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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 delight. Every mouthful brings the ideal mix of soft noodles, crisp veggies, and a smooth pesto-enriched broth that'll make traditional layered versions seem like too much work.
I came up with this soup during an especially chilly winter when I wanted something soothing but not as heavy as regular lasagna. After testing it multiple times with my family as taste-testers, this version came out on top, particularly when my fussy husband asked for another serving... twice!
Complete Ingredients Breakdown
- Sweet Onion: Forms the flavorful base - grab ones that feel firm all over
- Yellow Squash and Zucchini: Go for smaller, dense ones for better taste and bite
- Sun-Dried Tomatoes: They bring concentrated flavor - oil-packed ones add extra richness
- Mafalda Corta Pasta: These tiny lasagna shapes work perfectly, but snapped regular lasagna noodles can fill in
- Heavy Cream: Makes everything luxuriously smooth - this isn't where you want to cut corners
- Pesto: Basil pesto adds amazing flavor depth - make your own or buy the good stuff from stores
- Parmesan Rind: The hidden gem that makes the broth incredibly savory
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Straightforward Cooking Method
- Creating Your Foundation (15 minutes):
- Warm a sturdy pot over medium flame. Add a swirl of olive oil until it glistens. Toss in chopped onions with a sprinkle of salt to draw out moisture. Cook them till see-through and aromatic. Mix in crushed garlic, stirring often so it won't burn.
- Adding Vegetables (10-12 minutes):
- Drop in chopped squash and zucchini spread out flat. Let them brown a bit before mixing. Add your carrots and sun-dried tomatoes. Sprinkle Italian seasonings and red pepper flakes. Cook until veggies just start to soften.
- Making It Soupy (15 minutes):
- Add stock while scraping the pot bottom. Drop in your Parmesan rind and let it bubble gently. Try a spoonful and add salt if needed. Throw in pasta and cook till just tender.
- Last Touches (5-7 minutes):
- Fish out the Parmesan rind. Add handfuls of spinach till it wilts down. Pour in cream while mixing. Stir in your pesto. Give it one last taste and tweak if needed.
Since I first made this soup, it's become my favorite for when friends come over. Not long ago, my grandma from Italy tasted it and said it was "even better than traditional lasagna" - and that's saying something!
Whenever I cook this soup, I'm always surprised by how mixing in the pesto and cream changes everything from a simple veggie soup into something really special. Watching the cream swirl through the broth making pretty patterns is almost as fun as eating it.
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Looking Back: This Velvety White Lasagna Soup isn't just another dish in my cooking lineup - it shows how thinking differently can create something amazing. Whether you need a cozy dinner on a weeknight or want to wow dinner guests, this soup brings comfort and style in every spoonful.
Frequently Asked Questions
- → Is it okay to swap pasta shapes?
- Sure, Mafalda Corta can be replaced with broken lasagna sheets, rotini, or other small pasta types you like.
- → How do I save leftover soup?
- Keep it in an airtight container in the fridge up to 4 days. Add more broth before reheating since the pasta might soak up liquid.
- → Can this dish be made vegetarian?
- Yes, substitute chicken stock with vegetable stock. Everything else is fine for vegetarians.
- → What’s a good substitute for heavy cream?
- If you’re going lighter, go with whole milk or half-and-half. For dairy-free options, pick coconut cream or cashew cream.
- → Can I prep the veggies ahead?
- Absolutely, chop your vegetables up to a day in advance. Keep them in airtight containers in the fridge to stay fresh.