I just made this Creamy White Lasagna Soup with Veggies Recipe, and I can’t stop thinking about it! It’s one of those recipes that feels fancy but is surprisingly easy to make. The creamy pesto broth hugs every noodle and vegetable perfectly. I love how colorful it looks in a bowl and how comforting it tastes.
If you’re craving a hearty yet veggie-forward meal, this soup is exactly what you need. You can also enjoy similar comfort with the Buffalo Chicken Nuggets Recipe or the Sweet Chili Chicken Wraps Recipe for a fun twist.
Ingredients
Here’s what you’ll need to make this flavorful soup. I’ve included tips on why each ingredient works best.
- Sweet Onion (1 medium) – Adds a natural sweetness; I like using yellow onions for depth.
- Garlic (3 cloves) – Freshly minced gives the best aroma and flavor.
- Yellow Squash (1 small) – Adds a mild, slightly sweet crunch; don’t use frozen.
- Zucchini (1 small) – Pairs perfectly with squash; keeps the soup light.
- Carrots (2 medium) – Optional but adds texture and subtle sweetness.
- Sun-Dried Tomatoes (1/4 cup, chopped) – Adds tang and umami; if unavailable, cherry tomatoes work.
- Italian Seasoning (1 tsp) – A blend of rosemary, thyme, and oregano adds earthy flavor.
- Chicken or Vegetable Stock (4 cups) – Stock creates a rich base; use low-sodium to control salt.
- Mafalda Corta Pasta (2 oz) – Small lasagna noodles mimic traditional layers.
- Spinach (2 cups) – Fresh spinach works best; baby kale or arugula are good substitutes.
- Heavy Cream (1/2 cup) – Makes the broth luxuriously creamy; whole milk is a lighter option.
- Pesto (2 tbsp) – Adds bright, herby flavor; optional but recommended.
- Ricotta (for serving, 2 tbsp per bowl) – Creamy topping for extra indulgence.
- Parmesan Cheese (1/2 cup grated + rind for broth) – Freshly grated enhances depth and richness.
Note: several servings as per the ingredients quantity.
Variations
You can tweak this recipe to suit different tastes or dietary needs:
- Dairy-Free: Swap heavy cream with coconut cream and use dairy-free cheese.
- Lower Calorie: Use whole milk instead of cream and reduce cheese.
- Extra Veggies: Add bell peppers, asparagus, or kale for more nutrition.
- Spicy Kick: Sprinkle crushed red pepper or add a dash of hot sauce.
- Protein Boost: Add cooked chicken, turkey, or beans for a heartier soup, or pair with a side of Buffalo Chicken Nuggets Recipe for added protein.
Cooking Time
Here’s a quick overview of how long this soup takes:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Large Soup Pot – For cooking all vegetables and pasta together.
- Chef’s Knife – To chop vegetables evenly.
- Cutting Board – Keeps prep organized.
- Measuring Cups & Spoons – For precise ingredient amounts.
- Wooden Spoon – Perfect for stirring without scratching your pot.
How to Make Creamy White Lasagna Soup with Veggies Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large soup pot over medium heat. Add the chopped onion, a pinch of salt, and red pepper flakes. Cook for about 3 minutes until the onion softens and starts to caramelize.
Step 2: Add Garlic and Veggies
Next, stir in minced garlic and cook for another 3 minutes. Add yellow squash, zucchini, carrots, sun-dried tomatoes, and Italian seasoning. Cook for 3-5 minutes until the vegetables begin to caramelize.
Step 3: Build the Broth
Pour in the chicken or vegetable stock along with the Parmesan rind. Bring the mixture to a boil, allowing the flavors to meld together for a rich base.
Step 4: Cook the Pasta
Add the broken mafalda corta noodles and simmer for 10 minutes until tender. This helps the noodles absorb the flavors of the creamy broth.
Step 5: Finish with Cream and Greens
Turn off the heat and stir in fresh spinach, heavy cream, and pesto. Season with salt and pepper to taste. The spinach wilts beautifully in the warm broth.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with a dollop of ricotta and a drizzle of olive oil. Finish with a sprinkle of freshly ground black pepper for a restaurant-worthy presentation.
Additional Tips for Making this Recipe Better
I’ve made this soup a few times and found these little tricks make it even better:
- I always use freshly grated Parmesan for the best flavor.
- I don’t skip the Parmesan rind in the broth—it adds incredible depth.
- I like breaking the pasta into smaller pieces so it’s easier to eat.
- I add the spinach at the very end to keep it vibrant and fresh.
- For creamier texture, I stir in cream off the heat to prevent curdling.
How to Serve Creamy White Lasagna Soup with Veggies
This soup is versatile and visually stunning:
- Serve in wide, shallow bowls to showcase the colorful veggies.
- Garnish with a fresh basil leaf or extra Parmesan for flair.
- Pair with a crusty bread or garlic toast for a cozy meal.
- Drizzle with a bit of olive oil or a touch of balsamic for extra richness.
Nutritional Information
Here’s a snapshot of the main nutrients per serving:
- Calories: ~310
- Protein: 12g
- Carbohydrates: 28g
- Fat: 16g
Make Ahead and Storage
Storing
Store leftover soup in an airtight container in the fridge. It stays fresh for 3-4 days. Make sure to cool it completely before refrigerating.
Freezing
While you can freeze this soup, note that cream-based soups may separate. Freeze without cream, then stir in fresh cream when reheating for best results.
Reheating
Reheat gently over low-medium heat, stirring occasionally. Add a splash of stock or water to loosen the broth if it thickens.
Why You’ll Love This Recipe
I can’t recommend this soup enough, and here’s why:
- Easy to Make: Prep and cook in just 30 minutes.
- Veggie-Forward: Packed with colorful, fresh vegetables.
- Creamy and Comforting: A luxurious broth that’s perfect for any season.
- Customizable: Swap veggies, pasta, or dairy to suit your preferences.
- Appealing Presentation: Bright, layered colors make it feel special.
This creamy white lasagna soup with veggies is perfect for cozy dinners, meal prep, or impressing guests with minimal effort. It’s creamy, wholesome, and full of flavor in every bite.
Creamy White Lasagna Soup with Veggies Recipe
Ingredients
Method
- Start by heating olive oil in a large soup pot over medium heat. Add the chopped onion, a pinch of salt, and red pepper flakes. Cook for about 3 minutes until the onion softens and starts to caramelize.
- Next, stir in minced garlic and cook for another 3 minutes. Add yellow squash, zucchini, carrots, sun-dried tomatoes, and Italian seasoning. Cook for 3-5 minutes until the vegetables begin to caramelize.
- Pour in the chicken or vegetable stock along with the Parmesan rind. Bring the mixture to a boil, allowing the flavors to meld together for a rich base.
- Add the broken mafalda corta noodles and simmer for 10 minutes until tender. This helps the noodles absorb the flavors of the creamy broth.
- Turn off the heat and stir in fresh spinach, heavy cream, and pesto. Season with salt and pepper to taste. The spinach wilts beautifully in the warm broth.
- Ladle the soup into bowls and top with a dollop of ricotta and a drizzle of olive oil. Finish with a sprinkle of freshly ground black pepper for a restaurant-worthy presentation.
Notes
- I always use freshly grated Parmesan for the best flavor.
- I don’t skip the Parmesan rind in the broth—it adds incredible depth.
- I like breaking the pasta into smaller pieces so it’s easier to eat.
- I add the spinach at the very end to keep it vibrant and fresh.
- For creamier texture, I stir in cream off the heat to prevent curdling.
