This Creamy White Lasagna Soup is a warm bowl of joy! It’s packed with yummy veggies, tender noodles, and rich cheese, making it super comforting on chilly days.
Honestly, who doesn’t love a soup that tastes like lasagna? I always top it with a sprinkle of extra cheese, because why not? It’s fun and oh-so-delicious! 😋
Key Ingredients & Substitutions
Olive Oil: This brings a healthy fat and flavor. You can swap it with avocado oil or butter if you’re looking for a different taste.
Vegetables: Yellow onion, carrots, celery, and broccoli add color and nutrition. Feel free to get creative—zucchini or bell peppers work great too!
Lasagna Noodles: I love using broken lasagna noodles for this soup. If you don’t have them, any small pasta like bowties or shells will do just fine.
Heavy Cream: It makes the soup rich and creamy. You can use half-and-half for a lighter option, or cashew cream for a dairy-free version!
Spinach: Fresh spinach is perfect here, but kale or Swiss chard can be great substitutions if you have them on hand.
How Do I Ensure My Soup Is Creamy and Flavorful?
Getting the right creaminess in this soup is all about the order of your ingredients. Start by sautéing properly—this builds the flavor. When adding the milk and cream, do it on low heat to prevent curdling.
- Sauté onions and garlic until fragrant. This sets a great flavor base.
- Stir in milk and cream gently, keeping the heat low so it doesn’t boil. This way, it’s smooth.
- Add the cheese at the end for that melty goodness—you can also taste and adjust seasoning after this step. It should feel rich and delightful!
With these tips, you’ll create a delicious and creamy soup that feels like a warm hug in a bowl!
How to Make Creamy White Lasagna Soup with Veggies
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 cup broccoli florets
- 4 cups chicken or vegetable broth
- 1 ¼ cups milk (whole or 2%)
- 1 cup heavy cream
- 8 ounces lasagna noodles, broken into small pieces (or any small pasta)
- 2 cups fresh spinach leaves
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup grated Parmesan cheese, plus extra for garnish
- ½ cup ricotta cheese, for topping
- Fresh basil or parsley for garnish (optional)
Time Needed
This recipe takes about 15 minutes of prep time and about 30 minutes of cooking time, making the total time approximately 45 minutes. It’s quick enough for a weeknight dinner but comforting enough for a special occasion!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion and sauté for about 4-5 minutes until it’s softened and a bit translucent. This adds that lovely flavor base for your soup. Next, stir in the minced garlic, sliced carrots, celery, and broccoli florets. Cook these for another 5 minutes, stirring now and then, until the veggies are starting to soften.
2. Add the Broth:
Pour in the chicken or vegetable broth and bring everything to a boil. This is when the magic starts to happen!
3. Cook the Noodles:
Once your broth is boiling, toss in the broken lasagna noodles (or your chosen small pasta). Follow the cooking time on the package, usually around 7-9 minutes, until the noodles are al dente. Don’t select a noodle that takes longer than this or your soup will become too thick.
4. Make it Creamy:
Next, reduce the heat to low. Carefully stir in the milk, heavy cream, dried Italian seasoning, salt, black pepper, and optional crushed red pepper flakes for a little kick! Allow this to cook on low heat without boiling for a few minutes.
5. Add the Spinach:
Now, it’s time to add the fresh spinach leaves! Cook them for about 2-3 minutes until they wilt and everything is piping hot but not boiling. This makes your soup vibrant and packed with nutrients.
6. Stir in Cheese:
Finally, stir in the grated Parmesan cheese until it melts and combines, making your soup creamy and delicious. Give it a quick taste and adjust seasoning with salt and pepper as needed.
7. Serve and Enjoy:
Serve your soup hot in bowls, topped with a generous dollop of ricotta cheese and a sprinkle of extra Parmesan. If you like, garnish with fresh basil or parsley for a pop of color and flavor!
The delightful Creamy White Lasagna Soup is like a warm hug in a bowl, filled with veggie goodness. Enjoy it best with some crusty bread to soak up all that flavor! Happy cooking!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to swap in your favorite veggies or whatever you have on hand. Zucchini, bell peppers, or even peas can work beautifully in this recipe. Just make sure to chop them into small pieces for even cooking.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot over low heat or in the microwave until heated through. If the soup thickens as it sits, add a splash of broth or water when reheating to loosen it up.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup ahead of time and keep it in the fridge. However, for the best texture, you may want to cook the pasta separately and add it just before serving. This prevents the noodles from becoming too soft and mushy.
Can I Freeze Creamy White Lasagna Soup?
While you can freeze the soup, keep in mind that the dairy may change texture slightly when thawed. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It should be good for up to 3 months! Just thaw in the fridge overnight and reheat gently before serving.
