Veggie Alfredo Lasagna Soup

When you’re craving something creamy and comforting but also chock-full of veggies, this soup is the perfect bowl to cozy up with. Tender noodles simmer right in the pot with cremini mushrooms, zucchini, yellow squash, carrots and spinach for an easy meal that seems both hearty and wholesome. Serve it topped with a sprinkle of toasty Parmesan panko breadcrumbs for an added layer of nutty flavor.

1. Heat 1 tablespoon olive oil or butter in a large pot over medium heat. Add onion and garlic; cook for 2-3 minutes, or until fragrant. Stir in mushrooms, carrots, zucchini and yellow squash. Cook for 5-7 minutes, or until tender.

2. Add broth, Italian seasoning, salt, nutmeg and freshly ground black pepper. Add broken lasagna noodles and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender.

3. Stir in milk, cream and spinach. Lower heat to medium-low. Add 1/2 cup Parmesan cheese along with the cream cheese, stirring until melted and smooth. Taste and adjust seasonings with salt and pepper as needed. Continue to simmer over low heat.

4. Melt the remaining tablespoon of olive oil or butter in a skillet over medium heat. Add breadcrumbs and toast for 2-4 minutes, stirring occasionally, or until golden brown. Season lightly with salt and pepper. Remove pan from heat and allow to cool slightly. Stir in remaining Parmesan cheese.

5. Ladle soup into bowls and garnish with toasty breadcrumbs.

Veggie Alfredo Lasagna Soup

Serves 6

All you need:

2 tablespoons olive oil or butter, divided

1 small onion, diced

3 peeled garlic cloves, minced

1 cup diced cremini mushrooms

1 cup shredded carrots

1 small zucchini, diced

1 small yellow squash, diced

4 cups vegetable broth

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

Pinch ground nutmeg

Freshly ground black pepper, to taste

6 lasagna noodles, broken into pieces

1 1/2 cups whole milk

1/2 cup heavy cream

1 (5 ounce) container baby spinach

3/4 cup grated Parmesan cheese, divided

4 ounces cream cheese, room temperature

1 cup panko breadcrumbs

All you do:

1. Heat 1 tablespoon olive oil or butter in a large pot over medium heat. Add onion and garlic; cook for 2-3 minutes, or until fragrant. Stir in mushrooms, carrots, zucchini and yellow squash. Cook for 5-7 minutes, or until tender.
2. Add broth, Italian seasoning, salt, nutmeg and freshly ground black pepper. Add broken lasagna noodles and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender.
3. Stir in milk, cream and spinach. Lower heat to medium-low. Add 1/2 cup Parmesan cheese along with the cream cheese, stirring until melted and smooth. Taste and adjust seasonings with salt and pepper as needed. Continue to simmer over low heat.
4. Melt the remaining tablespoon of olive oil or butter in a skillet over medium heat. Add breadcrumbs and toast for 2-4 minutes, stirring occasionally, or until golden brown. Season lightly with salt and pepper. Remove pan from heat and allow to cool slightly. Stir in remaining Parmesan cheese.
5. Ladle soup into bowls and garnish with toasty breadcrumbs.