This Pesto Lasagna Soup combines the warm flavors of lasagna with a twist! Packed with pasta, rich broth, and vibrant pesto, it’s like a cozy hug in a bowl.
Who knew soup could be this fun? I love how I can slurp my noodles while still enjoying that cheesy goodness. It’s oh-so-simple to make, perfect for busy nights!
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, it adds richness. You can swap it with avocado oil or any vegetable oil if preferred.
Mushrooms: Cremini or white mushrooms work wonderfully here. If you want a different flavor, try using shiitake or portobello mushrooms.
Zucchini: Fresh zucchini gives great texture. You can substitute it with yellow squash or even spinach if you prefer greens.
Pesto: Using store-bought pesto saves time, but homemade is delightful! If you have dietary restrictions, try a nut-free or vegan pesto alternative.
Ricotta Cheese: It’s a nice touch for creaminess! If you’re dairy-free, use a cashew cream or leave it out altogether.
What’s the Best Way to Sauté Vegetables for Flavor?
Sautéing brings out the flavors in your vegetables, setting a delicious base for your soup. Here’s how to do it successfully:
- Start with medium heat so the oil heats up but doesn’t burn.
- Add onions first, as they take the longest to soften. Stir gently for about 3-4 minutes until they begin to turn translucent.
- Add garlic next for the last 30 seconds to a minute to prevent burning.
- Follow with mushrooms and zucchini, allowing them to brown slightly. This caramelization enhances their flavors.
By taking time with this step, you’ll see the difference in taste and richness in your soup!
Pesto Lasagna Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, sliced
- 1 medium zucchini, sliced into rounds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 (14-ounce) can diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 6 ounces lasagna noodles, broken into bite-size pieces
- 1/2 cup prepared pesto (store-bought or homemade)
- 1/2 cup ricotta cheese (optional, for serving)
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delightful soup will take about 15 minutes to prepare and about 30 minutes to cook. So in roughly 45 minutes, you’ll have a warm and comforting dish ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent and soft. Then, add the minced garlic and cook for another 30 seconds, stirring to release the fragrant aroma.
2. Add Mushrooms and Zucchini:
Next, toss in the sliced mushrooms and zucchini. Cook them together for about 5-7 minutes until they are tender and lightly browned. Don’t rush this step—browning really enhances the flavors!
3. Build the Soup Base:
Now it’s time to add more liquid! Pour in the vegetable broth, water, and the can of diced tomatoes (including their juice). Stir in the dried oregano and basil. Season with salt and pepper to taste. Bring everything to a boil, and then reduce the heat to let it simmer for about 10 minutes to allow the flavors to blend.
4. Add the Noodles:
Break the lasagna noodles into bite-size pieces and add them to the pot. Allow the soup to simmer for an additional 8-10 minutes or until the noodles are cooked and tender.
5. Finishing Touches:
Remove the pot from heat. Stir in the pesto and the grated Parmesan cheese, mixing well until everything is incorporated. Taste your soup and adjust any seasoning as needed; maybe a bit more salt or pepper?
6. Serve and Enjoy:
Ladle the soup into bowls. If you’d like, add a spoonful of ricotta cheese to each serving for an extra creamy texture. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese for that finishing touch.
Serve up your delicious Pesto Lasagna Soup hot and enjoy the cozy flavors!
This dish is not only hearty but also brings the rich, creamy goodness of lasagna into a fun, slurpable soup form. Perfect for a chilly evening!
Can I Use Store-Bought Pesto?
Absolutely! Store-bought pesto is a convenient option and still adds great flavor to your soup. Just make sure to pick a high-quality brand for the best taste.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta or prefer a dairy-free option, try using a cashew cream or a dollop of vegan cream cheese. You can also leave it out completely if you’d like!
How Long Can I Store Leftovers?
Leftover Pesto Lasagna Soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Add More Vegetables?
Definitely! This soup is very versatile. Feel free to add spinach, kale, or even bell peppers for extra nutrition and flavor. Just adjust cooking times as needed to ensure all the veggies are tender.
