Veggie-Pesto Lasagna Soup


Classic Italian lasagna flavors combine with sweet squash and earthy spinach to make a filling veggie soup. Top with extra ricotta and Parmesan.

bowl of Veggie-Pesto Lasagna Soup with bread
Photo: Blaine Moats
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
11 1/2 cups


  • 6 cup reduced-sodium chicken broth

  • 3 cup 1/4-inch pieces butternut squash

  • 1 15 ounce can tomato sauce

  • 1 14.5 ounce can diced tomatoes, undrained

  • ½ cup chopped red sweet pepper

  • 3 cloves garlic, minced

  • 2 teaspoon dried Italian seasoning, crushed

  • 8 ounce dried lasagna noodles, broken into bite-size pieces

  • 2 cup fresh baby spinach, coarsely chopped

  • 2 tablespoon basil pesto

  • 1 cup ricotta cheese

  • Finely shredded Parmesan cheese (optional)


  1. In a 5- to 6-qt. Dutch oven combine first seven ingredients (through Italian seasoning). Bring to boiling over medium-high heat; reduce heat. Simmer, covered, 15 minutes or until squash is nearly tender.

  2. Return to boiling over medium-high heat. Stir in noodles. Boil gently, uncovered, 15 minutes or until noodles are tender. Stir in spinach and pesto.

  3. Top servings with ricotta cheese and additional pesto. If desired, sprinkle with Parmesan cheese.

Slow Cooker

In a 5- to 6-qt. slow cooker combine first seven ingredients (through Italian seasoning). Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours or until squash is nearly tender. If using low, turn to high. Stir in noodles. Cover and cook 30 minutes more or until noodles are tender. Stir in spinach and pesto. Serve as directed.

Nutrition Facts (per serving)

226 Calories
5g Fat
36g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 226
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 748mg 33%
Total Carbohydrate 36g 13%
Total Sugars 6g
Protein 12g
Vitamin C 35.1mg 176%
Calcium 157mg 12%
Iron 2.9mg 16%
Potassium 743mg 16%
Folate, total 118.8mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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