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