Go Back
Creamy White Lasagna Soup with Veggies Recipe
Ash Tyrrell

Creamy White Lasagna Soup with Veggies Recipe

I just made this creamy white lasagna soup with veggies, 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.
Print Recipe Pin Recipe
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the broken mafalda corta noodles and simmer for 10 minutes until tender. This helps the noodles absorb the flavors of the creamy broth.
  5. 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.
  6. 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.