Roasted Garlic White Chicken Lasagna Soup
Cozy, creamy, and comforting Roasted Garlic White Chicken Lasagna Soup! A hearty and warm bowl filled with tender mushrooms, lasagna noodles, protein-packed chicken, and so much more! Sure to be a hit with the whole family!
I heart soups.
Soups in the summer and soups in the winter. Always. It’s soup season 365 days a year around here.
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 it together, so with a little prep, you can put it together for dinner tonight!
No seriously, drop all of your dinner plans, and please make my white chicken lasagna soup tonight — so many reasons why I love it. It starts with the fact that you can make most of the soup in one Dutch oven. I’m talking about sauteeing the mushrooms, cooking the chicken, and making the soup all in the same pot. It’s the epitome of good comfort food and practically cooks itself!
Ingredients for white chicken lasagna soup:
- Roasted Garlic: Many grocery stores sell roasted garlic on the bar in the deli section of the grocery store these days. If you can’t find it at the grocery store, it’s also very easy to roast a few heads of garlic at home in the oven. Just snip off the top of the garlic heads, drizzle with a little olive oil, and sprinkle with sea salt. Roast in the oven until the garlic cloves are tender and easily mashable with a fork.
- Alfredo sauce: You can use any brand of store-bought Alfredo sauce that you like for this recipe. My personal favorite is this brand, as the flavor is just amazing. It does come in a regular and roasted garlic variety. Use either!
- Chicken: I like to dice up a few boneless skinless chicken breasts and cook them with black pepper, basil, and Italian seasonings. You could also use a shredded rotisserie (or fauxtisserie) chicken if you’d like. Add the chicken towards the end where indicated in the recipe.
- all-purpose flour: adding a tablespoon of flour will help thicken the soup.
- Butter: we’ll use the butter to saute the mushrooms. Sauteeing mushrooms in butter brings out the natural umami in mushrooms and gives the soup a more delicious flavor as it simmers.
- Mushrooms: I like to use baby bella or mini portobello mushrooms for this recipe. You could also use button mushrooms if you’d like.
- Onions: We’ll saute the onions in the butter and allow them to cook down until they are translucent. They’ll continue to simmer in the soup and lend tons of flavor.
- Low sodium Chicken Broth or Chicken Stock: You can use homemade chicken stock or store-bought; either works for this recipe.
- Half and Half: or milk works too. This gives creamy white lasagna soup the silky smooth, creamy broth texture that we like. You could also use heavy cream for this recipe, though I would dilute it with some milk as heavy cream has a very high fat content which would make the soup quite thick.
- Seasonings: I like to use a ton of seasonings. All of these are pretty common for a lasagna recipe. I have garlic powder, dried basil, Italian seasoning, ground nutmeg, and some red pepper flakes. You could also use other seasonings if you’d like.
- Pasta: though broken lasagna noodles are the most common type of pasta used in a lasagna soup recipe, you don’t have to use lasagna noodles if you don’t want to. Macaroni, mafalda corta (these are mini lasagna noodles), fusilli, rotini, shells, or anything along those lines are all game for this chicken lasagna soup recipe. You could also use tortellini or ricotta cheese and fresh spinach-filled ravioli if you’d like!
- Parmesan: Finishing the soup with a sprinkle of parmesan cheese adds a nice, nutty flavor!
How to make white chicken lasagna soup:
- Blend it up. I start by combining the roasted garlic and the alfredo sauce in a blender. Blend the sauce until its smooth. Now, I know you can purchase roasted garlic alfredo sauce, and you are welcome to use that in this recipe if you don’t mind the soup not having a robust roasted garlic flavor. Most jarred sauces are milder in flavor, but they are great to use if you’re in a hurry and want to get this out super fast.
- Saute the chicken. Add a drizzle of oil to the pot and saute the chicken pieces until the chicken is slightly browned. Once the chicken is cooked, remove it to a dish.
- Saute the mushrooms. Add a tablespoon of butter to the pot, and when it melts, saute the mushrooms. When they’re golden, remove them to the same plate as the chicken.
- Make the soup. Add the remaining knob of butter to the pot and saute the onions until they are tender and translucent. Sprinkle the flour over the onions, and using a wooden spoon scrape the pot and cook for a minute. Gently pour in the chicken broth as you whisk or stir. Then add the half and half and roasted garlic sauce. Season with a pinch of salt, garlic powder, Italian seasoning, ground nutmeg, and red pepper flakes.
- Let it simmer. Once it simmers for a few minutes, stir in the parmesan, cooked chicken, mushrooms, and parsley. Taste and adjust with more salt if the soup needs it. You can add the cooked noodles directly to the soup pot or portion them into individual bowls.
FAQs about this recipe
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 the trouble, grab it. You can also skip the roasted garlic and grab a jar of roasted garlic alfredo sauce, but please note that the roasted garlic flavor won’t be as pronounced.
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. Drizzle with olive oil and a big pinch of salt and pepper. Wrap the garlic in a piece of aluminum foil, place the oil on a baking sheet, and roast in the oven for 45-55 minutes or until the garlic is tender.
For best results, I suggest cooking the noodles in a separate pan and storing them separately as well if you have any leftovers.
Feel free to omit it from the recipe.
If you like this recipe, you might also like:
- Lazy Ravioli Skillet Lasagna
- Comforting One Pot Lasagna Soup
- My Favorite All Purpose Meat Sauce Recipe
- Chicken Wild Rice Soup
- Creamy Cozy Chicken Pot Pie Soup
- 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
- 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!
- 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!