Can I make the lasagna soup in advance?

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.

Can I use different beans in this lasagna soup?

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 I originally made this with Bold Bean Co's carlin peas and Kidney beans, but you can use black beans, butter beans, white beans, chickpeas (garbanzos) or even lentils.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 flavor and texture is so much better than regular canned beans, but they do tend to be more expensive.

Could I make this with meat?

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.

One Pot Hidden Vegetable Lasagna Soup

Name: One Pot Hidden Vegetable Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: american
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; 7oz/200g mushrooms; 2 tablespoons olive oil; 2 teaspoons salt; 2 tablespoons tomato paste; 1 tablespoon fish sauce (optional); 2 x 14oz/400g cans or jars of black beans, red Kidney beans, butter beans or chickpeas; 3 cups vegetable stock; 2 x 14oz/400g 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

Description

All the flavor 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 cozy evenings at home.

Ingredients

Scale

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
7oz/200g mushrooms
2 tablespoons olive oil
2 teaspoons salt
2 tablespoons tomato paste
1 tablespoon fish sauce (optional)
2 x 14oz/400g cans or jars of black beans, red Kidney beans, butter beans or chickpeas
3 cups vegetable stock
2 x 14oz/400g 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

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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