Description

This creamy white lasagna soup is the perfect veggie-forward soup recipe! It’s loaded with fresh veggies, curly pasta, and a creamy cheesy pesto broth that’s out of this world. It’s perfect for summer and winter – regardless of the season!

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 Vegetable Stock
1 Parmesan Rind (microbial-rennet)
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 (for serving)
Parmesan Cheese (microbial-rennet, for serving)
Finishing Olive Oil
Fresh Cracked Pepper
Flaky Salt

Instructions

Step: Add olive oil to a soup pot over medium heat. Add onion, a pinch of salt and red pepper flakes. Cook down for 3 minutes.
Step: Add garlic and cook down for another 3 minutes.
Step: Add squash, zucchini, carrots, sun dried tomatoes, italian seasoning and another pinch of salt. Turn the heat up and cook for 3-5 minutes or until vegetables are starting to caramelize.
Step: Add vegetable stock and parmesan rind and bring back to a boil.
Step: Add pasta and simmer for another 10 minutes or until cooked through.
Step: Turn the heat off, add fresh spinach, heavy cream and pesto and stir. Taste and season with salt and pepper if needed.
Step: Ladle soup into bowls and top with a dollop of ricotta, a sprinkle of parmesan cheese, olive oil, flaky salt and fresh cracked pepper.

Notes

You can substitute cherry tomatoes for sun dried tomatoes, or baby kale or arugula for spinach. Whole milk can be used instead of heavy cream for a lighter version.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 11 g
Sodium: 1150 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 75 mg

Keywords: creamy, lasagna, soup, vegetable, pesto