Creamy White Lasagna Soup with Fresh Vegetables (Print version)
A cozy one-pot white lasagna soup with tender vegetables, broken noodles, pesto, ricotta, and a creamy Parmesan broth.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 tablespoon unsalted butter
03 -
1 medium sweet onion, finely diced
04 -
4 cloves garlic, minced
05 -
1/4 teaspoon red pepper flakes, optional
06 -
1 cup (90 g) sliced mushrooms
07 -
1 medium carrot, grated or finely diced
08 -
1 small zucchini, diced
09 -
1 small yellow squash, diced
10 -
1/4 cup (35 g) chopped oil-packed sun-dried tomatoes
11 -
1 1/2 teaspoons Italian seasoning
12 -
1 teaspoon kosher salt, plus more to taste
13 -
1/2 teaspoon black pepper
For the broth and pasta
14 -
7 cups (1.65 L) low-sodium vegetable broth
15 -
1 Parmesan rind, optional
16 -
8 oz (225 g) lasagna noodles, broken into bite-size pieces
17 -
3 cups (90 g) fresh baby spinach
18 -
3/4 cup (180 ml) heavy cream
19 -
2 tablespoons basil pesto
20 -
1/2 cup (50 g) grated Parmesan cheese
21 -
1/2 cup (55 g) shredded mozzarella cheese
For serving
22 -
1 cup (245 g) ricotta cheese
23 -
Fresh basil or parsley, chopped
24 -
Extra grated Parmesan cheese
25 -
Olive oil, for drizzling
# Instructions:
01 -
Heat olive oil and butter in a large soup pot over medium heat. Add the onion and cook for 4-5 minutes until softened. Stir in garlic and red pepper flakes and cook for 1 minute.
02 -
Add mushrooms, carrot, zucchini, yellow squash, sun-dried tomatoes, Italian seasoning, salt, and pepper. Cook for 5-6 minutes, stirring often, until the vegetables begin to soften.
03 -
Pour in the vegetable broth and add the Parmesan rind if using. Bring to a simmer over medium-high heat.
04 -
Stir in the broken lasagna noodles. Simmer for 10-12 minutes, stirring often so the noodles do not stick, until the pasta is just tender.
05 -
Reduce the heat to low and stir in the spinach until wilted. Remove the pot from the heat, discard the Parmesan rind, then stir in heavy cream, pesto, Parmesan, and mozzarella until smooth and creamy.
06 -
Taste and adjust salt and pepper. Ladle into bowls and top with ricotta, fresh basil or parsley, extra Parmesan, and a light drizzle of olive oil.
# Good to know:
01 -
The soup thickens as it sits because the pasta absorbs broth.
02 -
Add warm broth when reheating to loosen the texture.
03 -
For planned leftovers, cook noodles separately and add them to individual bowls.