As I took my first spoonful of this Roasted Garlic White Chicken Lasagna Soup, I was instantly swept away by the cozy comfort it offered. This creamy soup brings the beloved flavors of lasagna into a heartwarming bowl—perfect for those cooler nights when you crave something nourishing but want to keep things simple. What I love most is that it cooks up in under 45 minutes, making it an ideal weeknight meal that doesn’t skimp on richness. Packed with tender chicken and earthy mushrooms, this soup is not only a satisfying crowd-pleaser but also a delightful twist on traditional soup fare. Are you ready to whip up a bowl of comfort that will warm both your heart and your kitchen?
Why is This Soup a Must-Try?
Comforting: Dive into a warm bowl of creamy goodness that will hug you from the inside out.
Quick Recipe: You can whip this up in under 45 minutes, making it perfect for busy weeknights.
Versatile Ingredients: Feel free to switch out chicken for Italian sausage or throw in some spinach for an extra health boost!
Hearty Delight: With tender mushrooms and rich flavors, each spoonful feels like a warm embrace.
Family Favorite: Kids and adults alike can’t resist this creamy take on classic lasagna—it’s sure to be a hit!
Pair it with some crusty garlic bread or a fresh kale salad for a meal that’s both satisfying and complete. If you’re looking for other delicious chicken options, try out my Sticky Garlic Chicken or Garlic Tomato Chicken for more inspiration!
Roasted Garlic White Chicken Lasagna Soup Ingredients
• Create a delicious bowl of comfort with these simple ingredients!
For the Soup Base
- Roasted Garlic – Adds a depth of flavor and creamy texture, enhancing the overall soup experience.
- Chicken – Provides essential protein to keep the soup hearty; consider using canned cooked chicken for a quicker option.
- Mushrooms (Baby Bella) – Bring earthiness and a satisfying texture; feel free to substitute with your favorite mushroom variety.
- Lasagna Noodles – Serve as the carb base, offering that familiar lasagna feel; you can switch to short pasta types like farfalle or fusilli if preferred.
For the Creamy Goodness
- Alfredo Sauce – Delivers a rich creaminess and complements the flavors beautifully; homemade white sauce works great as an alternative.
- Half & Half – Contributes to the luscious richness of the soup; substitute with skim milk for a lighter option if desired.
- Nutmeg (optional) – A pinch adds warmth and elevates the flavor; omit if you’re not a fan of its taste.
Seasoning Essentials
- Salt and Pepper – Vital for bringing out the flavors; adjust to your liking for a savory finish.
Step‑by‑Step Instructions for Roasted Garlic White Chicken Lasagna Soup
Step 1: Roast the Garlic
Preheat your oven to 375°F (190°C). Prepare the garlic bulbs by slicing off the tops, then drizzle with a touch of olive oil and sprinkle with salt. Wrap each bulb in aluminum foil and place in the oven, roasting them for 45–55 minutes until the cloves are tender and golden, releasing a sweet aroma that fills your kitchen.
Step 2: Sauté the Mushrooms
In a large Dutch oven over medium heat, add a drizzle of olive oil and let it warm. Once hot, toss in the baby bella mushrooms, sautéing for about 5–7 minutes until they are soft and browned. Stir frequently to prevent sticking and ensure they develop a rich flavor. Once cooked, remove the mushrooms from the pot and set aside.
Step 3: Cook the Chicken
In the same pot, add a bit more olive oil if needed, and introduce diced chicken. Season with salt, pepper, and any preferred spices. Sauté over medium heat for 6–8 minutes, stirring occasionally, until the chicken is no longer pink and has a nice golden color. This will create a hearty base for your Roasted Garlic White Chicken Lasagna Soup.
Step 4: Combine Ingredients
Next, squeeze the roasted garlic cloves from their skins directly into the pot with the chicken. Add the sautéed mushrooms and pour in the Alfredo sauce, stirring gently to combine. Let this mixture simmer for about 2–3 minutes to meld the flavors, creating a creamy and aromatic base for the soup.
Step 5: Add the Noodles
As you near serving time, stir in the cooked lasagna noodles, ensuring they’re well integrated into the soup. This step will help prevent the noodles from getting soggy. Allow everything to heat through for an additional 2 minutes while tasting and adjusting seasoning, ensuring your Roasted Garlic White Chicken Lasagna Soup is perfectly seasoned.
Step 6: Serve and Enjoy
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired, adding a lovely finish to this cozy dish. Serve hot alongside some crusty garlic bread or a fresh salad for a complete meal that brings warmth and comfort to your dining table.
Make Ahead Options
These Roasted Garlic White Chicken Lasagna Soup is perfect for meal prep enthusiasts! You can roast the garlic and sauté the mushrooms up to 3 days in advance, storing them separately in airtight containers in the refrigerator. This will save you precious time on busy weeknights. Additionally, you can cook the chicken and combine it with the roasted garlic and sautéed mushrooms, refrigerating this mixture for up to 3 days as well. When you’re ready to enjoy your soup, simply reheat the mixture over medium heat, then add in the cooked lasagna noodles just before serving to prevent them from becoming soggy. With these make-ahead tips, you’ll have a hearty and creamy bowl of Roasted Garlic White Chicken Lasagna Soup with minimal effort when it’s time to eat!
What to Serve with Roasted Garlic White Chicken Lasagna Soup
Pairing this creamy, comforting soup elevates your meal into a delightful culinary experience that warms the heart.
- Crusty Garlic Bread: The perfect accompaniment, its crunchy exterior contrasts beautifully with the soup’s creamy texture, allowing for delicious dipping.
- Fresh Kale Salad: A light and refreshing side made with crisp greens and a tangy vinaigrette balances out the rich flavors of the soup.
- Cheesy Breadsticks: Soft and cheesy, these are an inviting way to soak up every last drop of your Roasted Garlic White Chicken Lasagna Soup.
- Sautéed Spinach: A simple, seasoned side with earthy notes complements the creamy soup while adding beautiful color and nutrients to your meal.
- Stuffed Mushrooms: Baked with cheese and herbs, these bite-sized treats echo the mushroom flavor in the soup and offer a savory contrast.
- Sparkling Lemonade: This refreshing drink provides a zesty, bubbly counterpoint to the richness of the soup and can be a delightful twist for your palate.
- Italian Tiramisu: Finish off your meal with this classic dessert, bringing a sweet, creamy touch that perfectly rounds out the flavors from the main dish.
Storage Tips for Roasted Garlic White Chicken Lasagna Soup
Fridge: Store in an airtight container for up to 3-4 days; it’s best to add lasagna noodles just before serving to maintain their texture.
Freezer: For longer storage, freeze the soup without noodles for up to 2 months. Reheat gently to avoid separation of cream.
Reheating: Thaw frozen soup in the fridge overnight, then reheat slowly on the stove over low heat, stirring occasionally.
Quality Check: Always check for freshness before consuming; if it smells off or shows signs of spoilage, it’s best to discard.
Expert Tips for Roasted Garlic White Chicken Lasagna Soup
• Noodle Timing: Add cooked lasagna noodles right before serving to prevent them from becoming mushy in the Roasted Garlic White Chicken Lasagna Soup.
• Roasting Garlic: Ensure the garlic is wrapped tightly in foil while roasting to capture its moisture and enhance its sweet flavor.
• Flavor Boosting: Don’t hesitate to add a splash of chicken broth if the soup is too thick. It helps maintain a cozy, creamy consistency.
• Protein Options: Experiment with Italian sausage instead of chicken for a bolder flavor. Just remember to adjust spices accordingly!
• Storage Strategy: For best results, store noodles separately if you’re making the soup ahead of time. This helps avoid sogginess when reheating.
Roasted Garlic White Chicken Lasagna Soup Variations
Feel free to make this comforting soup your own by exploring delightful twists and substitutions.
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Italian Sausage: Swap chicken for Italian sausage to introduce a richer, spicier flavor profile that’ll elevate your soup. The savory notes from the sausage beautifully blend with the creamy base.
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Spinach Boost: Toss in fresh spinach right before serving for a pop of color and added nutrients. It wilts quickly, bringing freshness to your hearty dish!
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Vegetable Medley: Mix in diced zucchini or bell peppers for extra texture and flavor variety. These colorful additions make the soup not only healthier, but also visually vibrant.
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Gluten-Free: Substitute traditional lasagna noodles with gluten-free pasta to keep this recipe accommodating for gluten-sensitive diners. Just be sure to adjust cooking times as needed.
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Extra Creaminess: Increase the half & half or stir in a splash of heavy cream for a delightfully indulgent take. Rich and luscious, every spoonful will feel like a warm hug.
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Herb Infusion: Add fresh basil or parsley for a fragrant herbal note. Sprinkle them on top just before serving for an aromatic finish that enhances the overall experience.
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Heat It Up: For a spicy kick, mix in red pepper flakes or a dash of hot sauce. It adds an exciting dimension that pairs beautifully with the creamy soup.
For other delicious chicken options, consider trying my Garlic Parmesan Chicken or if you want something with a little extra zing, the Fiery Chicken Ramen with Creamy Garlic Sauce is a fantastic choice!
Roasted Garlic White Chicken Lasagna Soup Recipe FAQs
How do I choose ripe ingredients for this soup?
Absolutely! When selecting mushrooms, look for firm, unblemished Baby Bella mushrooms. They should be smooth and free of dark spots or moisture accumulation. For the garlic, you want firm bulbs without soft or sprouted spots. If using fresh chicken, select boneless, skinless pieces that are pink and free from any foul odor.
What’s the best way to store leftovers?
You can store Roasted Garlic White Chicken Lasagna Soup in an airtight container in the refrigerator for up to 3-4 days. To maintain the perfect noodle texture, I recommend adding the lasagna noodles just before serving if you’re planning to eat leftovers. This will prevent them from becoming soggy as they sit in the soup.
Can I freeze this soup, and how?
Yes, you can! To freeze your Roasted Garlic White Chicken Lasagna Soup, let it cool completely, then transfer it to a freezer-safe container or a resealable freezer bag. Make sure to leave some space for expansion. It will keep well for up to 2 months. For best quality when reheating, thaw it overnight in the fridge and reheat gently on the stove over low heat.
What should I do if my soup is too thick?
Very! If your Roasted Garlic White Chicken Lasagna Soup ends up too thick, you can easily adjust its consistency. Simply add a splash of chicken broth or water to loosen it up. Stir until it reaches your desired thickness. Just be sure to taste and adjust the seasoning afterward, as adding extra liquid may dilute the flavors.
Are there any dietary considerations for this soup?
Yes, certainly! If you’re cooking for someone with allergies, substitute the Alfredo sauce for a dairy-free alternative to accommodate lactose intolerance. For those following a gluten-free diet, replace the lasagna noodles with gluten-free pasta options. Always check ingredient labels to ensure they meet dietary needs, and feel free to customize the recipe to suit your preferences.
Cozy Roasted Garlic White Chicken Lasagna Soup Bliss
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Prepare the garlic bulbs by slicing off the tops, then drizzle with a touch of olive oil and sprinkle with salt. Wrap each bulb in aluminum foil and place in the oven, roasting them for 45–55 minutes until the cloves are tender and golden.
- In a large Dutch oven over medium heat, add a drizzle of olive oil and let it warm. Once hot, toss in the baby bella mushrooms, sautéing for about 5–7 minutes until they are soft and browned.
- In the same pot, add a bit more olive oil if needed, and introduce diced chicken. Season with salt, pepper, and any preferred spices. Sauté over medium heat for 6–8 minutes until the chicken is no longer pink.
- Squeeze the roasted garlic cloves from their skins directly into the pot with the chicken. Add the sautéed mushrooms and pour in the Alfredo sauce, stirring gently to combine.
- Stir in the cooked lasagna noodles, ensuring they’re well integrated into the soup. Allow everything to heat through for an additional 2 minutes while tasting and adjusting seasoning.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot.
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