Creamy White Lasagna Veggie Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
2 tablespoons olive oil
02 -
1 sweet onion, finely diced
03 -
1/4 teaspoon red pepper flakes
04 -
5 cloves garlic, roughly chopped
→ Vegetables & Main Components
05 -
3 cups yellow squash, chopped in ¼ inch cubes (about 2 squash)
06 -
2 cups zucchini, chopped in ¼ inch cubes (1 medium zucchini)
07 -
2 cups grated carrots
08 -
1/4 cup sun dried tomatoes with oil
09 -
1/4 teaspoon Italian seasoning
10 -
2 quarts chicken or vegetable stock
11 -
1 parmesan rind
12 -
2 cups mafalda corta pasta (or 3 sheets lasagna noodles, broken up)
13 -
2 cups fresh spinach
14 -
1/2 cup heavy cream
15 -
2 tablespoons pesto
→ For Serving
16 -
Ricotta cheese
17 -
Parmesan cheese
18 -
Finishing olive oil
19 -
Fresh cracked pepper
20 -
Flaky salt
# Instructions:
01 -
Heat olive oil in a soup pot over medium heat. Add onion with a pinch of salt and red pepper flakes, cooking for 3 minutes. Add garlic and continue cooking for another 3 minutes.
02 -
Add the squash, zucchini, carrots, sun dried tomatoes, and Italian seasoning with another pinch of salt. Increase the heat and cook for 3-5 minutes until the vegetables start to caramelize.
03 -
Pour in the chicken stock and add the parmesan rind. Bring the mixture to a boil.
04 -
Add your pasta of choice and let it simmer for 10 minutes until cooked through.
05 -
Turn off the heat. Stir in the fresh spinach, heavy cream, and pesto. Taste and adjust seasoning with salt and pepper if needed.
06 -
Ladle the hot soup into bowls and finish each serving with a dollop of ricotta, a sprinkle of parmesan cheese, a drizzle of olive oil, flaky salt, and fresh cracked pepper.
# Notes:
01 -
This creamy white lasagna soup is a veggie-packed twist on the classic pasta dish, featuring a rich, cheesy pesto broth that's perfect year-round. It's a beautiful blend of Italian flavors with the comfort of a warm soup.