Name: One-Pot Hidden Vegetable Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 carrot; 1 onion; 2 celery stalks; 6 garlic cloves; 7 oz mushrooms; 1/2 cup dried porcini mushrooms (optional); 2 tablespoons olive oil; 2 teaspoons salt; 2 tablespoons tomato paste; 1 tablespoon fish sauce (optional); 2 x 14 oz cans black beans, red kidney beans, butter beans, or chickpeas (drained); 3 cups vegetable stock; 2 x 14 oz cans crushed or plum tomatoes; 1 tablespoon dried oregano; 1 teaspoon paprika; 8 dried lasagna sheets; 1 cup ricotta cheese; 1 cup grated parmesan cheese (divided); A handful of basil leaves (divided); Black pepper to taste

There’s something so cozy and satisfying about this One-Pot Hidden Vegetable Lasagna Soup Recipe. It’s the perfect blend of hearty lasagna flavors with a silky, veggie-packed broth that warms you from the inside out—plus, it all comes together in one pot. Trust me, you’re going to want to make this your go-to comfort dish.

A white bowl filled with layered lasagna pieces covered in a thick, dark red meat sauce mixed with beans and small bits of vegetables. On top of the lasagna are several dollops of white ricotta cheese sprinkled with red seasoning, scattered fresh green basil leaves add a pop of color. A gold spoon rests inside the bowl on the right side. The bowls sit on a white marbled surface, with extra basil leaves and a small white bowl with red powder on the left and another bowl of ricotta cheese on the lower right corner. 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 One-Pot Hidden Vegetable Lasagna Soup Recipe
Top Tip
How to Serve One-Pot Hidden Vegetable Lasagna Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One-Pot Hidden Vegetable Lasagna Soup Recipe

Why You'll Love This Recipe

I remember the first time I made this One-Pot Hidden Vegetable Lasagna Soup Recipe, I was blown away by how the lasagna flavors came through without any fuss or layers of prep. You get all the goodness of a traditional lasagna in such an approachable and quick soup form—it’s almost magical how the vegetables disappear, leaving behind richness and depth.

All-in-one goodness: You only need one pot, saving time and minimizing clean-up—comfort food without the hassle.
Hidden nutrition: Loads of finely diced veggies sneak in, making it a great way to boost your veggie intake without skimping on flavor.
Flexible ingredients: With options like different beans and mushrooms, you can tweak it based on what you have or prefer.
Cozy and quick: Ready in just about 40 minutes, it’s ideal for busy weeknights or meal prep for the week ahead.

Ingredients & Why They Work

Each ingredient in this soup plays a starring role in bringing together that rich lasagna vibe, while keeping it lighter and veggie-forward. The finely diced vegetables dissolve into the stew, adding layers of flavor and fiber without overpowering the dish. Here’s a little note on why I love these ingredients and some tips for choosing the best ones.

Flat lay of fresh whole carrot with bright orange skin, a peeled yellow onion, two crisp celery stalks with leaves, six plump garlic cloves, a small bunch of fresh brown mushrooms, a few dried porcini mushrooms in a simple white ceramic bowl with soaking liquid, two small white bowls—one with golden olive oil and one with vibrant red tomato paste, a handful of fresh green basil leaves, a small white bowl of mixed grated pale yellow parmesan cheese, a small white bowl of creamy white ricotta cheese, a few dried rectangular lasagne sheets broken into chunks, two small white bowls each filled with different types of fresh plump black beans and red kidney beans, a small white bowl of crushed red tomatoes, a small white bowl of dried oregano, two whole uncracked brown eggs, and a small white bowl of coarse black pepper placed 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 and subtle earthiness; if you skip them, just add extra stock to keep things balanced.
Carrot: Sweetens the soup naturally while fading into the background for hidden nutrition.
Onion: The flavor base that softens and mellows as it cooks, creating that comforting aroma.
Celery stalks: Add a slight crunch and aromatic freshness that rounds out the soup’s profile.
Garlic cloves: A must-have for that classic savory punch—don’t skip or skimp on it.
Fresh mushrooms: They bring great texture—dicing them small helps them blend beautifully here.
Olive oil: For sautéing, it adds richness and helps the veggies caramelize gently.
Salt: Essential for bringing out flavors evenly and balancing acidity.
Tomato paste: Concentrated flavor that adds intense tomato goodness and thickness.
Fish sauce (optional): Just a splash amps up the umami — great for depth without fishiness.
Beans (black, kidney, butter, or chickpeas): Protein-packed and hearty, they bulk up the soup while blending into the texture when mashed.
Vegetable stock: The soup’s backbone — homemade or high-quality store-bought works best.
Canned crushed or plum tomatoes: Fundamental to lasagna flavor; they give a bright, slightly sweet tomato base.
Dried oregano: Classic Italian herb that ties everything together with an earthy note.
Dried lasagna sheets: Breaking these into chunks creates pasta bites dispersed through the soup.
Ricotta: Added at the end for creaminess and a beautiful contrast to the soup’s texture.
Parmesan cheese: Sharp, salty, melty flavor that enhances every spoonful.
Black pepper: Freshly ground for a little spicy warmth.
Fresh basil leaves: Bright, fragrant bursts that lift the whole soup just before serving.

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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 like to keep the core of this One-Pot Hidden Vegetable Lasagna Soup Recipe intact, but it’s also perfect for experimenting. Feel free to swap beans or toss in any extra veggies you want to hide—spinach, zucchini, or even finely chopped kale works beautifully. The versatility is one of the reasons I go back to this recipe time and time again.

Variation: When I’m feeling a little indulgent, I add a sprinkle of mozzarella on top before serving or swirl in a spoonful of pesto—it adds another burst of flavor that’s just divine.
Diet-friendly swap: Looking for a lower carb option? Use zucchini ribbons or shirataki noodles in place of the lasagna sheets.
Make it spicy: A pinch of red pepper flakes added early in the cooking process gives the soup a gentle heat that’s fantastic on colder nights.
Seasonal tweak: In spring or summer, fresh tomatoes instead of canned bring a lovely brightness, and more fresh herbs make it feel lighter and fresher.

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

A black cast iron pot contains a thick mixture of cooked finely chopped vegetables and grains, mainly brown with small orange carrot pieces and light yellow bits evenly spread through. In the center, a bright red dollop of tomato paste sits on top, ready to be stirred in with a red spatula held by a woman's hand wearing silver rings. The pot is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak and prep your mushrooms and veggies

Start by pouring a cup of hot water over the dried porcini mushrooms in a small bowl and set it aside. While those soak and soften, finely dice your onion, carrot, celery, and fresh mushrooms, then crush your garlic cloves. This prep sets the stage for your flavorful broth—it’s worth taking the time to dice everything finely so your veggies blend into the soup instead of sticking out.

Step 2: Sauté the veggies with olive oil and seasonings

Heat two tablespoons of olive oil in a large pot over medium-high heat. Add your diced veggies and garlic, sprinkling two teaspoons of salt over the top. Stir everything often, cooking until the mixture softens and vibrates with aroma—about five minutes. Then, stir in two tablespoons of tomato paste and cook for another two minutes. This step activates the tomato flavor and helps build that rich lasagna base you’re after.

Step 3: Add mushrooms, beans, tomatoes, and stock

Chop your soaked mushrooms roughly (keeping that delicious soaking liquid) and add them to the pot along with the drained beans, canned tomatoes, three cups of vegetable stock, dried oregano, paprika, and optional fish sauce. Use your spoon to press and mash some of the beans—this adds creaminess and texture without losing heartiness. Stir everything well, then bring the soup to a gentle simmer. Let it bubble away on low for about 15 minutes so the flavors can deepen and the soup thickens slightly.

Step 4: Prepare the ricotta mixture

While the soup simmers, mix one cup of ricotta, half a cup of grated parmesan, a pinch of salt, fresh black pepper, and chopped basil leaves in a small bowl. This creamy mix will add a lovely contrast to the soup’s texture and balance the acidity perfectly once served.

Step 5: Add and cook the broken lasagna sheets

Break the dried lasagna sheets into bite-size pieces and stir them carefully into your simmering soup. Cook for about 10 minutes, stirring every now and then to prevent sticking, until the pasta is tender but still has a slight bite—a perfect al dente texture that brings us closer to that classic lasagna feel.

Step 6: Finish with fresh basil, more cheese, and seasoning

Once the pasta is ready, stir in another handful of chopped basil and the remaining grated parmesan. Give the soup a final grind of black pepper, taste for salt, and adjust as needed. The soup should be rich, flavorful, and balanced—just the way we want it before plating.

Step 7: Serve and enjoy the magic

Ladle the soup into bowls and dollop the creamy ricotta mixture on top. The ricotta cools the warm soup slightly, adding a silky texture and fresh herb punch with every spoonful. Serve hot and watch everyone fall in love with this effortless twist on classic lasagna.

Top Tip

I’ve learned a few tricks with this soup to make sure it hits all the right notes every time. These simple tips come from cooking it over and over, tweaking texture and taste until it’s just right.

Don’t skip the mushroom soak liquid: It’s loaded with flavor and should go right into the pot to enrich the broth.
Dice small and uniform: Smaller veggie pieces cook evenly and blend seamlessly, so you get “hidden” nutrition without chunky surprises.
Mash some beans gently: This adds body and creaminess to the soup, preventing it from feeling too watery or plain.
Stir pasta often: Broken lasagna sheets can stick together quickly; keep an eye and stir gently for perfect separation and texture.

How to Serve One-Pot Hidden Vegetable Lasagna Soup Recipe

Garnishes

I always reach for fresh basil and extra grated parmesan as my go-to garnishes here—the basil adds a fresh, slightly peppery brightness, while the parmesan boosts the savory factor. Sometimes I’ll add a quick drizzle of good-quality olive oil or a sprinkle of chili flakes for a subtle kick. These simple touches make the soup feel extra special right at the table.

Side Dishes

While the soup is satisfying enough on its own, I love pairing it with crusty artisan bread or garlic bread for dipping. A light green salad with a tangy vinaigrette is a perfect fresh counterpoint to the soup’s richness—plus, it rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I like serving this soup in mini Dutch ovens or rustic ceramic bowls straight from the stove, garnished with whole basil leaves and a parmesan crisp on the side. Setting the table with warm linens and flickering candles elevates the experience, making every spoonful feel like a celebration.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to three days. The flavors meld even more overnight, making leftovers taste just as good, if not better! Be sure to stir well before reheating since the pasta can settle at the bottom.

Freezing

This soup freezes well, though the pasta might be a bit softer upon thawing. I recommend freezing before adding the lasagna sheets if possible, then cooking fresh pasta or adding them freshly when reheating. If you freeze with pasta, expect a creamier, stew-like texture after defrosting.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable stock or water if the soup feels too thick. Finish with fresh basil and a little extra parmesan to revive the fresh flavor notes.

Frequently Asked Questions:

Can I omit the mushrooms?

Yes! The dried porcini mushrooms add wonderful umami, but if you don’t have them, simply increase the vegetable stock by one cup. You’ll still get a rich, flavorful soup.

What beans work best in this soup?

You can use black beans, kidney beans, butter beans, or chickpeas—whatever you prefer or have on hand. Just drain and rinse them well before adding. Each bean variety brings a slightly different texture so feel free to experiment!

How do I prevent the pasta from sticking together?

Stir the soup gently but frequently while the broken lasagna sheets cook to keep them separated. Also, breaking the sheets into smaller chunks before adding helps them cook evenly and avoid clumping.

Can I make this soup vegetarian or vegan?

To keep it vegetarian, just skip the optional fish sauce. For vegan, omit ricotta and parmesan or use plant-based alternatives for both, and double-check your stock for animal products. The soup still tastes amazing vegan with these swaps!

Final Thoughts

This One-Pot Hidden Vegetable Lasagna Soup Recipe is one of those dishes that feels like a warm hug on a chilly evening, packed with the flavors we crave but without all the fuss of traditional lasagna. I love how it comes together quickly and disappears fast at our dinner table! I’m excited for you to try it and make it your own—trust me, it’s going to become a fast favorite in your family too.