Pesto Lasagna Soup is a warm and cozy dish that combines all the best parts of lasagna in a bowl! With creamy broth, tender noodles, and fresh pesto, it’s a comforting delight.
This soup is perfect for chilly days when you want something hearty. I love to sprinkle some cheese on top for extra yumminess—who can resist that? 😋
Key Ingredients & Substitutions
Olive Oil: This is essential for sautéing the onion and garlic. If you’re out, you can use vegetable or canola oil instead—though olive oil gives a lovely flavor.
Onion: A small onion provides sweetness and depth. If you don’t have one, shallots or green onions can work as substitutes.
Garlic: Fresh garlic adds a lot of flavor. If you’re in a pinch, garlic powder can be used, but fresh is always better for taste!
Chicken: I usually add shredded chicken for extra protein, but you can leave it out or substitute with canned beans for a vegetarian option.
Tortellini or Ravioli: You can use any pasta you have! Just adjust the cooking time based on the type of pasta. Egg noodles or even regular spaghetti can also work great.
Pesto: I love the vibrant flavor of pesto! If you’re out, you can make a quick version with basil, nuts, olive oil, and garlic, or use a jar from the store.
Ricotta: For creaminess, ricotta is perfect. If unavailable, cream cheese or cottage cheese can be good stand-ins.
How Can I Make the Perfect Soup Base?
The base of your pesto lasagna soup is super important for great flavor. Follow these steps to get it just right!
- Always start by heating your oil in a pot on medium heat to prevent burning.
- Sauté onions until they are soft; this builds the foundation of flavor.
- Add garlic near the end of the onion cooking time, so it doesn’t burn.
- Mix in your broth after cooking the onions and garlic to create a rich base.
- Simmer everything together to let the flavors marry before adding creamy ingredients and pasta.
Taking the time to build your soup base makes a noticeable difference! Enjoy the process! 🌟
How to Make Pesto Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken (optional for added protein)
- 4 cups chicken broth
- 2 cups half-and-half or milk
- 1 cup zucchini, thinly sliced
- 1 cup mushrooms, sliced
- 8 oz fresh or frozen cheese tortellini or ravioli
- 1/2 cup basil pesto (store-bought or homemade)
For Toppings:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil leaves, chopped (for garnish)
- Crusty bread (for serving)
How Much Time Will You Need?
This delicious Pesto Lasagna Soup takes about 15 minutes to prepare and approximately 20 minutes to cook, making a total time of about 35 minutes. It’s a quick and filling meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Start with the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until it’s translucent. Then, add in the minced garlic and let it cook for another minute. The kitchen should start smelling amazing!
2. Add the Chicken:
If you’re using shredded chicken, stir it into the pot now. Cook for about 2 minutes to warm it through. This step adds some hearty protein to your soup!
3. Pour in the Broth:
Carefully pour in the chicken broth and bring it to a simmer on medium-high heat. This will give your soup a rich base to work with!
4. Cook the Veggies:
Add the sliced zucchini and mushrooms to the simmering broth. Let everything simmer together for about 5 minutes until the vegetables are tender and bright.
5. Add the Creamy Ingredients:
Next, stir in the half-and-half or milk, and then add your tortellini (fresh or frozen). Cook according to the package instructions, usually about 3-5 minutes. The pasta should be tender when done.
6. Blend in the Pesto:
Once the tortellini is cooked, remove the pot from heat. Stir in the basil pesto until it’s fully mixed throughout the soup, enhancing the flavor.
7. Season and Serve:
Now, taste your soup and add salt and pepper to your liking. Ladle the soup into warm bowls, adding a delightful dollop of ricotta on top. Sprinkle grated Parmesan cheese and garnish with fresh basil leaves for a pop of color and flavor.
8. Enjoy!
Serve your comforting Pesto Lasagna Soup warm, with a side of crusty bread for dipping. Enjoy every spoonful!
It’s a cozy and satisfying meal that brings together the best parts of lasagna with that bright, fresh flavor of pesto. Perfect for sharing with family and friends! 🍽️
Can I Use Different Types of Pasta?
Absolutely! While cheese tortellini is ideal for this recipe, you can substitute it with any small pasta like ditalini, elbow macaroni, or even use lasagna noodles by breaking them into pieces. Just adjust the cooking time accordingly based on the pasta you choose!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta may absorb some broth, so if you want to reheat, you can add a bit more broth or water to loosen the soup again.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add more vegetables like spinach or bell peppers for extra flavor and nutrients!
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cream cheese or cottage cheese can be good alternatives. For a lighter option, you could even use Greek yogurt as a topping when serving, adding a nice tang!
