Instant Pot Lasagna Soup - Vegan Lasagna Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
327 kcal
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Course
Main Course
Instant Pot Lasagna Soup - Vegan Lasagna Soup
Description
Instant Pot Lasagna Soup is a plant-based dish featuring broken no-boil lasagna sheets cooked with a flavorful mix of tomato purée, diced tomatoes, and quick-cooking red lentils. The combination allows the lentils to add texture and protein, while the pasta cooks directly in the broth, absorbing the seasoned tomato base enriched with Italian herbs. Vegetables like onions, garlic, and a mix of peppers or zucchini create a savory foundation.
The cooking method uses pressure cooking to quickly meld the flavors, with a final stir-in of nutritional yeast for added umami and optional spinach for freshness and color. The resulting soup has tender pasta pieces and a hearty consistency closer to a stew than a thin broth, making it filling and well-suited for cooler days or when you want a warm, comforting meal with a fraction of the cleanup.
Serve it garnished with vegan pesto, vegan ricotta, or mozzarella alternatives alongside garlic bread for a complete vegan comfort meal. The soup can be customized with fennel seeds for a sausage-like flavor or additional protein via quinoa or cooked beans as desired.
Adjust the pressure cook time based on your pasta type, especially if using gluten-free varieties, to avoid overcooking. Stir well before sealing the pot to prevent pasta sticking and burn errors. Leftovers reheat well, and doubling the liquid can accommodate more vegetables or protein additions.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 onion chopped
- 4 cloves garlic chopped
- 1 cup peppers carrots, zucchini, combination
- 1/4 cup red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal
- 1 cup tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)
- 1 to 1.5 cup diced tomato
- 2 tsp Italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
- 1/4 tsp onion powder garlic powder, each
- 1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)
- 2 cups water 2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies, or veggie broth
- 5 oz lasagna sheets , broken into small pieces, or use pasta of choice (I use no boil as they work out the best)
- black pepper dash
- white pepper dash
- pepper flakes i use about 1/3 tsp, to taste
- 1 tbsp nutritional yeast
- 1 cup spinach optional, packed
- pesto optional, vegan; also vegan ricotta or mozzarella, vegan butter, or garlic bread to serve
- tomato paste optional add ins
- lemon
- fennel seeds
Instructions
- Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally. (See Recipe notes for Saucepan instructions )
- Add veggies and mix in. Add red lentils, tomato purée, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick)
- Close the lid and Pressure cook on manual hi for 3 mins **. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
- Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavor(italian herbs, onion/garlic powder). Add some more salt, broth, tang(lemon) if needed to balance.
- Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. You definitely need some vegan cheese for a more lasagna like flavor. Fold in some into the soup while still hot and use more for garnish.
Notes
- Stir the ingredients well before pressure cooking to prevent sticking or burn errors.
- Adjust pressure cook times according to the pasta package instructions; no-boil lasagna sheets work best.
- Optional additions include fennel seeds for a more savory flavor or extra protein such as quinoa or cooked legumes.
- This soup pairs nicely with garlic bread and vegan cheese toppings to enhance the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 14.5g | 29% |
| Fat | 3g | 5% |
| Sodium | 440mg | 18% |
| Potassium | 1063mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 30.2mg | 34% |
| Calcium | 112mg | 11% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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