Lasagna noodles cooked with vegetables in a creamy pesto soup. This delicious and simple to make creamy pesto vegetable lasagna soup is the perfect way to keep warm during the cold winter.
Hi, it’s Andrea from Cooking with a Wallflower, and I’m back this month to share with you a recipe for Creamy Pesto Vegetable Lasagna Soup. Warm and savory, this soup is perfect for serving on St. Patrick’s Day and will help chase away the winter chills.
So delicious and easy to make, this soup is packed with vegetables, lasagna noodles, and the refreshing taste of pesto. It’s the perfect combination. And even better? You’ll only need one pot so there’s very little mess to clean up after. Definitely what I need after a long day at work.
First, add a little bit of vegetable oil to a medium sized pot. Turn on the heat to about low to medium. Allow the vegetable oil to warm up for about a minute before adding the chopped onions. Use a spatula to move the onions to prevent them from becoming burnt. Cook the onions until they’ve softened and appear translucent, no longer a solid white color.
Next, add the diced carrots to the pot. Carrots are firmer so it takes awhile to soften. You’ll want to cook them for a few minutes until they’ve become tender. Add the mushroom and grape tomatoes, and cook them until they become soft. You want to make sure that the vegetables are all soft so that the soup doesn’t have a crunchy texture later. I don’t know about you, but I like my vegetables soft in my soup. cook
Once all the vegetables are soft, pour the vegetable broth into the pot, and allow the soup to come to a boil. Then, add the lasagna noodles. Use a spatula or a ladle to stir the ingredients in the soup from time to time until the noodles are al dente, about 6-7 minutes.
Now, lower the heat, and pour in the milk. You don’t want the milk to become overheated otherwise it could curdle.
In a small bowl, mix together cornstarch and water to create a thickener for the soup. Slowly pour the cornstarch and water mixture into the soup, and stir to evenly incorporate into the soup.
Add the pesto and a little bit of salt to taste.
Serve the soup warm.
Hope you’ll enjoy this soup as much as I do!
- 1 tablespoon vegetable oil
- 1 cup onions, chopped
- ¾ cup carrots, diced
- 1 ½ cups mushrooms, sliced
- ½ cup grape tomatoes, sliced
- 3 cups vegetable broth
- 1 ½ cups lasagna pasta (or your favorite pasta)
- ¾ cup 2% milk
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3 ½ tablespoons pesto
- Salt to taste
- Add vegetable oil to a medium sized pot over low to medium heat. Allow the vegetable oil to warm for a minute before adding the onions. Cook the onions until they’ve softened and appear translucent.
- Next, add the carrots to the pot, and cook the carrots until they turn soft and tender. Once the carrots are soft, add the mushrooms and grape tomatoes. Cook the vegetables until they are all soft.
- Pour the vegetable broth into the pot. Allow the broth to come to a boil before adding the lasagna pasta. Cook the pasta in the soup for 6-7 minutes until they become al dente.
- Lower the heat and pour the milk into the pot, stirring as you pour to evenly incorporate the milk.
- In a small bowl, mix together the cornstarch and water. This mixture will help thicken the soup. Gently add the cornstarch and water mixture into the soup, and stir to evenly combine the thickener with the soup.
- Add pesto to the soup, and a little bit of salt to taste.
- Serve the soup warm.