Description
One Pot Hidden Vegetable Lasagna Soup is a comforting and hearty soup that captures all the flavors of classic lasagna in an easy-to-make one-pot meal. Packed with a variety of vegetables, beans, lasagna sheets, and topped with a creamy ricotta and parmesan mixture, this soup is perfect for cozy dinners or meal prep. Ready in just 40 minutes, it combines convenience with nutrition and rich taste.
Ingredients
Scale
Vegetables and Aromatics
- 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)
Liquids and Pastes
- 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)
Beans and Tomatoes
- 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
Seasonings and Cheese
- 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
Instructions
- Rehydrate Mushrooms: If using dried porcini mushrooms, place them in a small bowl and cover with 1 cup of hot water. Set aside to soak while preparing other ingredients.
- Prepare Vegetables: Finely dice the onion, carrot, celery, and mushrooms. Crush the garlic cloves to release their flavor.
- 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 while stirring until the vegetables soften, about 5 minutes.
- Add Tomato Paste: Stir in 2 tablespoons of tomato paste and cook with the vegetables for 2 more minutes to deepen the flavor.
- Add Mushrooms and Beans: Remove the soaked porcini mushrooms from their liquid, roughly chop them, and add them along with their soaking liquid to the pot. Add drained beans, canned tomatoes, 3 cups vegetable stock, 1 tablespoon dried oregano, 1 teaspoon paprika, and 1 tablespoon fish sauce if using.
- Mash Beans and Simmer: Using a spatula or spoon, roughly mash some of the beans to create texture. Stir everything together, bring to a simmer, then reduce heat and simmer gently for 15 minutes until the soup 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. Mix well and set aside.
- Add Lasagna Sheets: Break the dried lasagna sheets into chunks and add them to the simmering soup. Stir to separate and cook uncovered for about 10 minutes until the pasta is al dente, stirring occasionally.
- Finish Soup: Stir in another handful of chopped basil and the remaining grated parmesan cheese. Season with black pepper and adjust salt if needed.
- Serve: Ladle the soup into bowls and dollop the ricotta mixture on top. Serve hot and enjoy the rich, comforting flavors.
Notes
- This soup combines the flavors of traditional lasagna with a lighter, soupier texture for a healthier option.
- If you don't have dried porcini mushrooms, omit them and increase vegetable stock by 1 cup.
- Use any type of canned beans you prefer or have on hand, such as black beans, kidney beans, butter beans, or chickpeas.
- Break the lasagna sheets into smaller pieces to ensure they cook evenly within the soup.
- For a vegan version, omit fish sauce and use vegan ricotta and parmesan substitutes.
- Serve with extra grated parmesan and fresh basil for added flavor.
- This recipe is perfect for meal prepping as leftovers reheat well and flavors develop further.
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: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49.2 g
- Fiber: 7.1 g
- Protein: 19.3 g
- Cholesterol: 21 mg
