Name: One Pot Vegetable Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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; 2 tablespoons olive oil; 2 teaspoons salt; 2 tablespoons tomato paste; 1 tablespoon fish sauce (optional); 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; 1 tablespoon dried oregano; 1 teaspoon paprika; 8 dried lasagne sheets; 1 cup ricotta; 1 cup grated parmesan cheese, divided; Black pepper; A handful of fresh basil leaves, divided and chopped

There’s something incredibly soothing about a hearty soup that feels like a full meal, and this One Pot Vegetable Lasagna Soup Recipe nails that cozy vibe perfectly. It’s rich, packed with veggies, and tastes just like your favorite lasagna—no layers, no fuss, just pure comfort in a bowl.

A white bowl filled with thick, dark red-brown stew that has visible chunks of beans and soft pasta pieces layered inside. On top, there are several dollops of white creamy cheese scattered around, sprinkled lightly with red seasoning powder. Fresh green basil leaves are placed around the bowl adding bright pops of color. A golden spoon rests inside the bowl, partially dipped in the stew. The bowl sits on a white marbled surface with a few basil leaves around and two small dishes nearby—one containing red powder and the other creamy cheese with a small spoon. 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 Vegetable Lasagna Soup Recipe
Top Tip
How to Serve One Pot Vegetable Lasagna Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One Pot Vegetable Lasagna Soup Recipe

Why You'll Love This Recipe

I honestly adore this soup because it delivers all the flavors of a traditional lasagna but in significantly less time and mess. Whether you’re after a quick weeknight dinner or a comforting bowl to curl up with, this recipe’s got you covered.

One-Pot Ease: No multiple pans or layers—everything cooks together, saving you time and cleanup.
Hidden Vegetables: Loads of veggies sneak in, making it nutrient-rich without sacrificing flavor or texture.
Lasagna Flavors in Soup Form: Tomato, herbs, cheese, and pasta all mingling in a delightful, comforting broth.
Customizable Comfort: Add your favorite beans, swap veggies, or make it vegan—the soup adapts to you.

Ingredients & Why They Work

This soup is a celebration of earthy mushrooms, wholesome beans, and fragrantly simmered vegetables, all coming together with classic lasagna flavors. Each ingredient builds layers of taste without cluttering your kitchen counter.

Flat lay of a small white ceramic bowl of dried porcini mushrooms soaking in water, a whole fresh carrot, a whole yellow onion, two celery stalks, six whole uncracked garlic cloves, a cluster of fresh brown mushrooms, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of coarse salt, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl of fish sauce, two small white ceramic bowls each filled with a mixture of black beans, red kidney beans, butter beans, and chickpeas, a small white ceramic bowl of vegetable stock, two small white ceramic bowls filled with crushed plum tomatoes, a small white ceramic bowl of dried oregano, eight dried flat rectangular lasagne sheets broken into pieces, a small white ceramic bowl of fresh ricotta cheese, a small white ceramic bowl of grated parmesan cheese, a small white ceramic bowl of freshly ground black pepper, and a handful of fresh basil leaves arranged symmetrically, all placed 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 porcinis: These add that deep, woodsy flavor you want from mushrooms, and soaking them makes a tasty broth base.
Carrot, onion, celery: The holy trinity of flavor—these add sweetness and body.
Fresh mushrooms: They bring texture and earthiness to balance the acidity of tomatoes.
Garlic: Always a must for savory depth and aroma.
Olive oil: For sautéing, it rounds out flavors beautifully.
Salt: Enhances all the ingredients and helps draw out moisture from the veggies.
Tomato paste: Intensifies the tomato flavor without extra liquid.
Fish sauce (optional): A secret umami booster—don’t worry, it doesn’t make it fishy.
Canned beans (black, kidney, butter, or chickpeas): Protein and creaminess when mashed slightly, plus fiber.
Vegetable stock: Forms the soup’s savory base, soak that porcini water too for extra flavor.
Canned tomatoes: Bring acidity and richness to the mix.
Dried oregano: Classic Italian herb to evoke that signature lasagna taste.
Lasagna sheets: Broken into chunks, they cook right in the soup, giving you that pasta comfort.
Ricotta: Adds creaminess and a luscious texture when swirled in at serving.
Parmesan cheese: Sharp, salty depth completes the dish.
Black pepper and basil: Finishing touches to brighten and season perfectly.

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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

I love playing around with this soup depending on what’s in season or what beans I have on hand. It’s the kind of recipe where a little swapping goes a long way without compromising the soul of the dish.

Variation: I sometimes swap the white beans for kidney beans or chickpeas and it totally works—each adds its own creaminess and nutrition. Once, I even tried a vegan version by skipping the ricotta and parmesan and adding nutritional yeast for a cheesy flavor. You can’t even tell it’s missing dairy!

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

A close-up of a large black pot sitting on a white marbled surface with cooked minced vegetables inside, showing small bits of orange carrots and light brown onions mixed in a soft, slightly chunky texture. In the center, there is a small bright red dollop of tomato paste being added by a woman's hand holding a red silicone spatula. The pot's inner surface shows some bits of food sticking near the edges, while steam rises softly in the background, giving a warm cooking feel. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your mushrooms and veggies

If you’re using dried porcini mushrooms, start by soaking them in a cup of hot water to rehydrate. While they do their thing, finely dice your onion, carrot, celery, and fresh mushrooms, then crush your garlic cloves. This prep step ensures everything cooks evenly and releases its flavors.

Step 2: Sauté to build flavor

Heat olive oil in a large pot over medium-high heat, toss in the diced veggies along with garlic and salt. Cook them, stirring often, until softened—about 5 minutes. Then stir in the tomato paste and let it cook a couple more minutes to deepen the flavor. This step is where you really start to get that lasagna magic.

Step 3: Add mushrooms, beans, and liquids

Chop the soaked porcini mushrooms roughly and add them and their soaking liquid to the pot. Then, drain your beans and throw those in, along with the canned tomatoes, vegetable stock, dried oregano, a pinch of paprika, and fish sauce if you’re using. I like to give the beans a light mash right in the pot for some nice texture — you’ll see it adds creaminess without turning into a puree.

Step 4: Simmer for flavor harmony

Bring all that goodness to a simmer, reduce the heat to low, and let it bubble gently for about 15 minutes. This time lets the flavors meld and the soup thicken slightly—keep an eye on it and give it a stir now and then.

Step 5: Mix your cheese blend

While the soup simmers, mix the ricotta, half of the parmesan, a pinch of salt, black pepper, and chopped basil in a small bowl. This lovely mix is what you'll dollop on top later, and it adds richness without heaviness.

Step 6: Add broken lasagna sheets and finish

Break the lasagna sheets into chunks and stir them into the pot after the initial simmer. Let them cook for about 10 minutes until just tender (al dente), stirring now and then to prevent sticking. Finally, stir in the remaining basil and parmesan, season with more salt and black pepper to taste. Serve hot with spoonfuls of the ricotta mix on top—it’s dreamy.

Top Tip

Having made this One Pot Vegetable Lasagna Soup Recipe numerous times, I’ve learned a few tricks that make a massive difference. These tips focus on maximizing flavor and texture while keeping the process easy and enjoyable.

Mushroom soaking liquid: Don’t toss out that mushroom water—it’s full of umami and adds depth to your soup base.
Chunk size for veggies: Dice the carrot and celery finely so they blend into the soup and stay “hidden” but still provide texture.
Pasta timing: Add the broken lasagna sheets last and stir occasionally; overcooking will make them mushy, so keep an eye on firmness.
Cheese mix: Mix ricotta and parmesan separately and add them at the end so the soup stays bright and creamy without getting grainy.

How to Serve One Pot Vegetable Lasagna Soup Recipe

Vegetable Lasagna Soup - Serving Suggestion

Garnishes

I always top mine with a generous dollop of the ricotta-cheese mixture, freshly chopped basil, and a sprinkle of extra parmesan. Sometimes I add a drizzle of good olive oil or a few chili flakes if I’m craving a little heat.

Side Dishes

A crisp mixed green salad or some crusty garlic bread pairs beautifully, cutting through the richness and adding a fresh contrast. I particularly like serving it with toasted focaccia chunks for dipping.

Creative Ways to Present

For a cozy dinner party, I’ve tried serving this soup in mini bowls with a basil leaf tucked on top and a parmesan crisp on the side—fancy but still totally relaxed. It’s a guaranteed crowd-pleaser every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep really well for up to 3 days. The flavors actually marry even more as it sits, though pasta can thicken the soup, so you might want to loosen it up with a splash of stock or water when reheating.

Freezing

I’ve frozen this soup a couple of times with success. After cooling completely, I portion it into freezer-safe containers. When thawed, the texture is still satisfying, though I recommend stirring in fresh ricotta or parmesan after reheating to brighten it back up.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently. If it thickens too much, add a splash of water or broth to loosen it. Finish by stirring in extra basil and cheese for that fresh, comforting feeling.

Frequently Asked Questions:

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

Absolutely! Skip the ricotta and parmesan or substitute with vegan cheese alternatives or cashew cream. The fish sauce can be left out or replaced with soy sauce for umami.

What type of beans work best in this soup?

I love using black beans or kidney beans for their texture and flavor, but butter beans or chickpeas work great too. Just make sure to drain them well before adding.

Can I use fresh lasagna sheets instead of dried?

You can! Fresh sheets will cook faster, so add them towards the end and watch closely to avoid overcooking. Breaking them into smaller pieces helps them integrate nicely.

How can I make this soup gluten-free?

Swap out the dried lasagna sheets for gluten-free pasta broken into pieces, or use gluten-free noodles that cook quickly in soups. Keep an eye on cooking time to prevent mushiness.

Final Thoughts

This One Pot Vegetable Lasagna Soup Recipe is one of those dishes I turn to when I want comfort without fuss, nutrition without compromise, and plenty of satisfied smiles around the table. It feels like a hug in a bowl and is so flexible that it works for almost any dietary preference or occasion. I can’t recommend it enough—give it a try and watch it become your new weeknight favorite, just like it did for me!