Roasted Garlic White Chicken Lasagna Soup
The coziest, creamiest, most comforting soup! This roasted garlic white chicken lasagna soup is sure to be a hit with the whole family! And it’s quite quick to put together too!
I heart soups.
Soups in the summer and in the winter. I heart soups that are entirely vegetarian, and those that are not. I heart chili recipes and soups made in the instant pot too.
But I don’t think I’ve loved another soup as much as I love today’s roasted garlic white chicken lasagna soup in a long, long time. It’s creamy, creamy, creamy and it’s loaded with roasted garlic, sautéed mushrooms, and of course, lasagna noodles. Plus, it takes no time to put together so you with very little prep; you can put it together for dinner tonight!
Drop all of your dinner plans and please making my white chicken lasagna soup tonight — so many reasons why I love it. Today’s white chicken lasagna soup is inspired by a spinach and mushroom pasta bake that I served at our housewarming party about two years ago. It was a tale of white sauce, roasted garlic, sautéed onions, spinach, mushrooms, and cavatappi pasta. The crowd went wild! No, seriously. Even though we had plenty of dishes to enjoy, everyone — meat eaters and otherwise, unanimously agreed that the pasta bake was the star of the show!
And though I still haven’t shared that pasta recipe with you (wonder why that is?) I’m bringing you a roasted garlic chicken soup that’s just as good in my opinion.
Ingredients for white chicken lasagna soup:
- roasted garlic
- Alfredo sauce
- chicken
- all-purpose flour
- butter
- mushrooms
- onions
- chicken broth (or stock)
- half and half
- seasonings
- lasagna noodles
- parmesan
Now, of course, you don’t have to use lasagna noodles if you don’t want to. Elbow macaroni, egg noodles, or anything along those lines are all game for this chicken lasagna soup recipe.
What kind of alfredo sauce?
I suggest using any jarred Alfredo sauce that you usually like. Remember, it’s the base of our soup so if you didn’t like it on its own, you may not like it in the soup. Usually, I’m not one to use jarred sauces. You know that I love to make it from scratch if and when possible. But there are days when this isn’t possible. In those cases, I suggest keeping a good quality sauce in your pantry.
My personal favorite? Trader Joe’s Alfredo sauce. It’s the only one I use!
What if I don’t have roasted garlic?
I’m not going to lie, the number of times I test a recipe before putting it up online makes it impossible for me to things like roast garlic each time I make this. In those cases, I love going to the deli counter of my local grocery store and filling up on roasted garlic from the bar. It’s a little more expensive to do this than to roast garlic at home, but if you’re crunched for time, or don’t feel like going through all of that, grab it from the bar!
Can I roast fresh garlic?
Of course, you can! Position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the head of garlic to expose the cloves and peel off as many out layers of the garlic as possible. Drizzle with olive oil and a big pinch of salt and pepper. Wrap the garlic in a piece of aluminum foil and place the oil on a baking sheet and roast in the oven for 40-45 minutes or until garlic is tender. I suggest roasting about 5-6 heads to make up 1/2 a cup. Leftover cloves can always be frozen, but you don’t want to be left with less than 1/2 a cup after all of that roasting!
Can I just boil the noodles in the soup?
For this recipe, I prefer to boil the noodles separately. The texture comes out a little weird since this soup is partially cream or milk based. For best results, I suggest cooking the noodles in a separate pan and storing them separately as well if you have any leftovers.
What if I don’t like nutmeg?
I understand not everyone is a fan of nutmeg, and if that’s the case for you, feel free to omit it from the recipe. However, this is a very tiny amount, and it’s only there to help boost the other flavors. If you like nutmeg, feel free to use up to 1/2 teaspoon, that’s what we do, and we love it that way!
Why blend the alfredo sauce with roasted garlic?
I find that blending the Alfredo sauce and the roasted garlic together is the ideal way to help distribute the flavors evenly across the soup base. All of those flavors hug the chicken, noodles, and mushrooms and it’s so so good that way!
How to make white chicken lasagna soup super fast:
If you’re looking for more ways to get this soup on the table faster, feel free to use 2 1/4 cups of shredded rotisserie chicken instead of cooking the chicken here. Just add it in when you add the mushrooms back to the pot!
And that’s it! I love this recipe because there’s minimal chopping involved, the mushrooms and onions are all you need to chop, and the rest of this is pretty quick to pull together.
I hope you’ll give this one a go, and I hope the people in your life love it as much as the ones in mine did! 🙂
Roasted Garlic White Chicken Lasagna Soup
The coziest, creamiest, most comforting soup! This roasted garlic white chicken lasagna soup is sure to be a hit with the whole family! And it's quite quick to put together too!

Ingredients
- ½ cup roasted garlic cloves (see notes)
- 1 (16.9-ounce) jar prepared Alfredo sauce
- 1 ¼ pound boneless skinless chicken breasts, (chopped into 1-inch pieces)
- 1 tablespoon EACH: olive oil AND all-purpose flour
- 3 tablespoons butter
- 4 ounces mushrooms, sliced
- ½ cup onions, minced
- 4 cups chicken stock (or broth)
- 2 cups half and half (or whole milk)
- 1 teaspoon EACH: garlic powder, dried basil AND Italian seasoning
- ¼ teaspoon EACH: ground nutmeg AND red pepper flakes (more to taste)
- ½ cup grated parmesan cheese
- 10 lasagna noodles, broken into 4 pieces each (cooked)
- 2 tablespoons chopped parsley, for serving
Instructions
- BLEND: Add the Alfredo sauce and the roasted garlic to a blender and blend until completely smooth; set aside.
- SAUTE: Add the oil to large pot or dutch oven over medium-high heat. Add the chicken and cook for 4-6 minutes, seasoning with a big pinch of salt and pepper until the chicken is cooked; remove to a plate, set aside for later. Add 1 tablespoon of butter to the same skillet, allow it to melt then add the mushrooms and sauté them for roughly 5-6 minutes or until the mushrooms brown; remove to the same plate as the chicken.
- SOUP: Add the remaining two tablespoons of butter to the pot and add in the onions, allow them to sauté and sweat for about 5-6 minutes or until translucent. Sprinkle the flour over the onions and stir and allow the flour to cook for 1 minute. Whisk in the chicken broth in a slow steady stream. Then, do the same with the half and half. Pour in the prepared roasted garlic mixture, season with a pinch of salt, garlic powder, Italian seasoning, ground nutmeg, and red pepper flakes. Allow the soup to come to just reach a boil, then reduce the heat so that it just gently simmers; let simmer for 10 minutes. Stir in the parmesan cheese and the cooked chicken, mushrooms, and chopped parsley. Taste and adjust with additional salt if needed. You can also add the lasagna noodles directly to the pot, or if you’ll anticipating leftovers, serve them in bowls and top with soup. Serve warm!
Notes
- I used and suggest using store-bought roasted garlic for this recipe as it saves a ton of time! However, if you decide to roast your own garlic for this recipe, know that it will certainly take longer than the time listed -- but will be equally delicious either way 🙂
- To roast your own garlic: position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the head of garlic to expose the cloves and peel off as many out layers of the garlic as possible. Drizzle with olive oil and a big pinch of salt and pepper. Wrap the garlic in a piece of aluminum foil and place the oil on a baking sheet and roast in the oven for 40-45 minutes or until garlic is tender. I suggest roasting about 5-6 heads to make up 1/2 a cup. Leftover cloves can always be frozen but you don’t want to be left with less than 1/2 a cup after all of that roasting!
I don’t usually write reviews for recipes, even those that I love, but I felt that this one rated a review. This is a delicious soup recipe and certainly deserves the 5 star rating I’m giving it. I followed the recipe exactly as written with the exception of the 16.9 oz. Alfredo sauce as I was unable to find Alfredo sauce in more than a 15 oz. jar. This recipe is definitely going into my soup rotation as we have soup for lunch every day, even in the summer.
I haven’t made this yet, but this was my inspiration for making it as a lasagna. It was so good with the Alfredo base and roasted garlic. I still plan to make this, but wanted to thank you for posting as it ended up an awesome lasagna, too!
Yum! It’s on my list of things to make as well but I’m glad you tried it and that it worked out well! 🙂
I want to eat this daily! This was the most delicious and creamy soup.
I’d even skip the chicken for vegetarian version!
The flavors are fantastic! I am curious as to what the texture of the soup is supposed to be; thick or thin?
Kind of in between! Not runny like chicken noodle but also not as thick as a stew.
Could I make this ahead and warm it up in a crock pot? I would add the noodles later so it would not get too soggy.
Yes, I think that would work well. And good call on the noodles! I’d add them later too 🙂
What can I do if I don’t have a blender?
I didn’t use a blender,just dumped half the jar of Alfredo in soup,added garlic to the half full jar n shook it really well and it was fine! ?
I really want to make this soup, but need a substitute for the Lasagna noodles. What else could I use?
Use farfalle, shells, rotini, fusilli or anything similar to these, it’ll work just fine ?
Hello! I’ve made this a few times and it is so delicious!! I’m wondering if it freezes well? Do you have any idea or suggestions?
Unfortunately, I’ve never had leftovers to try and freeze! I think it should work just fine though, I would recommend freezing without the noodles to be on the safe side, I don’t think they’d hold up too well!
I have frozen this soup a couple times, pasta and all, and it does just fine. The secret is to reheat it very, very slowly over low heat so that the Half & Half and cheese do not separate. Tastes just as good as the first time. It’s a wonderful recipe.
My family enjoyed this recipe. It will be in regular rotation this fall in our household.
That’s great! I’m so glad to hear that, Jessica!
Made this tonight and my husband ate three bowls of it! He wanted a fourth, but was too full! If that’s not an endorsement for an amazing recipe, I don’t know what is.
For the chicken, I roasted it on a sheet pan alongside the garlic while I prepped the other ingredients. That’s the only thing I changed!
Made this tonight, with a few alterations. I used 9oz. of mushrooms(shiitake- I love them in soups), didn’t use nutmeg, and instead of pasta I made red potatoes (with olive oil parmesan and roasted garlic) in the oven cut up the same size as the chicken. It was delicious. Next time, I’m going to use even more mushrooms and replace the chicken with sweet Italian sausage. Maybe blister some tomatoes to go with it or alter it to stuff into the tomatoes. Thank you for sharing this recipe.
I also added spinach.
Delicious ! Was wondering if you had nutritional value ? Especially calories !! Thx
Oh my goodness. My wife likes to try new recipes every so often and when we came across yours, the pictures looked so yummy we just had to try!
I had to make a few modifications (lots of texture issues in my house unfortunately) but it still came out so so so good! A little thick but not too much, warm and savory flavors, and it made enough for leftovers? I was sold. My wife even loved it and she is VERY picky.
This was my first time making soup and I have to say, 10/10! I think this is my new go-to comfort food for colds. Thanks for sharing! And thanks for that lovely “jump to recipe” button. It came in handy for all the times i needed to reference the ingredients list!
We will definitely be making this again. ♡
Can you provide more instructions on the garlic please? It ends with roasting. What do you do after you take the garlic out the oven? Also what type onion? Yello, white, sweet? I’ve been studying this for weeks and need a little more details please. Thanks!
This was a delicious soup. I would have had a second bowl if I wasn’t already stuffed. I’d make a few changes for next time, as it was pretty labor intense and very high in calories. 1) I’d use a short, whole grain pasta instead of lasagna noodles. 2) I think using minced garlic from a jar would be fine instead of roasting garlic. 3) Skim milk instead of half and half or whole. 4) Light Alfredo if it can be found. 5) Canned cooked chicken breast instead of chopping and cooking it from a breast would speed it up a lot.
We all loved it as written; hoping for the best for next time!
Good morning. Question regarding the roasted garlic. I made some roasted garlic a few weeks back in anticipation of making this. I turned the cloves into a paste. Do I still use 1/2 a cup?
Thanks!
Hi Melanie! I don’t suggest using 1/2 cup of paste, I think that may be close to double the amount, if not more. I would perhaps start with 3 tablespoons of roasted garlic paste and then adjust as desired from there. Hope you enjoy the soup!
Hearty, rich and easy to make! On my kids list for favorite meals!
Won a soup cookoff with this soup!!! Out of 33 soups, this was the winner!
Love that, Carli! And congrats on the win!
Can the nutmeg be removed? Not a fan.
I didn’t have any nutmeg and it was DELISH. Enjoy!
Turned out amazing! I added smoked chicken and fresh green beans!