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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 practicallycooks 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 isthis 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 (orfauxtisserie) 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
What if I don’t have roasted garlic?
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.
How do you make roasted 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. 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.
Can I just boil the noodles in the soup?
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?
Feel free to omit it from the recipe.
What do I serve with this soup recipe?
Who doesn’t like a slice of garlic bread with soup? I also love a good kale crunch salad on the side.
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
Yield: 5-6 servings
Roasted Garlic White Chicken Lasagna Soup
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
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!
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 ablender 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!
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30 Minute Meals Chicken Comfort Foods Dinner Fall Favorites Lunch alfredo sauce baby bella mushrooms chicken lasagna soup lasagna noodles lasagna soup nutmeg parmesan cheese roasted garlic roasted garlic soup white chicken lasagna soup white sauce
published on Dec 14, 2023
33 comments Leave a comment »
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33 comments on “Roasted Garlic White Chicken Lasagna Soup”
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Dorothy Jose — Reply
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.
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Natalie — Reply
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!
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Marzia — Reply
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! 🙂
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Melissa — Reply
I want to eat this daily! This was the most delicious and creamy soup.
I’d even skip the chicken for vegetarian version!5
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Corey — Reply
The flavors are fantastic! I am curious as to what the texture of the soup is supposed to be; thick or thin?
4.5
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Marzia — Reply
Kind of in between! Not runny like chicken noodle but also not as thick as a stew.
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Larisa Bontrager — Reply
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.
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Marzia — Reply
Yes, I think that would work well. And good call on the noodles! I’d add them later too 🙂
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Alicia Nichols — Reply
What can I do if I don’t have a blender?
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Jill Gourlay — Reply
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! ?
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Flouise — Reply
I really want to make this soup, but need a substitute for the Lasagna noodles. What else could I use?
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Marzia — Reply
Use farfalle, shells, rotini, fusilli or anything similar to these, it’ll work just fine ?
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Kate — Reply
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?
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Marzia — Reply
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!
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JRiley — Reply
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.
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Jessica — Reply
My family enjoyed this recipe. It will be in regular rotation this fall in our household.
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Marzia — Reply
That’s great! I’m so glad to hear that, Jessica!
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Julie — Reply
Made this tonight and my husband ate three bowls of it! He wanted a fourth, but was too full! If that’s not an endorsem*nt 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!
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Nichelle — Reply
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.
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Nichelle — Reply
I also added spinach.
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Kim whitman — Reply
Delicious ! Was wondering if you had nutritional value ? Especially calories !! Thx
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Clari — Reply
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. ♡
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Angela — Reply
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!
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Monica — Reply
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!4
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Melanie — Reply
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!
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Marzia — Reply
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!
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Sara Valenzuela — Reply
Hearty, rich and easy to make! On my kids list for favorite meals!
5
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Carli Foley — Reply
Won a soup cookoff with this soup!!! Out of 33 soups, this was the winner!
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Marzia — Reply
Love that, Carli! And congrats on the win!
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Karen — Reply
Can the nutmeg be removed? Not a fan.
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Rebecca — Reply
I didn’t have any nutmeg and it was DELISH. Enjoy!
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Summer — Reply
Turned out amazing! I added smoked chicken and fresh green beans!
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AIESH — Reply
GOOD
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