This Pesto Lasagna Soup is a warm, comforting dish that’s packed with flavor. It mixes noodles, fresh basil pesto, and creamy cheese for a delightful twist on classic lasagna!
What makes it even better? You can cozy up with a bowl in no time! I love how easy it is to make—just stir everything together, and you’re ready to enjoy a bowl of yum!
Key Ingredients & Substitutions
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re looking for a lighter option, avocado oil is a great alternative.
Chicken Broth: Homemade broth is fantastic, but store-bought works just as well for convenience. You can also use vegetable broth if you’d like a vegetarian version.
Shredded Chicken: Rotisserie chicken is my go-to for this recipe because it’s easy! You could use leftover cooked chicken or canned chicken as a substitute.
Lasagna Noodles: I break them into smaller pieces, but you can use other pasta shapes like fusilli or bowtie pasta. Just adjust the cooking time as needed.
Pesto: Store-bought basil pesto is super convenient, but if you have fresh basil, you can make quick homemade pesto. Just blend basil, nuts, garlic, and olive oil!
Why is the Order of Ingredients Important in This Recipe?
Cooking this soup in the right order is key to achieving the best flavors and textures. Starting with the garlic and onion builds a flavor base for the soup.
- Heat olive oil, then add garlic and onions—sauté until fragrant for about 3-4 minutes.
- After adding the chicken broth and noodles, cooking the noodles in the broth lets them absorb flavor, rather than boiling them separately.
- Add the chicken and vegetables, and simmer gently to allow everything to meld perfectly without overcooking.
- Finally, mixing in the pesto, cheeses, and cream at the end keeps them creamy and fresh.
These steps help you achieve a rich, comforting soup that’s delicious and hearty!
Pesto Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 8 ounces lasagna noodles, broken into bite-size pieces (or large pasta shapes like mafaldine or mafalda corta)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 1 cup basil pesto (store-bought or homemade)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
- Crumbled feta or additional Parmesan (optional), for topping
- Bread slices, for serving (optional)
How Much Time Will You Need?
This delightful Pesto Lasagna Soup requires about 10 minutes for prep and around 20 minutes for cooking. In total, you’re looking at about 30 minutes from start to finish, making it a perfect quick dinner option!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sautéing for about 3-4 minutes until the mixture is fragrant and the onion is translucent. This step creates a flavorful base for your soup.
2. Add the Broth:
Pour in the chicken broth and bring it to a gentle boil. The broth will be the heart of the soup, so let it simmer and get warm.
3. Cook the Noodles:
Add the broken lasagna noodles to the boiling broth. Cook according to the package instructions until they are al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
4. Stir in the Veggies and Chicken:
Once the noodles are cooked, stir in the shredded chicken, cherry tomatoes, and sliced zucchini. Allow the soup to simmer for an additional 3-4 minutes, letting the veggies soften slightly and the flavors blend beautifully.
5. Add Creaminess:
Reduce the heat to low and gently stir in the basil pesto, ricotta cheese, grated Parmesan cheese, and heavy cream. Mix until everything is combined and the soup turns creamy and smooth. This gives it that delicious lasagna flavor!
6. Season and Serve:
Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh basil leaves and optional crumbled feta or extra Parmesan cheese for a delightful finish.
7. Enjoy!
Serve the Pesto Lasagna Soup with slices of crusty bread on the side to soak up that wonderful broth. Enjoy this comforting meal any day of the week!
This creamy, herbaceous soup combines the comforting flavors of a traditional lasagna into an easy-to-make, cozy bowl perfect for any occasion!
Can I Use Whole Wheat or Gluten-Free Noodles?
Absolutely! Whole wheat noodles can add more fiber to your soup, and gluten-free pasta works just as well. Just make sure to adjust the cooking time according to the package instructions since different pasta types may vary in cooking time.
How Can I Store Leftover Soup?
To store leftovers, place the soup in an airtight container and refrigerate for up to 3 days. The noodles may soak up some broth as it sits, so consider adding a bit of extra broth or water when reheating.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the chicken and substitute vegetable broth for the chicken broth. You can add more vegetables like spinach or mushrooms for added flavor and nutrition.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, try coconut milk or a plant-based cream for that rich texture without the dairy!