Name: Hidden Vegetable Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 1/2 cup dried porcini mushrooms (optional – use an extra cup of vegetable stock if not using); 1 carrot, finely diced; 1 onion, finely diced; 2 celery stalks, finely diced; 7 oz/200 g mushrooms, finely diced; 6 garlic cloves, crushed; 3 cups vegetable stock (plus 1 cup hot water for soaking mushrooms if used); 2 x 14 oz/400 g cans or jars of black beans, red kidney beans, butter beans, or chickpeas, drained; 2 x 14 oz/400 g cans crushed or plum tomatoes; 2 tablespoons olive oil; 2 teaspoons salt; 2 tablespoons tomato paste; 1 tablespoon fish sauce (optional); 1 tablespoon dried oregano; 1 teaspoon paprika; Black pepper, to taste; 8 dried lasagna sheets; 1 cup ricotta cheese; 1 cup grated parmesan cheese, divided; A handful of basil leaves, chopped

There’s something deeply satisfying about a bowl that’s both hearty and sneaky healthy—enter the Hidden Vegetable Lasagna Soup Recipe. It captures all the cozy, comforting vibes of traditional lasagna but in a warm, slurpable soup form that’s simple to make and loaded with veggies you might not even notice at first bite.

A white bowl is filled with two clear layers of food: the bottom layer is a rich, chunky red sauce with brown beans, visible pieces of tomato, and some dark greens mixed in, creating a textured and moist base. On top lie broad, flat pasta sheets partially covered by more sauce, their golden-beige color contrasting with the sauce. Dollops of soft white cheese are scattered across the pasta, topped with small green basil leaves and a sprinkle of red spice, adding spots of brightness and texture. A bronze spoon rests inside the bowl, slightly submerged in the dish. The bowl is set on a white marbled surface with loose basil leaves and a small white bowl of red spice nearby, and a wooden bowl with fresh soft white cheese slightly blurred in the background. 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

This Hidden Vegetable Lasagna Soup Recipe is one of my go-to dishes when I want something comforting but not overly heavy. It’s fantastic because it blends lots of subtle veggies into the sauce, so even my picky eaters don’t balk. Plus, it’s all made in one pot, which means less time scrubbing pans and more time enjoying a cozy meal.

Hidden Veggies: You sneak in extra nutrition without sacrificing flavor or texture—perfect for family meals or sneaky healthy lunches.
One-Pot Wonder: Everything cooks together, so cleanup is a breeze and flavors meld beautifully.
Rich Lasagna Flavor: All the classic tastes of lasagna, from the tomato richness to the cheesy finish, but in soup form that’s lighter and faster to make.
Customizable: Whether you want to swap beans, add meat, or use gluten-free pasta, it’s easy to make this recipe your own.

Ingredients & Why They Work

The magic of this soup is really in the ingredient harmony. You’ve got earthiness from mushrooms and porcini, sweetness from carrots, and that unmistakable tomato-ricotta-parmesan combo. Each element layers the flavors to remind you of lasagna, while hearty beans add protein and texture. Using dried porcini mushrooms adds a deep savory note, but if you skip them, just up your veggie stock to keep things flavorful.

Flat lay of a small white ceramic bowl filled with dried porcini mushrooms soaking in water, a whole fresh orange carrot with green top removed, a whole yellow onion with its papery skin intact, two fresh celery stalks with leaves, six whole garlic cloves with skin, a small white ceramic bowl of golden olive oil, fresh whole brown mushrooms, a small white ceramic bowl of bright red tomato paste, two whole uncracked brown eggs, two small white ceramic bowls holding a medley of black beans, red kidney beans, butter beans, and chickpeas, a small white ceramic bowl filled with crushed plum tomatoes, a small white ceramic bowl of dried oregano leaves, eight dried golden lasagne sheets broken into chunks, a small white ceramic bowl of creamy white ricotta cheese, a small white ceramic bowl of grated pale yellow parmesan cheese, a small white ceramic bowl of freshly ground black pepper, and a handful of bright green fresh basil leaves, all arranged with perfect symmetry and balanced proportions 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: These give an umami depth that really elevates the soup, soaking up flavor from the soaking liquid too—don’t toss it!
Carrot: Adds a natural sweetness and subtle texture to balance the acidity of the tomatoes.
Onion & Celery: Classic mirepoix base that forms the flavor foundation.
Garlic: Brings that warm, aromatic kick that’s essential in anything Italian-inspired.
Fresh Mushrooms (Button or Cremini): Provide a meaty texture and boost the veggie count without overwhelming the soup.
Olive Oil: For sautéing veggies and adding richness.
Tomato Paste & Canned Tomatoes: Layered tomato intensity with a great balance of sweetness and acidity.
Beans (Black, Kidney, Butter, or Chickpeas): Add creaminess, protein, fiber, and make it filling.
Vegetable Stock: The cooking liquid that ties everything together with savory notes.
Dried Oregano & Paprika: Key seasonings that bring that familiar Italian herb flavor and a mild smoky warmth.
Fish Sauce (Optional): A secret ingredient for depth – don’t worry, it won’t taste fishy but enhances umami!
Dried Lasagna Sheets: Broken up so they cook right in the soup, mimicking the pasta layers of lasagna.
Ricotta & Parmesan Cheese: The creamy, cheesy finish that makes this soup feel indulgent but still wholesome.
Basil Leaves: Freshness at the end, brightening every spoonful.

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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

I love how adaptable this Hidden Vegetable Lasagna Soup Recipe is. One of my favorite tweaks is swapping out the beans for cooked Italian sausage if I want something meaty. Another time, I used gluten-free pasta sheets to fit my friend’s needs, and it worked beautifully without changing the texture much.

Variation: For an even heartier dish, I sometimes add chopped spinach or kale alongside the other veggies to pack more greens.
Make it Vegan: Skip the fish sauce and cheese or use plant-based ricotta and parmesan substitutes for a fully vegan version.
Spice it Up: A pinch of red pepper flakes or a swirl of chili oil adds a subtle heat that wakes up the flavors wonderfully.

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

In a large black pot with two handles, a light brown mixture with small bits of orange and white vegetables is cooking, creating a textured layer spread evenly across the bottom. A woman's hand with silver rings holds a red spatula, adding a bright red thick paste right in the middle of the mixture, creating a vivid contrast on top of the sautéed content. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies and Mushrooms

I start by soaking the dried porcini mushrooms in hot water. It’s a little patience game, but that soaking liquid adds amazing flavor, so don’t throw it out! Meanwhile, I finely dice the carrot, onion, celery, and fresh mushrooms, and crush the garlic cloves. Doing this prep upfront makes the cooking process smoother.

Step 2: Sauté and Build Your Base

Heat olive oil in a large pot over medium-high and add the diced veggies with salt. Stir until they soften and start to smell fragrant – about 5 minutes. Then stir in the tomato paste and cook for another 2 minutes to deepen that rich tomato flavor. This step creates the heart of your soup’s taste.

Step 3: Add Mushrooms, Beans & Tomatoes

Drain and roughly chop the soaked porcini mushrooms, and toss them plus the soaking liquid into the pot along with drained beans, canned tomatoes, vegetable stock, dried oregano, paprika, and optional fish sauce. Give it all a good stir, then lightly mash some of the beans for extra texture. Bring the soup to a simmer and reduce heat. Let it bubble gently for about 15 minutes until it thickens slightly.

Step 4: Mix Your Ricotta Topping

While the soup simmers, I mix ricotta, half the parmesan cheese, a pinch of salt, black pepper, and chopped basil in a small bowl. This creamy, fresh mixture gets dolloped on top at the end and makes every bite feel special.

Step 5: Cook the Lasagna Sheets in Soup

Break the dried lasagna sheets into chunks and stir them into the simmering soup. Let them cook for around 10 minutes, stirring occasionally so they don’t clump together. You want them tender but still with a little bite—kind of like al dente pasta in a classic lasagna.

Step 6: Final Touches & Serve

Add the remaining parmesan, more fresh chopped basil, and a good grind of black pepper. Give it all a stir, taste for salt, then ladle into bowls. Spoon on the ricotta mixture just before serving. This contrast of creamy topping with warm soup below is pure comfort food perfection.

Top Tip

From my kitchen to yours, a few tips I learned along the way that really make this recipe shine and save time:

Don’t Skip the Mushroom Soaking Liquid: It’s loaded with umami and turns your broth into something special—just be sure to strain out any grit.
Dice Veggies Finely: Smaller pieces help the flavors meld into the broth and make the veggies “disappear” nicely.
Keep Stirring Pasta: Especially when adding the broken lasagna sheets so they don’t stick or clump. Use a wooden spoon to gently separate them.
Use Fresh Basil Last: It brightens the soup with a fresh herbal kick but loses impact if cooked too long.

How to Serve Hidden Vegetable Lasagna Soup Recipe

Vegetable Lasagna Soup - Serving Suggestion

Garnishes

I usually finish off my bowls with an extra sprinkle of grated parmesan and a couple of basil leaves for color and freshness. Sometimes, if I’m feeling indulgent, I drizzle a little good-quality olive oil on top. It adds a lovely silkiness and aroma that invites you to dig right in.

Side Dishes

A warm, crusty baguette or garlic bread works beautifully here for sopping up every last bit of soup. Or try a simple mixed green salad with lemony dressing to balance all that richness.

Creative Ways to Present

If you’re serving this at a get-together, consider individual ramekins with a dollop of ricotta cheese on top and fresh basil chiffonade. It looks pretty and adds a five-star touch with almost no effort. I once paired this soup with roasted vegetable antipasto for a laid-back Italian-themed dinner party and everyone loved it.

Make Ahead and Storage

Storing Leftovers

I let the soup cool to room temperature, then store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen over time, making for even better lunches or dinners the next day. Just be sure to add the ricotta topping fresh when reheating.

Freezing

This soup freezes well without the ricotta, so I usually portion it out in freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat gently on the stove. You can add fresh ricotta and basil after reheating to revive the flavors and creaminess.

Reheating

Heat leftovers over low-medium heat, stirring occasionally to prevent sticking and to redistribute the soup evenly. If it thickens too much, splash in a little veggie stock or water. Add fresh basil and the ricotta mixture right before serving to maintain that bright, creamy contrast.

Frequently Asked Questions:

Can I make this Hidden Vegetable Lasagna Soup Recipe without dried porcini mushrooms?

Absolutely! If you don’t have dried porcini mushrooms, simply add an extra cup of vegetable stock to compensate and use fresh mushrooms only. The flavor will still be rich and satisfying.

How do I prevent the lasagna sheets from sticking together in the soup?

Breaking the lasagna sheets into smaller chunks and stirring occasionally while they cook helps keep them separate. Also, avoid over-stirring so the pasta doesn’t become mushy.

Can I prepare this soup in advance?

Yes! This soup actually tastes better the next day as the flavors develop. Just keep the ricotta topping separate and add it fresh when serving. Store the soup in the fridge for 3-4 days or freeze for longer storage.

Is this soup suitable for vegans?

You can make it vegan by omitting the fish sauce and using plant-based ricotta and parmesan substitutes or skipping the cheese altogether. The soup still holds wonderful flavor and texture without dairy.

Final Thoughts

This Hidden Vegetable Lasagna Soup Recipe feels like a warm hug in bowl form – it’s rich, comforting, and loaded with sneaky vegetables that help you feel nourished and satisfied. Whether you’re cooking for family, meal prepping for the week, or want a quick and easy dinner that feels special, this recipe hits all the right notes. I can’t wait for you to make it and enjoy it as much as I do in my kitchen.