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Creamy White Lasagna Soup with Veggies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://messykitchenmagic.com/creamy-white-lasagna-soup-with-veggies-recipe/