Deliciously Easy Vegan Instant Pot Lasagna Soup: A 30-Minute Meal

Vegan Instant Pot Lasagna Soup is the ultimate solution for a fast, comforting, and incredibly flavorful dinner. Imagine all the classic tastes of a rich, saucy lasagna—tender noodles, savory tomato, and fresh herbs—transformed into a warm, satisfying soup. This one-pot wonder comes together in just 30 minutes, proving that a wholesome, homemade vegan meal can be both quick and delicious.

This recipe celebrates the convenience of the Instant Pot, which makes a traditionally time-consuming dish remarkably simple. It’s a perfect family-friendly meal that’s hearty, nutritious, and packed with all the flavors you love. Get ready to fall in love with this easy, cheesy, and satisfying lasagna soup! You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Lightning Fast	Ready in just 30 minutes with the help of an Instant Pot.
Comfort Food	All the classic, rich flavors of lasagna in a warm, satisfying soup.
One-Pot Wonder	Cooked in a single pot for minimal cleanup and fuss.
Wholesome & Healthy	Packed with vegetables and plant-based protein from lentils.
Customizable	Easily adapt with your favorite veggies or toppings.

An Overview of Flavors and Textures

The Vegan Instant Pot Lasagna Soup is a harmonious blend of classic Italian-American flavors and satisfying textures.

The soup base is a rich, savory, and robust tomato sauce, simmered with aromatic onion, garlic, and classic Italian seasoning. The red lentils and chopped vegetables cook down to create a wholesome, hearty body for the soup.

The star of the show, of course, are the lasagna noodles, which break into small pieces and cook to a perfect al dente tenderness. They provide that classic, comforting texture of lasagna.

A sprinkle of nutritional yeast adds a savory, cheesy flavor without the dairy. This Instant Pot soup is served hot, with the fresh, clean finish of roughly chopped spinach and a dollop of creamy vegan ricotta or pesto, creating a truly memorable and satisfying meal.

The Star of the Show: The Powerful Instant Pot

While the rich tomato and lentil base is crucial, the true defining characteristic and “star” of this Vegan Instant Pot Lasagna Soup is the powerful Instant Pot itself. This one-pot wonder completely transforms a traditionally time-consuming recipe into a lightning-fast, 30-minute meal. It simmers the rich tomato sauce, cooks the lentils until they are perfectly tender, and bakes the lasagna noodles to a perfect al dente finish—all in a fraction of the time it would take on the stovetop. The Instant Pot’s pressure cooking function is what makes this a truly “instant” dish, proving that a complex flavor profile and hearty meal can be achieved in a single pot with remarkable ease.

How to Make Your Vegan Instant Pot Lasagna Soup

This dish is all about speed and simplicity. The key is to layer your ingredients correctly in the Instant Pot and let the pressure cooking do all the work!

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 3–4 Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
For the Base Soup:	1 tsp	Olive oil
	½	Onion, finely chopped
	4 cloves	Garlic, minced
	1 cup	Chopped vegetables	Zucchini, bell pepper, carrots, etc.
	¼ cup	Red lentils (split masoor dal)
	1 cup	Tomato purée	Or thick pasta sauce
	1–1½ cups	Diced tomatoes	Canned or fresh
	2 tsp	Italian seasoning
	¼ tsp	Onion powder
	¼ tsp	Garlic powder
	½–¾ tsp	Salt	Adjust to taste
	2–2½ cups	Vegetable broth or water	More for soupier texture
	5 oz	Lasagna noodles	Broken into small pieces
	As needed	Black pepper and red chili flakes
	1 tbsp	Nutritional yeast	Optional
For Finishing Touches:	1 cup	Fresh spinach	Roughly chopped
	As needed	Vegan pesto, ricotta, or shredded vegan mozzarella	Optional
	As needed	Garlic bread or crusty bread	For serving

Instructions

1. Sauté the Base: Set your Instant Pot to the “Sauté” mode. Heat the olive oil, then add the finely chopped onion, minced garlic, and a pinch of salt. Cook for 2–3 minutes, stirring occasionally, until the onion becomes soft and fragrant.
2. Add Veggies & Sauce: Stir in the chopped vegetables (like zucchini, bell pepper, and carrots), red lentils, tomato purée, diced tomatoes, Italian seasoning, onion powder, and garlic powder. Add tomato paste if using for extra richness and stir everything together well.
3. Add Noodles & Liquid: Break the lasagna noodles into small, bite-sized pieces and stir them into the pot, making sure they are well distributed. Pour in the vegetable broth or water and stir again, ensuring none of the noodles are stuck to the bottom of the pot or clumped together.
4. Pressure Cook: Secure the lid on the Instant Pot and set the vent to the “Sealing” position. Pressure cook on High for 3 minutes. Once the cooking is complete, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
5. Final Seasoning: Carefully open the lid. Stir in the black pepper, chili flakes, and the nutritional yeast (if using) for a cheesy flavor. Taste the soup and adjust the seasoning with more salt, herbs, or a splash of lemon juice if needed.
6. Add Spinach & Serve: Stir in the roughly chopped fresh spinach (if using) and let it wilt for about a minute in the hot soup. Serve the soup immediately while hot, topped with a spoonful of vegan ricotta or pesto and plenty of garlic bread or crusty bread on the side.

Expert Tips for Your Lasagna Soup

Category	Tip
Noodle Clumping	Ensure the noodles are broken into small pieces and stirred well into the liquid before pressure cooking to prevent clumping.
Liquid Amount	Adjust the amount of broth or water based on your preference. Use more for a soupier texture, less for a thicker sauce.
Flavor Boost	Nutritional yeast is a great way to add a savory, cheesy flavor to the soup without using dairy.
Make it Creamy	For an extra creamy finish, stir in a splash of oat cream or cashew cream at the end of cooking.
Stovetop Method	If you don’t have an Instant Pot, you can cook this soup on the stovetop. Simply simmer covered for 20-25 minutes.

Conclusion: Your Deliciously Easy & Wholesome Meal

The Vegan Instant Pot Lasagna Soup is a true delight—a perfect balance of comforting lasagna flavors and a warm, satisfying soup. With its hearty lentils, tender noodles, and a rich tomato base, it’s a dish that feels both wholesome and incredibly delicious. This Vegan Instant Pot Lasagna Soup is the perfect solution for a quick and satisfying dinner, proving that great vegan meals can be easy to make and full of incredible flavor.

Frequently Asked Questions (FAQ)

Can I use a different type of noodle? Yes, you can! You can substitute lasagna noodles with any type of pasta. Just be sure to break it into small, bite-sized pieces.

What other vegetables can I add? This soup is very flexible. You can add finely diced bell peppers, shredded carrots, or even mushrooms to the base of the soup.

How should I store leftovers? The noodles will absorb more liquid over time. When reheating, you may need to add a splash of extra vegetable broth or water to reach your desired consistency.

Is this recipe gluten-free? The recipe is naturally gluten-free if you use tamari instead of soy sauce and ensure you use a certified gluten-free lasagna sheet or pasta.

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