Cheesy Pesto Lasagna Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup uncooked lasagna noodles, broken into pieces
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup prepared pesto

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
2. 2 Stir in vegetable broth, crushed tomatoes, basil, salt, and pepper. Bring to a simmer.
3. 3 Add broken lasagna noodles to the pot and cook until tender.
4. 4 Stir in mozzarella cheese until melted and the soup is creamy.
5. 5 Gently swirl in the pesto for vibrant color and flavor.
6. 6 Serve hot, topped with grated Parmesan cheese.

Equipment

• Large pot

Variations

• Add spinach or zucchini for extra veggies.
• Use ricotta cheese for a creamier texture.

Substitutions

• Substitute basil pesto with sun-dried tomato pesto for a different flavor.
• Use gluten-free lasagna noodles for a gluten-free option.

Pairings

• Garlic bread
• Mixed greens salad

Nutrition

Tips

• For a richer soup, stir in a splash of heavy cream before adding the pesto.
• Feel free to add cooked ground sausage or chicken for a heartier meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Pair with garlic bread for dipping.
• A simple green salad on the side balances the richness.

FAQ