Welcome to the ultimate weeknight hero: **Instant Pot Lasagna Soup – a delicious, vegan, and surprisingly quick meal** that brings all the comforting flavors of traditional lasagna into a convenient, one-pot soup. Packed with hearty red lentils, tender lasagna noodles, an array of colorful vegetables, and aromatic basil, this soup is designed for ease without compromising on taste. It’s a completely vegan and nut-free recipe, with simple modifications to make it gluten-free, ensuring everyone at your table can enjoy this rich, satisfying dish. Say goodbye to lengthy cooking times and multiple dirty dishes – your new favorite cozy meal is just minutes away! Jump to Recipe
Why This Vegan Lasagna Soup Will Become Your Go-To Weekday Meal
Imagine a symphony of pasta, vibrant tomatoes, fresh herbs, protein-rich red lentils, and the irresistible aroma of garlic bread – all harmoniously combined in a single, deeply satisfying bowl. This Lasagna Soup isn’t just a meal; it’s a warm embrace on a chilly evening, a testament to how quickly and effortlessly comfort food can come together. Whether you opt for the lightning-fast Instant Pot (pressure cooker) method or the classic saucepan approach (details in the recipe notes), you absolutely must try this recipe.
The beauty of this soup lies in its simplicity and the depth of flavor it achieves with minimal active cooking time. We love to elevate it with generous toppings – think extra garlicky olive oil, a side of crusty garlic bread, a swirl of fresh basil pesto, or a dollop of creamy vegan ricotta. Red lentils form the protein powerhouse of this dish, cooking quickly and adding a delightful texture. If you have brown or green lentils on hand, simply use them pre-cooked to maintain the perfect consistency and cooking time. For those looking for extra substance, vegan veggie crumbles also make a fantastic addition, blending seamlessly into the rich tomato base.
Making It Your Own: Gluten-Free and Other Variations
One of the many advantages of this Instant Pot Lasagna Soup is its incredible adaptability. To make it entirely gluten-free, simply substitute traditional lasagna noodles with your favorite gluten-free pasta or, for a noodle-free version, increase the amount of lentils or add some quinoa for extra protein and fiber. This soup is designed to be versatile, ensuring it can be enjoyed by everyone, regardless of dietary preferences or restrictions. It’s a truly delicious and universally pleasing dish.
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This luscious, thick creation often leans more towards a comforting lasagna casserole than a traditional thin soup, offering a spoon-ready experience that’s rich and full-bodied. But don’t let that stop you from customizing its consistency! If you prefer a thinner soup, feel free to add more water or vegetable broth. The true magic of this soup, however, often blossoms with the addition of toppings, so don’t be shy – pile them on generously! Before pressure cooking, you can also stir in additional herbs and a touch of pesto to deepen the flavor profile. For an authentic lasagna touch, fold in some vegan mozzarella or our creamy vegan ricotta into the hot soup just before serving, allowing it to melt into a wonderfully gooey embrace.
This recipe is a canvas for your culinary creativity. Feel empowered to build it to your preference, experimenting with different vegetables, seasonings, and toppings to create your ultimate favorite meal!
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Visual Guide: Step-by-Step Photos
For an authentic lasagna-like experience, you absolutely don’t want to skip out on some melty vegan cheese (mozzarella or ricotta) and a dollop of fresh pesto. These toppings transform the soup into something truly extraordinary!
Essential Tips for Crafting the Perfect Instant Pot Lasagna Soup
Achieving a stellar lasagna soup in your pressure cooker is simple with a few key techniques. Follow these tips for consistently delicious results:
- Preventing Sticking Noodles: Before sealing the lid, ensure you thoroughly mix the lasagna noodles into the soup mixture. This crucial step helps prevent them from clumping together or sticking to the bottom of the pot under pressure, ensuring every bite is perfectly cooked.
- Doubling the Recipe: If you’re planning to double the recipe, the cooking time typically remains the same in the Instant Pot. However, use slightly less than double the amount of pasta, especially if using flat noodles, as more noodles mean more surface area prone to sticking. Crinkly pasta shapes or other smaller pasta varieties might work better for larger batches. Both “no-boil” and regular lasagna noodles can be used, but ensure they are broken into smaller pieces. Remember to also use *more seasoning and salt* when doubling – a bit more than double the original amount – as increased volume can slightly dilute the flavors.
- Avoiding “Burn” Errors: To prevent the dreaded “burn” error in your Instant Pot, mix the soup exceptionally well before closing the lid. Scrape the bottom of the pot to ensure no browned onion or vegetable bits are stuck. Any scorched food at the bottom can intensify under pressure and trigger the burn warning. If you frequently encounter burn errors, a tiny bit more liquid can sometimes help.
- Lentil Choice Matters: This recipe specifically calls for *red lentils* (split and skinned, also known as masoor dal). These lentils cook very quickly, perfectly matching the pasta’s cooking time. Avoid using whole dried lentils (like brown or green lentils) in this recipe, as they require a much longer cooking time and would result in mushy, overcooked noodles and vegetables. If you prefer to use whole lentils, make sure they are pre-cooked before adding them to the soup.
- Batch Size Considerations: Be mindful when attempting to triple or create even larger batches. With a greater volume of ingredients, your Instant Pot will take longer to come to pressure, which in turn means your ingredients will cook for a slightly extended period. Adjust your cooking time expectations accordingly to prevent overcooked pasta or vegetables.
- The Cheese Factor: For an undeniably authentic lasagna-like soup, folding in some vegan mozzarella while the soup is still hot is a game-changer. The cheese will melt beautifully, adding a creamy, savory dimension. Don’t forget to top with more vegan cheese and a generous swirl of pesto for garnish and extra flavor. These additions are key to achieving that classic lasagna experience in soup form.
Instant Pot Lasagna Soup – Vegan Lasagna Soup
Ingredients
- 1 tsp oil
- 1/2 onion, chopped
- 4 cloves of garlic, chopped
- 1 cup veggies – combination of peppers, carrots, zucchini
- 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, (approx. 1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
- 1/4 tsp each onion powder, garlic powder
- 1/2 to 3/4 tsp salt, (adjust based on salt content in tomatoes or other seasoning, we use 3/4 tsp)
- 2 cups water or veggie broth, (use 2.5 to 3 cups for soupier consistency or if using whole grain noodles/more veggies)
- 5 oz lasagna sheets, broken into small pieces, or use pasta of choice (no-boil sheets often yield best results)
- dash of black and white pepper
- pepper flakes to taste, (approx. 1/3 tsp recommended)
- 1 tbsp nutritional yeast
- 1 cup packed spinach, optional
- vegan pesto, vegan ricotta or mozzarella, vegan butter/garlic bread to serve, optional
- a tbsp tomato paste, lemon, fennel seeds (optional add-ins for enhanced flavor)
Instructions
- Heat oil in your Instant Pot on sauté mode. Once hot, add the chopped onion, minced garlic, and a pinch of salt. Sauté for about 2 minutes, stirring occasionally, until fragrant and slightly softened. (For saucepan instructions, please refer to the Recipe Notes below.)
- Add the chopped vegetables and stir them in. Next, incorporate the red lentils, tomato purée, diced tomatoes, salt, Italian seasoning, onion powder, and garlic powder, mixing thoroughly. For an extra boost of rich tomato flavor, consider adding an optional tablespoon of tomato paste. Finally, add the broken lasagna sheets and water or vegetable broth. Stir everything very well, ensuring the small pasta pieces are fully submerged and distributed to prevent sticking.
- Secure the lid on your Instant Pot and set it to pressure cook on manual high pressure for 3 minutes**. After the cooking cycle, allow the pressure to naturally release for 10 minutes. If there’s any remaining pressure, carefully perform a manual quick release before opening the lid.
- Stir in the black pepper, pepper flakes, and nutritional yeast. Taste the soup and adjust the salt and seasonings (more Italian herbs, onion/garlic powder) as needed. If desired, add a bit more broth for a thinner consistency or a dash of lemon juice for a touch of tang to balance the flavors.
- If using, fold in the packed spinach and let the soup sit for about a minute to allow the spinach to wilt. Serve immediately with your choice of toppings: a generous dollop of vegan pesto and/or vegan ricotta/mozzarella, and a side of crusty garlic bread. For a truly authentic lasagna experience, melt some vegan cheese directly into the hot soup and use more for garnish.
Notes
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Frequently Asked Questions & Adjustments:
** The pressure cooking time may require slight adjustment depending on the brand and type of lasagna sheets or pasta you use. A general rule of thumb is to pressure cook for approximately half the time indicated for boiling on the pasta package. For example, if the package suggests 11 minutes of boiling time, pressure cook for 5 or 6 minutes. We often find that “no-boil” lasagna sheets consistently yield the best, most evenly cooked results in the Instant Pot.
Flavor Variations: For a savory, almost sausage-like profile, add 1/4 teaspoon of fennel seeds along with the lentils. To boost the protein content, stir in 1/4 cup of uncooked quinoa along with the lentils, increasing the water by an additional 1/2 cup.
- Troubleshooting Burn Errors: As mentioned in the tips, thoroughly mix the soup before closing the lid to ensure no browned onion or vegetable bits are stuck to the bottom. These can scorch under pressure and cause a “burn” error. Adding a little extra liquid, particularly if you’re doubling the recipe with the same amount of pasta, can also help prevent this. Readers often find success by doubling liquid, veggies, and sauce, but keeping pasta amounts slightly less than double.
Using Longer-Cooking Lentils or Beans: If you plan to use brown or green lentils, or other beans (like chickpeas or white beans) that require a longer cooking time, they must be pre-cooked. Add about 3/4 cup of cooked brown lentils, white beans, chickpeas, or vegan veggie crumbles to the recipe.
Saucepan Method: For stovetop cooking, follow steps 1 and 2 in a large saucepan over medium heat. Instead of adding lasagna sheets with the other ingredients, first add 3 cups of water or broth and bring the mixture to a boil, partially covered. Once boiling, add the broken lasagna sheets and cook for 10 to 12 minutes, or until both the pasta and lentils are tender. Then proceed with the last two steps of the recipe.
Gluten-Free Pasta: This recipe has been successfully made with various gluten-free lasagna sheets and other gluten-free pasta types. You may need to fine-tune the cooking time based on the specific brand. Also, when using gluten-free pasta, opt for lighter vegetables to avoid weighing down the pasta, as gluten-free varieties can be more prone to sticking.
Nutrition information is calculated for 1 of 3 servings and does not include optional toppings.
Nutrition
Calories: 327kcal, Carbohydrates: 61g, Protein: 14.5g, Fat: 3g, Sodium: 440mg, Potassium: 1063mg, Fiber: 11g, Sugar: 9g, Vitamin A: 1580IU, Vitamin C: 30.2mg, Calcium: 112mg, Iron: 5.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.