Description
One Pot Hidden Vegetable Lasagna Soup is a comforting, flavorful soup combining the essence of a classic lasagna with hidden vegetables, black beans, and a creamy ricotta topping. Made in one pot, this hearty soup is perfect for cozy evenings or meal prep, delivering rich taste and nutrition in just 40 minutes.
Ingredients
Scale
Vegetables & Aromatics
- 1 carrot
- 1 onion
- 2 celery stalks
- 6 garlic cloves
- 7 oz/200 g mushrooms
- 1/2 cup dried porcini mushrooms (optional)
Liquids & Canned Goods
- 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)
Pantry Staples
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 8 dried lasagna sheets
- Black pepper
Dairy & Herbs
- 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)
Instructions
- Prepare mushrooms and vegetables: If using dried porcini mushrooms, place them in a small bowl and cover with 1 cup hot water; set aside to soak. Finely dice the onion, carrot, celery stalks, and fresh mushrooms, then crush the garlic cloves.
- 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 vegetables begin to soften, about 5 minutes. Stir in 2 tablespoons tomato paste and cook for another 2 minutes to blend flavors.
- Add mushrooms and liquids: Remove rehydrated porcini mushrooms from soaking liquid, roughly chop them, and keep the soaking liquid. Add mushrooms, soaking liquid, drained beans, canned tomatoes, vegetable stock, 1 tablespoon dried oregano, 1 teaspoon paprika, and 1 tablespoon fish sauce into the pot. Use a spatula or spoon to gently mash some beans for texture. Stir well and bring to a simmer, then reduce heat and simmer for 15 minutes until thickened.
- Mix ricotta topping: In a small bowl, combine 1 cup ricotta, 1/2 cup grated parmesan, a pinch of salt, black pepper, and a handful of chopped basil leaves. Mix well and set aside.
- Cook lasagna sheets: After the soup has simmered 15 minutes, break lasagna sheets into chunks and add to the pot. Stir gently and cook for about 10 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish soup and serve: Stir in remaining parmesan cheese and another handful of chopped basil. Add a good grind of black pepper and taste for seasoning, adding extra salt if needed. Divide soup into bowls and dollop the ricotta mixture on top. Serve hot and enjoy the rich, comforting flavors.
Notes
- This soup delivers all the flavors of traditional lasagna in a lighter, soupier form packed with hidden vegetables.
- Using dried porcini mushrooms adds depth but can be omitted; substitute extra vegetable stock to compensate.
- Breaking the lasagna sheets into chunks is key to getting that lasagna texture in soup form.
- The ricotta topping adds creaminess and freshness alongside the warm basil garnish.
- This recipe is perfect for meal prep and reheats well for cozy weeknight dinners.
Nutrition
- Serving Size: 350 g
- Calories: 368 kcal
- Sugar: 5.3 g
- Sodium: 1372 mg
- Fat: 13 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 49.2 g
- Fiber: 7.1 g
- Protein: 19.3 g
- Cholesterol: 21 mg
