Name: One Pot Hidden Vegetable Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 1/2 cup dried porcini mushrooms (optional); 1 carrot, finely diced; 1 onion, finely diced; 2 celery stalks, finely diced; 6 garlic cloves, crushed; 7 oz/200 g mushrooms, finely diced; 3 cups vegetable stock; 2 x 14 oz/400 g cans crushed or plum tomatoes; 2 x 14 oz/400 g cans black beans, red kidney beans, butter beans or chickpeas, drained; 1/2 cup hot water (for soaking mushrooms); 1 tablespoon fish sauce (optional); 2 tablespoons olive oil; 2 teaspoons salt; 2 tablespoons tomato paste; 1 tablespoon dried oregano; 1 teaspoon paprika; Black pepper, to taste; A handful of basil leaves, chopped (divided); 8 dried lasagna sheets, broken into chunks; 1 cup ricotta cheese; 1 cup grated parmesan cheese, divided

There’s something incredibly cozy about a bowl of warm, hearty soup that sneaks in your veggies without any fuss. This One Pot Hidden Vegetable Lasagna Soup Recipe does just that, wrapping you in classic lasagna flavors with the convenience of one pot and a sneaky boost of nutrition.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make One Pot Hidden Vegetable Lasagna Soup Recipe
Top Tip
How to Serve One Pot Hidden Vegetable Lasagna Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One Pot Hidden Vegetable Lasagna Soup Recipe

Why You'll Love This Recipe

When I first made this One Pot Hidden Vegetable Lasagna Soup Recipe, I was amazed at how much flavor we got from just one pot and a handful of everyday ingredients. It’s satisfying, easy, and honestly, a perfect weeknight dinner that feels like a treat.

Hidden Veggies, Big Flavor: The finely diced carrots, celery, and mushrooms blend in seamlessly, delivering that health boost without anyone noticing.
One Pot Wonder: Everything cooks in a single pot, which means less cleanup and more time enjoying your meal.
Comfort Food, Reimagined: All the classic lasagna notes - tomato, garlic, herbs - but with a lighter, soupier spin that’s just as satisfying.
Flexible and Friendly: Whether you use beans or chickpeas, add fish sauce or skip it, this soup adapts to your pantry and tastebuds.

Ingredients & Why They Work

Each ingredient plays a crucial role in building this soup’s cozy complexity. Using a variety of beans adds protein and creaminess, while the dried porcini mushrooms (if you use them!) pack deep umami flavor. Don’t underestimate the magic of fresh garlic and herbs to elevate the entire pot.

Flat lay of a small bowl of dried porcini mushrooms soaking in water, a fresh orange carrot, a halved white onion, two vibrant celery stalks, six whole garlic cloves with papery skins, a cluster of fresh brown mushrooms, a small white bowl of golden olive oil, a small white bowl of bright red tomato paste, two whole 14oz cans of mixed black, red kidney, and butter beans with their lids removed (beans visible), two white ceramic bowls filled with crushed red tomatoes, a small white bowl of dried oregano leaves, neatly stacked sheets of uncooked dried lasagne pasta broken into chunks, a small white bowl of creamy white ricotta cheese, a small white bowl of finely grated pale parmesan cheese, a small white bowl of ground black pepper, and a handful of fresh green basil leaves, all arranged with perfect symmetry and natural proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dried Porcini Mushrooms: These add an earthy, rich depth; soak them before use to extract their magic.
Carrot, Onion, Celery: The classic soffritto trio creates a flavorful and aromatic base while sneakily boosting veggie intake.
Garlic: Fresh garlic gives that warm, inviting backbone to all the savory notes in the soup.
Fresh Mushrooms: They bring meatiness and texture, complementing the hidden veggies perfectly.
Olive Oil: A little fat to meld all flavors and help saute the veggies nicely.
Tomato Paste and Crushed Tomatoes: These create lasagna’s signature tomato sauce vibe with tang and color.
Beans or Chickpeas: They bulk up the soup and make it hearty enough to stand in for meat.
Vegetable Stock: A savory liquid base that ties everything together while keeping it light.
Dried Oregano and Paprika: Classic Italian herbs and a subtle smoky note amp up the flavor.
Lasagne Sheets: Breaking them into the soup adds that fun lasagna texture without the fuss of layering.
Ricotta & Parmesan: Creamy richness and savory umami to finish off the dish with that authentic Italian touch.
Fresh Basil: Adds brightness and a lovely herbal finish.
Fish Sauce (Optional): Adds an unexpected depth of umami - if you’re comfortable using it!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This is one of those recipes that begs for your own twist. Personally, I love stirring in a little heat with crushed red pepper flakes or swapping beans depending on what I have on hand. Give it a shot and put your spin on it!

Variation: I’ve tried swapping chickpeas for black beans—both add great texture, but chickpeas bring a subtle nuttiness I adore.
Make It Vegan: Simply swap the ricotta and parmesan for vegan alternatives or omit them entirely for a lighter version.
Add Some Heat: Toss in some chili flakes during cooking for a little kick if that’s your jam.
Seasonal Veg: Try adding chopped zucchini or spinach towards the end of simmering to sneak even more greens in.

Step-by-Step: How I Make One Pot Hidden Vegetable Lasagna Soup Recipe

A large black cast iron pot sits on a white marbled surface, filled with a cooked mix of finely chopped light brown and orange vegetables and small grains evenly spread inside. In the center, a bright red dollop of thick tomato paste is added on top, and a woman's hand holds a red spatula, stirring the mixture gently. The pot's handle is visible at the top right, showing some signs of use. Steam rises slightly, indicating the food is hot. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies and Mushrooms

Start by soaking the dried porcini mushrooms in hot water if you’re using them—that liquid is pure flavor so don’t toss it out. Meanwhile, finely dice your onion, carrot, celery, and fresh mushrooms, and crush the garlic cloves. Prepping everything ahead will make the cooking flow so much easier, trust me.

Step 2: Sauté Base Vegetables

Heat olive oil in a large pot over medium-high and add the diced veggies alongside the garlic and salt. Stir them regularly for about 5 minutes until they start to soften and smell irresistible. Then stir in tomato paste—this step deepens the flavor by roasting that concentrate a touch.

Step 3: Add Mushrooms, Beans, and Liquids

Drain (but don’t toss) the mushroom soaking liquid, chop the soaked mushrooms roughly, and add both to the pot. Next, add canned tomatoes, drained beans, vegetable stock, oregano, paprika, fish sauce if using, and a bit of black pepper. Stir gently and roughly mash some of the beans to create texture. Let it simmer gently for 15 minutes until it thickens nicely.

Step 4: Mix the Ricotta Topping

While the soup simmers, combine ricotta, half the parmesan, chopped basil, a pinch of salt, and some black pepper in a small bowl. This creamy mixture will bring that classic lasagna finish when dolloped over the top.

Step 5: Add the Lasagne Sheets

Break the dried lasagne sheets into chunks and gently stir them into the simmering soup. Cook uncovered for about 10 minutes, stirring occasionally to keep the pasta from sticking. You want them tender but with a little bite.

Step 6: Final Seasoning and Serve

Add the rest of the parmesan and basil, season with freshly ground black pepper and extra salt if needed. Serve hot in bowls with generous dollops of the ricotta topping. Enjoy immediately for the meltiest, most comforting experience.

Top Tip

After making the One Pot Hidden Vegetable Lasagna Soup Recipe a few times, I realized some simple tricks make all the difference—these tips help you maximize flavor and avoid common pitfalls.

Don’t Skip the Mushroom Soak: If using porcini, that soaking liquid is full of umami—add it to the pot for richer flavor.
Don’t Overcook the Pasta: Stir gently and watch carefully once the lasagne sheets are in to keep that perfect al dente texture without mush.
Use Fresh Basil at the End: Adding it right before serving brightens up the whole dish and keeps the aroma fresh.
Adjust Salt Last: Beans and stock can vary in saltiness, so season gradually and taste as you go.

How to Serve One Pot Hidden Vegetable Lasagna Soup Recipe

A white bowl filled with three layers: the bottom layer has large flat pasta sheets in a rich, dark red tomato and lentil sauce with visible beans and small chunks of tomato; the second layer is topped with dollops of white creamy ricotta cheese sprinkled lightly with red chili flakes; the top layer consists of fresh green basil leaves scattered over the dish. A copper-colored spoon rests inside the bowl on the right. The bowl sits on a white marbled surface. Near the bowl, there is a small white bowl with crushed red spices and a smaller beige bowl with more ricotta cheese and a spoon. A few loose basil leaves are scattered around the scene. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like topping each bowl with a fresh basil leaf and an extra sprinkle of parmesan for that melty, savory finish. A drizzle of good-quality olive oil also adds silkiness on the tongue and looks beautiful.

Side Dishes

Some crusty garlic bread or a simple green salad balances the warmth of the soup. When I’m feeling indulgent, I pair it with roasted Brussels sprouts or a lemony arugula salad for contrast.

Creative Ways to Present

For a special occasion, I serve this soup in mini crocks or hollowed-out sourdough bread bowls—it’s fun, rustic, and perfect for sharing. Adding a parmesan crisp on the side adds a fancy touch without much effort.

Make Ahead and Storage

Storing Leftovers

This soup keeps well in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight. Just make sure to store the ricotta topping separately for the best texture.

Freezing

I’ve frozen this soup successfully, though the pasta sometimes softens a bit more than I like. If freezing, leave out the pasta and add fresh lasagne chunks when reheating for best results.

Reheating

Reheat gently on the stove over low heat to avoid breaking down the pasta too much. Stir in a splash of vegetable stock or water if it gets too thick. Add the ricotta topping fresh after warming.

Frequently Asked Questions:

Can I make this One Pot Hidden Vegetable Lasagna Soup Recipe without dried mushrooms?

Absolutely! If you skip the dried porcini mushrooms, just add an extra cup of vegetable stock to maintain the soup’s liquid and flavor. Fresh mushrooms still add great texture and umami.

Is this soup suitable for vegans?

Yes, you can easily make it vegan by omitting the fish sauce and replacing the ricotta and parmesan with plant-based alternatives or skipping the cheese topping altogether. The soup is hearty and flavorful without dairy.

Can I use fresh lasagna sheets for this soup?

Fresh lasagna sheets can work perfectly and usually cook faster, so add them a bit later and keep an eye on the texture to avoid overcooking. Breaking them into chunks still works for that rustic soup feel.

What type of beans works best for this soup?

Black beans, kidney beans, butter beans, or chickpeas all work wonderfully. I pick whichever I have on hand. Chickpeas add a lovely nutty flavor, while black or kidney beans are a bit creamier.

Final Thoughts

This One Pot Hidden Vegetable Lasagna Soup Recipe feels like a little hug in a bowl on chilly nights or busy days when you want comfort without the faff. I genuinely love how it keeps all those classic lasagna flavors intact while sneaking in veggies and making dinner easy. You’ll enjoy this as much as I do—give it a try, and I promise it’ll become a new favorite!