Description
One Pot Hidden Vegetable Lasagna Soup is a comforting and flavorful soup that combines all the elements of a traditional lasagna in a delicious, saucier form. Packed with hidden vegetables, beans, and lasagna sheets, this recipe is perfect for a cozy meal made in just one pot and 40 minutes.
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
Pantry and Canned Goods
- 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
Dairy and Herbs
- 1 cup ricotta
- 1 cup grated parmesan cheese, divided
- Black pepper
- A handful of fresh basil leaves, divided and chopped
Instructions
- Soak Mushrooms: If using dried porcini mushrooms, place them in a small bowl and cover with 1 cup of hot water. Set aside to rehydrate while preparing other ingredients.
- Prepare Vegetables: Finely dice onion, carrot, celery, and fresh mushrooms. Crush garlic cloves to prepare for sautéing.
- 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, stirring frequently, for about 5 minutes until vegetables start to soften.
- Add Tomato Paste: Stir in 2 tablespoons of tomato paste and cook for another 2 minutes to meld flavors with the vegetables.
- Add Beans, Tomatoes, and Stock: Remove soaked porcini mushrooms from soaking liquid, chop them roughly, and add to the pot along with their soaking liquid (avoiding any grit). Add drained beans, canned tomatoes, 3 cups vegetable stock, 1 tablespoon dried oregano, 1 teaspoon paprika, and 1 tablespoon fish sauce if using. Use a spatula or spoon to lightly mash some beans for texture and stir everything well.
- Simmer Soup: Bring the soup to a simmer, reduce heat to low, and cook uncovered for 15 minutes until it thickens slightly.
- Make Ricotta Mixture: In a small bowl, combine 1 cup ricotta, 1/2 cup grated parmesan, a pinch of salt, freshly ground 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 add them to the simmering soup. Stir gently to separate pieces and cook for about 10 minutes until al dente, stirring occasionally to prevent sticking.
- Finish and Season: Stir in the remaining grated parmesan and another handful of chopped basil. Add freshly ground black pepper to taste. Adjust salt if needed.
- Serve: Divide the soup into bowls and dollop with the prepared ricotta mixture. Serve hot, garnished with extra basil if desired.
Notes
- This soup delivers the rich flavors of lasagna with a comforting, saucier texture perfect for a one-pot meal.
- If you skip the porcini mushrooms, add an extra cup of vegetable stock to compensate for the liquid.
- Use any variety of canned beans such as black beans, red kidney beans, butter beans, or chickpeas based on preference.
- Breaking the lasagna sheets into chunks allows them to cook evenly in the soup and creates a pleasing texture.
- You can omit the fish sauce for a fully vegetarian version without compromising flavor depth.
- Make sure to stir occasionally after adding lasagna to prevent sheets from sticking together.
- This recipe is ideal for meal prep and reheats well for leftovers.
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
