Best Vegan Lasagna Soup (Instant Pot + Stove Top)

Instant Pot Vegan Lasagna Soup is a delicious and hearty meal, perfect for busy weeknights. It’s full of flavors from vegetables and herbs. It’s filling thanks to lentils and lasagna noodles.

Ultimate comfort food combination – hearty veggie soup and lasagna. Nothing will make you feel better after a busy day than a bowl of this hot, thick soup.

Why do we love Instant Pot Lasagna Soup

  • Hearty and filling
  • Fuss-free preparation
  • Super easy
  • Short cooking time
  • Adjustable ingredients 
  • Can serve as a whole meal

Vegan Lasagna Soup prepared in an Instant Pot served with fresh cilantro.

This delicious soup combines everything we love about Italian classics – tomatoes, Italian herbs, sweet carrots and earthy lentils. Our favorite flavors of vegetable lasagna in the form of thick soup.

For other comfort foods try also: Instant Pot Red Lentil Soup or Italian Classics Easy Vegan Lasagna and Plant-Based Minestrone Soup.

Easy Instant Pot Lasagna Soup + Stove Top Option.

Key Ingredients 

Simple ingredients that are totally adjustable. I love it about soups of this kind, that I can create different versions each time I feel creative.

LASAGNA SHEETS

I like to use whole wheat lasagna noodles for a more healthy twist.

We have to break lasagna noodles into smaller pieces. I usually break 1 sheet into 8 squares.

TOMATOES 

Use good quality passata, marinara sauce or canned crushed tomatoes. Additionally, I like to toss in a few teaspoons of tomato paste, but it’s totally optional.

LENTILS

Use either red lentils or green lentils. Both work great and make this healthy soup really nutritious and filling. If you use green or brown lentils you can soak them for 20-30 minutes to make sure they cook well..

VEGGIES

The basic vegetables I always add are carrots and red peppers. You can be very creative here. Sweet peas, corn, sweet potatoes or pumpkin will work great as well.

Vegan Lasagna Soup prepared in an Instant Pot served with fresh cilantro.

OLIVE OIL

We use it to sauté onion and garlic, so if you want to go for an oil free version you can just omit this step. 

You can substitute olive oil with any vegetable oil suitable for short frying.

ONION AND GARLIC 

I usually use red or yellow onions. If you don’t have garlic, substitute it with garlic powder.

SPICES

My go-to spices for lasagna soup are:

  • Italian seasoning
  • Thyme
  • Chili flakes

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How To Cook Vegan Lasagna Soup In Instant Pot 

Rinse lentils in a sieve. Break lasagna noodles into smaller pieces.

Heat olive oil in Instant Pot using ‘Sauté’ setting. Fry chopped onion and minced garlic for 2 minutes until translucent. 

Add chopped vegetables, stir and sauté for another minute. Add 1 cup of broth or water and stir to deglaze the bottom of the pot. 

Break Lasagna sheets into square (bite size) pieces.

Add rest of the ingredients including broken lasagna noodles and spices to the pressure cooker pot.

Cover Instant Pot, seal and set Pressure Cooking for 5 minutes at low setting.

When the program is finished, wait for 10 minutes and release the pressure (or carefully use quick release).

If using fresh spinach, stir it in now.

Serve garnished with fresh parsley or cilantro or vegan Parmesan. 

Stove Top Method

Chop onion and vegetables, mince garlic.

In a large pot, heat up the olive oil and fry the onion for 2 minutes at medium high heat. Add garlic, stir and fry for another minute. Add 1 tablespoon of salt.

Add chopped vegetables to the pot and Sauté for 2-3 minutes on medium heat.

Add all remaining ingredients apart from fresh herbs and spinach.

Cook in a covered pot for 15-20 minutes. Check if vegetables are soft. 

Questions & Answers 

How To Serve Vegan Lasagna Soup?

This soup is hearty enough to serve as a whole meal. You can pair it with a thick slice of homemade bread or garlic bread toasts.

Ideas for garnish:

  • Dollop of sour cream and cilantro
  • Vegan parmesan cheese and fresh basil
  • Sprinkle with red pepper flakes, nutritional yeast and lemon juice

How To Store Vegan Lasagna Soup

You can store it in an airtight container in the fridge for 2 days. It usually thickens considerably the next day, and it tastes amazing. Heat it up on the stove top or in the microwave.

What Other Vegetables Can I Use?

  • Frozen peas
  • Celery stalks
  • Pumpkin or butternut squash 
  • Sweet Potato

Shouldn’t I Boil Lasagna Sheets First?

No, it’s enough to cook them in the soup. They will be perfectly al dente and they will absorb all the flavors from vegetables and herbs. In fact if you cook the noodles before they might completely fall apart in the soup. 

Can I Use Other Pasta Types Instead Of Lasagna?

Sure, why not? You can use:

  • Cannelloni
  • Farfalle
  • Conchiglie – shall pasta
  • Orzo

RECIPE 

Instant Pot Vegan Lasagna Soup

5.0 from 1 vote
Recipe by VegnFit Course: Soups, DinnerCuisine: ItalianDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cook time

20

minutes
Total time

30

minutes

Instant Pot Vegan Lasagna Soup is a delicious and hearty meal, perfect for busy weeknights. It’s full of flavors from vegetables and herbs. It’s filling thanks to lentils and lasagna noodles.

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 tbsp olive oil

  • 1 onion red or yellow 

  • 3 garlic cloves

  • 1 carrot (large)

  • 1 red bell pepper 

  • 4 cups vegetable broth or water 

  • 8 lasagna sheets

  • tomato passata or canned crushed tomatoes 

  • ¾ cup lentils red or green

  • 2 tsp Italian seasoning

  • 1/2 tsp Thyme

  • 1-2 tsp salt

  • black pepper 

  • Garnish
  • Fresh herbs: parsley, basil, cilantro, spinach

  • Vegan Parmesan or nutritional yeast

Directions

  • Heat olive oil in Instant Pot using ‘Sauté’ setting. Fry onion and garlic for 2 minutes until translucent. 
  • Add chopped vegetables, stir and sauté for another minute. Add 1 cup of broth or water and stir to deglaze the pot. 
  • Break Lasagna sheets into square (bite size) pieces.
  • Add all remaining ingredients and spices to the pot.
  • Cover Instant Pot, seal and set Pressure Cooking for 5 minutes at low setting.
  • When the program is finished, wait for 10 minutes and release the pressure.
  • If using fresh spinach, stir it in now. Serve garnished with fresh parsley or cilantro or vegan Parmesan cheese. 

Notes

  • Check the sections above for easy ingredients swaps and detailed cooking instructions.

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