Description
Hearty white lasagna soup delivers comfort in a bowl with Italian-inspired flavors. Layers of rich cheese, tender noodles, and aromatic herbs invite you to savor each spoonful with pure culinary delight.
Ingredients
Scale
Main Ingredients
- 2 cups mafalda corta pasta (or 3 sheets lasagna noodles, broken up)
- 2 quarts chicken or vegetable stock
- 2 cups yellow squash, chopped in 1/4 inch cubes (about 2 squash)
- 2 cups zucchini, chopped in 1/4 inch cubes (1 medium zucchini)
- 2 cups grated carrots
- 2 cups fresh spinach
Soup Base and Seasonings
- 2 tablespoons olive oil
- 1 sweet onion, finely diced
- 5 cloves garlic, roughly chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun dried tomatoes with oil
- 1 parmesan rind
- 1/2 cup heavy cream
- 2 tablespoons pesto
Serving Ingredients
- Ricotta cheese
- Parmesan cheese
- Finishing olive oil
- Fresh cracked pepper
- Flaky salt
Instructions
- In a large soup pot, warm olive oil over medium heat and sauté onions with a pinch of salt and red pepper flakes for 3 minutes until softened and fragrant.
- Add minced garlic and continue cooking for an additional 3 minutes, stirring to prevent burning.
- Incorporate squash, zucchini, carrots, sun-dried tomatoes, and Italian seasoning, increasing heat to caramelize vegetables for 3-5 minutes.
- Pour chicken stock into the pot, add parmesan rind, and bring the mixture to a rolling boil.
- Reduce heat and introduce pasta, allowing it to simmer for 10 minutes until perfectly tender.
- Remove pot from heat and gently fold in fresh spinach, heavy cream, and pesto, blending flavors thoroughly.
- Season with additional salt and pepper to taste, ensuring a balanced flavor profile.
- Serve steaming hot in individual bowls, topping each portion with a generous dollop of ricotta cheese.
- Finish each serving with a sprinkle of parmesan, a delicate drizzle of olive oil, flaky salt, and freshly cracked black pepper.
Notes
- Use a mix of vegetables for added nutrition and flavor complexity, ensuring each spoonful offers delightful texture variations.
- Choose gluten-free pasta or zucchini noodles to transform this recipe into a low-carb friendly meal that maintains incredible taste.
- Swap chicken stock with vegetable stock and omit parmesan for a completely vegetarian version without compromising rich, comforting flavors.
- Enhance protein content by adding shredded rotisserie chicken or white beans directly into the soup for a more substantial meal option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg