White Lasagna Cheesy Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1/4 teaspoon chili flakes
02 -
5 garlic cloves, chopped roughly
03 -
1 sweet onion, diced small
04 -
2 tablespoons of olive oil
→ Vegetables & Main Components
05 -
1/4 cup sun-dried tomatoes in oil
06 -
3 cups of chopped yellow squash, about 2 squash, cubed into ¼ inch pieces
07 -
2 cups shredded carrots
08 -
2 cups zucchini, diced into ¼ inch pieces (1 medium zucchini)
09 -
1 parmesan cheese rind
10 -
2 quarts vegetable or chicken broth
11 -
2 cups of short mafalda pasta (or broken-up lasagna noodles)
12 -
1/4 teaspoon of Italian herb seasoning
13 -
2 tablespoons of your favorite pesto
14 -
1/2 cup heavy cream
15 -
2 cups of fresh baby spinach
→ For Serving
16 -
Cracked black pepper
17 -
Ricotta cheese
18 -
Shaved parmesan
19 -
Drizzle of extra virgin olive oil
20 -
A pinch of flaky sea salt
# Instructions:
01 -
Put a soup pot over medium heat and add olive oil. Toss in the onion with a pinch of salt and chili flakes, letting it cook for 3 minutes. Mix in the garlic and let it cook another 3 minutes.
02 -
Stir in the zucchini, squash, carrots, sun-dried tomatoes, and Italian herbs along with another pinch of salt. Turn up the heat and cook for 3-5 minutes, stirring occasionally, until some caramelization forms.
03 -
Add the parmesan rind and pour in the broth. Let it come to a rolling boil.
04 -
Drop in the pasta and keep it simmering for 10 minutes, or until the pasta's tender.
05 -
Once the heat’s off, mix in the spinach, heavy cream, and pesto. Taste it and tweak the salt or pepper if it needs it.
06 -
Spoon the hot soup into bowls. Top each bowl with ricotta, parmesan, a drizzle of olive oil, cracked pepper, and a sprinkle of flaky salt.
# Notes:
01 -
This twist on white lasagna packs veggies into a creamy broth flavored with pesto and cheese. It's warm and comforting any time of the year and bursts with Italian-inspired goodness.