February 19, 2024

White Pesto Lasagna Soup with Chicken and Vegetables

As soon as Valentine’s Day was over, I was bombarded with Easter recipes. Cute little cupcakes decorated with jelly beans and “grass” instantly took over the internet.

I adored Easter. I really do. But I am just not feeling those Springtime vibes right now. It’s absolutely frigid here. And I’m still craving more satisfying, nourishing meals. Like this White Pesto Lasagna Soup with Chicken and Vegetables.

Lasagna soup isn’t a new thing. But it’s a new thing for me. In the past, I’ve always kept my lasagna and my soup as separate entities. I honestly just didn’t think that lasagna soup was going to be that good. There are lots of popular “mash-ups” that don’t really live up to the hype. And I figured that lasagna soup would be one of them. But after trying it, I’m totally on board. Let me be clear, I don’t think lasagna soup is a substitute for lasagna. But it is very delicious and cozy. And importantly, it’s FAST! This White Pesto Lasagna Soup with Chicken and Vegetables can be made in 40 minutes. I don’t know about you guys, but I’ve never been able to make a lasagna that quickly!

Instead of mimicking a traditional lasagna, I wanted to create a soup that had the flavors of a white lasagna. The base for this soup starts with onions, zucchini, mushrooms, garlic and seasonings. Then I add in chicken broth, cooked chicken (I used a rotisserie chicken) and a Parmesan cheese rind (don’t skip this!). And I finish the soup with fresh spinach, heavy cream and basil pesto.

Oh and of course, it wouldn’t be lasagna soup without the lasagna noodles! I recommend cooking the noodles separately (i.e. not in the soup itself) and then adding them to the finished soup at the end. This results in a clearer tasting broth that’s less starchy.

I have a freezer full of basil pesto from the Summer, so I just took a couple tablespoons from my stash. You can find my standard recipe here. But feel free to use your favorite basil pesto recipe. Or even a store-bought version.

Cheers,

Liz

Get the Recipe:

White Pesto Lasagna Soup with Chicken and Vegetables

At a Glance:

Yield: Serves about 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

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Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 2 cups sliced zucchini
• 2 cups sliced mushrooms
• 4 garlic cloves, peeled and minced
• 1/2 tsp. salt
• 1/2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• 5 cups chicken broth
• 2 cups cooked cubed/shredded chicken
• 1 Parmesan rind
• 5-6 lasagna noodles, broken into smaller pieces
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 2-3 tablespoons basil pesto

For Serving:

• Grated Parmesan cheese
• Red pepper flakes
• Fresh basil leaves

Instructions

1. Warm the olive oil in a large pot set over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchini, mushrooms and garlic. Cook, stirring occasionally, for 5 minutes. The vegetables should soften, but not brown significantly. If they start to take on too much color, turn down the heat. Stir in the salt, Italian seasoning, and red pepper flakes and cook for 1-2 minutes more.
2. Add the chicken broth, chicken and Parmesan cheese rind. Bring the soup up to a simmer. Cook, uncovered for 15-20 minutes. 
3. Meanwhile, bring a pot of water to a boil. Add the noodle pieces and cook until al dente according to the time on the package instructions (mine was 10 minutes). Drain and toss with a little olive oil to prevent the noodles from sticking. Set aside.
4. Remove and discard the Parmesan cheese rind. Stir in the spinach, heavy cream and basil pesto and cook for 3-4 minutes, or just until the spinach has wilted. Stir in the cooked noodle pieces.
5. Ladle the warm soup into bowls. Top with grated Parmesan cheese, red pepper flakes and fresh basil leaves, if desired.
6. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.