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.
- 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.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print