Description
This creamy and satisfying soup combines lasagna flavors with fresh veggies.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 sweet onion, finely diced
- ¼ teaspoon red pepper flakes
- 5 cloves garlic, roughly chopped
- 3 cups yellow squash, chopped into ¼-inch cubes (about 2 squash)
- 2 cups zucchini, chopped into ¼-inch cubes (1 medium zucchini)
- 2 cups carrots, grated
- ¼ cup sun-dried tomatoes, with the oil
- ¼ teaspoon Italian seasoning
- 2 quarts chicken or vegetable stock
- 1 parmesan rind
- 2 cups mafalda corta pasta or 3 sheets of lasagna noodles, broken up
- 2 cups fresh spinach
- ½ cup heavy cream
- 2 tablespoons pesto
Instructions
- Begin your soup by heating the olive oil in a large soup pot over medium heat. Once hot, add the finely diced sweet onion along with a pinch of salt to enhance flavor. Sauté the onion until soft and translucent, about three minutes.
- Next, stir in the roughly chopped garlic and red pepper flakes. Cook for another three minutes, stirring occasionally.
- Toss in the chopped yellow squash, zucchini, and grated carrots. Incorporate the sun-dried tomatoes and Italian seasoning. Let the vegetables caramelize for about 3 to 5 minutes.
- Pour in the chicken or vegetable stock and introduce the parmesan rind. Allow to come to a boil.
- Once boiling, toss in the pasta. Reduce heat to a gentle simmer and cook through.
- Turn off the heat and stir in the fresh spinach, heavy cream, and pesto. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with ricotta, grated parmesan, and a drizzle of olive oil.
Notes
Using a parmesan rind is optional but adds richness. Store leftover soup in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 320 per serving
- Sodium: 450 mg
- Protein: 6 g