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Instant Pot Vegetarian Lasagna Soup

By on | Updated on
4 from 1 vote
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All the cozy lasagna vibes-in one pot, no layering required.

This Instant Pot Vegetarian Lasagna Soup is a one-pot wonder packed with bold lasagna flavor-no layering, no oven, and no ricotta needed. It's fast, satisfying, and made entirely from pantry staples like lentils, diced tomatoes, and broken lasagna noodles.

A vertical photo showing a side view of a heaping bowl of vegetarian lasagna soup, garnished with chopped fresh basil, strips of fresh mozzarella cheese, and crushed red pepper flakes. A blurred view on an Instant Pot pressure cooker is in the background, with a glass jar of red pepper flakes, and in front of that is a low white bowl with orange trim filled with fresh spinach. on the left is a grayish-beige napkin.

As a longtime home cook and Instant Pot fan, I love how this recipe delivers comfort food in under 30 minutes with minimal cleanup. It's perfect for busy weeknights, meal prep, or when you’re craving something hearty and meatless without the extra steps. If you loved my Easy Lasagna Soup recipe, then you’ll love this Instant Pot Vegetarian version.

Table of Contents

Recipe At A Glance

  • Ready In: 30-35 minutes
  • Type: One-pot vegetarian soup
  • Main Ingredients: Lentils, lasagna noodles, tomatoes, vegetable broth
  • Diets: Vegetarian, gluten-free optional, vegan adaptable
  • Serves: 6
  • Freezer-Friendly: Yes
  • Reheats Well: Definitely
  • Great For: Weeknight dinners, meal prep, cozy lunches
Horizontal photo of an overhead view of a bowl of Vegetarian Lasagna Soup with lasagna noodles, sliced cherry tomatoes, and lentils, with spoon on a grayish-beige and white striped napkin on the left and a partial view of a bowl with orange trip filled with fresh spinach in the upper right. The background is a white washed wood.

Why You'll Love This One-Pot Soup

  • One-pot meal - No extra pans, no mess
  • Packed with pantry staples - Lentils, noodles, and canned tomatoes
  • Instant Pot beginner-friendly - Easy pressure cook method
  • Naturally vegetarian - No meat, no ricotta
  • Budget-friendly - Makes a big batch without breaking the bank
  • Meal prep-friendly - Makes great leftovers or freezer meals
  • Customizable - Add veggies, cheese, or spice it up (see variations)

Ingredient Notes and Substitutions

Overhead view of labeled ingredients for Instant Pot Vegetarian Lasagna Soup with navy labels and white text, on a white-gray background, with a white napkin in the upper left, and an Instant Pot pressure cooker in the upper right of the photo.
  • Olive oil: For sautéing the onion
  • Onion: Adds flavor and aroma-finely chopped works best
  • Brown lentils: Hearty and hold their shape in pressure cooking
  • Oregano and garlic powder: Simple seasonings with big flavor
  • Diced tomatoes: One 14-ounce can-adds classic lasagna taste
  • Tomato paste: Rich and thickens the broth
  • Vegetable broth: The base of the soup-use 4 cups, or add 1 extra cup for a thinner soup
  • Lasagna noodles: Break into small pieces before adding
  • Mozzarella (optional): Garnish with fresh mozzarella or vegan cheese if desired

See the recipe card below for the full list of ingredients with the quantities.

How To Make This Instant Pot Lasagna Soup

6-photo collage showing the steps in photo of how to make Instant Pot Vegetarian Lasagna Soup
  1. Chop the onions.
  2. Gather all the ingredients.
  3. Press the “Sauté” button on the Instant Pot. Add olive oil. Once hot, add the onion and sauté until translucent, about 3 to 4 minutes.
  4. Press “Cancel,” then add the remaining ingredients in the following order: brown lentils, oregano, garlic powder, diced tomatoes, tomato paste, vegetable broth, and broken lasagna noodles. Do not stir.
  5. Close and lock the lid. Set the valve to “Sealing” and cook on High Pressure for 6 minutes. When finished, do a quick release. Carefully open the lid and stir the soup.
  6. Serve hot and garnish with fresh mozzarella or your favorite vegan cheese.

Recipe Tips and Troubleshooting

How to Prevent Burn Notice

  • Deglaze the pot after sautéing-use a splash of broth and scrape with a wooden spoon
  • Add the tomato paste and diced tomatoes last, and don't stir them in
  • Avoid thick sauces or stirring dense ingredients on the bottom

Can I Use No-Boil or Gluten-Free Noodles?

  • Yes. No-boil noodles work well-just reduce cook time by 1 minute
  • Gluten-free noodles may vary-check texture after pressure release

Best Cook Time for Noodles in Instant Pot Lasagna Soup

  • Standard noodles: 6 minutes + quick release
  • No-boil noodles: 5 minutes
  • Gluten-free noodles: 4 to 5 minutes depending on the brand

Storing and Reheating

  • Store leftovers in the refrigerator for up to 5 days
  • Freeze in airtight containers for up to 3 months
  • Reheat with a splash of broth to loosen the soup before warming
Vertical photo of an overhead view of a bowl of Vegetarian Lasagna Soup with lasagna noodles, sliced cherry tomatoes, and lentils, with a grayish-beige and white striped napkin on the left and a partial view of a bowl with orange trip filled with fresh spinach in the upper right. The background is a white washed wood.

Variations and Add-Ins

This soup is delicious as-is, but feel free to mix things up:

  • Add veggies: Stir in spinach, kale, zucchini, mushrooms, shredded carrots, corn, or peas after cooking
  • Make it creamy: Stir in dairy-free ricotta, cashew cream, or a splash of unsweetened plant-based milk
  • Spice it up: Add red pepper flakes, smoked paprika, or Italian seasoning to taste
  • Make it vegan: Omit mozzarella garnish or use vegan cheese
  • Thinner soup: Add 1 extra cup of broth for a looser texture

What to Serve With It

Frequently Asked Questions (FAQs)

Can I make this lasagna soup without ricotta?

Yes, and in fact, this recipe is designed without ricotta. It's still rich and flavorful on its own.

Is it really a one-pot meal?

Absolutely. Everything cooks right in the Instant Pot-no need for extra pots or pans.

Can I freeze it?

Yes. Let it cool completely before freezing. It reheats beautifully with a splash of broth.

Is it gluten-free?

It can be-just use gluten-free lasagna noodles.

Can I make it on the stovetop?

Yes. Sauté the onion, then simmer all ingredients in a large pot until lentils and noodles are cooked. Stir occasionally and watch liquid levels.

Vertical photo showing a view of a white bowl of Vegetarian Lasagna Soup garnished with white fresh mozzarella, topped with chopped fresh basil, and a few crushed red pepper flakes, on a white-washed wood background, with a grayish-beige napkin with a spoon on the left, a small white bowl with orange trim filled with fresh spinach on the right, and a partial view of an Instant Pot at the top of the photo.

More One-Pot Recipes to Try

More Instant Pot Soup Recipes

Share Your Thoughts

Tried this Instant Pot Vegetarian Lasagna Soup? Leave a comment or tag @FlavorMosaic on Instagram or Facebook. I'd love to hear how you made it your own.

Recipe

Instant Pot Vegetarian Lasagna Soup Recipe

By Michele @ Flavor Mosaic
4 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 264

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

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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

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Comments

  1. 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.

    Reply

    • 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

      Reply
4 from 1 vote (1 rating without comment)

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