Description
Creamy White Lasagna Soup with Veggies is a comforting and flavorful dish perfect for any season. This rich, creamy soup features a delightful blend of fresh vegetables and curly pasta immersed in a luscious pesto broth. Packed with nutrients and quick to prepare, it’s ideal for cozy dinners or hearty lunches. Whether served warm in the winter or enjoyed during the summer months, this versatile recipe will satisfy your cravings and impress your guests.
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 Sweet Onion (finely diced)
- 5 cloves Garlic (roughly chopped)
- 3 cups Yellow Squash (chopped)
- 2 cups Zucchini (chopped)
- 2 cups Carrots (grated)
- 1/4 cup Sun Dried Tomatoes
- 2 quarts Chicken or Vegetable Stock
- 2 cups Mafalda Corta Pasta
- 2 cups Fresh Spinach
- 1/2 cup Heavy Cream
- 2 tbsp Pesto
Instructions
- Heat olive oil in a soup pot over medium heat. Sauté onion with salt and red pepper flakes for about 3 minutes. Add garlic and cook until fragrant.
- Stir in yellow squash, zucchini, carrots, sun-dried tomatoes, Italian seasoning, and salt; cook until vegetables caramelize.
- Pour in stock and add the parmesan rind; bring to a boil.
- Add pasta; simmer for about 10 minutes until cooked through.
- Turn off heat and mix in spinach, heavy cream, and pesto. Adjust seasoning if necessary.
- Serve hot topped with ricotta, parmesan, olive oil, salt, and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg