I have to admit, making this Creamy White Lasagna Soup with Veggies Recipe was a game-changer for me. The moment I took my first spoonful, I was hooked—the creamy, cheesy broth paired with tender noodles and fresh, vibrant vegetables was pure comfort in a bowl.
It’s one of those recipes that feels fancy but is surprisingly simple to make. Whether it’s a chilly evening or a light lunch, this soup has quickly become my go-to. Let me walk you through everything you need to know to make it perfect every time.
You can also enjoy similar sweetness in desserts like No-Bake Biscoff Cookie Truffles Recipe, which pair beautifully after a comforting meal.
Ingredients
Here’s what I use to get that rich, creamy flavor and perfectly cooked veggies. Every ingredient has a role, so I try not to skip or substitute unless suggested.
- Sweet onion (1 medium) – finely chopped for a natural sweetness; caramelizing brings out deeper flavor.
- Garlic (3 cloves) – minced for aromatic depth. I always use fresh garlic rather than powdered.
- Yellow squash (1 medium) – adds soft texture and subtle sweetness; I often slice it thin.
- Zucchini (1 medium) – pairs perfectly with squash for color and moisture.
- Carrots (2 medium) – optional, but I love the extra texture and gentle sweetness.
- Sun-dried tomatoes (¼ cup) – give a tangy, umami punch; if unavailable, cherry tomatoes work after cooking down.
- Italian seasoning (1 tsp) – blend of herbs like oregano, thyme, rosemary; I make my own sometimes for freshness.
- Chicken or vegetable stock (4 cups) – whichever you prefer; rich homemade stock works best.
- Mafalda corta pasta (2 cups) – small lasagna noodles broken into pieces; any short lasagna-shaped pasta works.
- Fresh spinach (2 cups) – I substitute with baby kale or arugula if I’m out of spinach.
- Heavy cream (½ cup) – creates the luxuriously creamy broth; whole milk can substitute but won’t be as rich.
- Pesto (2 tbsp) – optional but adds a bright, herby flavor.
- Ricotta cheese (½ cup) – for serving; optional but makes it feel extra indulgent.
- Parmesan cheese (½ cup grated + rind) – the rind simmers in the broth for extra umami; fresh grated cheese is a must.
- For a light and fruity complement to this soup, I sometimes serve it alongside a slice of Lemon Blueberry Cake Recipe, which balances savory flavors perfectly.
Note: several serving as a note of full line under the ingredients quantity.
Variations
I like to switch things up depending on my mood or dietary needs:
- Dairy-free: Use coconut cream and vegan cheese instead of heavy cream and Parmesan.
- Pasta-free: Swap pasta for cauliflower florets for a low-carb version.
- Extra flavor: A pinch of crushed red pepper flakes or a squeeze of lemon brightens the soup.
- Protein boost: Add cooked chicken, sausage, or cannellini beans for heartier meals.
Cooking Time
Here’s the time breakdown so you can plan your meal:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
A few simple tools make this soup easy to prepare:
- Large soup pot – essential for cooking vegetables and pasta evenly.
- Wooden spoon – perfect for stirring without scratching the pot.
- Chef’s knife – to chop vegetables quickly and safely.
- Measuring cups and spoons – for precise flavor balance.
- Ladle – for serving the soup beautifully.
How to Make Creamy White Lasagna Soup with Veggies Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large soup pot over medium heat. Add onions, a pinch of salt, and red pepper flakes. Cook until onions are soft and slightly caramelized, about 3 minutes.
Step 2: Add Garlic and Veggies
Next, toss in the garlic and cook for another 3 minutes. Then add yellow squash, zucchini, carrots, sun-dried tomatoes, and Italian seasoning. Stir occasionally until veggies begin to caramelize, about 3-5 minutes.
Step 3: Simmer with Stock
Pour in your chicken or vegetable stock and add the Parmesan rind. Bring to a gentle boil, then reduce heat and simmer for a few minutes to let flavors meld.
Step 4: Cook the Pasta
Add broken lasagna noodles to the simmering broth. Cook for 10 minutes or until tender, stirring occasionally to prevent sticking.
Step 5: Finish the Soup
Turn off the heat and stir in fresh spinach, heavy cream, and pesto. Taste and adjust salt and pepper as needed.
Step 6: Serve
Ladle the soup into bowls, adding a dollop of ricotta on top. Finish with a drizzle of olive oil and a sprinkle of Parmesan for a restaurant-quality presentation.
Additional Tips for Making This Recipe Better
From my experience, a few small tweaks make this soup unforgettable:
- I always use fresh Parmesan for that rich, nutty flavor.
- Don’t rush sautéing veggies—they develop more sweetness and texture.
- Add spinach at the very end to keep it bright and tender.
- If I have extra time, I let the soup sit for 10 minutes off heat to allow flavors to meld.
- I sometimes roast the sun-dried tomatoes for an added smoky depth.
How to Serve Creamy White Lasagna Soup with Veggies
I love presenting this soup in wide bowls to show off the colorful veggies. A swirl of pesto on top adds a professional touch. For sides, crusty bread or garlic toast pairs beautifully. A sprinkle of fresh basil or parsley elevates the visual appeal and adds fresh flavor.
Nutritional Information
Here’s what I usually calculate per serving:
- Calories: ~320 kcal – a comforting, filling bowl without being heavy.
- Protein: 14g – thanks to the cheese, cream, and pasta.
- Carbohydrates: 35g – mainly from pasta and vegetables.
- Fat: 15g – mostly from cream, Parmesan, and olive oil.
Make Ahead and Storage
Storing
I store leftover soup in an airtight container in the fridge for up to 3-4 days. Make sure it cools completely before covering.
Freezing
I rarely freeze cream-based soups as the texture changes, but if necessary, freeze without the pasta and add it fresh when reheating.
Reheating
Gently reheat on the stovetop over medium heat. Stir occasionally and add a splash of stock or water if it thickens too much.
Why You’ll Love This Recipe
Here’s why I keep coming back to this soup:
- Simple to make – even weeknight cooks can handle it easily.
- Versatile – swap veggies, pasta, or dairy to suit your needs.
- Flavorful – creamy, cheesy, and herby with every spoonful.
- Perfectly comforting – warms you up without feeling heavy.
- Visually stunning – colorful veggies make it as pretty as it is tasty.
This Creamy White Lasagna Soup with Veggies is truly a winner for any season. It’s healthy, comforting, and full of flavor, and I love how customizable it is for my pantry or dietary needs. Give it a try and it might just become your favorite soup too!
Creamy White Lasagna Soup with Veggies Recipe
Ingredients
Method
- Start by heating olive oil in a large soup pot over medium heat. Add onions, a pinch of salt, and red pepper flakes. Cook until onions are soft and slightly caramelized, about 3 minutes.
- Next, toss in the garlic and cook for another 3 minutes. Then add yellow squash, zucchini, carrots, sun-dried tomatoes, and Italian seasoning. Stir occasionally until veggies begin to caramelize, about 3-5 minutes.
- Pour in your chicken or vegetable stock and add the Parmesan rind. Bring to a gentle boil, then reduce heat and simmer for a few minutes to let flavors meld.
- Add broken lasagna noodles to the simmering broth. Cook for 10 minutes or until tender, stirring occasionally to prevent sticking.
- Turn off the heat and stir in fresh spinach, heavy cream, and pesto. Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls, adding a dollop of ricotta on top. Finish with a drizzle of olive oil and a sprinkle of Parmesan for a restaurant-quality presentation.
Notes
- I always use fresh Parmesan for that rich, nutty flavor.
- Don’t rush sautéing veggies—they develop more sweetness and texture.
- Add spinach at the very end to keep it bright and tender.
- If I have extra time, I let the soup sit for 10 minutes off heat to allow flavors to meld.
- I sometimes roast the sun-dried tomatoes for an added smoky depth.
