Description
A hearty and comforting One Pot Hidden Vegetable Lasagna Soup packed with nutritious vegetables, beans, and lasagna sheets, topped with a creamy ricotta and parmesan mixture. This recipe combines all the rich flavors of lasagna in a warm, saucier soup that's perfect for cozy evenings or meal prep, ready in just 40 minutes.
Ingredients
Scale
Vegetables and Mushrooms
- 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
Liquids and Cans
- 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
Oils, Pastes, and Seasonings
- 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
Lasagna and Dairy
- 8 dried lasagna sheets
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese, divided
Herbs
- A handful of basil leaves, chopped
Instructions
- Soak Mushrooms: If using dried porcini mushrooms, place them in a small bowl and cover with 1 cup of hot water. Set aside to rehydrate while you prepare other ingredients.
- Prepare Vegetables: Finely dice the onion, carrot, celery sticks, and fresh mushrooms. Crush the garlic cloves to release flavor.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add diced onion, carrot, celery, mushrooms, garlic, and 2 teaspoons of salt. Cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in 2 tablespoons of tomato paste and cook for another 2 minutes to enhance flavors.
- Add Beans and Liquids: Remove the rehydrated dried mushrooms from soaking water, roughly chop them, and reserve the soaking liquid. Add the chopped mushrooms and soaking liquid, drained beans, canned tomatoes, 3 cups of vegetable stock, 1 tablespoon dried oregano, 1 teaspoon paprika, and 1 tablespoon fish sauce to the pot. Mash some of the beans with a spoon for texture, stir well, bring to a simmer, then lower heat and cook uncovered for 15 minutes until slightly thickened.
- Prepare Ricotta Mixture: In a small bowl, combine 1 cup ricotta, 1/2 cup grated parmesan, a pinch of salt, freshly ground black pepper, and a handful of chopped basil leaves. Mix well and set aside for serving.
- Add Lasagna Sheets: Break the dried lasagna sheets into chunks and stir them into the simmering soup. Cook uncovered, stirring occasionally to prevent sticking, for about 10 minutes until the pasta is al dente with a little bite remaining.
- Final Touches: Add another handful of chopped basil and the remaining grated parmesan to the soup. Season with freshly ground black pepper and additional salt if needed. Stir everything together thoroughly.
- Serve: Divide the hot soup between bowls or plates. Dollop the ricotta and parmesan mixture on top of each serving. Serve immediately and enjoy the rich, comforting flavors.
Notes
- This soup is packed with hidden vegetables, making it a nutritious alternative to traditional lasagna while being easier and quicker to prepare.
- If you don't have dried porcini mushrooms, simply use an extra cup of vegetable stock to maintain liquid balance and flavor.
- Breaking the lasagna sheets into chunks allows them to cook quickly and blend perfectly into the soup.
- The fish sauce is optional but adds a depth of umami flavor; it can be omitted or substituted with soy sauce for a vegetarian option.
- Stirring occasionally during pasta cooking prevents the sheets from sticking together or to the pot.
- This recipe serves well for meal prep and tastes even better the next day as flavors develop.
Nutrition
- Serving Size: 350 g
- Calories: 368 calories
- Sugar: 5.3 g
- Sodium: 1372 mg
- Fat: 13 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49.2 g
- Fiber: 7.1 g
- Protein: 19.3 g
- Cholesterol: 21 mg
