Introduction

This Creamy White Lasagna Soup with Veggies is a comforting and flavorful twist on traditional lasagna. Packed with fresh vegetables, creamy cheese, and tender pasta, it’s an easy, cozy meal perfect for any day of the week.

Creamy White Lasagna Soup with Veggies Recipe - Recipe Image

Ingredients

2 tbsp Olive Oil
1 Sweet Onion, finely diced
1/4 tsp Red Pepper Flakes
5 cloves Garlic, roughly chopped
3 cups Yellow Squash, chopped in 1/4 inch cubes (about 2 squash)
2 cups Zucchini, chopped in 1/4 inch cubes (1 medium zucchini)
2 cups Carrots, grated
1/4 cup Sun Dried Tomatoes (with the oil)
1/4 tsp Italian Seasoning
2 quarts Chicken or Vegetable Stock
1 Parmesan Rind
2 cups Mafalda Corta Pasta (or 3 sheets lasagna noodles, broken up)
2 cups Fresh Spinach
1/2 cup Heavy Cream
2 tbsp Pesto
Ricotta, for serving
Parmesan Cheese, for serving
Finishing Olive Oil
Fresh Cracked Pepper
Flaky Salt

Instructions

Step 1: Heat olive oil in a soup pot over medium heat. Add the diced onion, a pinch of salt, and red pepper flakes. Cook for about 3 minutes, then add the garlic and cook for another 3 minutes until fragrant.
Step 2: Stir in the yellow squash, zucchini, grated carrots, sun dried tomatoes (with oil), Italian seasoning, and another pinch of salt. Increase the heat and cook for 3-5 minutes until vegetables begin to caramelize.
Step 3: Pour in the chicken or vegetable stock and add the Parmesan rind. Bring the mixture to a boil.
Step 4: Add the pasta and reduce the heat to a simmer. Cook for about 10 minutes or until the pasta is tender.
Step 5: Turn off the heat. Stir in fresh spinach, heavy cream, and pesto. Taste and adjust seasoning with salt and freshly cracked pepper if needed.
Step 6: Ladle the soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of Parmesan cheese, a drizzle of finishing olive oil, flaky salt, and fresh cracked pepper.

Tips & Variations

For a vegan version, substitute heavy cream with coconut milk and use vegetable stock along with vegan cheese alternatives.
Try using different pasta shapes like penne or rigatoni if Mafalda Corta is unavailable.
If you prefer a spicier soup, increase the amount of red pepper flakes or add a dash of hot sauce before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of cream or stock while reheating if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be prepared a day in advance and stored in the refrigerator. Add the fresh spinach, cream, and pesto just before reheating to keep their flavors vibrant.

What can I use instead of ricotta if I don’t have any?

You can substitute ricotta with sour cream, plain Greek yogurt, or cottage cheese for a similar creamy topping.

Creamy White Lasagna Soup with Veggies Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

This Creamy White Lasagna Soup with Veggies is a comforting and hearty soup that combines the flavors of traditional lasagna with a creamy broth filled with fresh vegetables and tender pasta. Enhanced with pesto, ricotta, and parmesan cheese, this soup is perfect for a cozy meal and is packed with vibrant, healthy ingredients.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

Vegetables

1 Sweet Onion (finely diced)
5 cloves Garlic (roughly chopped)
3 cups Yellow Squash (chopped in 1/4 inch cubes, about 2 squash)
2 cups Zucchini (chopped in 1/4 inch cubes, 1 medium zucchini)
2 cups Carrots (grated)
2 cups Fresh Spinach
1/4 cup Sun Dried Tomatoes (with the oil)

Liquids and Dairy

2 quarts Chicken or Vegetable Stock
1/2 cup Heavy Cream
Ricotta (for serving)
Parmesan Cheese (for serving)
Parmesan Rind
Finishing Olive Oil

Dry Goods and Pasta

2 cups Mafalda Corta Pasta (or 3 sheets lasagna noodles, broken up)

Seasonings and Oils

2 tbsp Olive Oil
1/4 tsp Red Pepper Flakes
1/4 tsp Italian Seasoning
2 tbsp Pesto
Fresh Cracked Pepper (to taste)
Flaky Salt (to taste)

Instructions

Sauté Aromatics: Add olive oil to a soup pot over medium heat. Add the finely diced onion, a pinch of salt, and red pepper flakes. Cook for 3 minutes until the onion begins to soften. Add the roughly chopped garlic and continue to cook for another 3 minutes, stirring frequently to prevent burning.
Cook Vegetables: Add the chopped yellow squash, zucchini, grated carrots, sun-dried tomatoes with their oil, Italian seasoning, and another pinch of salt to the pot. Increase the heat and cook for 3-5 minutes, stirring occasionally, until the vegetables start to caramelize and soften.
Add Stock and Parmesan Rind: Pour in the chicken or vegetable stock along with the parmesan rind. Bring the mixture up to a boil, then reduce to a simmer.
Cook Pasta: Add the mafalda corta pasta or broken lasagna noodles to the simmering soup. Continue simmering for about 10 minutes or until the pasta is cooked through and tender.
Finish Soup: Turn off the heat and stir in the fresh spinach, heavy cream, and pesto until well combined. Taste and adjust seasoning by adding salt and fresh cracked pepper as needed.
Serve: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, a sprinkle of parmesan cheese, a drizzle of finishing olive oil, flaky salt, and fresh cracked pepper for enhanced flavor and texture.

Notes

You can substitute the pasta with gluten-free noodles if desired for a gluten-free option.
Using vegetable stock makes this soup suitable for vegetarians; ensure pesto is vegetarian-friendly.
The parmesan rind adds depth to the broth; save these rinds from parmesan cheese for soups and stews.
To make the soup spicier, increase the red pepper flakes to taste.
This soup reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: lasagna soup, creamy soup, vegetable soup, Italian soup, easy dinner, comfort food, healthy soup, pasta soup