I still remember the first time I made this Creamy White Lasagna Soup with Veggies Recipe — the aroma filled my kitchen and honestly made me so excited! It’s like all the best parts of lasagna got cozy and warm in a bowl.
Every spoonful bursts with veggies, tender pasta, and cheesy goodness that made me smile. I couldn’t believe how rich and creamy it felt, even though it’s packed with fresh ingredients. Trust me — this is one soup you’ll want to make again and again.
You might also enjoy recipes like Grilled Steak Bowl with Zucchini Recipe for a hearty, veggie-filled twist or the High Protein Philly Cheesesteak Mac Recipe if you’re looking for something protein-packed.
Ingredients for Creamy White Lasagna Soup with Veggies
Here’s what you’ll need to make this delicious pot of soup (serves about 4 people) — with tips on why these ingredients work so well.
- 2 tablespoons olive oil – adds rich flavor and helps sauté veggies properly
- 1 sweet onion, finely diced – brings natural sweetness that balances the savory broth
- ¼ teaspoon red pepper flakes – adds gentle heat without overpowering the dish
- 5 cloves garlic, roughly chopped – creates a bold, aromatic base
- 3 cups yellow squash, chopped (about 2 squash) – soft texture and subtle sweetness
- 2 cups zucchini, chopped – holds its shape and blends beautifully with the broth
- 2 cups carrots, grated – adds color, sweetness, and body
- ¼ cup sun-dried tomatoes (with oil) – gives tangy depth and richness
- ¼ teaspoon Italian seasoning – classic herb blend for that “lasagna” flavor
- 2 quarts chicken or vegetable stock – forms the savory foundation
- 1 Parmesan rind – infuses the soup with deep cheesy flavor
- 2 cups mafaldina corta pasta (or broken lasagna sheets) – mimics traditional lasagna texture
- 2 cups fresh spinach – adds color and nutrients at the end
- ½ cup heavy cream – creates a silky, creamy finish
- 2 tablespoons pesto – brightens the soup with herby freshness
- For Serving:
- Ricotta – creamy topping that melts slightly into the soup
- Parmesan cheese – grate fresh for best flavor
- Finishing olive oil – enhances richness
- Fresh cracked pepper & flaky salt – final seasoning touch
Note: several serving.
Variations
This recipe is flexible and easy to adapt.
- Dairy-Free: Swap heavy cream for full-fat coconut milk and use dairy-free pesto and ricotta alternatives.
- Gluten-Free: Use gluten-free lasagna noodles or short gluten-free pasta.
- Add Protein: Stir in shredded rotisserie chicken or white beans for extra heartiness.
- Extra Veggies: Mushrooms, kale, or bell peppers work wonderfully.
- Spicier Version: Increase red pepper flakes or add a dash of cayenne.
Cooking Time
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Equipment You Need
Large pot – cooks the soup evenly and holds all ingredients
Chef’s knife – for chopping vegetables efficiently
Cutting board – safe prep surface
Measuring cups and spoons – ensures balanced seasoning
Ladle – for easy serving
How to Make Creamy White Lasagna Soup with Veggies Recipe?
This comforting soup comes together in simple stages. Each step builds layers of flavor for a rich and satisfying result.
Prepare the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion with a pinch of salt and red pepper flakes, cooking until soft and translucent. Stir in the garlic and cook just until fragrant.
Cook the Vegetables
Add squash, zucchini, grated carrots, sun-dried tomatoes, and Italian seasoning. Season lightly with salt and cook until vegetables begin to soften and slightly caramelize. This step deepens the overall flavor.
Add Broth and Pasta
Pour in the stock and drop in the Parmesan rind. Bring the mixture to a gentle boil before adding the pasta. Cook until noodles are tender but still slightly firm.
Finish the Soup
Turn off the heat and stir in fresh spinach, heavy cream, and pesto. The spinach will wilt from the residual heat. Taste and adjust seasoning with salt and pepper as needed.
Garnish and Serve
Ladle into bowls and top with a dollop of ricotta. Sprinkle freshly grated Parmesan and drizzle a bit of olive oil over the top. Finish with cracked black pepper and flaky salt.
Additional Tips for Making This Recipe Better
After making this soup a few times, here are some things I personally recommend:
• I always grate Parmesan fresh instead of using pre-shredded — the flavor is much better.
• I avoid overcooking the pasta because it continues softening in the hot broth.
• I like adding a little extra pesto right before serving for a brighter taste.
• If the soup thickens too much, I stir in a splash of warm stock while reheating.
• I sometimes sauté the vegetables a little longer for deeper caramelized flavor.
How to Serve Creamy White Lasagna Soup with Veggies Recipe?
This soup is comforting enough to stand alone, but a few extras make it even better. Serve it in warm bowls to keep it hot longer. Add a swirl of cream or extra ricotta for presentation. Pair it with crusty garlic bread or a light green salad for a complete meal. A sprinkle of fresh basil or parsley makes it look beautifully finished.
Nutritional Information
Here’s an approximate breakdown per serving:
• Calories: 400–500
• Protein: 15–20g
• Carbohydrates: 40–50g
• Fat: 20–30g
Values may vary depending on ingredient substitutions.
Make Ahead and Storage
Storing
Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or microwave.
Freezing
Cream-based soups can separate slightly when frozen. For best results, freeze without the pasta and add freshly cooked pasta when reheating. Freeze for up to 2 months.
Reheating
Warm over medium-low heat, stirring occasionally. Add a splash of broth or cream to restore the creamy texture if it thickens too much.
Why You’ll Love This Recipe?
This soup checks all the comfort food boxes while staying veggie-packed and satisfying.
• Cozy and Comforting – It captures the flavors of white lasagna in a warm, creamy bowl.
• Veggie-Rich – Loaded with squash, zucchini, carrots, and spinach.
• Easy to Prepare – Straightforward steps and simple ingredients.
• Customizable – Easy to adjust for dietary needs or flavor preferences.
• Great for Meal Prep – Stores well and tastes even better the next day.
Creamy White Lasagna Soup with Veggies Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion with a pinch of salt and red pepper flakes, cooking until soft and translucent. Stir in the garlic and cook just until fragrant.
- Add squash, zucchini, grated carrots, sun-dried tomatoes, and Italian seasoning. Season lightly with salt and cook until vegetables begin to soften and slightly caramelize. This step deepens the overall flavor.
- Pour in the stock and drop in the Parmesan rind. Bring the mixture to a gentle boil before adding the pasta. Cook until noodles are tender but still slightly firm.
- Turn off the heat and stir in fresh spinach, heavy cream, and pesto. The spinach will wilt from the residual heat. Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and top with a dollop of ricotta. Sprinkle freshly grated Parmesan and drizzle a bit of olive oil over the top. Finish with cracked black pepper and flaky salt.
Notes
- I always grate Parmesan fresh instead of using pre-shredded — the flavor is much better.
- I avoid overcooking the pasta because it continues softening in the hot broth.
- I like adding a little extra pesto right before serving for a brighter taste.
- If the soup thickens too much, I stir in a splash of warm stock while reheating.
- I sometimes sauté the vegetables a little longer for deeper caramelized flavor.