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A decadent spin on classic lasagna, this Velvety White Lasagna Soup turns a beloved Italian comfort dish into a heartwarming bowl of deliciousness. Each bite delivers just the right mix of soft pasta, crisp veggies, and a smooth pesto-enriched broth that'll make traditional layered versions seem like too much work.
I created this dish during a freezing winter when I wanted something cozy but not as heavy as regular lasagna. After letting my family try several versions, this one came out on top, especially when my super-picky husband asked for another helping... twice!
Complete Ingredients Breakdown
- Sweet Onion: Forms the flavorful base - grab one that's firm all over
- Yellow Squash and Zucchini: Pick medium, firm ones for better taste and bite
- Sun-Dried Tomatoes: They bring big flavor - oil-packed ones add extra richness
- Mafalda Corta Pasta: These tiny lasagna shapes work perfectly, but snapped lasagna noodles can work too
- Heavy Cream: Gives that unmistakable silkiness - worth the calories here
- Pesto: Basil pesto adds amazing flavor depth - homemade is fantastic but good store brands work fine
- Parmesan Rind: The hidden hero that gives the broth its rich, savory backbone
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Simple Cooking Method
- Starting Your Soup (15 minutes):
- Warm a sturdy pot over medium heat. Add a splash of quality olive oil until it glistens. Toss in chopped onions with a tiny bit of salt to draw out moisture. Cook them until see-through and sweet-smelling. Mix in garlic, stirring often so it won't burn.
- Adding Veggies (10-12 minutes):
- Spread diced squash and zucchini flat in the pot. Let them brown slightly before mixing. Add your carrots and sun-dried tomatoes. Sprinkle with Italian seasonings and some red pepper flakes. Cook until veggies just start to soften.
- Making It Soupy (15 minutes):
- Add your stock while scraping the pot bottom. Drop in the Parmesan rind and let everything bubble gently. Check flavors and tweak if needed. Add pasta and cook until just tender.
- Last Touches (5-7 minutes):
- Take out the cheese rind. Mix in fresh spinach until soft. Slowly pour in cream while stirring. Add your pesto with a gentle swirl. Taste one more time and adjust seasonings.
Since creating this soup, it's become my favorite for having friends over. Not long ago, my Italian nonna tasted it and said it was "actually better than regular lasagna" - and that's saying something!
Whenever I cook this soup, I'm still surprised by how mixing in the pesto and cream changes everything from a simple veggie soup to something really special. Watching the cream make swirly patterns in the broth is almost as fun as eating the finished dish.
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To wrap things up: This Velvety White Lasagna Soup isn't just another recipe I've tried - it's proof that breaking away from tradition can lead to amazing meals. Whether you want something warm on a weeknight or need to wow dinner guests, this soup brings comfort and fancy vibes with every spoonful.
Frequently Asked Questions
- → Can I swap the pasta with another type?
- Of course! You can use broken lasagna sheets, short spirals, or any small pasta you have on hand.
- → What's the best way to store leftovers?
- Pop it into a sealed container and refrigerate for up to 4 days. Add extra broth before warming up, as the pasta might soak up some liquid.
- → Does this soup work for vegetarians?
- Absolutely, just swap the chicken stock for veggie stock since the other ingredients are already vegetarian.
- → Is there an alternative for heavy cream?
- You can use half-and-half or milk if you prefer it lighter—or go for coconut or cashew cream for a dairy-free option.
- → Can I prep the veggies beforehand?
- Totally! Chop them up a day ahead, store in the fridge inside airtight containers, and you’re good to go!