Why You’ll Love Roasted Garlic White Chicken Lasagna Soup Recipe

This Roasted Garlic White Chicken Lasagna Soup is packed with rich, savory flavors and a creamy broth that’s hard to resist. It’s a one-pot wonder that saves time and cleanup while delivering all the comfort you expect from a classic lasagna. Customizable and freezer-friendly, it’s perfect for family dinners, meal prepping, or when you just crave something warm and hearty.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted garlic
Store-bought Alfredo sauce
Boneless skinless chicken breasts, diced
All-purpose flour
Butter
Baby bella or button mushrooms
Onion, diced
Low sodium chicken broth or stock
Half and half or milk
Seasonings: garlic powder, dried basil, Italian seasoning, ground nutmeg, red pepper flakes
Lasagna noodles (broken into pieces) or other pasta like rotini, shells, or fusilli
Grated parmesan cheese
Fresh parsley (optional for garnish)

Directions

Blend the roasted garlic and Alfredo sauce together until smooth.
In a Dutch oven, sauté the chicken with a drizzle of oil until browned and cooked through. Remove and set aside.
In the same pot, melt butter and sauté the mushrooms until golden. Remove and set aside with the chicken.
Add another knob of butter to the pot and sauté the onions until translucent.
Sprinkle the flour over the onions and cook, stirring constantly, for a minute.
Gradually whisk in the chicken broth, followed by the half and half and the roasted garlic Alfredo sauce.
Season the soup with garlic powder, Italian seasoning, nutmeg, red pepper flakes, and salt.
Bring the soup to a gentle simmer, then stir in the parmesan, cooked chicken, mushrooms, and fresh parsley.
Cook lasagna noodles separately according to package instructions, and add them to the soup just before serving or individually in bowls.

Servings and timing

This recipe serves about 6 people. Preparation and cooking time together take approximately 45 minutes, making it a relatively quick yet hearty meal.

Variations

Use shredded rotisserie chicken for a quicker prep.
Swap lasagna noodles for any pasta you have on hand, like macaroni or tortellini.
Add spinach or kale for an extra boost of greens.
Replace half and half with heavy cream for a richer texture.
Make it spicy by adding extra red pepper flakes or diced jalapeños.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if the soup thickens too much. Store the pasta separately if possible to prevent it from becoming soggy.

FAQs

Can I use store-bought roasted garlic?

Yes, store-bought roasted garlic is a convenient option and works well for this recipe.

How do I roast garlic at home?

Slice the top off a garlic head, drizzle with olive oil, season with salt, wrap in foil, and roast at 375°F for 45–55 minutes.

Can I boil the pasta directly in the soup?

It’s better to cook the pasta separately to prevent the soup from becoming too starchy or the noodles from overcooking.

What type of Alfredo sauce should I use?

Any good-quality store-bought Alfredo sauce works; roasted garlic Alfredo sauce can enhance the flavor even more.

Can I freeze Roasted Garlic White Chicken Lasagna Soup?

Yes, freeze the soup without the pasta for best results. Add freshly cooked pasta when reheating.

What can I substitute for half and half?

You can use whole milk or a mix of heavy cream and milk depending on your preference for richness.

Is nutmeg necessary?

No, you can omit it if you’re not a fan of nutmeg.

Can I add more vegetables?

Yes, feel free to add spinach, zucchini, or carrots to boost the nutritional content.

What toppings go well with this soup?

Garnish with more parmesan cheese, fresh parsley, or even a sprinkle of red pepper flakes.

How thick should the soup be?

The soup should be creamy but not too thick; adjust with additional broth if needed.

Conclusion

Roasted Garlic White Chicken Lasagna Soup is the ultimate comfort food that’s both easy and deeply satisfying. With rich layers of flavor and hearty ingredients, it’s destined to become a favorite in your dinner rotation. Whether you’re feeding a family or just craving a cozy bowl for yourself, this soup will always deliver warmth and deliciousness.

Roasted Garlic White Chicken Lasagna Soup

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This cozy and creamy Roasted Garlic White Chicken Lasagna Soup blends rich roasted garlic, tender chicken, mushrooms, and lasagna noodles in a hearty, comforting bowl that’s perfect for any night of the week!

Author: Emily
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 40 minutes
Yield: About 6 servings
Category: Soup
Method: Stovetop
Cuisine: American

Instructions

Blend roasted garlic with Alfredo sauce until smooth.
Sauté diced chicken until browned; remove and set aside.
Sauté mushrooms in butter; remove and set aside.
Sauté onions in remaining butter until translucent, sprinkle flour, and stir.
Gradually add chicken broth while stirring, followed by half and half and roasted garlic sauce.
Season with garlic powder, Italian seasoning, nutmeg, and red pepper flakes.
Simmer, then stir in parmesan, cooked chicken, mushrooms, and parsley.
Serve over cooked pasta or add pasta directly to the soup.

Notes

Store leftover noodles separately to prevent them from becoming mushy.
Substitute roasted garlic with store-bought roasted garlic Alfredo sauce if needed.
Heavy cream can be used instead of half and half for a richer soup.
Omit nutmeg if preferred.