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
Scale
Vegetables and Mushrooms
- 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
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
- 1/2 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, 1/2 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
