Roasted Garlic White Chicken Lasagna Soup
This cozy dish combines the creamy flavors of lasagna with a hearty soup base, featuring roasted garlic, tender chicken, and rich cheeses, perfect for chilly nights.
Ingredients
Roasted Garlic
- 1 head garlic Whole head of garlic wrapped and roasted
- 1 tablespoon olive oil For drizzling over garlic before roasting
Main Ingredients
- 2 tablespoons olive oil For sautéing chicken
- 1 pound boneless, skinless chicken breasts Cooked and shredded
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup ricotta cheese
- 2 cups fresh spinach To be added towards the end of cooking
- 1 cup shredded mozzarella cheese For creaminess
- 1 cup grated Parmesan cheese For topping
- 8 pieces lasagna noodles Broken into smaller pieces
Seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper To taste
Instructions
Preparing Roasted Garlic
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil.
- Roast for about 30-35 minutes until the cloves are soft.
Cooking Chicken and Soup Base
- While the garlic roasts, heat the remaining olive oil in a large pot over medium heat.
- Add the chicken breasts and cook until golden brown on both sides, about 6-7 minutes per side. Remove the chicken and set aside.
- In the same pot, add the chicken broth and bring to a simmer.
- Add the broken pieces of lasagna noodles, dried basil, dried oregano, salt, and pepper. Stir well and cook for about 10 minutes, or until the noodles are tender.
Combining Ingredients
- Once the garlic is roasted, squeeze the cloves out of their skins and mash them with a fork.
- Add the roasted garlic puree to the pot along with the heavy cream and ricotta cheese, stirring until well combined.
- Shred the chicken and return it to the pot along with the fresh spinach. Mix well and allow the spinach to wilt, about 2-3 minutes.
- Finally, add in the shredded mozzarella and grated Parmesan cheese, stirring until melted and creamy.
Serving
- Serve hot, garnished with extra cheese or fresh basil if desired.
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Notes
For storing leftovers, let the soup cool before refrigerating. You can also freeze it, but consider omitting the noodles initially to prevent them from becoming mushy when reheated.