There’s nothing quite like a big, warm bowl of soup that surprises you with layers of flavor and vibrant nutrition. This Hidden Vegetable Lasagna Soup Recipe takes everything you love about a classic lasagna and transforms it into a cozy, bowl-friendly meal that’s both comforting and packed with sneaky veggies.
Why You'll Love This Recipe
I honestly can’t get enough of this Hidden Vegetable Lasagna Soup Recipe — it’s like the best of comfort food merged with a clever way to sneak in extra vegetables without anyone batting an eye. Plus, it’s all done in one pot, which means less mess and more time to enjoy cozy moments.
- Hidden Veggie Boost: The soup blends carrots, celery, and mushrooms subtly, great for picky eaters or anyone wanting more greens.
- One-Pot Wonder: You make everything in just one pot, saving you time and cleanup — perfect for busy weeknights.
- Rich Lasagna Flavors: The tomato paste, herbs, and cheeses bring authentic lasagna taste without the layers and fuss.
- Hearty & Filling: Beans and pasta give this soup plenty of protein and fiber to keep you satisfied.
Ingredients & Why They Work
Every ingredient in this Hidden Vegetable Lasagna Soup Recipe has a purpose—it harmonizes to create rich depth and texture while hiding nutritious veggies that sneak past those who might be veggie-shy. When shopping, look for fresh veggies and quality canned beans for the best results.
- Dried Porcini Mushrooms: Adds an earthy umami punch; soak to rehydrate and use the soaking liquid for extra flavor.
- Carrot: Sweetness that balances tomato acidity; finely diced so it blends seamlessly.
- Onion: The classic base flavors, softened to give that comforting aroma.
- Celery: Adds freshness and subtle crunch that melts into the soup.
- Garlic: Essential for savory depth; crushed for more intense flavor.
- Fresh Mushrooms: Earthiness and texture that complements the dried porcini.
- Olive Oil: For sautéing veggies and building flavor layers.
- Salt: Enhances all the flavors and balances acidity.
- Tomato Paste: Concentrated tomato flavor for richness and color.
- Fish Sauce (optional): Adds complexity and umami if you like a little depth beyond tomato.
- Beans (Black, Kidney, Butter, or Chickpeas): Protein-packed and hearty, giving the soup substance.
- Vegetable Stock: The flavorful liquid base that brings it all together.
- Canned Tomatoes: Bright acidity and body for the broth.
- Dried Oregano: Classic Italian herb amplifying the lasagna vibes.
- Dried Lasagna Sheets: Broken chunks for perfect bite-size pasta pieces.
- Ricotta Cheese: Creates creamy dollops that add richness.
- Grated Parmesan: Adds salty, nutty finish.
- Black Pepper: A subtle spice kick to wake up the flavors.
- Basil Leaves: Freshness and herbal brightness that finishes the dish perfectly.
Make It Your Way
This soup is super flexible – I often swap beans depending on what’s in my pantry. You can also skip the fish sauce for a strictly vegetarian version without losing much of the rich umami. I love tossing in a pinch of red pepper flakes when I want a little heat.
- Variation: Adding Italian sausage or ground beef ups the protein and makes it a heartier meal, perfect for colder evenings.
- Dietary tweaks: For gluten-free, try gluten-free pasta sheets or swap the pasta for zucchini noodles at the end (though it changes the texture).
- Seasonal spins: In spring, fresh peas or spinach stirred in at the end brighten the dish beautifully.
Step-by-Step: How I Make Hidden Vegetable Lasagna Soup Recipe
Step 1: Soak and Prep Your Mushrooms and Veggies
First, if you’re using those dried porcini mushrooms, toss them into a small bowl and cover with 1 cup of hot water to rehydrate. Meanwhile, finely dice your onion, carrot, celery, and fresh mushrooms—this takes a bit of prep but sets you up for that smooth veggie base. Don’t forget to crush those garlic cloves—they’re little flavor bombs.
Step 2: Sauté the Veggies to Release Flavors
Heat your olive oil in a large pot over medium-high heat. Toss in the diced onion, carrot, celery, mushrooms, garlic, and salt. Stir frequently and watch as they soften and begin to sweat out their flavors, about 5 minutes. When they look tender, stir in the tomato paste and cook for a couple more minutes—this adds a caramelized tomato richness that's the cornerstone of that lasagna taste.
Step 3: Build the Soup Base
Drain the porcini mushrooms (save their soaking liquid!), chop them roughly, and add everything to the pot: porcini, soaking liquid, drained beans, canned tomatoes, vegetable stock, oregano, paprika, and that optional splash of fish sauce for depth. Use your spoon or spatula to mash the beans slightly—that thickens the soup and gives great texture. Bring to a simmer, then reduce the heat, stirring occasionally, for about 15 minutes until the soup thickens just a bit.
Step 4: Make the Ricotta-Topped Finish
While the soup simmers, stir together ricotta, half the parmesan, a pinch of salt, black pepper, and some chopped basil in a small bowl. This creamy mix will be your perfect topping later, adding that melt-in-your-mouth lasagna cheesiness.
Step 5: Add Pasta and Final Touches
Break the lasagna sheets into chunks and stir them into the simmering soup. Cook for about 10 minutes until al dente—you want a little bite to the pasta that holds up well in the soup. Stir occasionally to keep the pasta pieces from sticking. Then, toss in the remaining parmesan, more basil, and a few cracks of black pepper. Give it a taste and adjust salt if needed.
Step 6: Serve It Up
Ladle the soup into bowls and spoon the ricotta mixture on top. Serve immediately while it’s wonderfully hot, creamy, and fragrant.
Top Tip
After making this Hidden Vegetable Lasagna Soup Recipe many times, I’ve found a few tricks that really elevate it while making the process smoother for you.
- Mushroom Magic: Don’t toss the porcini soaking liquid — it’s liquid gold for boosting umami without adding salt.
- Vegetable Dicing: Dice veggies small and evenly so they cook quickly and blend invisibly into the soup’s texture.
- Bean Mashing: Gently mash some of the beans right in the pot — it adds creaminess without extra dairy.
- Don’t Overcook Pasta: Keep an eye on your lasagna sheets as they cook; al dente texture makes all the difference so your soup doesn’t get mushy.
How to Serve Hidden Vegetable Lasagna Soup Recipe
Garnishes
I like topping this soup with extra fresh basil leaves—it adds that burst of herbal brightness against the rich broth. A sprinkle of freshly grated parmesan right before serving also makes a huge difference, melting into warm pockets of goodness. If you're feeling indulgent, a drizzle of good olive oil on top provides a silky finish.
Side Dishes
To keep things simple and hearty, I usually serve this Hidden Vegetable Lasagna Soup with a crusty baguette or garlic bread for dunking. A crisp green salad with a tangy vinaigrette balances the richness nicely, especially if the day is warmer.
Creative Ways to Present
For special occasions, I’ve served this soup in individual oven-safe bowls topped with ricotta and parmesan, then broiled quickly to give a bubbly cheese crust—sort of like a French onion soup twist. It always impresses guests and feels extra cozy.
Make Ahead and Storage
Storing Leftovers
I let leftovers cool to room temperature and then store the soup in an airtight container in the fridge for up to 4 days. The flavors deepen wonderfully overnight, and it’s a perfect quick lunch or dinner.
Freezing
This recipe freezes beautifully. Just portion it out into freezer-safe containers and it keeps well for up to 3 months. When ready, thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally.
Reheating
I reheat leftovers slowly on medium heat, adding a splash of water or stock if the pasta has absorbed too much liquid. Freshen it up with some extra fresh basil and a sprinkle of parmesan before serving.
Frequently Asked Questions:
Absolutely! Swap the dried lasagna sheets for gluten-free pasta or even broken rice noodles. The texture will be slightly different but just as satisfying.
No, the fish sauce is optional. It adds a deeper umami flavor, but the soup is still flavorful and delicious without it—especially if you want to keep it vegetarian.
Yes, you can use all fresh mushrooms, but the dried porcini mushroom soaking liquid adds extra earthy flavor that's hard to replicate. If skipping dried porcini, consider adding a splash of soy sauce or mushroom broth for a similar effect.
Stored properly in an airtight container, this soup lasts about 4 days in the refrigerator. To enjoy the best quality and flavor, try to consume it within that time frame.
Final Thoughts
Honestly, this Hidden Vegetable Lasagna Soup Recipe has become one of my go-to dinners when I want something warm, flavorful, and wholesome without spending hours in the kitchen. It’s perfect for weekends or meal prep, and you can tweak it however you like while still getting that classic lasagna charm. Give it a try and let it bring some comforting magic to your dinner table—you won’t regret it!
Print
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
- Diet: Vegetarian
Description
One Pot Hidden Vegetable Lasagna Soup is a comforting and flavorful soup that captures all the essence of classic lasagna in a healthy, easier-to-make form. Packed with hidden vegetables, beans, and lasagna sheets, this soup offers a hearty, nutritious meal perfect for family dinners or meal prep.
Ingredients
Vegetables and Mushrooms
- ½ cup dried porcini mushrooms (optional – use an extra cup of stock if you’re not using them)
- 1 carrot
- 1 onion
- 2 celery stalks
- 6 garlic cloves
- 7 oz/200 g mushrooms
Other Ingredients
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce (optional)
- 2 x 14 oz/400 g cans or jars of black beans, red kidney beans, butter beans, or chickpeas
- 3 cups vegetable stock
- 2 x 14 oz/400 g cans crushed or plum tomatoes
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 8 dried lasagne sheets
- 1 cup ricotta
- 1 cup grated parmesan cheese
- Black pepper (to taste)
- A handful of basil leaves
Instructions
- Prepare mushrooms: If using dried porcini mushrooms, soak them in 1 cup of hot water in a small bowl and set aside to rehydrate.
- Dice vegetables: Finely dice the onion, carrot, celery stalks, and fresh mushrooms. Crush the garlic cloves.
- Sauté vegetables: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add diced onion, carrot, celery, mushrooms, garlic, and 2 teaspoons of salt. Cook while stirring until vegetables begin to soften, about 5 minutes. Stir in 2 tablespoons of tomato paste and cook for another 2 minutes.
- Add remaining ingredients: Remove rehydrated porcini mushrooms from soaking liquid, roughly chop them, and reserve the soaking liquid. 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 slightly to break them up and stir to combine.
- Simmer soup: Bring the soup to a simmer, then reduce heat and let it simmer gently for 15 minutes until it thickens slightly.
- Prepare ricotta mixture: In a small bowl, combine 1 cup ricotta, ½ cup grated parmesan, a pinch of salt, a good grind of black pepper, and a handful of chopped basil leaves. Mix well and set aside.
- Add lasagna sheets: Break the dried lasagna sheets into chunks and stir them into the simmering soup. Cook for about 10 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish soup: Stir in another handful of chopped basil and the remaining grated parmesan. Add a good grind of black pepper and taste to adjust salt if needed.
- Serve: Divide the hot soup between bowls and dollop the ricotta mixture on top. Serve immediately and enjoy.
Notes
- Using dried porcini mushrooms is optional but adds a rich umami depth; if omitted, increase vegetable stock by 1 cup.
- Breaking the lasagna sheets helps mimic the texture of traditional lasagna in soup form and allows even cooking.
- Fish sauce is optional and adds savory depth, but can be skipped for a vegetarian version or substituted with soy sauce.
- This soup can be made ahead and reheats well, making it perfect for meal prep.
- For a gluten-free version, substitute gluten-free lasagna sheets or pasta.
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
Leave a Reply