There is something about the combination of creamy white beans, savory roasted garlic and tender pasta that just feels like home. While I usually lean toward traditional red sauce lasagna, I’ve been experimenting with a white, vegetable forward version of classic lasagna soup that swaps the acidity of tomatoes for the savory depth of cream and roasted garlic. I also LOVE that this is a vegetarian soup and it’s super affordable. I’m not a practicing vegetarian by any means, but I find myself craving lighter fare more and more, especially now that we’re out of the holiday season. Not to mention meat has become so expensive lately, that I am all for finding economic and healthier swaps for it!
This Creamy Roasted Garlic White Bean Lasagna Soup has quickly become a staple in my kitchen. It’s thick, rustic, and incredibly satisfying, but it doesn’t leave you feeling weighed down the way a traditional bisque might. By using cannellini beans as a base, you get a velvety texture that feels much more indulgent than it actually is.
What makes this recipe stand out is the slow cooked flavor you get in under thirty minutes. It’s proof that a few well chosen pantry staples (like a can of beans and some leftover lasagna sheets!) can be stitched up into a meal that feels special enough for a Sunday dinner but easy enough for a Tuesday night. 30 minutes is all you need to make this cozy, veggie packed soup! It’s already a nourishing meal on its own, but if you want a full spread you can serve it with some crusty bread and a side salad.
Everything You’ll Need To Make This Creamy, Filling Soup
Roasted Garlic: This is the backbone of the entire dish. Roasting a whole head of garlic turns the cloves into a sweet, soft paste that dissolves perfectly into the broth. It’s umami, mildly sweet, and creates the best flavor profile for the veggies, beans and lasagna noodles!
The Veggie Medley: We’re using a mix of zucchini, mushrooms, and carrots. The mushrooms, in particular, provide a meaty texture and a savory “umami” hit that grounds the soup.
Cannellini Beans: These are the unsung heroes of creamy soups. They hold their shape well but have a soft, buttery interior that complements the silkiness of the cream. They’re also an amazing soup thickener when you want to go lighter on the cream!
Broken Lasagna Sheets: Instead of keeping the pasta uniform, breaking the sheets by hand gives the soup a rustic, hand crafted feel. Plus, those jagged edges are perfect for catching the creamy broth in every bite!
Getting that Perfect, Spoon Hugging Consistency
The biggest challenge with any pasta based soup is ensuring it doesn’t turn into a thick sludge. You want a consistency that coats the back of a spoon but still feels like a soup. The secret here is letting the lasagna sheets cook directly in the pot.
As the pasta boils, it releases just enough starch to bind the chicken stock and cream together. I recommend using about one and a half large jars of liquid to give the pasta plenty of room to expand. If you’re reheating this the next day, you might notice it has thickened up significantly. Just add a small splash of stock or water while warming it on the stove to bring that silky texture back to life.
Tips for Deep, Savory Flavor
If you’re looking to maximize the flavor without adding meat, pay close attention to your mushrooms. Sauté them in olive oil until they are a deep golden brown before adding your liquid; this creates a foundation of flavor that mimics a broth that’s been simmering for hours.
Also, don’t sleep on the mushroom umami seasoning! Paired with parmesan cheese, it adds a salty, hearty finish that rounds out the sweetness of the roasted garlic. If you have the time, bulk roast your garlic a day in advance and keep it in the fridge, it makes throwing the soup together a total breeze! Plus extra roasted garlic for other recipes… yum.
Other Delicious Ways To Serve This Lasagna Soup
While I wouldn’t call this soup a blank canvas, it is a perfect launch pad for adding in other ingredients. I recommend keeping the ingredients compatible with the base which is a cream broth- so things like greens, chicken and seafood are all great matches.
Toss in some baby spinach
- The “Last Minute” Rule: Fresh baby spinach is delicate and wilts in seconds. To keep it bright green and prevent it from becoming slimy, stir in your baby spinach after you’ve turned off the heat. The residual heat of the soup is more than enough to cook the leaves perfectly.
- Chop for Better Bites: If your spinach leaves are on the larger side, give them a rough chop before adding them. This ensures you don’t end up with a giant, trailing leaf on your spoon!
- Balance the Volume: A couple of big handfuls might look like a lot in the pot, but spinach shrinks a ton when cooked. Don’t be afraid to add more than you think you need!
Add in some cooked chicken
- Texture Matters: Since the lasagna sheets and beans are soft, I recommend shredded chicken over cubed. Shredded chicken (like from a rotisserie) helps give a rustic look of the broken pasta and is better at picking up all that creamy broth.
- Timing the Addition: Since the chicken is already cooked, you only need to warm it through. Add it at the same time you add the cream and “fake” parm. This prevents the chicken from overcooking or becoming rubbery while the pasta boils.
- Boost the Broth and Seasoning: If you add a hefty amount of chicken (like 1–2 cups), you may need a tiny bit more mushroom umami seasoning or salt, as the chicken will soak up some of the saltiness from the broth. You also will want to add some more broth and cream to keep the consistency “soup like”.
If you enjoyed this Creamy White Bean Lasagna Soup, help support this project by leaving a star rating and a comment! You can also check out these other easy, healthy soup ideas!
- Pea and Bean Soup With Crispy Prosciutto
- Heirloom Tomato Gazpacho (Spanish Cold Soup)
- Cream Of Broccoli Soup (5 Ingredients Only)
- Creamy Tomato Soup With Miso
Roasted Garlic White Bean Lasagna Soup
Equipment
- immersion blender optional
Ingredients
- 2 tbsp olive oil
- 1 head roasted garlic
- ½ large onion, finely diced
- 1 carrot, diced
- 8 button mushrooms, diced
- 1 can cannellini beans, rinsed and drained
- 6 lasagna sheets, broken into bite-sized pieces
- chicken broth or water (for a vegetarian lasagna soup, use vegetable broth)
- 1 cup cream
- 3 tbsp grated parmesan cheese or nutritional yeast
- 2 tsp mushroom umami seasoning (like the Trader Joe's variety) can sub onion powder if unavailable
- ½ tsp salt or more to taste
- black pepper, to taste
- chopped fresh parsley, to serve
Instructions
- Sauté the Vegetables: Heat a drizzle of olive oil in a large pot or Dutch oven. Toss in your chopped onion, carrot, and mushrooms (save your zucchini for later!). Cook over medium heat until the veggies soften and the mushrooms develop a nice deep color.
- Add the Roasted Garlic: Squeeze the roasted garlic cloves out of their skins and into the pot. Use your spoon to mash them into the vegetables. Stir in your umami seasoning, salt and pepper.
- Simmer the Base: Pour in your chicken stock (or water). Bring the mixture to a low boil.
- Add Pasta and Beans: Drop in your broken lasagna noodles and the drained beans. Let everything cook together for about 10–12 minutes, or until the pasta is al dente (tender but still has a bit of a bite).
- Add the Finishers: Lower the heat and pour in the heavy cream and chopped zucchini. Stir in the parmesan cheese and let it simmer for several minutes until the soup looks unified and the zucchini is just cooked.
- Optional, but for a thicker soup, ladle out a few scoops of beans and broth (no noodles!) and blend them with an immersion blender until thick. Add the blended bean mixture back into the pot and stir the soup to combine.
- Serve: Ladle into bowls, top with chopped parsley and black pepper, and enjoy immediately while the cooked noodles are perfectly al dente.
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