Creamy White Lasagna Soup with Veggies Recipe
This Creamy White Lasagna Soup with Veggies is a comforting and hearty dish that combines the rich flavors of traditional lasagna in a warm, creamy soup form. Packed with fresh vegetables like yellow squash, zucchini, and carrots, it offers a nutritious twist with a velvety texture achieved by adding heavy cream and pesto. Topped with ricotta, parmesan, and finishing touches of olive oil and cracked pepper, this soup is perfect for a cozy meal that feels indulgent yet wholesome.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 2 tbsp Olive Oil
- 1 Sweet Onion (finely diced)
- 1/4 tsp Red Pepper Flakes
- 5 cloves Garlic (roughly chopped)
Vegetables
- 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)
Seasonings and Broth
- 1/4 tsp Italian Seasoning
- 2 quarts Chicken or Vegetable Stock
- 1 Parmesan Rind
Pasta and Greens
- 2 cups Mafalda Corta Pasta (or 3 sheets lasagna noodles, broken up)
- 2 cups Fresh Spinach
Finishing Ingredients
- 1/2 cup Heavy Cream
- 2 tbsp Pesto
- Ricotta (for topping)
- Parmesan Cheese (for topping)
- Finishing Olive Oil (for drizzling)
- Fresh Cracked Pepper (for seasoning)
- Flaky Salt (for seasoning)
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 down for 3 minutes until the onions begin to soften. Then add the roughly chopped garlic and cook for another 3 minutes to allow the flavors to develop.
- Cook Vegetables: Add chopped 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 the vegetables begin to caramelize slightly, enhancing their natural sweetness.
- Add Broth and Parmesan Rind: Pour in the chicken or vegetable stock along with the parmesan rind, and bring the mixture back to a boil. This will infuse the soup with a deep umami flavor from the cheese rind.
- Cook 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 or until the pasta is tender and cooked through.
- Finish Soup: Turn off the heat and stir in the fresh spinach, heavy cream, and pesto. Mix well until the spinach wilts and the soup becomes creamy. Taste and adjust seasoning with salt and fresh cracked pepper as needed.
- Serve: 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 additional fresh cracked pepper for extra flavor.
Notes
- If using lasagna noodles instead of mafalda corta pasta, break them into smaller pieces for easier eating.
- Vegetarian option: Use vegetable stock instead of chicken stock.
- Adjust red pepper flakes for desired spice level or omit for a milder soup.
- Sun dried tomatoes packed in oil add richness; drain slightly if you want less oil in the soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lower-fat version, substitute heavy cream with half-and-half or a creamy plant-based alternative.
Keywords: Creamy lasagna soup, vegetable lasagna soup, white lasagna soup, Italian soup recipe, creamy vegetable soup, ricotta soup topping
