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Creamy White Lasagna Soup with Veggies Recipe
Ash Tyrrell

Creamy White Lasagna Soup with Veggies Recipe

I have to admit, making this Creamy White Lasagna Soup with Veggies 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
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add broken lasagna noodles to the simmering broth. Cook for 10 minutes or until tender, stirring occasionally to prevent sticking.
  5. Turn off the heat and stir in fresh spinach, heavy cream, and pesto. Taste and adjust salt and pepper as needed.
  6. 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.