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
Scale
Vegetables and Mushrooms
- 1 carrot
- 1 onion
- 2 celery stalks
- 6 garlic cloves
- 7 oz/200 g mushrooms
- 1/2 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, 1/2 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
