Name: Creamy White Lasagna Soup with Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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

Description

Creamy White Lasagna Soup with Veggies is the ultimate comfort dish that merges the beloved flavors of lasagna with the warmth of a hearty soup. This delightful recipe is brimming with vibrant vegetables, creamy broth, and cheesy goodness, making it perfect for cozy dinners or light lunches. In just 30 minutes, you can prepare a bowl of this rich soup that caters to every palate. Enjoy it any time of year—it’s not just a meal, but an experience that your family and friends will love!

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

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Instructions

Heat olive oil in a large pot over medium heat. Sauté diced onion, salt, and red pepper flakes for 3 minutes until soft. Add garlic and cook for another 3 minutes.
Incorporate chopped zucchini, yellow squash, carrots, sun-dried tomatoes, Italian seasoning, and salt. Cook on high heat for 3–5 minutes until vegetables begin to caramelize.
Pour in chicken stock and add the parmesan rind; bring to a boil.
Stir in pasta and simmer for 10 minutes or until cooked through.
Remove from heat and mix in fresh spinach, heavy cream, and pesto. Adjust seasoning with salt and pepper as needed.
Serve hot, garnished with ricotta cheese, parmesan cheese, finishing olive oil, flaky salt, and freshly cracked pepper.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 8g
Sodium: 850mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 10g
Cholesterol: 30mg