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A luxurious twist on traditional lasagna, this Creamy White Lasagna Soup transforms everyone's favorite Italian comfort food into a soul-warming bowl of goodness. Each spoonful delivers the perfect balance of tender pasta, fresh vegetables, and a velvety pesto-infused broth that'll make you forget all about the traditional layered version.
I stumbled upon this recipe during a particularly cold winter when I was craving something comforting but lighter than traditional lasagna. After several test runs with my family as willing guinea pigs, this version emerged as the clear winner, especially when my picky-eater husband asked for thirds!
Essential Ingredients Guide
- Sweet Onion: Creates the aromatic foundation - look for ones without any soft spots
- Yellow Squash and Zucchini: Choose firm, medium-sized ones for the best texture and flavor
- Sun-Dried Tomatoes: Pack intense flavor - get them packed in oil for extra richness
- Mafalda Corta Pasta: These mini lasagna noodles are perfect, but broken lasagna sheets work too
- Heavy Cream: Essential for that silky texture - don't skimp here
- Pesto: Fresh basil pesto adds incredible depth - homemade is amazing but quality store-bought works well
- Parmesan Rind: This secret ingredient adds unmatched umami depth to the broth
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Step-by-Step Instructions
- Building the Base (15 minutes):
- Heat a heavy-bottomed pot over medium heat. Swirl in good olive oil until it shimmers. Add diced onions with a pinch of salt to help them release moisture. Cook until they're translucent and fragrant. Add minced garlic, stirring constantly to prevent burning.
- Vegetable Preparation (10-12 minutes):
- Add diced squash and zucchini in a single layer. Let them caramelize slightly before stirring. Incorporate carrots and sun-dried tomatoes. Season with Italian herbs and red pepper flakes. Cook until vegetables are just starting to soften.
- Creating the Soup Base (15 minutes):
- Pour in stock while scraping bottom of pot. Add Parmesan rind and bring to gentle simmer. Taste and adjust seasonings. Add pasta and cook until al dente.
- Finishing Touches (5-7 minutes):
- Remove Parmesan rind. Stir in fresh spinach until wilted. Stream in heavy cream while stirring. Swirl in pesto. Adjust seasoning one final time.
Ever since developing this recipe, it's become my go-to for dinner parties. Recently, my Italian grandmother tried it and declared it "actually better than regular lasagna" - high praise indeed!
Each time I make this soup, I'm amazed by how the simple act of stirring in the pesto and cream transforms it from a basic vegetable soup into something truly special. The way the cream swirls into the broth, creating beautiful patterns, is almost as satisfying as eating it.
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Final Thoughts: This Creamy White Lasagna Soup has become more than just another recipe in my collection - it's a reminder that sometimes the best dishes come from thinking outside the traditional box. Whether you're looking for a cozy weeknight dinner or an impressive dish for guests, this soup delivers comfort and elegance in every spoonful.
Frequently Asked Questions
- → Can I use different pasta shapes in this soup?
- Yes, you can substitute the Mafalda Corta with broken lasagna noodles, rotini, or any short pasta shape you prefer.
- → How do I store leftover lasagna soup?
- Store in an airtight container in the refrigerator for up to 4 days. The pasta may absorb more liquid, so add extra broth when reheating.
- → Can I make this soup vegetarian?
- Yes, simply use vegetable stock instead of chicken stock. All other ingredients are already vegetarian-friendly.
- → What can I substitute for heavy cream?
- For a lighter version, use half-and-half or whole milk. For dairy-free, try coconut cream or cashew cream.
- → Can I prepare the vegetables ahead of time?
- Yes, you can chop all vegetables up to 24 hours in advance and store them in airtight containers in the refrigerator.