White Lasagna Veggie Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
2 tablespoons of olive oil
02 -
1 sweet onion, diced finely
03 -
5 garlic cloves, chopped roughly
04 -
1/4 teaspoon of chili flakes
→ Veggies & Main Add-Ins
05 -
2 quarts of veggie or chicken stock
06 -
2 cups of grated carrots
07 -
2 cups of spinach, fresh
08 -
1/4 cup of sundried tomatoes packed in oil
09 -
1 parmesan rind
10 -
3 cups of yellow squash diced into 1/4-inch bits (about 2 squash)
11 -
1/2 cup of heavy cream
12 -
2 tablespoons of pesto
13 -
2 cups of mafalda corta pasta (or break 3 lasagna sheets into pieces)
14 -
2 cups of zucchini chopped into 1/4-inch pieces (about 1 medium zucchini)
15 -
1/4 teaspoon of Italian herbs
→ Toppings
16 -
Parmesan, grated
17 -
Fresh ricotta cheese
18 -
Coarsely cracked black pepper
19 -
Flaky sea salt
20 -
Some extra olive oil for drizzling
# Instructions:
01 -
Warm olive oil over medium heat in a big soup pot. Toss in the onion with a dash of salt and the chili flakes. Let it cook for around 3 minutes. Mix in the garlic and cook another 3 minutes.
02 -
Throw in the zucchini, carrots, squash, sundried tomatoes, Italian herbs, and a little more salt. Turn up the heat and stir them around for 3 to 5 minutes, letting the veggies get a light golden touch.
03 -
Pour the stock into the pot, then drop in the parmesan rind. Bring everything up to a full boil.
04 -
Stir in your pasta and let it cook gently for about 10 minutes until tender.
05 -
Turn off the burner. Mix in the spinach, pour in the cream, and stir in the pesto. Taste and sprinkle in some extra salt or pepper if you think it needs it.
06 -
Spoon the soup into bowls while it's nice and hot. Top each bowl with a scoop of ricotta, a little parmesan, some olive oil, a sprinkle of flaky salt, and freshly cracked pepper.
# Notes:
01 -
This rich, creamy soup takes lasagna flavors to a new level. With loads of veggies and a cheesy pesto broth, it’s hearty, cozy, and great any time of the year!