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!
Table of Contents
What is Creamy White Lasagna Soup with Veggies
Creamy White Lasagna Soup with Veggies is a delightful twist on the classic Italian dish.
This soup takes all the flavors of a traditional spring time white lasagna and transforms them into a comforting and light soup.
The base of the soup is made with a creamy pesto broth that is flavored with parmigiano, garlic, onions, and Italian seasonings.
It is then loaded with a variety of colorful vegetables yellow squash, zucchini, carrots, spinach and sun dried tomatoes, adding freshness to the dish.
To mimic the layers of lasagna, this soup incorporates tiny lasagna noodles, also known as mafalda corta, that are broken into smaller pieces and cooked directly in the soup.
The soup is finished with a generous amount of grated Parmesan cheese and ricotta, which adds a salty and nutty flavor to each spoonful.
The combination of creamy broth, vibrant veggies, and tender noodles makes this soup a comforting and delicious meal option for any time of the year.
Ingredients and Substitutions
- Sweet Onion & Garlic - Any sort of onion or shallot would work.
- Yellow Squash & Zucchini - use either of them or both of them!
- Carrots - Carrots are optional but I love the texture and flavor.
- Sun Dried Tomatoes - If you don't have sun dried tomatoes, you can use cherry tomatoes. You'll want to halve them and cook them down the onions to change the texture.
- Italian Seasoning - If you don't have italian seasoning, feel free to use a little rosemary, thyme and oregano.
- Chicken or Vegetable Stock - Either one of these stocks work just fine.
- Mafalda Corta Pasta - If you don't have this pasta, you can use whatever lasagna-like shape you prefer.
- Spinach - Feel free to sub spinach for baby kale or even arugula.
- Heavy Cream - Whole milk will also work but it won't be as creamy.
- Pesto - I think the pesto adds a ton of flavor to the soup but if you don't have any, you can omit it.
- Ricotta - This is just for plating/serving. Skip it if you're not into it.
- Parmesan Cheese - I highly recommend using the rind in the broth as it creates a rich and luscious mouthfeel. You'll also want some for finishing the dish.
How to make it
Let's make this vegetarian creamy white lasagna soup together!
First, you'll want to grab a big soup pot. Then add olive oil to it over medium heat.
Now add onion, a pinch of salt and red pepper flakes. Cook down for 3 minutes.
Add garlic and cook down for another 3 minutes.
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.
Add chicken stock and parmesan rind and bring back to a boil.
Now add pasta and simmer for another 10 minutes or until cooked through.
Turn the heat off and add fresh spinach, heavy cream and pesto and stir.
Taste and season with salt and pepper if needed.
Once you're ready to serve, ladle some of the soup into a bowl.
Add a dollop of ricotta and a drizzle of olive oil.
Finish with a sprinkle of salt and pepper and enjoy.
What goes with Creamy White Lasagna Soup with Veggies
If I were making this for dinner, I would totes pair it with a sheet pan of Pizza al Taglio, or my easy veggie-loaded eggplant appetizer dip.
This creamy soup would also go really nicely with my fresh fig tart with honey truffle whipped goat cheese.
And if you wanted more italian inspired recipes, try this one pot viral lemon pasta or this creamy sun dried tomato orzo.
Frequently asked questions
How long does Creamy White Lasagna Soup with Veggies last in the refrigerator?
When stored in an airtight container, this delicious and creamy White Lasagna Soup with Veggies can last for 3-4 days in the refrigerator. Make sure to cool the soup completely before storing it and reheat it thoroughly before consuming.
Can I customize the ingredients in Creamy White Lasagna Soup with Veggies?
Absolutely! You can customize the ingredients based on your preferences or dietary restrictions. You can add or substitute vegetables such as kale, bell peppers, or asparagus. If you prefer a different type of pasta, do it! Additionally, you can experiment with different herbs and spices to enhance the flavor according to your taste.
Can I freeze Creamy White Lasagna Soup with Veggies?
While it is possible to freeze Creamy White Lasagna Soup with Veggies, the texture of the noodles and cream-based sauce may change upon thawing and reheating as it will most likely separate.
Save this recipe for later
Want to save this recipe for another time? I got you!
You can pin any image on this page or use the pretty ones I made below specifically for your soup pinterest boards.
And if you don't already, feel free to follow me on pinterest, instagram, youtube, facebook, and tiktok for tasty inspiration shared daily!
And if pinterest isn't really your thing, you can always scroll down to the bottom of this post and print the printable recipe card.
Recipe
Creamy White Lasagna Soup with Veggies
Ingredients
- 2 tablespoon Olive Oil
- 1 sweet onion finely diced
- ¼ teaspoon Red Pepper Flakes
- 5 cloves Garlic roughly chopped
- 3 cups Yellow Squash chopped in ¼ inch cubes (about 2 squash)
- 2 cups Zucchini chopped in 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 lasagna noodles, broken up
- 2 cups Fresh Spinach
- ½ cup Heavy Cream
- 2 tablespoon Pesto
For Serving
- Ricotta
- Parmesan Cheese
- Finishing Olive Oil
- Fresh Cracked Pepper
- Flaky Salt
Instructions
- 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. Add garlic and cook down for another 3 minutes.
- 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.
- Add chicken stock and parmesan rind and bring back to a boil.
- Add pasta and simmer for another 10 minutes or until cooked through.
- Turn the heat off, add fresh spinach, heavy cream and pesto and stir. Taste and season with salt and pepper if needed.
- Ladle soup into bowls and top with a dollop of ricotta, a sprinkle of parmesan cheese, olive oil, flaky salt and fresh cracked pepper