Name: 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); 3 cups vegetable stock; 2 x 14 oz/400 g cans crushed or plum tomatoes; 2 x 14 oz/400 g cans black beans, red kidney beans, butter beans or chickpeas (drained); 1 tablespoon fish sauce (optional); 2 tablespoons olive oil; 2 teaspoons salt; 2 tablespoons tomato paste; 1 tablespoon dried oregano; 1 teaspoon paprika; 8 dried lasagna sheets; Black pepper; 1 cup ricotta cheese; 1 cup grated parmesan cheese (divided as 1/2 cup and remaining 1/2 cup); A handful of fresh basil leaves (divided)

There’s something deeply comforting about a warm, hearty bowl that tastes like lasagna but feels like soup. This Hidden Vegetable Lasagna Soup Recipe is exactly that — a rich, satisfying meal that sneaks in veggies you and your family might normally skip, all while simmering together in just one pot.

The image shows two white bowls filled with a layered dish placed on a white marbled surface. Each bowl has large, flat pasta sheets covered with a thick, chunky dark red-brown sauce with visible beans and bits of vegetables. On top of the pasta and sauce, there are dollops of white creamy cheese, sprinkled with bright red spices. Fresh green basil leaves are scattered on the dish, adding a fresh contrast. A gold spoon rests in one bowl on the right side. Around the bowls, small white bowls hold bright red spice and white creamy cheese with green herbs. 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 Hidden Vegetable Lasagna Soup Recipe
Top Tip
How to Serve Hidden Vegetable Lasagna Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hidden Vegetable Lasagna Soup Recipe

Why You'll Love This Recipe

Honestly, this soup has become one of my go-to comfort dishes because it combines the best of two worlds: the classic lasagna flavors we adore, and healthy hidden vegetables that add depth without compromising taste. Plus, it’s a breeze to make in just one pot.

All-in-one pot: Cleanup is a snap since everything cooks together, saving you time and effort.
Hidden veggies: This soup packs in carrot, celery, and mushrooms chopped finely so you get those nutrients without batting an eye.
Lasagna vibes in a bowl: You get all the cheesy, tomato-rich goodness without fiddling with layered noodles.
Customizable protein: Beans and optional fish sauce add a savory punch and keep it hearty and plant-based.

Ingredients & Why They Work

The magic of this Hidden Vegetable Lasagna Soup Recipe lies in balancing hearty beans and tender noodles with savory flavors and hidden veggies. Each ingredient plays a role—from the umami-packed porcini mushrooms to the creamy ricotta topping. Here’s why I love the lineup:

Flat lay of fresh whole uncracked brown onions, a small white ceramic bowl of dried porcini mushrooms soaking in water, a fresh orange carrot, two crisp celery stalks, six whole garlic cloves, a cluster of fresh brown mushrooms, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of bright red tomato paste, two white ceramic bowls each filled with dark black beans and light red kidney beans, a white ceramic bowl holding crushed vivid red plum tomatoes, a small white ceramic bowl of dried oregano, a stack of eight dried lasagne sheets broken into rustic chunks, a white ceramic bowl with soft white ricotta cheese, a white ceramic bowl of finely grated pale parmesan cheese, a small white ceramic bowl of coarse black peppercorns, and a handful of fresh vibrant green basil leaves all neatly arranged with perfect symmetry 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: If you have them, soak these for an earthy depth; if not, just boost your stock.
Carrot, onion, celery: Classic soffritto veggies chopped finely to melt into the soup and boost nutrition subtly.
Fresh mushrooms: Add a meaty texture and enhance that warm, cozy flavor.
Garlic: For that irresistible aromatic base.
Olive oil: A good drizzle to sauté the veggies and build flavor.
Tomato paste and canned tomatoes: Create the rich, tangy sauce foundation that makes it taste like lasagna.
Beans (black, kidney, or chickpeas): Protein-packed and filling, plus they add a lovely creamy texture when lightly mashed.
Vegetable stock: The flavorful liquid that pulls everything together.
Dried oregano and paprika: Herbs and spices that bring warmth and a touch of Italian charm.
Dried lasagna sheets: Broken into chunks, these mimic noodles perfectly, cooking quickly and holding bite.
Ricotta and parmesan: The creamy, cheesy finish that rounds out the soup.
Basil leaves: Freshness and bright color to garnish and lift flavor just before serving.

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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 things I truly enjoy about this Hidden Vegetable Lasagna Soup Recipe is how easy it is to make your own. Whether you want it vegan, extra spicy, or loaded with your favorite beans, it adapts beautifully.

Variation: I like swapping fish sauce for soy sauce or tamari to keep it vegetarian but still packed with umami goodness.
Spice it up: Adding a pinch of chili flakes at the tomato paste stage gave my last batch a lovely edge.
Seasonal veggies: Feel free to toss in chopped zucchini or bell peppers if you’re trying to use up fresh veggies.
Cheese swaps: You can trade out ricotta for cottage cheese or even a vegan alternative for a dairy-free twist.

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

A black cast iron pot sits on a white marbled surface, filled with a cooked mixture of finely chopped onions, carrots, and other small vegetables that are light brown and orange in color, forming a thick, textured base layer. On top of this vegetable mix is a dollop of bright red tomato paste in the center. A woman's hand holding a red silicone spatula is mixing the tomato paste into the vegetable mixture. The pot handle is visible at the top with a slight shine from use, and steam softly rises from the hot contents. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak and Prep the Mushrooms and Veggies

If you’re using dried porcini mushrooms, soak them in a cup of hot water for about 10 minutes while you finely dice your onion, carrot, celery, and fresh mushrooms. Crushing the garlic cloves early also adds an extra punch as soon as they hit the pot. This step ensures everything is ready to go and helps the mushrooms release their earthy flavor into the soup.

Step 2: Sauté the Veggies

Heat two tablespoons of olive oil in a large pot over medium-high heat. Toss in the diced onion, carrot, celery, mushrooms, garlic, and salt. Cook them, stirring occasionally, until tender and fragrant—about 5 minutes. Then stir in the tomato paste and let it cook with the vegetables for another couple of minutes to build rich flavor.

Step 3: Add the Mushrooms, Beans, and Broth

Remove the porcini mushrooms from their soaking liquid, roughly chop them, and add them to the pot along with their flavorful soaking liquid (don’t discard it!). Drain and add your beans, canned tomatoes, vegetable stock, oregano, paprika, and optional fish sauce. Use your spoon to lightly mash some beans to create a nice texture, then stir everything together and bring to a simmer. Lower the heat and let it gently cook for about 15 minutes until it thickens nicely.

Step 4: Prepare the Cheese Mixture

While the soup simmers, mix ricotta, half of the parmesan, a pinch of salt, pepper, and chopped basil in a small bowl. This creamy blend will be your final flavorful touch on top of the soup, adding that satisfying richness reminiscent of traditional lasagna.

Step 5: Add Lasagna Noodles and Finish Cooking

Break the dried lasagna sheets into chunks and stir them into the simmering soup. Cook for around 10 minutes, stirring occasionally to prevent sticking, until the noodles become tender but still slightly firm (al dente). This little bite keeps the soup from getting mushy and makes each spoonful delightfully textured.

Step 6: Bring It All Together and Serve

Throw in another handful of chopped basil and the rest of your parmesan. Give everything a good stir, season with black pepper and check your salt levels. Ladle the soup into bowls and finish with a generous dollop of the ricotta mixture. Serve immediately so you can enjoy that gooey, comforting cheesy swirl while it’s warm and fresh.

Top Tip

Through many batches, I found a few key tricks make this Hidden Vegetable Lasagna Soup Recipe consistently delicious and stress-free.

Don’t skip soaking the porcini mushrooms: Their soaking liquid is pure gold for deep flavor, so add it to the pot along with the mushrooms.
Break your lasagna sheets smaller: Larger chunks can stick together or be cumbersome to eat; smaller pieces mingle more evenly through the soup.
Lightly mash some of the beans: This thickens the soup naturally and adds texture, preventing it from feeling too chunky.
Don’t overcook the noodles: Keep an eye on them and cook just until al dente for the best mouthfeel and to avoid sogginess.

How to Serve Hidden Vegetable Lasagna Soup Recipe

Hidden Vegetable Lasagna Soup - Serving Suggestion

Garnishes

I love topping mine with a dollop of the cheesy ricotta mix, fresh basil leaves, and an extra sprinkle of parmesan. Sometimes I add a dash of chili flakes or a drizzle of good olive oil for a silky finish. These simple touches take each bowl from cozy to gourmet.

Side Dishes

Pair this soup with crusty garlic bread or a simple green salad dressed with lemon vinaigrette. The fresh acidity and crunch balance out the hearty richness beautifully.

Creative Ways to Present

For special occasions, I like serving the soup in mini bread bowls or rustic mugs with a parmesan crisp on the side. It adds a fun, shareable vibe that your guests will remember—plus it elevates this humble dish into a real centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Hidden Vegetable Lasagna Soup Recipe in an airtight container in the fridge for up to 3-4 days. Because the noodles soak up some broth as it sits, reheating with a splash of water or stock helps restore that perfect soup consistency.

Freezing

Freezing this soup is an option, but I recommend separating the noodles first if you can. They tend to get mushy upon thawing. If freezing the whole soup, be prepared for a softer pasta texture and slightly thinner broth after reheating—still tasty, just different.

Reheating

Reheat gently in a saucepan over medium-low heat with a splash of vegetable stock or water to loosen the soup. Stir frequently to avoid noodles sticking or burning on the bottom. Top with fresh basil and cheese again if you like to brighten up those leftovers.

Frequently Asked Questions:

Can I make this Hidden Vegetable Lasagna Soup Recipe vegan?

Absolutely! Skip the fish sauce or substitute it with soy sauce or tamari. Use plant-based ricotta and skip parmesan or use a vegan cheese alternative. The beans and mushrooms keep it rich and satisfying.

What if I don’t have dried porcini mushrooms?

No worries! Simply omit the dried mushrooms and use an extra cup of vegetable stock to make up for the lost liquid and flavor. Your soup will still be delicious and full of umami from the fresh mushrooms and seasonings.

Can I use fresh lasagna noodles instead of dried?

If you have fresh noodles, you can use them but reduce the cooking time significantly—usually just a few minutes to avoid mushiness. Break them into smaller pieces just like the dried ones and add them near the end of cooking.

Is this soup suitable for meal prep?

Yes, this Hidden Vegetable Lasagna Soup Recipe is great for meal prep! It holds up well refrigerated for several days and can be portioned into individual servings. Just remember to add a little extra liquid when reheating, as the noodles absorb broth over time.

Final Thoughts

This Hidden Vegetable Lasagna Soup Recipe holds a special place in my kitchen for its comforting flavors and nourishing ingredients that sneak in hidden veggies without fuss. It’s like having a hug in a bowl — perfect for busy nights or when you crave something cozy and satisfying. I hope you give it a try and find as much joy in making and sharing it as I do.