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.
Ingredients
Scale
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
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 about 3 minutes until the onion softens. Then add chopped garlic and cook for another 3 minutes to develop a fragrant base.
- 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.
- 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.
- 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.
- 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.
- 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
