Name: Creamy White Lasagna Soup with Veggies - Comforting Recipe
Cuisine: American
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; Ricotta cheese; Parmesan cheese; Finishing olive oil; Fresh cracked pepper; Flaky salt

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

Scale

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!

Notes

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.