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This indulgent spin on classic lasagna turns a beloved Italian comfort dish into a heartwarming bowl that satisfies the soul. Each mouthful delivers just the right mix of soft noodles, garden-fresh veggies, and a smooth, pesto-enriched broth that'll make traditional layered versions seem like too much work.
I came up with this dish during a freezing cold winter when I wanted something cozy but not as heavy as regular lasagna. After trying it out several times with my family as taste-testers, this version came out on top, especially when my super-fussy husband asked for another helping... twice!
Complete Ingredients Breakdown
- Sweet Onion: Forms the tasty base - grab ones that feel firm all over
- Yellow Squash and Zucchini: Go for medium, firm ones that'll keep their shape nicely
- Sun-Dried Tomatoes: They bring big flavor - the oil-packed kind add extra richness
- Mafalda Corta Pasta: These tiny lasagna shapes work perfectly, but snapped regular lasagna works too
- Heavy Cream: Gives that can't-resist silky feel - this isn't the place to cut calories
- Pesto: Bright basil pesto adds amazing flavor layers - make your own or grab a good jar
- Parmesan Rind: The hidden hero that pumps up the savory goodness in your broth
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Simple Cooking Method
- Starting the Flavor (15 minutes):
- Warm a thick-bottomed pot over medium heat. Add a splash of olive oil and wait till it glistens. Toss in chopped onions with a bit of salt to draw out moisture. Cook them until they turn see-through and smell good. Mix in chopped garlic, stirring all the time so it won't burn.
- Adding Veggies (10-12 minutes):
- Put cubed squash and zucchini in one layer. Let them brown slightly before mixing. Add the carrots and sun-dried tomatoes. Sprinkle with Italian seasonings and chili flakes. Cook until veggies start getting tender.
- Making it Soupy (15 minutes):
- Pour stock in while scraping the pot bottom. Drop in the Parmesan rind and let it bubble gently. Try it and add more salt if needed. Drop in pasta and cook until it's got a little bite left.
- Last Touches (5-7 minutes):
- Take out the cheese rind. Mix in fresh spinach until soft. Pour in heavy cream while mixing. Add a spoonful of pesto. Give it one last taste and fix the seasoning.
Since figuring out this recipe, it's become what I always make for guests. Just last month, my Italian grandma tasted it and said it was "actually better than regular lasagna" - and that's saying something!
Whenever I cook this soup, I'm always blown away by how adding the pesto and cream changes everything. It goes from a basic veggie soup to something really special. Watching the cream swirl into the broth, making pretty patterns, feels almost as good as eating it.
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Wrapping Up: This hearty soup has grown into more than just another meal in my cooking lineup - it shows how thinking differently can lead to something amazing. Whether you want a snug weeknight dinner or something to wow your friends, this bowl brings both comfort and a touch of fancy to your table.
Frequently Asked Questions
- → Could I try a different pasta shape?
- Absolutely, swap the Mafalda Corta for broken lasagna pieces, rotini, or whatever short pasta shape you like.
- → What's the best way to store leftovers?
- Pack it in an airtight container and keep in the fridge for up to 4 days. Add broth when reheating since the pasta might soak up the liquid.
- → How do I make this vegetarian?
- Just go for vegetable broth instead of chicken. Everything else is already veggie-friendly!
- → Is there a replacement for heavy cream?
- Sure, use whole milk or half-and-half for something lighter. Coconut or cashew cream works great for a dairy-free option.
- → Can I chop the veggies earlier?
- Definitely! Dice them up to a day before, then store them in airtight containers in the fridge.