Name: One-Pot Hidden 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 - use an extra cup of stock if not using); 2 tablespoons olive oil; 2 tablespoons tomato paste; 1 tablespoon fish sauce (optional); 3 cups vegetable stock; 1 cup soaking liquid from porcini mushrooms (if using); 2 x 14 oz/400 g cans black beans, red kidney beans, butter beans, or chickpeas (drained); 2 x 14 oz/400 g cans crushed or plum tomatoes; 2 teaspoons salt; 1 tablespoon dried oregano; 1 teaspoon paprika; Black pepper (to taste); 1 cup ricotta; 1 cup grated parmesan cheese (divided); A handful of basil leaves (divided and chopped); 8 dried lasagna sheets

There’s something magical about a meal that feels like a warm hug and sneaks veggies into every bite. The One-Pot Hidden Vegetable Lasagna Soup Recipe does exactly that, delivering all the cozy, cheesy layers of lasagna with a fun, soup-y twist that I just adore — and you will too.

A white bowl filled with layers of brown lentils cooked in a rich red sauce, with flat pasta pieces scattered on top. There are white dollops of creamy ricotta cheese placed over the lentils and pasta, sprinkled with red chili flakes. Bright green basil leaves are garnished on the dish, adding fresh color contrast. A bronze spoon rests inside the bowl. The bowl is set on a white marbled surface, with fresh green basil leaves and a small white bowl of red chili flakes nearby, and another white bowl with the same lentil pasta dish partially visible at the bottom left. A small white bowl filled with ricotta cheese is placed to the bottom right. 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 Hidden Vegetable Lasagna Soup Recipe
Top Tip
How to Serve One-Pot Hidden Vegetable Lasagna Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One-Pot Hidden Vegetable Lasagna Soup Recipe

Why You'll Love This Recipe

This isn’t your average soup — it’s a one-pot meal packed with flavor, texture, and those sneaky vegetables that somehow vanish into the background but boost every spoonful. I love how this recipe manages to marry comfort food vibes with wholesome ingredients effortlessly. Once I tried it, it quickly became a staple on my chilly-night menu.

Easy One-Pot Wonder: No fuss, no separate components to cook—everything simmers together, meaning less cleanup and maximum flavor meld.
Hidden Veggie Power: With mushrooms, carrot, celery, and onion finely diced, veggies blend into every bite without shouting “Hey, I’m healthy!”
Lasagna Without the Work: All the cheesy, tomato-ey goodness of lasagna in a hearty soup form that cooks in 40 minutes flat.
Customizable and Comforting: You can add your favorite beans and cheeses or swap herbs to suit your pantry and mood.

Ingredients & Why They Work

This recipe invites a clever combo of pantry staples and fresh veggies that bring richness and depth to the soup. The secret weapon? The porcini mushrooms and fish sauce that add an umami punch, subtly elevating this dish beyond the usual tomato soup.

Flat lay of a whole fresh carrot with vibrant orange color, a medium yellow onion with papery skin, two crisp green celery stalks, six unpeeled garlic cloves, a cluster of fresh brown mushrooms, a small white bowl of golden olive oil, a small white bowl filled with dried porcini mushrooms partially soaked in water with some soaking liquid, two white ceramic bowls holding black beans and red kidney beans, two small white bowls with crushed ripe red tomatoes and smooth tomato paste, a small white bowl of dried oregano, eight rectangular dried lasagne sheets broken into chunks, 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 few bright green basil leaves — all arranged symmetrically and balanced 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: These soak up liquid and lend a woodsy, earthy note that deepens the soup’s flavor — use them if you can for a gourmet touch.
Carrot & Celery: Classic soup aromatics that bring sweetness and slight crunch, finely diced here so they melt into the broth.
Onion: Adds natural sweetness and forms the soup’s flavorful backbone along with the garlic.
Garlic: Essential for that savory, fragrant boost that pairs perfectly with herbs and tomato.
Fresh Mushrooms: More texture and umami, blending seamlessly with the dried mushrooms to enhance depth.
Olive Oil: For sautéing and bringing a subtle fruity richness.
Salt: Brings out the natural flavors and balances the acidity of the tomatoes.
Tomato Paste: Intensifies tomato flavor and thickens the soup base.
Fish Sauce (Optional): A surprising ingredient that adds complexity and umami without fishiness if used sparingly.
Beans: Protein-packed and creamy when mashed slightly, they bulk up the soup and add fiber.
Vegetable Stock: The liquid base that ties all flavors together — make sure it's flavorful.
Canned Tomatoes: The heart of the soup, providing acidity and that classic lasagna tomato flavor.
Dried Oregano: Brings herbal warmth and that signature Italian flair.
Dried Lasagne Sheets: Broken into pieces, these add a fun pasta bite without the effort of layering.
Ricotta: Makes dollops of creamy delight that cool slightly and create a beautiful melty texture contrast.
Parmesan Cheese: Salty, nutty, and umami-rich, it finishes the soup perfectly.
Black Pepper & Fresh Basil: For seasoning and the fresh, bright notes that lift every spoonful.

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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

One of the best things about the One-Pot Hidden Vegetable Lasagna Soup Recipe is how easy it is to switch things up. I usually tweak the beans and cheeses depending on what’s in my fridge, and sometimes I like to add a pinch of chili flakes for a little heat.

Variation: I’ve swapped the beans for lentils when I want it a bit lighter, and honestly, it worked beautifully—I still got that satisfying texture and protein punch without the heaviness of beans.
Vegetarian-Friendly: Skip the fish sauce or replace it with soy sauce or tamari to keep the umami without animal products.
Seasonal Swaps: In winter, I like adding chopped kale or spinach near the end for some greens that wilt just right.

Step-by-Step: How I Make One-Pot Hidden Vegetable Lasagna Soup Recipe

A black pot filled with a cooked mixture of finely chopped light brown and orange vegetables, likely onions and carrots, with bits of other light ingredients mixed in, creating a thick textured base spread around the pot. On top of the mixture, a bright red dollop of thick sauce is being added by a woman's hand holding a red spatula. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak and Prep Your Mushrooms & Veggies

If you’re using the dried porcini mushrooms, pop them into a small bowl and cover with hot water to rehydrate while you prep everything else. Finely dice the fresh mushrooms, onion, carrot, and celery. Crush those garlic cloves—it’ll unlock all that fragrant goodness as they cook. Trust me, this prep step saves you time later and builds so much flavor right from the start.

Step 2: Sauté Your Veggies and Build the Base

Heat two tablespoons of olive oil in a large pot over medium-high heat. Add your diced onion, carrot, celery, fresh mushrooms, garlic, and two teaspoons of salt. Stir frequently as they soften for about 5 minutes—this step is key because soft veggies release their sweetness and create a fantastic flavor base. Then stir in two tablespoons of tomato paste and cook it out for a couple more minutes to deepen the tomato flavor.

Step 3: Add Mushrooms, Beans, and Tomatoes

Drain and roughly chop your rehydrated porcini mushrooms but don’t toss the soaking liquid—it’s packed with flavor! Add the chopped mushrooms, soaking liquid, drained beans, canned tomatoes, stock, oregano, paprika, and fish sauce to the pot. Give the beans a gentle mash with your spoon to break some up—it helps thicken the soup and creates that lovely textured bite. Then bring everything to a simmer, reduce the heat, and cook uncovered for 15 minutes. You’ll notice the soup thickens slightly and the flavors deepen beautifully during this time.

Step 4: Mix Your Ricotta Topping

While the soup simmers, mix ricotta, half the parmesan, a pinch of salt, plenty of black pepper, and chopped basil in a small bowl. This creamy dollop is what gives the soup that irresistible lasagna feel when you serve it, so don’t skip it!

Step 5: Add the Broken Lasagne Sheets and Finish Cooking

Break up those dried lasagna sheets into bite-sized chunks and drop them into the simmering pot. Stir them gently to distribute evenly. Let the pasta cook for about 10 minutes until it’s al dente—still firm but cooked through. Stir occasionally so the pieces don’t clump or stick to the bottom.

Step 6: Final Seasoning & Serve

Mix in the rest of the parmesan and a handful of fresh basil leaves. Give it a taste, add more salt or pepper if you think it needs a boost, and divide the soup into bowls. Finish by dolloping the ricotta mixture generously on top—once it hits the warm soup, it melts into creamy heaven. Serve immediately and prepare for the compliments!

Top Tip

From my experiments, a few small tweaks make all the difference when you make this soup. Here are the tips that saved me multiple times and helped the final dish shine every time I make it:

Mushroom Soaking Liquid Magic: Don’t dump that soaking water! It’s extra umami-packed broth that boosts your soup’s richness.
Don’t Overcook the Pasta: Add the lasagna sheets towards the end and watch carefully—the last thing you want is mushy noodles that disappear into the soup.
Mash Those Beans Lightly: A gentle mash breaks up the beans enough to create thickness without losing the creamy texture so important for this soup’s signature heartiness.
Fresh Basil Finish: Adding basil near the end preserves its brightness and aroma, so don’t stir it in too early in the cooking process.

How to Serve One-Pot Hidden Vegetable Lasagna Soup Recipe

Garnishes

I keep it simple with extra grated parmesan and a sprinkling of fresh basil leaves. Sometimes I drizzle a little good-quality olive oil on top or add a few chili flakes for a tiny kick. It’s these small touches that make the soup feel special when it hits the table.

Side Dishes

Garlic bread is a no-brainer here—that crispy, buttery crust is perfect for dipping. A side salad with lemon vinaigrette gives a refreshing contrast to the rich soup too, especially if you want a lighter meal.

Creative Ways to Present

For family dinners or casual parties, I like serving this soup in wide, shallow bowls topped with a neat ricotta dollop and a fresh basil sprig for a pop of color. Sometimes I place small ramekins of parmesan and chili flakes on the side so guests can customize their bowls—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer leftover lasagna soup to airtight containers and store it in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day lunch even better. Just give it a good stir before reheating.

Freezing

I’ve frozen this soup a few times with good results—just leave out the pasta if you plan to freeze it to prevent mushiness. When you thaw the soup, add fresh broken lasagna sheets and cook them fresh for the best texture.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of stock or water if it’s too thick. The ricotta topping can be added fresh after warming, so you get that creamy, melty experience every time.

Frequently Asked Questions:

Can I make this One-Pot Hidden Vegetable Lasagna Soup Recipe vegan?

Yes! Simply omit the fish sauce and replace the ricotta and parmesan with plant-based alternatives or nutritional yeast for a similar flavor. The soup stays delicious and full of texture without dairy.

What can I substitute for dried porcini mushrooms if I don’t have them?

If you don’t have dried porcini mushrooms, you can use extra fresh mushrooms or simply add an additional cup of vegetable stock. The dried porcini add umami, but the soup will still be flavorful without them.

Can I prepare this soup ahead of time for meal prep?

Definitely! The One-Pot Hidden Vegetable Lasagna Soup Recipe is great for meal prep since it stores well in the fridge for up to three days. Just add the ricotta topping fresh when serving to keep it creamy and fresh.

How do I avoid the lasagna sheets sticking together in the soup?

Stir the soup occasionally while the broken lasagna sheets are cooking, and use good quality pasta. Breaking the sheets into smaller chunks before adding also helps. Cooking just until al dente prevents mushiness and sticking.

Final Thoughts

This One-Pot Hidden Vegetable Lasagna Soup Recipe has become one of those recipes I turn to when I want something cozy, satisfying, and a little bit clever. It’s like getting the best parts of lasagna without the fuss or mess, and the hidden vegetables sneak in a boost of goodness that makes me feel great about every bowl. Honestly, I hope you give it a try—cooking this soup feels like making a little bit of magic in the kitchen, and sharing it with friends makes it even better.