Hello, food enthusiasts! Are you looking for a comforting, veggie-packed dish that combines the best of Italian and American cuisines? Look no further than this Creamy White Lasagna Soup with Veggies recipe! Whether you’re a fan of hearty soups or just love lasagna, this delightful twist is perfect for any season. The creamy cheesy pesto broth, fresh vegetables, and curly pasta create a bowl of comfort that’s guaranteed to impress your family and friends. So, get ready to savor the flavors of this must-try dish!
Introduction
Lasagna is a beloved classic, but have you ever tried it in soup form? Our Creamy White Lasagna Soup with Veggies brings together the creamy goodness of lasagna and the warmth of a cozy soup. This unique dish is not only veggie-forward, but it’s also packed with flavor from sun-dried tomatoes, Italian seasoning, and a pesto-infused broth. Perfect for both summer and winter, this soup is ideal for lunch or dinner and a great way to enjoy the comforting taste of lasagna without the time-consuming layers. It’s a must-try for fans of hearty Italian-inspired soups!
Ingredients for Creamy White Lasagna Soup with Veggies
To make this delicious Creamy White Lasagna Soup with Veggies, you will need the following ingredients:
- 2 tablespoons olive oil
- 1 sweet onion, finely diced
- ¼ teaspoon red pepper flakes
- 5 cloves garlic, roughly chopped
- 3 cups yellow squash, chopped into ¼-inch cubes (about 2 squash)
- 2 cups zucchini, chopped into ¼-inch cubes (1 medium zucchini)
- 2 cups carrots, grated
- ¼ cup sun-dried tomatoes, with the oil
- ¼ teaspoon Italian seasoning
- 2 quarts chicken or vegetable stock
- 1 parmesan rind
- 2 cups mafalda corta pasta or 3 sheets of lasagna noodles, broken up
- 2 cups fresh spinach
- ½ cup heavy cream
- 2 tablespoons pesto
For Serving:
- Ricotta cheese
- Parmesan cheese
- Finishing olive oil
- Fresh cracked pepper
- Flaky salt
How to Make Creamy White Lasagna Soup with Veggies – Step by Step
Step 1: Heat the olive oil in a soup pot over medium heat. Add the diced onion, a pinch of salt, and red pepper flakes. Sauté for about 3 minutes until the onion softens.
Step 2: Add the garlic and continue cooking for an additional 3 minutes, allowing the flavors to deepen.
Step 3: Stir in the chopped squash, zucchini, grated carrots, sun-dried tomatoes, and Italian seasoning. Increase the heat and cook for 3–5 minutes until the vegetables start to caramelize.
Step 4: Pour in the chicken or vegetable stock and add the parmesan rind. Bring the soup to a boil.
Step 5: Once boiling, add the pasta and reduce the heat to a simmer. Cook for about 10 minutes or until the pasta is tender.
Step 6: Turn off the heat, then stir in the fresh spinach, heavy cream, and pesto. Season with salt and pepper to taste.
Step 7: Ladle the soup into bowls and garnish with a dollop of ricotta, a sprinkle of parmesan, a drizzle of finishing olive oil, fresh cracked pepper, and flaky salt. Serve immediately and enjoy!
Helpful Tips for Creamy White Lasagna Soup with Veggies
- For a more robust flavor, let the vegetables caramelize well before adding the stock.
- If you prefer a gluten-free option, substitute the pasta with your favorite gluten-free noodles.
- You can use pre-cooked rotisserie chicken for added protein or keep it vegetarian with vegetable stock.
- Feel free to add extra vegetables like bell peppers or mushrooms for a more substantial meal.
Cooking Tips for the Best Creamy White Lasagna Soup with Veggies
- Use fresh ingredients: The quality of your vegetables and pesto will make a big difference in the final flavor.
- Cook the pasta separately: If you plan to have leftovers, cook the pasta separately to avoid it getting mushy when reheated.
- Parmesan rind hack: Save your parmesan rinds! Adding them to the broth enriches the soup with deep umami flavors.
- Use a high-quality pesto: If making your own pesto isn’t an option, be sure to choose a high-quality store-bought version to maximize the soup’s flavor.
Serving Suggestions for Creamy White Lasagna Soup with Veggies
This hearty soup pairs wonderfully with a fresh, crusty baguette or garlic bread to soak up the creamy broth. For an elevated experience, serve alongside a crisp green salad with a light lemon vinaigrette. If you’re enjoying this dish in the summer, a chilled glass of white wine, such as Sauvignon Blanc, is a perfect match. In the colder months, a rich red like Chianti complements the cheesy, pesto flavors beautifully.
Nutritional Information
Our Creamy White Lasagna Soup with Veggies is not only delicious but also packed with nutrients from the fresh veggies and spinach. It offers a balanced meal with carbohydrates from the pasta, fiber from the vegetables, and healthy fats from olive oil and cheese.
Nutritional Information (per serving)
- Calories: 400
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Sodium: 850mg
- Vitamin A: 120% DV
- Vitamin C: 40% DV
- Calcium: 20% DV
- Iron: 15% DV
Storage and Leftovers for Creamy White Lasagna Soup with Veggies
If you have leftovers, allow the soup to cool before transferring it to an airtight container. You can store the soup in the refrigerator for up to 3 days. For reheating, gently warm it on the stovetop over low heat, stirring occasionally to prevent the cream from curdling. If the soup becomes too thick upon reheating, add a splash of broth or water to restore its creamy consistency.
Frequently Asked Questions (FAQs) for Creamy White Lasagna Soup with Veggies
1. Can I freeze this soup?
Yes, you can freeze the soup without the pasta and cream. When ready to serve, reheat the soup and add freshly cooked pasta and cream.
2. Can I use a different type of pasta?
Absolutely! While mafalda corta is ideal for its resemblance to lasagna noodles, you can use any short pasta like rotini or bowtie.
3. Can I make this soup dairy-free?
Yes! Substitute the heavy cream with a plant-based cream alternative, and skip the parmesan or use a dairy-free version.
4. Can I make this soup in advance?
Definitely! Prepare the soup a day ahead, but add the pasta and cream just before serving to maintain the best texture.
Related Recipes for Lasagna Lovers
Check out these delicious recipes that pair well with the flavors of this lasagna soup:
- Sausage Balls Recipe with Red Lobster Mix: Easy & Tasty
- Ultimate Cowboy Casserole Cornbread: A Hearty Meal
Conclusion
I hope you love this Creamy White Lasagna Soup with Veggies as much as I do! It’s the perfect dish for a cozy meal at home, bursting with fresh ingredients and creamy goodness. Don’t forget to leave your feedback or share your own twists on this recipe. Happy cooking!
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Creamy White Lasagna Soup with Veggies – Comforting Recipe
Description
Hello, food enthusiasts! Are you looking for a comforting, veggie-packed dish that combines the best of Italian and American cuisines? Look no further than this Creamy White Lasagna Soup with Veggies recipe! Whether you’re a fan of hearty soups or just love lasagna, this delightful twist is perfect for any season. The creamy cheesy pesto broth, fresh vegetables, and curly pasta create a bowl of comfort that’s guaranteed to impress your family and friends. So, get ready to savor the flavors of this must-try dish!
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, finely diced
- ¼ teaspoon red pepper flakes
- 5 cloves garlic, roughly chopped
- 3 cups yellow squash, chopped into ¼-inch cubes (about 2 squash)
- 2 cups zucchini, chopped into ¼-inch cubes (1 medium zucchini)
- 2 cups carrots, grated
- ¼ cup sun-dried tomatoes, with the oil
- ¼ teaspoon Italian seasoning
- 2 quarts chicken or vegetable stock
- 1 parmesan rind
- 2 cups mafalda corta pasta or 3 sheets of lasagna noodles, broken up
- 2 cups fresh spinach
- ½ cup heavy cream
- 2 tablespoons pesto
For Serving:
- Ricotta cheese
- Parmesan cheese
- Finishing olive oil
- Fresh cracked pepper
- Flaky salt
Instructions
Step 1: Heat the olive oil in a soup pot over medium heat. Add the diced onion, a pinch of salt, and red pepper flakes. Sauté for about 3 minutes until the onion softens.
Step 2: Add the garlic and continue cooking for an additional 3 minutes, allowing the flavors to deepen.
Step 3: Stir in the chopped squash, zucchini, grated carrots, sun-dried tomatoes, and Italian seasoning. Increase the heat and cook for 3–5 minutes until the vegetables start to caramelize.
Step 4: Pour in the chicken or vegetable stock and add the parmesan rind. Bring the soup to a boil.
Step 5: Once boiling, add the pasta and reduce the heat to a simmer. Cook for about 10 minutes or until the pasta is tender.
Step 6: Turn off the heat, then stir in the fresh spinach, heavy cream, and pesto. Season with salt and pepper to taste.
Step 7: Ladle the soup into bowls and garnish with a dollop of ricotta, a sprinkle of parmesan, a drizzle of finishing olive oil, fresh cracked pepper, and flaky salt. Serve immediately and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For a more robust flavor, let the vegetables caramelize well before adding the stock.
- If you prefer a gluten-free option, substitute the pasta with your favorite gluten-free noodles.
- You can use pre-cooked rotisserie chicken for added protein or keep it vegetarian with vegetable stock.
- Feel free to add extra vegetables like bell peppers or mushrooms for a more substantial meal.
