Creamy White Lasagna Soup with Veggies
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!
Equipment
Ingredients
- 2 tablespoon Olive Oil
- 1 Sweet Oonion 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
Video
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