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Creamy White Lasagna Soup with Veggies

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  • Author: maya
  • Total Time: 45 minutes
  • Yield: Serves 6

Description

Creamy White Lasagna Soup with Veggies is a comforting and delicious dish that beautifully merges the classic flavors of lasagna with the lightness of a vegetable soup. This hearty recipe features a rich, creamy broth filled with fresh vegetables like zucchini, yellow squash, and carrots, making it perfect for any season. Whether you’re enjoying it on a chilly winter evening or a warm summer day, this soup is sure to impress family and friends alike. Quick and easy to prepare, it’s an ideal choice for busy weeknights or leisurely lunches. With its customizable ingredients and delightful taste, this soup will quickly become a staple in your kitchen.

Ingredients

Scale
  • 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)
  • 2 cups Zucchini (chopped in 1/4 inch cubes)
  • 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
  • Parmesan Cheese
  • Finishing Olive Oil
  • Fresh Cracked Pepper
  • Flaky Salt

Instructions

  1. In a large soup pot, heat olive oil over medium heat. Add finely diced onion, salt, and red pepper flakes. Sauté for 3 minutes until softened.
  2. Stir in garlic and cook for another 3 minutes until fragrant.
  3. Add chopped yellow squash, zucchini, grated carrots, sun-dried tomatoes, Italian seasoning, and salt; cook until veggies start to caramelize (about 5 minutes).
  4. Pour in chicken or vegetable stock along with the Parmesan rind; bring to a boil.
  5. Add pasta to the boiling broth and simmer for 10 minutes until pasta is cooked al dente.
  6. Remove from heat; stir in fresh spinach, heavy cream, and pesto. Adjust seasoning as needed.
  7. Ladle into bowls and top with ricotta cheese, Parmesan cheese, finishing olive oil, flaky salt, and freshly cracked pepper.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 40mg

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