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Creamy White Lasagna Soup with Veggies Recipe

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★★★★★

4.7 from 79 reviews

This Creamy White Lasagna Soup with Veggies is a comforting and flavorful twist on classic lasagna, featuring a medley of fresh vegetables, creamy cheese, and tender pasta all simmered together in a savory broth. Perfect for chilly days, this hearty soup combines the essence of traditional lasagna with the ease of a one-pot meal.

Ingredients

Scale

Vegetables & 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 & Base

  • 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)

Finishing & Garnishes

  • 2 cups Fresh Spinach
  • Ricotta (for topping, quantity as desired)
  • Parmesan Cheese (for topping, quantity as desired)
  • Finishing Olive Oil (for drizzling)
  • Fresh Cracked Pepper (to taste)
  • Flaky Salt (to taste)

Instructions

  1. Sauté Aromatics: Heat olive oil in 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 begins to soften. Add the roughly chopped garlic and cook for another 3 minutes to release its fragrance.
  2. Cook Vegetables: Add the chopped yellow squash, zucchini, grated carrots, sun dried tomatoes with their oil, and Italian seasoning. Add another pinch of salt. Increase the heat slightly and cook for 3-5 minutes, stirring occasionally, until the vegetables start to caramelize and develop flavor.
  3. Add Stock and Parmesan Rind: Pour in the chicken or vegetable stock and add the Parmesan rind. Bring the mixture back up to a boil to infuse the broth with rich, savory notes from the rind.
  4. Simmer Pasta: Add the mafalda corta pasta (or broken lasagna noodles) to the boiling soup. Reduce heat to a simmer and cook for about 10 minutes until the pasta is tender and cooked through.
  5. Finish Soup: Turn off the heat and stir in fresh spinach, heavy cream, and pesto until the spinach wilts and the soup is creamy and well combined. Taste the soup and adjust seasoning with salt and fresh cracked pepper as needed.
  6. Serve and Garnish: Ladle the creamy soup into bowls and top each serving with a dollop of ricotta cheese, a sprinkle of grated Parmesan, a drizzle of finishing olive oil, flaky salt, and fresh cracked pepper for a finishing touch.

Notes

  • Using a Parmesan rind adds depth to the broth; save rinds from Parmesan wedges for soups and stocks.
  • Mafalda corta pasta can be substituted with broken lasagna noodles or any short pasta shape.
  • For a vegetarian version, use vegetable stock instead of chicken stock.
  • To reduce fat, substitute heavy cream with half-and-half or a non-dairy alternative.
  • Adjust red pepper flakes based on desired spice level.
  • Fresh spinach is added at the end to maintain its bright color and tender texture.

Keywords: creamy lasagna soup, white lasagna soup, vegetable soup, Italian soup, comfort food, one pot meal, creamy pasta soup, ricotta soup

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