This Pesto Lasagna Soup is a cozy bowl of goodness. It packs all the flavors of classic lasagna with a twist, featuring creamy pesto and tender pasta in a rich broth.
Who doesn’t love a meal that comes together in one pot? I just stir it all together, and in no time, I’m enjoying a warm, comforting soup. Perfect for chilly days or when I’m feeling lazy! 🍲
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor. If you’re looking for a lighter option, turkey or chicken sausage works well. For a vegetarian version, swap in mushrooms or lentils for texture and taste.
Chicken Broth: I love using low-sodium broth for a healthier option. You can easily swap it for vegetable broth to make this soup vegetarian.
Pesto Sauce: Store-bought pesto is convenient, but homemade offers a fresher taste. If you’re allergic to nuts, use a nut-free pesto or basil and olive oil without nuts.
Heavy Cream: If you want a lighter soup, substitute with half-and-half or even unsweetened almond milk for a dairy-free option.
Lasagna Noodles: Any pasta will work here if you’re out of lasagna sheets. Just remember to adjust the cooking time based on the type of pasta you choose.
How Can I Enhance the Flavor of This Soup?
It’s all about layering flavors! When cooking the sausage, let it get nice and brown to build a base of flavor. Don’t rush the cooking of the onions and garlic; let them soften and develop sweetness.
- Simmer the soup gently once you add the vegetables. This ensures they stay vibrant and don’t become mushy.
- When you stir in the pesto, mix thoroughly to make sure every spoonful is packed with flavor.
- Finish off with a sprinkle of fresh basil and extra Parmesan for a burst of freshness and richness!
Delicious Pesto Lasagna Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 medium zucchini, sliced into half-moons
- 2 cups fresh spinach, chopped
- 6 lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30 minutes to cook, for a total time of about 45 minutes. It’s a quick, hearty meal perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Italian Sausage:
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through, about 5-7 minutes. This adds a wonderful flavor to the soup!
2. Sauté the Aromatics:
Add the diced onion and cook for about 3-4 minutes until it softens. Then stir in the minced garlic and cook for another minute until it’s fragrant—your kitchen will smell amazing!
3. Add the Broth and Tomatoes:
Pour in the chicken broth and the can of diced tomatoes (with their juices). Bring everything to a boil; this will help build the base of your soup.
4. Cook the Pasta:
Once boiling, add the broken lasagna noodles. Cook according to package instructions (usually 8-10 minutes) until they’re al dente. Stir occasionally to keep them from sticking together.
5. Add the Veggies:
Reduce the heat to medium and stir in the sliced zucchini and chopped spinach. Cook for another 3-4 minutes, allowing the veggies to soften without losing their vibrant color.
6. Make it Creamy:
Lower the heat to medium-low and stir in the heavy cream and pesto sauce. Mix well to combine all the delicious flavors.
7. Stir in the Cheese:
Add the shredded mozzarella and grated Parmesan cheese. Stir continuously until the cheese has melted and the soup becomes creamy and rich.
8. Final Seasoning:
Give the soup a taste and season with salt and pepper as desired. Adjust to your preference!
9. Serve It Up:
Ladle the soup into bowls and sprinkle extra Parmesan cheese on top. Garnish with fresh basil leaves for a pop of color and flavor.
10. Enjoy!
Serve hot with toasted bread or garlic bread on the side for dipping. Enjoy your comforting, flavorful bowl of Pesto Lasagna Soup!
Can I Use Different Types of Pasta?
Absolutely! If you don’t have lasagna noodles on hand, feel free to use any pasta shape you like. Just adjust the cooking time according to the pasta package instructions, as different shapes may have different cooking times.
How Can I Make This Recipe Vegetarian?
To make this soup vegetarian, simply omit the Italian sausage and replace it with cooked mushrooms, lentils, or a mix of your favorite vegetables for added texture. Use vegetable broth instead of chicken broth for a delicious veggie-based flavor!
Can I Freeze Leftover Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, use full-fat coconut milk or an unsweetened plant-based milk like almond or oat milk; just be aware that the flavor will change slightly.
