Name: One-Pot Vegetable Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 carrot; 1 onion; 2 celery stalks; 6 garlic cloves; 7 oz/200 g mushrooms; 1/2 cup dried porcini mushrooms (optional); 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; 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; 8 dried lasagna sheets; 1 cup ricotta cheese; 1 cup grated parmesan cheese; A handful of basil leaves

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!

A white bowl filled with a rich dark red-brown sauce with small pieces of tomatoes and beans, layered with flat pasta sheets partly covered by the sauce. Dollops of white creamy cheese are placed on top, sprinkled with red spice flakes, and green basil leaves are scattered over the dish. A spoon rests inside the bowl on one side. The bowl sits on a white marbled surface with fresh basil leaves and small white bowls nearby—one bowl contains bright red spice and another bowl holds more white creamy cheese. photo taken with an iphone --ar 2:3 --v 7

Jump to:

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

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.

Flat lay of a small bowl of dried porcini mushrooms soaking in water, a whole fresh carrot with bright orange skin, a whole yellow onion, two crisp celery stalks with leaves, 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 rich red tomato paste, two white ceramic bowls containing mixed black beans, red kidney beans, and butter beans, a small white bowl of crushed plum tomatoes, a small white bowl of dried oregano, eight dried rectangular lasagne sheets stacked neatly, a small white bowl of creamy white ricotta cheese, a small white bowl of finely grated pale yellow parmesan cheese, a small white bowl of coarse black peppercorns, and a handful of vibrant green basil leaves arranged loosely 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: 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.

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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

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

A black cast iron pot sits on a white marbled surface, containing a mixture of finely chopped cooked vegetables with a light brown and orange color, mostly composed of soft textured carrots and onions. In the center, a bright red tomato paste is being added and stirred in with a red spatula held by a woman's hand wearing silver rings, creating a vivid contrast against the muted vegetable mixture. The steam rising from the pot highlights the warmth and freshness of the cooking process photo taken with an iphone --ar 2:3 --v 7

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

Vegetable Lasagna Soup - Serving Suggestion

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:

Can I make this One-Pot Vegetable Lasagna Soup Recipe gluten-free?

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.

What’s the best way to thicken the soup if it’s too watery?

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.

Can I prepare this soup entirely in advance?

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.

What’s the secret to that rich, lasagna flavor in this soup?

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.