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Instant Pot Vegetarian Lasagna Soup Recipe

instant pot vegetarian lasagna soup​

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A hearty, comforting, and easy-to-make soup that combines all the delicious flavors of lasagna in a bowl. Perfect for busy weeknights or when you crave something warm and filling. This vegetarian dish is packed with veggies, pasta, and a cheesy touch, all made conveniently in your Instant Pot.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 4 cups vegetable broth
  • 8 lasagna noodles, broken into small pieces
  • 2 cups fresh spinach
  • 1/2 cup plant-based ricotta cheese
  • 1/2 cup shredded vegan mozzarella
  • Fresh basil or parsley for garnish

Instructions

  • Prep and Sauté:
    Turn on your Instant Pot to sauté mode. Add olive oil, diced onion, and minced garlic. Cook for about 5 minutes, stirring often, until fragrant and soft.
  • Tomato Base:
    Stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Let it simmer for 5 minutes to deepen the flavor.
  • Broth and Noodles:
    Pour in vegetable broth and stir. Add broken lasagna noodles, ensuring they are fully submerged. Lock the lid, set to pressure cook on high for 5 minutes, then quick release.
  • Finish with Spinach:
    Open the lid and stir in the fresh spinach. Let it wilt for 2-3 minutes.
  • Cheese Magic:
    In a small bowl, mix a ladle of soup broth with the plant-based ricotta to create a smooth paste. Add the mixture to each serving bowl, and top with shredded vegan mozzarella.
  • Garnish and Serve:
    Sprinkle with fresh basil or parsley before serving. Enjoy hot!

Notes

  • For a spicier kick, increase the red pepper flakes.
  • You can substitute spinach with kale or another leafy green of choice.
  • Adjust the broth amount for a thicker or thinner soup.

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