All the flavour of a rich, comforting lasagna, in a saucier, soupier, better-for-you form, packed with protein and hidden vegetables. This lasagna soup is made in one pot in just 40 minutes, perfect for meal prep or cosy evenings at home.
I like to call this ‘hidden veggie’ lasagna soup because honestly, I think it can fool a veggie-hating meat lover. The texture of the super finely diced vegetables, plus the creamy beans, combine to make a rich ragu-esque soup base that’s filling, packed with flavour and such a wonderful bowl of good-for-you comfort. It actually took my boyfriend two days of eating leftovers to realise there’s no meat in it, which I take as a win!
You can also make it all in one pot, in just 40 minutes (and most of that is hands-off time). It’s comforting and cosy enough for a Sunday night on the sofa, but quick and easy enough for busy weeknights.
It’s also incredibly versatile. Play around with your vegetables – zucchini (courgette), fennel, leeks or cauliflower are good additions – and you can use any beans or pulses you have to hand, even lentils. A dollop of basil and parmesan ricotta finishes things off beautifully, to bring a lovely creamy element that mimics the typical bechamel of a classic lasagna. If you’re looking for a similar recipe that uses meat, try my one-pot skillet lasagna which is made with ground beef.
Ingredients
- Beans. These protein powerhouses are loaded with fibre and make the soup filling and seriously comforting. Use what you have to hand – I’ve used Kidney beans and carlin peas (similar to chickpeas) – but butter beans, white beans, black beans or lentils would work well too. I like to use jarred beans when possible as the flavour and texture is just so much better.
- Mushrooms. I’m using regular white button mushrooms, but you could use any you like. Porcini would be excellent. Dried porcini mushrooms bring an even more delicious umami flavour, but you could skip them if you can’t find them, and just use more vegetable stock.
- Canned tomatoes. You can use whole plum tomatoes, crushed tomatoes or passata (tomato puree in the US).
- Vegetable stock. If you’re not worried about keeping this vegetarian, you could use chicken or beef stock. You can also use water, but you’ll need to add more salt to make up for it.
I also like to add a little fish sauce, to up the savoury, umami factor further, but you can skip this if you don’t like fish sauce (I promise it doesn’t taste fishy!), or use a vegetarian fish sauce (often made with mushrooms).
How to make it
Dice the onion, celery, carrot and mushrooms finely, and mince your garlic. To save time, I’ll often do this in a food processor or chopper, but it’s not essential. Soak your dried mushrooms in water, then cook the diced veggies until soft. Add tomato paste, canned tomatoes, stock, beans, dehydrated mushrooms and seasoning, then simmer for about 15 minutes to thicken up and develop more flavour.
Once the soup base has thickened, add your lasagne sheets and cook until al dente – you want them to be cooked, but still have a little bite to them.
Finish with a good handful of basil and parmesan, then divide between plates and top with a dollop of the herby ricotta parmesan mix.
Got a question?
Yes! This is a brilliant recipe for meal prep. The soup will keep for up to five days, stored in the fridge. The pasta sheets will continue to absorb the sauce as they sit in the soup, so you might want to loosen it up with a little more water or stock when you reheat it (the microwave or stovetop is fine). You can also freeze it for up to 3 months. Or, make the soup up until you add the pasta sheets, then refrigerate for up to five days. Then, bring it back to a simmer on the stovetop, add the pasta, and finish as per the recipe.
You can play around here based on what you have to hand and what you like. I originally made this with Bold Bean Co’s carlin peas and Kidney beans, but you can use black beans, butter beans, white beans, chickpeas (garbanzos) or even lentils. I’d recommend using high-quality, jarred beans if you can – the flavour and texture is so much better than regular canned beans, but they do tend to be more expensive.
You definitely can – you can use ground beef or pork mince. Add it after the veggies have softened and before you add the tomato paste, and cook until brown.
Like this recipe? Here are more easy one-pot favourites
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One Pot Hidden Vegetable Lasagna Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
All the flavour of a rich, comforting lasagna, in a saucier, soupier, better-for-you form, packed with hidden vegetables. Plus, it’s made in one pot in just 40 minutes, perfect for meal prep or cosy evenings at home.
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
- 200g/7oz mushrooms
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce (optional)
- 2 x 400g/14oz cans or jars of black beans, red Kidney beans, butter beans or chickpeas
- 3 cups vegetable stock
- 2 x 400g/14oz cans crushed or plum tomatoes
- 1 tablespoon dried oregano
- 8 dried lasagne sheets
- 1 cup ricotta
- 1 cup grated parmesan cheese
- Black pepper
- A handful of basil leaves
Instructions
- Prepare your veggies. If you’re using them, add the dried mushrooms to a small bowl, then cover with 1 cup of hot water and set aside. Finely dice your onion, carrot, celery sticks and mushrooms, then crush your garlic cloves.
- Cook the veggies. Add two tablespoons of olive oil to a large pot set over medium-high heat. Add the diced onion, carrot, celery, mushrooms, garlic and 2 teaspoons of salt. Cook, stirring, until they start to soften, about 5 minutes. Add 2 tablespoons of tomato puree and stir through the vegetables, for another couple of minutes.
- Add the beans, tomatoes and stock. Remove the (now re-hydrated) dried mushrooms from the bowl, and chop them roughly (don’t discard the soaking liquid). Add them and their soaking liquid, the drained beans, canned tomatoes, 3 cups of stock, 1 tablespoon of dried oregano, 1 teaspoon of paprika and 1 tablespoon of fish sauce to the pot. Use your spatula or spoon to roughly mash the beans up a bit, so they’re not all whole and create a bit of texture. Stir everything through the vegetables, then bring to a simmer and lower the heat. Simmer for 15 minutes, until thickened slightly.
- Mix the ricotta topping. Add 1 cup of ricotta, 1/2 cup of grated parmesan, a pinch of salt, a good grind of black pepper and a handful of chopped basil leaves to a small bowl, and mix to combine. Set aside.
- Add the lasagna sheets. Once the soup has been simmering for about 15 minutes, break the lasagna sheets into chunks, then add them to the soup. Stir them through then let them cook for about 10 minutes, until al dente (cooked, with a little bite to them). Stir occasionally to separate the sheets so they don’t stick together.
- Finish and serve. Add another handful of chopped basil and the rest of the grated parmesan and stir them through the soup. Add a good grind of black pepper then taste, and season with a little more salt if needed. Divide the soup between plates, then dollop over the ricotta mixture. Serve while hot and gorgeous.
Notes
STORAGE INSTRUCTIONS: This is a fabulous recipe for meal prep. The soup will keep well for at least five days, stored in the fridge. Over that time the pasta sheets will become a little more soft as they sit in the soup, but will still taste great. Reheat on the stovetop or in the microwave. You can also freeze the soup for up to 3 months.
PREP AHEAD: You can make the soup up until adding the lasagna sheets up to 5 days ahead of time if you like (and the flavour will develop further over time). Then, reheat the soup base on the stovetop, add the lasagna sheets, then finish the recipe to serve.
INGREDIENT NOTES: This recipe originally started as a ‘clean out the veg drawer’ meal, so it’s super adaptable, based on what you have to hand. Throw in whatever veggies you like – just make sure to chop them finely so they cook at a similar rate. Zucchini (courgette), fennel, leeks, cauliflower, broccoli or soft tomatoes work well. You can use whatever beans or pulses you like – black beans, Kidney beans, butter or white beans, chickpeas or lentils all work here.
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: one pot
- Cuisine: american
Nutrition
- Serving Size: 350g
- Calories: 368
- Sugar: 5.3g
- Sodium: 1372mg
- Fat: 13g
- Saturated Fat: 5.4g
- Carbohydrates: 49.2g
- Fiber: 7.1g
- Protein: 19.3g
- Cholesterol: 21mg
Keywords: vegetarian lasagna, lasagna soup
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