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Creamy White Lasagna Soup with Veggies Recipe
Ben Carraoli

Creamy White Lasagna Soup with Veggies Recipe

I still remember the first time I made this Creamy White Lasagna Soup with Veggies — 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.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.