Ingredients
Equipment
Method
Roast the garlic and prep the soup
- Wrap the garlic head in foil, drizzle with oil, and roast at 400F for 40 min, until the cloves are soft. Let it cool briefly, then squeeze the roasted garlic cloves from their skins into a bowl and mash into a paste.
Build the creamy broth
- Melt the butter in a large Dutch oven over medium heat, then sauté the diced onion for 4 minutes until softened. Add the roasted garlic paste and cook for 1 minute, stirring to coat.
- Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
- Gradually add the chicken broth and heavy cream while stirring until smooth. Stir in the Italian seasoning, nutmeg, and white pepper.
- Bring the mixture to a simmer, then add the broken lasagna noodle pieces. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
Finish with chicken, spinach, and cheese
- Add the shredded chicken and spinach to the pot and cook for 2 minutes until the spinach wilts. Stir in the parmesan and season with salt to taste.
Make ricotta swirl and serve
- Mix the ricotta, 2 tablespoons parmesan, and fresh basil until combined into a smooth swirl.
- Serve the soup in bowls with a spoonful dolloped on top of each bowl for a ricotta swirl, then finish with additional parmesan if desired.
Notes
Pro tip: if the soup thickens too much while the noodles cook, loosen it with a splash of chicken broth right before serving. Store leftovers in the fridge up to 3 days; freeze only if needed (cream can slightly change texture) for up to 2 months. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner broth.