White Lasagna Soup

This creamy veggie-loaded soup is perfect for a cozy night. Packed with flavors, it feels indulgent yet it's light and super satisfying.

By @grilledcheesesocial

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 1 sweet onion finely diced
• 0.25 tsp red pepper flakes
• 0 salt
• 5 cloves garlic roughly chopped
• 3 cups yellow squash chopped
• 2 cups zucchini chopped
• 2 cups carrots grated
• 0.25 cup sun dried tomatoes with oil
• 0.25 tsp Italian seasoning
• 0 salt
• 2 quarts chicken stock
• 1 parmesan rind
• 2 cups mafalda corta pasta or 3 sheets lasagna noodles, broken
• 2 cups fresh spinach
• 0.5 cup heavy cream
• 2 tbsp pesto
• 0 salt
• 0 pepper
• 0 ricotta
• 0 parmesan cheese
• 0 olive oil
• 0 flaky salt
• 0 fresh cracked pepper

Instructions

1. Add olive oil to a soup pot over medium heat. Add onion, a pinch of salt, and red pepper flakes. Cook down for 3 minutes.
2. Add garlic and cook down for another 3 minutes.
3. Add squash, zucchini, carrots, sun dried tomatoes, Italian seasoning, and another pinch of salt. Turn the heat up and cook for 3-5 minutes or until vegetables are starting to caramelize.
4. Add chicken stock and Parmesan rind and bring back to a boil.
5. Add pasta and simmer for another 10 minutes or until cooked through.
6. Turn the heat off, add fresh spinach, heavy cream and pesto, and stir. Taste and season with salt and pepper if needed.
7. Ladle soup into bowls and top with a dollop of ricotta, a sprinkle of parmesan cheese, a drizzle of olive oil, flaky salt, and fresh cracked pepper.