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:
If you like this recipe, you might also like:
Lazy Ravioli Skillet LasagnaComforting One Pot Lasagna SoupMy Favorite All Purpose Meat Sauce RecipeChicken Wild Rice SoupCreamy Cozy Chicken Pot Pie Soup
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!
