Description

Creamy White Lasagna Soup with Veggies is a comforting and delightful twist on traditional lasagna, perfect for any season. This hearty soup combines fresh vegetables like zucchini, squash, and carrots with curly pasta in a rich, creamy pesto broth. Whether you’re hosting a cozy dinner or enjoying a simple weeknight meal, this nourishing soup offers warmth and satisfaction year-round. It’s not just delicious but also customizable, allowing you to swap in your favorite veggies or pasta shapes. Top it off with ricotta and freshly grated Parmesan for an extra touch of indulgence!

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

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Instructions

In a large soup pot, heat olive oil over medium heat. Add diced onion, salt, and red pepper flakes; sauté until softened.
Stir in garlic and cook until fragrant.
Add chopped squash, zucchini, grated carrots, sun-dried tomatoes, Italian seasoning, and more salt; cook until the vegetables caramelize.
Pour in the chicken stock and add the Parmesan rind; bring to a boil.
Stir in the pasta and simmer until cooked through.
Turn off heat and mix in fresh spinach, heavy cream, and pesto; stir well to combine.
Serve hot, topped with ricotta, Parmesan cheese, finishing olive oil, flaky salt, and cracked pepper.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 620mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 12g
Cholesterol: 45mg