Description
A cozy and quick vegan twist on classic lasagna, this Instant Pot Lasagna Soup is loaded with flavor and nutritious ingredients like lentils and vibrant vegetables.
Ingredients
Scale
- 1 tsp oil (for sautéing)
- 1/2 onion (chopped)
- 4 cloves of garlic (chopped)
- 1 cup mixed veggies (such as peppers, carrots, zucchini)
- 1/4 cup red lentils (uncooked)
- 1 cup tomato puree
- 1 to 1.5 cups diced tomatoes
- 2 tsp Italian seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 to 3/4 tsp salt (adjust to taste)
- 2 cups water or vegetable broth
- 5 oz lasagna sheets (broken into small pieces)
- Dash of black and white pepper
- Pepper flakes (to taste)
- 1 tbsp nutritional yeast
- 1 cup packed spinach (optional)
- Vegan pesto, ricotta, or mozzarella (for serving)
- Vegan butter or garlic bread (optional)
- 1 tbsp tomato paste (optional)
- Lemon juice (for brightness)
Instructions
- Heat oil in the Instant Pot on sauté mode, then add chopped onion, garlic, and a pinch of salt, cooking for about 2 minutes until fragrant.
- Add the mixed veggies and cook for an additional 2-3 minutes.
- Stir in red lentils, tomato puree, diced tomatoes, salt, Italian seasoning, onion powder, and garlic powder.
- Mix in the broken lasagna sheets.
- Pour in the water or vegetable broth, stirring slightly.
- Close the lid and cook on manual high pressure for 3 minutes, then allow to naturally release for 10 minutes before carefully releasing remaining pressure.
- Add black and white pepper, pepper flakes, and nutritional yeast. Stir in fresh spinach until wilted.
- Serve with a dollop of vegan pesto and garlic bread if desired.
Notes
This soup can be stored in the fridge for up to 4 days or frozen for 3 months. Consider chopping veggies in advance for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan soup, lasagna soup, instant pot recipe, healthy soup, quick dinner
