Years ago, my grandmother faced a kitchen dilemma. She had guests arriving unexpectedly, leftover lasagna sheets taking up fridge space, and a garden bursting with fresh spinach. What happened next transformed how I think about cozy Italian flavors. She threw everything into a pot, creating what would become my favorite Lasagna Soup with Spinach Pesto. This brilliant fusion delivers all the comfort of traditional lasagna while offering the warming satisfaction of a hearty soup dinner. Moreover, this healthy lasagna soup comes together in just one pot, making cleanup surprisingly simple. The creamy spinach pesto soup base provides richness without overwhelming heaviness, while tender pasta and aromatic herbs create a comforting pasta bowl perfect for any season.
Ingredients
Creating this creamy pesto pasta soup requires fresh, quality ingredients that work harmoniously together:
For the Spinach Pesto Base:
- 4 cups fresh spinach leaves (substitute: baby kale or arugula)
- 1/2 cup fresh basil leaves (creates that authentic basil spinach soup flavor)
- 3 cloves garlic, peeled
- 1/3 cup pine nuts (substitute: walnuts or sunflower seeds)
- 1/2 cup grated Parmesan cheese (substitute: nutritional yeast for vegan option)
- 1/3 cup extra virgin olive oil
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced small
- 2 celery stalks, chopped
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 8 oz lasagna sheets, broken into bite-sized pieces
- 1 cup heavy cream (substitute: coconut cream or cashew cream)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
The beauty of this green pasta soup lies in its flexibility. Each ingredient contributes distinct flavors while maintaining the overall harmony of this Lasagna Soup with Spinach Pesto.
Timing
This comforting pasta bowl requires strategic timing for optimal results:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Interestingly, this represents 40% less time than traditional baked lasagna. Furthermore, the active cooking time is only 25 minutes, allowing you to prepare sides or simply relax. The pesto can be made up to 3 days ahead, reducing day-of preparation by 10 minutes.
Step-by-Step Instructions
Step 1: Create the Spinach Pesto Base
Start by making the vibrant spinach pesto soup foundation. Add spinach, basil, garlic, and pine nuts to your food processor. Pulse several times until roughly chopped. Next, slowly drizzle in olive oil while processing continuously. The mixture should become smooth and bright green. Finally, add Parmesan cheese and pulse briefly to combine. Set this aromatic mixture aside.
Step 2: Build the Aromatic Foundation
Heat olive oil in a large Dutch oven over medium heat. Add diced onions and cook for 4-5 minutes until translucent. Then, add carrots and celery, cooking for another 3-4 minutes. This creates the flavor base that makes this healthy lasagna soup so satisfying. The vegetables should be slightly softened but retain some texture.
Step 3: Add Liquid Components
Pour in broth and diced tomatoes, including their juices. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Season with Italian seasoning, salt, and pepper. Allow the flavors to meld for 5 minutes before proceeding.
Step 4: Cook the Pasta
Add broken lasagna pieces to the simmering broth. Cook for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be tender but still have slight bite. This timing prevents the mushy texture common in green pasta soup recipes.
Step 5: Create Creamy Richness
Reduce heat to low and slowly stir in heavy cream. Then, add dollops of ricotta cheese, whisking gently to incorporate without creating lumps. The soup should become luxuriously creamy while maintaining its vibrant appearance.
Step 6: Finish with Pesto and Cheese
Stir in your prepared spinach pesto, coating every ingredient with its bright flavor. Add half the mozzarella cheese, reserving the remainder for garnish. Taste and adjust seasoning as needed. The result should be a perfectly balanced basil spinach soup with distinct Italian character.
Nutritional Information
This Lasagna Soup with Spinach Pesto provides impressive nutritional value per serving:
| Nutrient | Per Serving (1.5 cups) | Daily Value % |
|---|---|---|
| Calories | 385 | 19% |
| Protein | 18g | 36% |
| Carbohydrates | 28g | 9% |
| Dietary Fiber | 4g | 16% |
| Total Fat | 24g | 31% |
| Saturated Fat | 8g | 40% |
| Sodium | 890mg | 39% |
| Vitamin A | 145% DV | 145% |
| Vitamin K | 180% DV | 180% |
| Folate | 25% DV | 25% |
| Iron | 15% DV | 15% |
The high vitamin A and K content comes primarily from the spinach, while the protein combines from multiple sources including cheese and pasta. Additionally, this hearty soup dinner provides substantial folate, supporting cellular health.
Healthier Alternatives for the Recipe
Transform this creamy pesto pasta soup into an even healthier option with smart substitutions:
Reduce Calories: Replace heavy cream with unsweetened almond milk thickened with 2 tablespoons cornstarch. This cuts calories by approximately 30% while maintaining creaminess.
Increase Protein: Use whole wheat lasagna sheets and add 1 cup cooked white beans. These changes boost protein by 8 grams per serving.
Lower Sodium: Use low-sodium broth and reduce added salt by half. The pesto provides sufficient flavor intensity.
Dairy-Free Option: Substitute nutritional yeast for Parmesan, cashew cream for heavy cream, and use dairy-free cheese alternatives. The spinach pesto soup remains delicious with these swaps.
Vegetable Boost: Add diced zucchini, bell peppers, or mushrooms during step 2. These additions increase fiber while maintaining the cozy Italian flavors.
Gluten-Free Version: Use gluten-free lasagna sheets or substitute with rice noodles. Cook according to package directions for best texture.
Serving Suggestions
Present this comforting pasta bowl in ways that highlight its rustic Italian charm:
Classic Presentation: Serve in warmed bowls topped with reserved mozzarella and fresh basil leaves. A drizzle of good olive oil adds restaurant-quality finish.
Crusty Bread Pairing: Accompany with warm garlic bread or focaccia for dipping. The bread soaks up the green pasta soup beautifully.
Salad Balance: Serve alongside a simple arugula salad dressed with lemon vinaigrette. The peppery greens complement the rich soup perfectly.
Wine Pairing: A light Pinot Grigio or Chianti Classico matches the basil spinach soup flavors without overwhelming the palate.
Family Style: Place the pot directly on the table with ladle and let everyone serve themselves. This creates a warm, communal dining experience.
Garnish Options: Offer additional Parmesan, red pepper flakes, and fresh herbs for customization.
Common Mistakes to Avoid
Prevent these frequent errors when making Lasagna Soup with Spinach Pesto:
Overcooking Pasta: Adding pasta too early results in mushy texture. Research shows pasta continues cooking in hot broth, so aim for slightly underdone when first added.
Pesto Oxidation: Making pesto too far ahead causes browning. Prepare within 2 hours of use, or press plastic wrap directly onto surface to prevent air exposure.
Temperature Control: Adding cream to boiling soup causes curdling. Always reduce heat to low before incorporating dairy products.
Cheese Clumping: Dumping ricotta in large amounts creates lumps. Instead, whisk small dollops gradually for smooth integration.
Seasoning Timing: Adding salt before pasta is fully cooked can prevent proper texture development. Season in final steps for best results.
Storage Issues: This healthy lasagna soup continues absorbing liquid when stored. Reserve some broth to add when reheating.
Storing Tips for the Recipe
Proper storage maintains the quality of your creamy pesto pasta soup:
Refrigerator Storage: Cool completely before refrigerating in airtight containers. Use within 4 days for optimal flavor and safety.
Texture Preservation: Store a small amount of extra broth separately. The pasta absorbs liquid over time, and adding fresh broth when reheating restores proper consistency.
Freezing Guidelines: This spinach pesto soup freezes well for up to 3 months. However, the texture changes slightly upon thawing. Freeze in portion-sized containers for convenient reheating.
Reheating Method: Warm gently over medium-low heat, stirring frequently. Add reserved broth as needed to achieve desired consistency. Microwave reheating works but requires stirring every 30 seconds.
Pesto Separation: If pesto separates during storage, simply stir vigorously while reheating to re-emulsify.
Make-Ahead Strategy: Prepare soup base without pasta up to 2 days ahead. Add pasta when ready to serve for best texture.
Conclusion
This Lasagna Soup with Spinach Pesto proves that comfort food can be both nourishing and convenient. The combination of cozy Italian flavors with modern cooking techniques creates a hearty soup dinner perfect for busy weeknights or special occasions. Moreover, the recipe’s flexibility allows for numerous dietary adaptations without sacrificing taste. Whether you’re seeking a healthy lasagna soup alternative or simply want to try something new, this comforting pasta bowl delivers satisfaction in every spoonful. Try this recipe tonight and share your results in the comments below. Also, don’t forget to save this green pasta soup recipe for future meal planning.
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes, but thaw and drain 1 cup frozen spinach thoroughly before making the pesto. Fresh spinach provides better texture and brighter flavor in this spinach pesto soup.
Q: How do I prevent the pasta from getting mushy?
A: Cook pasta until just barely tender, as it continues cooking in the hot broth. Consider adding pasta in the final 10-12 minutes of cooking time.
Q: What’s the best way to make this soup dairy-free?
A: Substitute cashew cream for heavy cream, nutritional yeast for Parmesan, and use dairy-free mozzarella. The basil spinach soup remains deliciously creamy with these swaps.
Q: Can I make the pesto in advance?
A: Absolutely. Store pesto in the refrigerator for up to 3 days with plastic wrap pressed directly onto the surface to prevent browning.
Q: Why does my soup look separated after reheating?
A: This is normal with cream-based soups. Whisk vigorously while reheating over low heat to re-emulsify the ingredients.
Q: What other greens work well in this recipe?
A: Baby kale, arugula, or chard work beautifully. Each green provides slightly different flavors while maintaining the soup’s nutritional benefits.
Follow us on Facebook for fresh recipe ideas!
