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.
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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.
- 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!
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
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
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:
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.
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.
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.
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!
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One Pot Hidden Vegetable Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
One Pot Hidden Vegetable Lasagna Soup is a comforting, nutritious soup that captures the essence of classic lasagna with hidden vegetables, beans, and a creamy ricotta topping. Made in one pot, this recipe is perfect for cozy evenings or meal prep, delivering rich tomato flavors, tender pasta, and fresh basil in just 40 minutes.
Ingredients
Vegetables and Mushrooms
- ½ 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
Liquids and Canned Goods
- 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
- ½ cup hot water (for soaking mushrooms)
- 1 tablespoon fish sauce (optional)
Oils, Seasonings, and Herbs
- 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)
Pasta and Cheese
- 8 dried lasagna sheets, broken into chunks
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese, divided
Instructions
- Soak Mushrooms: If using dried porcini mushrooms, place them in a small bowl and cover with 1 cup of hot water. Set aside to rehydrate while you prep other ingredients.
- Prepare Vegetables: Finely dice the onion, carrot, celery, and fresh mushrooms. Crush the garlic cloves. This will ensure everything cooks evenly and blends well in the soup.
- Sauté Vegetables: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add diced onion, carrot, celery, mushrooms, garlic, and 2 teaspoons salt. Stir and cook for about 5 minutes until vegetables start to soften.
- Add Tomato Paste: Stir in 2 tablespoons of tomato paste into the vegetables and cook for an additional 2 minutes to deepen the flavor.
- Add Mushroom Soak and Beans: Remove rehydrated porcini mushrooms from their soaking water, chopping them roughly. Add mushrooms, soaking liquid, drained beans, canned tomatoes, 3 cups vegetable stock, 1 tablespoon dried oregano, 1 teaspoon paprika, and 1 tablespoon fish sauce (if using) to the pot. Mash some beans with a spoon to create a textured base.
- Simmer Soup: Stir everything well, bring to a simmer, then reduce heat to low. Let the soup simmer gently for 15 minutes until it thickens slightly, stirring occasionally.
- Prepare Cheese Mixture: In a small bowl, combine 1 cup ricotta, ½ cup grated parmesan, a pinch of salt, black pepper, and a handful of chopped basil. Mix well and set aside for serving.
- Add Lasagna Sheets: Break lasagna sheets into chunks and add them to the simmering soup. Stir to separate and cook for about 10 minutes until pasta is al dente, stirring occasionally to prevent sticking.
- Finish Soup: Add remaining chopped basil and the rest of the grated parmesan cheese to the soup. Stir and season with black pepper and additional salt to taste.
- Serve: Divide soup into bowls, then dollop the ricotta cheese mixture on top. Serve hot and enjoy the rich, layered flavors of this lasagna-inspired soup.
Notes
- This recipe is versatile; you can use any canned beans you prefer for added protein and texture.
- If you don’t have dried porcini mushrooms, simply use an extra cup of vegetable stock instead.
- Breaking the lasagna sheets into chunks mimics the pasta layers of traditional lasagna and thickens the soup.
- The fish sauce adds umami but can be omitted for a vegetarian version.
- Stir the soup occasionally during cooking to prevent the pasta from sticking together or to the pot.
- This soup reheats well and is great for meal prep; pasta may absorb more liquid, so add extra stock or water when reheating if needed.
Nutrition
- Serving Size: 350 g
- Calories: 368 calories
- Sugar: 5.3 g
- Sodium: 1372 mg
- Fat: 13 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 49.2 g
- Fiber: 7.1 g
- Protein: 19.3 g
- Cholesterol: 21 mg
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