Description
Cozy Roasted Garlic White Chicken Lasagna Soup for Comfort Nights
Ingredients
Scale
- 1 head Roasted Garlic (Can substitute with jarred roasted garlic)
- 1 pound Chicken (Diced breast)
- 8 ounces Baby Bella Mushrooms (Diced)
- 8 ounces Lasagna Noodles (Can substitute with short pasta)
- 2 cups Half & Half (Can use skim milk for a lighter version)
- 1 cup Alfredo Sauce (Quality brand or homemade recommended)
- 1/4 cup Parmesan Cheese (Freshly grated, optional)
- 1/4 teaspoon Nutmeg (Optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast for 45–55 minutes.
- Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Add diced baby bella mushrooms and sauté for 5–7 minutes.
- Add diced chicken breast to the pot and cook for 6–8 minutes until chicken is no longer pink.
- Carefully squeeze the roasted garlic cloves into the pot, then stir in half & half and alfredo sauce. Simmer gently for 5 minutes.
- Cook lasagna noodles according to package directions until al dente, then drain.
- Add cooked lasagna noodles to the pot and cook for an additional 2 minutes on low heat.
- Ladle the soup into bowls, sprinkle with parmesan cheese and nutmeg, and serve hot.
Notes
- This soup is perfect for busy weeknights.
- You can adjust the thickness by adding more or less half & half.
- Feel free to add vegetables of your choice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Roasted Garlic White Chicken, Lasagna Soup, Comfort Food