If you are looking for a budget-friendly vegetarian Instant Pot Lasagna Soup, you found the right recipe.
Unlike my traditional Easy Lasagna Soup recipe, this easy Instant Pot Vegetarian Lasagna Soup uses lentils instead of ground beef and is a great vegetarian option.
This Instant Pot lasagna soup recipe has no ricotta, making it vegetarian and vegan-friendly.
Furthermore, the Instant Pot makes this lasagna soup so easy to make and makes it so flavorful. It’s about to become your favorite soup recipe of all Soup Recipes and Instant Pot Recipes.
Jump to:
Why You’ll Love This Recipe
- Comforting – I love a warm bowl of soup with comforting pasta with lasagna noodles.
- Delicious – This delicious soup has all the robust flavors of lasagna but in a soup form.
- Easy – It doesn’t get any easier than making soup in an Instant Pot. After sauteing the onions, it is pretty much set it and forget it.
- Vegetarian – Since it uses brown lentils instead of ground beef, it is a vegetarian lasagna soup.
- Budget-Friendly – This recipe is easy on the wallet because of using lentils instead of ground beef or Italian sausage.
Why This Recipe Works
- Tried and True – This recipe has been taste-tasted and approved by the family.
- Step-by-Step Photos – I’ve included step-by-step photos of the recipe process to make the recipe as easy to follow as possible.
- Video – I’ve included an easy slide show video to make the recipe as easy to follow as possible.
What You’ll Need To Make Instant Pot Lasagna Soup
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Oil – You can use olive oil, avocado oil, or vegetable oil.
- Onion – I used a white onion, but you can use a sweet onion, a Vidalia onion, or a yellow onion.
- Lentils – I used dried brown lentils for this recipe.
- Oregano – dried oregano
- Garlic Powder – I used garlic powder, but if you have a garlic clove or pre-minced garlic, feel free to add that to the soup.
- Italian Seasoning – (not in photo) – This seasoning blend includes basil, oregano, rosemary, and other Italian herbs,
- Tomatoes – I used canned diced tomatoes, but if you have fresh tomatoes, feel free to dice them and add them in.
- Tomato Paste – You could use tomato sauce for a slightly thinner soup or substitute marinara sauce for tomatoes and tomato paste.
- Vegetable Broth – You can use water or vegetable broth, which are vegan options, or chicken broth or chicken stock.
- Lasagna Noodles – You’ll need to break the lasagna noodles into pieces.
- Red Pepper Flakes – Optional – (not in photo) – If you want to add a little zesty spice, try sprinkling a few red pepper flakes, or chili flakes, in the soup.
- Fresh Mozzarella (Optional Garnish) – I like to use fresh mozzarella cheese or parmesan cheese if you have it. However, if that is not available, you could use shredded mozzarella, or vegan cheese, if you want to make it vegan. Of course, you could omit the cheese altogether if you wish.
- Fresh Basil – (Optional Garnish) – Add fresh basil on top as a garnish if you like.
Directions
- Chop or dice the onion.
- Gather the other ingredients.
- Press the “Sauté” button on the Instant Pot, and add olive oil; when hot, add the diced onion and cook until the onion is translucent about 3 or 4 minutes.
- Press “Cancel” and, with a wooden spoon, scrape the bottom of the pot to remove any brown bits. This prevents you from receiving a “burn notice” from the Instant Pot. (Not shown in photos.) Add the rest of the ingredients, except for the fresh mozzarella.
- Close and lock the lid, and place the valve in the “Sealing” position. Press “Manual” or “Pressure Cook” and set the cooking time for 6 minutes on high pressure. It may take about 15 minutes before the pressure builds and before it begins pressure cooking. When pressure cooking is finished, do a quick release (release the pressure quickly.) Open the lid and stir the soup.
- Serve in individual soup bowls and garnish with fresh mozzarella or vegan cheese for a vegan option.
Recipe Tips
- Thinner Soup – To make a thinner soup, you can use 1 cup more vegetable broth in the recipe.
- Prevent Burn Message – After you sauté vegetables or meat in an Instant Pot, scrape the bottom of the Instant Pot with a wooden spoon. This is very important because it prevents food from sticking to the bottom of the pot and prevents receiving the Instant Pot burn message.
Variations
- Spinach – After the lasagna has finished pressure cooking, add a dollop of ricotta cheese and 2 cups of fresh spinach leaves.
- Ground Beef – Instead of the lentils, use a pound of ground beef.
- Italian Sausage – Instead of lentils, use a pound of Italian Sausage. You could also do half beef and half Italian Sausage if you prefer.
What To Serve With Lentil Lasagna Soup
- Garlic Bread
- Asiago Foccacia Bread
- Italian Breadsticks (Copycat Olive Garden Breadsticks)
- Chopped Vegetable Salad
FAQs
How To Store Lasagna Soup
This soup can be kept in an airtight container in the fridge for up to 5 days, It can also be frozen for up to 3 months
Can You Freeze Vegetarian Lasagna Soup
Yes, you can freeze lasagna soup. Pour the soup into a freezer-safe, air-tight container, and you can freeze it for up to 3 months.
More Instant Pot Soup Recipes
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Recipe
Instant Pot Vegetarian Lasagna Soup Recipe
This Vegetarian Lasagna Soup is made in the Instant Pot with lentils, lasagna noodles, vegetable broth, and Italian herbs and spices, but without ricotta cheese.
Servings 6
Calories 264kcal
Ingredients
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- ¾ cup dry brown lentil
- 2 tbsp oregano
- 2 tbsp garlic powder
- 1 14-ounce can diced tomatoes
- 1 6-ounce can tomato paste
- 4 cups vegetable broth
- 8 lasagna noodles (broken in small pieces)
- Fresh mozzarella for garnish (optional)
Instructions
- Press the "Sauté" button on the Instant Pot, and add olive oil, when hot add the onion and cook until the onion is translucent about 3 or 4 minutes.1 Tbsp olive oil, 1 onion
- Press "Cancel" and add the rest of the ingredients, except for the fresh mozzarella.¾ cup dry brown lentil, 2 tbsp oregano, 2 tbsp garlic powder, 1 14-ounce can diced tomatoes, 1 6-ounce can tomato paste, 4 cups vegetable broth, 8 lasagna noodles
- Close and lock the lid, and place the valve in the "Sealing" position. Press “Manual” or “Pressure Cook” and cook on high pressure for 6 minutes. It takes about 15 minutes before the pressure builds. When the pressure cooking is finished, do a quick release, or release the pressure quickly.
- Open the lid and stir the soup.
- Serve in individual soup bowls and garnish with fresh mozzarella or vegan cheese for a vegan option.
Video
Notes
- Thinner Soup – To make a thinner soup, you can use 1 cup more vegetable broth in the recipe.
- Prevent Burn Message – After you sauté vegetables or meat in an Instant Pot, scrape the bottom of the Instant Pot with a wooden spoon. This is very important because it prevents food from sticking to the bottom of the pot and prevents receiving the Instant Pot burn message.
- Storing Soup. This soup can be kept in an airtight container in the fridge for up to 5 days.
- Freezing Soup. Yes, you can freeze lasagna soup. Pour the soup into a freezer-safe, air-tight container, and you can freeze it for up to 3 months.
Nutrition
Calories: 264kcal | Carbohydrates: 49g | Protein: 12g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 635mg | Potassium: 391mg | Fiber: 9g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 4mg
Kristin says
Awesome recipe! I used TVP instead of the lentils as this is what I had on hand. This will be in the go-to rotation for a quick weeknight meal.
Michele says
Hi Kristin,
I’m glad you liked the recipe. Thanks for letting us know that the recipe works well with TVP – textured vegetable protein.
Thanks,
Michele