here started with logistics. I used to manage supply chains, counting hours and moving pieces until they fit just right. When I began cooking for my family, I carried that same love of order into the kitchen. But what surprised me was the joy—how a well-planned meal, a stocked pantry, or a zero-waste dinner could feel so deeply satisfying. Cooking isn’t about perfection for me. It’s about finding peace in the everyday, turning routines into rituals, and reminding myself (and you) that even the simplest meal is an act of care.