This Pesto Lasagna Soup is a cozy bowl of yum! It combines hearty pasta, fresh spinach, and creamy cheese, all tossed in a flavorful pesto sauce.
Talk about comfort food in a bowl! I love how easy it is to make a big pot of this in no time. It’s perfect for chilly nights when all you want is a warm hug in soup form!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing! If you’re out, feel free to use canola oil or even butter for a different flavor.
Onion: I use yellow onions here for their sweetness. If you prefer, red onions or shallots can also be good substitutes for a different taste.
Garlic: Fresh garlic gives the best flavor, but jarred minced garlic works too! You can use about half a teaspoon per clove.
Zucchini: This veggie adds texture and nutrients. If you don’t have zucchini, try sliced bell peppers or even mushrooms instead.
Broth: Chicken broth brings richness, but for a vegetarian version, vegetable broth works great and retains flavor.
Pasta: Lasagna noodles are traditional, but any pasta shape you love can fit in here. Shells or fusilli are fun alternatives!
Heavy Cream: For creaminess, this is my favorite. If you’re looking for lighter options, half and half or canned coconut milk can be good substitutes.
Sour Cream or Ricotta: I love a dollop of sour cream for tanginess! Ricotta offers creaminess as well, so you can choose what you prefer.
How Do I Perfectly Cook the Lasagna Noodles in Soup?
Cooking lasagna noodles while making soup needs a bit of attention. You want them to be cooked but not overdone. Here are the steps:
- Add noodles to boiling soup rather than cold broth for better texture.
- Stir occasionally to prevent sticking.
- Check for doneness a minute or two before the package instructions to keep them firm.
- Remember they will continue to soften slightly after removing the pot from heat.
Following these tips ensures your noodles remain pleasantly chewy, adding to the delightful texture of your Pesto Lasagna Soup! Enjoy your cooking adventure!
How to Make Pesto Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 (14 oz) can diced tomatoes
- 6 cups chicken broth or vegetable broth
- 2 cups cooked shredded chicken (optional, can omit for vegetarian)
- 8 ounces lasagna noodles broken into bite-sized pieces or curvy edged pasta (like mafaldine)
- 1 cup fresh spinach or kale, roughly chopped
- 1/2 cup heavy cream or half and half
- 1/2 cup prepared basil pesto
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
- Sour cream or ricotta cheese dollop for serving (optional)
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and around 20-25 minutes to cook, making it a quick and satisfying meal! In no time, you’ll have a hearty bowl of comforting Pesto Lasagna Soup.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. This step helps release the onion’s sweet flavor.
2. Add Garlic and Zucchini:
Next, stir in the minced garlic and zucchini slices. Cook for another 3-4 minutes until the zucchini is slightly softened, letting those delicious flavors blend together.
3. Incorporate Tomatoes and Broth:
Pour in the diced tomatoes (with their juices) and chicken or vegetable broth. Give everything a good stir to combine the ingredients.
4. Cook the Pasta:
Bring the soup to a boil, then reduce the heat to a simmer. Add the broken pieces of lasagna noodles or curvy pasta, and cook until they are al dente, about 8-10 minutes. Stir occasionally to prevent the noodles from sticking.
5. Add Chicken and Greens:
If you’re using chicken, stir it in along with the chopped spinach or kale. Let the greens wilt into the soup, adding extra nutrition and flavor.
6. Make It Creamy:
Lower the heat and mix in the heavy cream, basil pesto, and grated Parmesan cheese. Stir everything well until the soup is creamy and the pesto is fully blended.
7. Season to Taste:
Generously season the soup with salt and freshly ground black pepper according to your preference. Taste and adjust as needed!
8. Serve It Up:
Serve the hot soup in bowls, garnished with fresh basil leaves and a sprinkle of Parmesan cheese. Don’t forget to add a dollop of sour cream or ricotta if you’d like for extra creaminess!
Enjoy this comforting and flavorful Pesto Lasagna Soup that beautifully captures the essence of classic lasagna in a hearty soup form!
Can I Use Different Types of Pasta?
Absolutely! While lasagna noodles are traditional, you can substitute them with any pasta shape you prefer, like fusilli or penne. Just adjust the cooking time based on the type of pasta you choose.
Can I Make This Soup Vegetarian?
Yes, simply omit the shredded chicken and use vegetable broth instead of chicken broth. This will still provide a hearty and delicious soup full of flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta may absorb some of the broth over time, so you might want to add a splash of broth or water when reheating to loosen the soup again.
Can I Freeze This Soup?
Yes, you can freeze the Pesto Lasagna Soup! Just leave out the dairy ingredients (heavy cream and cheese) before freezing. When you’re ready to enjoy it again, thaw in the fridge overnight, reheat, and then stir in the heavy cream and cheese.
