There’s just something magic about a dish that brings together hearty comfort and vibrant veggies all in one bowl. This One-Pot Vegetable Lasagna Soup Recipe does exactly that — it’s like having your favorite lasagna in a cozy, warming soup form that’s ready in under an hour. Trust me, it’s a game-changer for weeknight dinners!
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Why You'll Love This Recipe
I genuinely get excited every time I make this soup because it feels indulgent yet wholesome. It sneaks in all those hidden veggies in such an inviting way that even the pickiest eaters want seconds. Plus, cooking everything in one pot means less fuss, more flavor, and a happy kitchen.
- One-Pot Convenience: Everything cooks together, which means fewer dishes and faster cleanup.
- Hidden Veggie Goodness: Chopped carrots, celery, mushrooms, and even porcini mushrooms blend into a rich, complex flavor.
- Lasagna Flavors Without the Fuss: All your favorite lasagna tastes—ricotta, tomato, herbs—come alive in a comforting soup.
- Versatility: Easily adaptable with beans and veggies you have on hand, making it perfect for any season.
Ingredients & Why They Work
This recipe balances hearty beans, savory mushrooms, sweet tomatoes, and creamy cheese to recreate that classic lasagna taste but with a veggie-packed twist. I suggest using fresh, quality veggies and good parmesan to really nail the depth of flavor here.
- Dried Porcini Mushrooms: Optional but adds incredible umami depth; if skipping, just increase your stock for moisture.
- Carrot, Onion, Celery: The holy trinity of soup bases, finely diced to blend seamlessly into the broth.
- Garlic Cloves: Adds that punch of aromatic warmth we all love in Italian-inspired dishes.
- Fresh Mushrooms: Provide texture and a meaty note to the soup.
- Olive Oil: For sautéing—go for good quality to boost flavors.
- Tomato Paste: Concentrated tomato richness that gives body and depth.
- Fish Sauce (Optional): Adds a subtle savory kick without tasting fishy—just a splash goes a long way.
- Beans (Black, Kidney, Butter, or Chickpeas): Protein-rich and creamy, they thicken and nourish the soup.
- Vegetable Stock: The flavorful liquid base; homemade or low sodium store-bought works well.
- Canned Tomatoes: Provide acidity and sweetness essential for that classic lasagna tang.
- Dried Oregano & Paprika: Herbs and spices to deepen the aromatic profile.
- Dried Lasagne Sheets: Broken into pieces so you get that familiar pasta texture throughout.
- Ricotta & Parmesan Cheese: Creamy toppings that bring the dish together and mimic lasagna’s cheesy layers.
- Fresh Basil Leaves: Added at the end for brightness and herbaceous freshness.
Make It Your Way
I’m all about making this soup fit your tastes and pantry. Sometimes I swap the beans based on what’s in my cupboard or use kale instead of celery when I’m feeling adventurous. Honestly, this One-Pot Vegetable Lasagna Soup Recipe is like a canvas, and you get to paint the flavors.
- Variation: I often toss in some chopped spinach or zucchini for extra greens—adds a fresh bite and boosts nutrition without changing the original vibe.
- Make it Vegan: Skip the fish sauce and use vegan ricotta or simply stir in nutritional yeast for cheesiness.
- Spicy Kick: Add crushed red pepper flakes while sautéing for a subtle heat that livens things up.
- Hearty Protein Boost: I like to add cooked Italian sausage or ground turkey if I want to turn it into more of a meal for meat lovers.
Step-by-Step: How I Make One-Pot Vegetable Lasagna Soup Recipe
Step 1: Prep Your Veg and Mushrooms
Start by soaking the dried porcini mushrooms (if using) in hot water. This softens them and releases amazing flavors. Meanwhile, finely dice the onion, carrot, celery, and fresh mushrooms, and crush the garlic cloves. I like to keep everything uniform so it cooks evenly and melts into the soup just right.
Step 2: Sauté the Veggies Until Tender
Heat olive oil in a large pot over medium-high heat. Toss in your diced onion, carrot, celery, mushrooms, garlic, and salt. Stir frequently for about 5 minutes until everything softens and smells fragrant. This step builds the soup’s flavor foundation, so don’t rush it—soft veggies mean rich, developed tastes.
Step 3: Add Tomato Paste and Build the Broth
Stir in the tomato paste and let it cook with the veggies for a couple of minutes to caramelize slightly. Then add the chopped soaked porcini mushrooms (don’t forget their soaking liquid—it’s pure golden flavor!), drained beans, canned tomatoes, vegetable stock, oregano, paprika, and fish sauce if you’re using it. Use your spoon to gently mash some of the beans, which thickens the soup and adds texture.
Step 4: Simmer to Blend Flavors
Bring the pot to a simmer, then lower the heat and let it cook gently for about 15 minutes. You’ll see the soup thicken slightly and the flavors mingle beautifully here. This is a perfect time to take a breath and enjoy that cozy aroma filling your kitchen.
Step 5: Prepare the Ricotta Topping
While the soup simmers, mix the ricotta, half the parmesan, salt, pepper, and chopped basil in a bowl. This creamy mixture will add a fresh and indulgent touch when serving, mimicking the softness of lasagna layers.
Step 6: Cook the Pasta in the Soup
Break the dried lasagne sheets into chunks and stir them into the bubbling soup. Let them cook for about 10 minutes, stirring occasionally to prevent sticking, until al dente—cooked through but still with a little bite. This step transforms the soup into a filling meal.
Step 7: Finish with Basil, Parmesan & Season
Stir in the remaining parmesan and fresh basil, grind black pepper over the top, and taste for seasoning. Add a pinch more salt if needed. Then ladle the soup into bowls and dollop with your ricotta mixture. Serve hot and enjoy that comforting, cheesy goodness!
Top Tip
I’ve made this One-Pot Vegetable Lasagna Soup Recipe countless times, and these tips helped me nail it every single time. Paying attention to the texture and timing is key to keeping the flavors bright and the pasta perfectly cooked.
- Don’t Skip Soaking Dried Mushrooms: Their soaking liquid packs a punch, acting like a flavor bomb so the soup tastes rich without extra effort.
- Break the Pasta into Chunks: This prevents clumping and allows the lasagna sheets to cook evenly with the broth.
- Stir Frequently When Adding Pasta: It helps keep the texture right and stops the noodles from sticking together at the bottom.
- Season at the End: It’s easy to over-salt early on; tasting at the end lets you get the perfect balance.
How to Serve One-Pot Vegetable Lasagna Soup Recipe
Garnishes
I usually top mine with an extra sprinkle of parmesan and a few fresh basil leaves for a pop of color and freshness. Sometimes, if I’m feeling fancy, I drizzle a little good olive oil or add a spoonful of pesto to elevate the flavors even more.
Side Dishes
This soup is satisfying on its own, but I love serving it with a side of crusty garlic bread or a simple green salad with lemon vinaigrette to keep things light and fresh.
Creative Ways to Present
For dinner parties, I’ve served this soup in small ramekins topped with a basil leaf and a drizzle of truffle oil. It turns a humble dish into something a bit more elegant and memorable.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the refrigerator, and the flavors actually deepen overnight. Just be sure to give it a good stir before reheating to redistribute the herbs and cheese.
Freezing
This soup freezes well without the cheese toppings. I usually freeze it plain, then add the ricotta and parmesan fresh after thawing and reheating, which keeps the texture and flavor bright.
Reheating
Reheat gently on the stovetop over low heat, stirring often. Add a splash of vegetable stock or water if it thickens too much. Resist the urge to microwave too quickly, as slow reheating keeps the pasta tender and prevents it from drying out.
Frequently Asked Questions:
Absolutely! Swap the dried lasagne sheets for gluten-free pasta shapes that work well in soups, or use gluten-free lasagna noodles broken into chunks. Just adjust the cooking time to avoid overcooking.
If your soup feels too thin, you can mash more beans in the pot or let it simmer uncovered a bit longer to reduce the liquid. Stirring in a spoonful of tomato paste or some grated parmesan can also help thicken and enrich the consistency.
Yes! You can make the soup base (without the pasta) up to two days ahead, then refrigerate. Add the pasta and cook it fresh when ready to serve, so it stays perfectly al dente and doesn’t get mushy.
The combination of tomato paste, dried oregano, fish sauce, and the soaking liquid from the porcini mushrooms creates layers of umami and richness that mimic traditional lasagna’s depth. Plus, finishing with ricotta and parmesan adds the creamy cheese flavor everyone loves.
Final Thoughts
This One-Pot Vegetable Lasagna Soup Recipe is one of those dishes that feels like a warm hug on a chilly night. I love making it for family dinners or when I want something wholesome but a little special without spending hours in the kitchen. Give it a try — I’m pretty sure it’ll become one of your new go-to recipes too.
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One-Pot 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
- Diet: Vegetarian
Description
One Pot Hidden Vegetable Lasagna Soup is a comforting and flavorful soup that brings all the rich tastes of lasagna in a hearty, veggie-packed form. Made with hidden vegetables, beans, mushrooms, lasagna sheets, and topped with a creamy ricotta and parmesan mixture, this soup comes together in one pot for an easy and satisfying meal perfect for cozy nights or meal prep.
Ingredients
Vegetables and Mushrooms
- 1 carrot
- 1 onion
- 2 celery stalks
- 6 garlic cloves
- 7 oz/200 g mushrooms
- ½ cup dried porcini mushrooms (optional)
Soup Base and Seasoning
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce (optional)
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- Black pepper
Beans and Tomatoes
- 2 x 14 oz/400 g cans black beans, red kidney beans, butter beans, or chickpeas (drained)
- 3 cups vegetable stock
- 2 x 14 oz/400 g cans crushed or plum tomatoes
Pasta and Cheese
- 8 dried lasagna sheets
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese
Herbs
- A handful of basil leaves
Instructions
- Rehydrate Mushrooms: If using dried porcini mushrooms, add them to a small bowl, cover with 1 cup of hot water, and set aside to rehydrate.
- Prepare Vegetables: Finely dice the onion, carrot, celery, and fresh mushrooms. Crush the garlic cloves.
- 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. Cook, stirring, for about 5 minutes until vegetables begin to soften. Stir in 2 tablespoons tomato paste and cook for an additional 2 minutes.
- Add Mushrooms, Beans, and Tomatoes: Remove rehydrated porcini mushrooms from soaking liquid, chop roughly, and add to the pot along with their soaking liquid. Drain and add the canned beans, canned tomatoes, 3 cups vegetable stock, 1 tablespoon dried oregano, 1 teaspoon paprika, and 1 tablespoon fish sauce. Use a spoon or spatula to lightly mash some beans for texture. Stir to combine.
- Simmer Soup: Bring to a simmer, reduce heat, and simmer for 15 minutes to thicken slightly and meld flavors.
- Prepare Cheese Mixture: In a small bowl, mix 1 cup ricotta, ½ cup grated parmesan, a pinch of salt, black pepper, and a handful of chopped basil leaves. Set aside.
- Add Lasagna Sheets: Break lasagna sheets into chunks and stir into the soup. Cook for about 10 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
- Finish Soup: Stir in another handful of chopped basil and the remaining parmesan cheese. Season with black pepper and adjust salt to taste.
- Serve: Divide soup into bowls and top each serving with a dollop of the ricotta mixture. Serve hot and enjoy.
Notes
- This soup packs the flavor of lasagna but is lighter and easier to prepare in one pot.
- Using dried porcini mushrooms is optional; if omitted, add extra vegetable stock instead.
- Feel free to swap the beans for your favorite type such as chickpeas or kidney beans.
- Breaking the lasagna sheets helps to achieve bite-sized pieces perfect for soup eating.
- Simmering the soup allows the flavors to meld and the broth to thicken slightly.
- This recipe is great for meal prep and freezes well.
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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