Creamy White Lasagna Soup with Veggies Recipe

Introduction

This Creamy White Lasagna Soup with Veggies offers all the comforting flavors of classic lasagna in a warm, hearty bowl. Loaded with fresh vegetables and a creamy broth, it’s perfect for cozy dinners any night of the week.

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 (for serving)
• Fresh Cracked Pepper (for serving)
• Flaky Salt (for serving)

Instructions

1. 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 until the onion softens. Add garlic and cook for another 3 minutes until fragrant.
2. Step 2: Stir in yellow squash, zucchini, grated carrots, sun dried tomatoes, Italian seasoning, and another pinch of salt. Increase the heat and cook for 3-5 minutes until the vegetables start to caramelize.
3. Step 3: Pour in the chicken or vegetable stock and add the Parmesan rind. Bring the soup to a boil.
4. Step 4: Add the pasta and simmer for about 10 minutes, or until the pasta is tender and cooked through.
5. Step 5: Remove from heat and stir in fresh spinach, heavy cream, and pesto. Taste and adjust seasoning with salt and freshly cracked pepper as needed.
6. Step 6: Ladle the soup into bowls and 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 vegetarian version, use vegetable stock and omit the Parmesan rind or substitute with a vegetarian-friendly hard cheese.
• If you can’t find Mafalda Corta pasta, broken lasagna noodles or other short pasta shapes work just as well.
• Add a handful of fresh herbs like basil or parsley at the end for extra freshness.
• Use part-skim ricotta for a lighter option or substitute with cottage cheese if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or water if the soup has thickened. Avoid freezing if possible, as the cream and fresh spinach may separate and change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, you can make it vegan by using vegetable stock, omitting the Parmesan rind, replacing heavy cream with coconut or cashew cream, and skipping the ricotta topping or using a vegan alternative.

What can I substitute for the Parmesan rind?

If you don’t have a Parmesan rind, you can use a small amount of grated Parmesan cheese added during cooking for flavor, or simply omit it. The soup will still be delicious with the pesto and other seasonings.

Creamy White Lasagna Soup with Veggies Recipe

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★★★★★

4.7 from 86 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Creamy White Lasagna Soup with Veggies is a comforting and flavorful twist on classic lasagna, served in a cozy soup form. Loaded with fresh vegetables like yellow squash, zucchini, carrots, and spinach, combined with savory sun-dried tomatoes and Italian seasonings, this hearty soup is enriched with creamy ricotta, parmesan, and pesto. Perfect for a warming meal, it captures the essence of lasagna with the ease and comfort of a soup.

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Ingredients

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Vegetables and Aromatics

• 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

Liquids and Dairy

• 2 quarts Chicken or Vegetable Stock
• 1 Parmesan Rind
• 1/2 cup Heavy Cream
• 2 tbsp Pesto

Pasta

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

Garnishes

• 2 cups Fresh Spinach
• Ricotta Cheese (for topping)
• Parmesan Cheese (for topping)
• Finishing Olive Oil
• Fresh Cracked Pepper
• Flaky Salt

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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 about 3 minutes until the onion softens. Then add chopped garlic and cook for another 3 minutes to develop a fragrant base.
2. Add Vegetables: Stir in the yellow squash, zucchini, grated carrots, sun-dried tomatoes including their oil, Italian seasoning, and another pinch of salt. Increase the heat and cook for 3 to 5 minutes until the vegetables begin to caramelize slightly, enhancing their natural sweetness.
3. Add Stock and Parmesan Rind: Pour in the chicken or vegetable stock and add the parmesan rind. Bring the mixture back to a boil, allowing the flavors to meld and the parmesan rind to infuse the broth.
4. Cook Pasta: Add the mafalda corta pasta or broken lasagna noodles into the boiling soup. Reduce heat and simmer for about 10 minutes or until the pasta is tender and cooked through.
5. Finish Soup: Turn off the heat and stir in fresh spinach, heavy cream, and pesto. Mix until the spinach wilts and the cream and pesto are fully incorporated. Taste and adjust seasoning with salt and freshly cracked pepper as needed.
6. Serve: 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 freshly cracked pepper for extra flavor and richness.

Notes

• You can use either chicken or vegetable stock to keep the soup either non-vegetarian or vegetarian friendly.
• For gluten-free, substitute the pasta with gluten-free noodles or omit it entirely.
• Adjust the red pepper flakes for desired spice level.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• The parmesan rind imparts deep umami flavor—save rinds from parmesan cheese purchases to keep on hand for soups and broths.
• Using broken lasagna noodles gives a more traditional feel, but mafalda corta pasta is easier to eat and cooks evenly in the soup.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: white lasagna soup, creamy lasagna soup, vegetable lasagna soup, lasagna soup with veggies, easy lasagna soup recipe, creamy pasta soup