Recipes and Cooking Veggie-Pesto Lasagna Soup 5.0 (4) 4 Reviews Classic Italian lasagna flavors combine with sweet squash and earthy spinach to make a filling veggie soup. Top with extra ricotta and Parmesan. By Shelli McConnell Shelli McConnell Shelli began her contributions to Better Homes & Gardens as a test kitchen professional. She was also an on-staff food editor for many years. She developed many cookbooks for the Better Homes & Gardens brand.As a freelancer and entrepreneur, Shelli has taken her love of cooking and contributed as a food writer to a wide variety of websites, books, and magazines for more than 28 years. She also writes about travel, wellness, wine, and gardening.Shelli McConnell graduated from Iowa State University with a bachelor's degree in Consumer Food Science. Learn about BHG's Editorial Process Published on February 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 8 Yield: 11 1/2 cups Jump to Nutrition Facts Ingredients 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) Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 226 Calories 5g Fat 36g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.