This Pesto Lasagna Soup is a fun twist on a classic. It features tasty noodles, cherry tomatoes, and creamy cheese, all swirled together with flavorful pesto!
I love how this soup captures all the goodness of lasagna without the fuss. Plus, the aroma from the pesto makes my kitchen smell amazing—my neighbors must love it too! 😄
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing your veggies and adds great flavor. If olive oil isn’t on hand, feel free to use canola or avocado oil instead.
Mushrooms: They add a nice earthy flavor. If you’re not a fan, you can substitute them with bell peppers or more zucchini for a different texture.
Ricotta Cheese: It offers creaminess. If you want a lighter option, cottage cheese works well. Vegan cream cheese is a great substitute if you’re dairy-free.
Basil Pesto: Store-bought is super convenient, but homemade is always a treat! If you’re avoiding nuts, try a nut-free pesto or even a simple herb sauce.
How Do I Make Sure My Noodles are Perfectly Cooked?
To get the lasagna noodles just right, timing is key. Since you’re using no-boil noodles, add them directly to the boiling broth. Keep an eye on the timing—it usually takes around 7-9 minutes. Test a piece; it should be soft but still slightly firm (al dente) when done!
- Break the noodles into smaller pieces for easy eating.
- Stir the noodles occasionally to prevent them from sticking together in the pot.
- Finish cooking them in the broth; this allows them to absorb flavor.
Pesto Lasagna Soup Recipe
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 medium zucchini, sliced into half-moons
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
Noodles and Greens:
- 4 oz no-boil lasagna noodles, broken into bite-sized pieces
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
Cheeses:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Flavor Boosters:
- 3 tablespoons basil pesto (store-bought or homemade)
- Salt and pepper to taste
- Fresh basil leaves for garnish
For Serving:
- Crusty bread, for serving
How Much Time Will You Need?
This Pesto Lasagna Soup takes about 15 minutes to prepare and will simmer for about 15 minutes, making it a quick and delicious option at around 30 minutes total. It’s perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Cool as the delicious aroma fills your kitchen!
2. Add Garlic and Mushrooms:
Next, stir in the minced garlic and sliced mushrooms. Cook these together for about 5 minutes or until the mushrooms start to soften. This will enhance the flavors and create a savory foundation for the soup.
3. Include the Zucchini:
Throw in the sliced zucchini and cook for an additional 2 minutes. The goal is to have the zucchini just slightly tender, adding both color and nutrition to your soup!
4. Bring it to a Boil:
Now, pour in the vegetable broth and water. Increase the heat to bring everything to a boil. Once it’s bubbling, you’re ready to continue!
5. Add the Noodles:
Carefully add the broken lasagna noodles to the boiling mixture. Reduce the heat slightly and let it simmer, stirring occasionally, until the noodles are tender—this will take about 7-9 minutes. Keep an eye on it to avoid overcooking!
6. Stir in Spinach and Tomatoes:
Once the noodles are done, it’s time to toss in the chopped spinach and halved cherry tomatoes. Cook for an additional 2 minutes, just until the spinach wilts and the tomatoes begin to soften.
7. Mix in the Pesto:
Lower the heat to a gentle simmer and stir in the basil pesto. This brings that delightful herb flavor and creamy texture to your soup. Mix well to combine all the flavors!
8. Season to Taste:
Give your soup a taste and adjust the salt and pepper to your liking. This is the moment to make sure it’s seasoned just right!
9. Serve in Bowls:
Using a ladle, serve the soup into bowls. Top each serving with a generous dollop of ricotta cheese, followed by a sprinkle of shredded mozzarella and Parmesan for that cheesy goodness.
10. Garnish and Enjoy:
Finally, garnish with fresh basil leaves for a touch of color and flavor. Serve your Pesto Lasagna Soup hot with crusty bread on the side, and enjoy every warm, comforting bite!
This cozy, hearty soup combines the classic flavors of lasagna with a fresh, herbaceous pesto brightening every bite. Enjoy your meal!
Can I Use Regular Lasagna Noodles Instead of No-Boil?
Yes, you can use regular lasagna noodles! Just cook them according to package instructions before adding them to the soup. This will ensure they are tender and perfect.
What Can I Substitute for Ricotta Cheese?
If you’re looking for a ricotta replacement, cottage cheese works well and offers a similar texture. You could also use cream cheese for a richer flavor or a vegan cream cheese for dairy-free options!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over low heat, adding a splash of broth if it gets too thick.
Can I Add Other Vegetables?
Absolutely! Feel free to add any vegetables you like. Bell peppers, carrots, or even kale can be great additions. Just make sure to adjust cooking times based on how long they take to soften.
