Lasagna Soup Instant Pot Recipe

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What could be more comforting than warm, hearty lasagna soup?! This Instant Pot soup recipe is perfect to warm you up in these last couple months of winter. It is a lot easier than making a whole lasagna! I make this recipe in the Instant Pot but you could easily adjust it for the stove top.

INGREDIENTS for lasagna soup:

This Instant Pot lasagna soup recipe uses a lot of veggies like onion, mushrooms, eggplant, zucchini, bell pepper and carrot, but feel free to use whatever veggies are your favorite. I use vegan beefless beef crumbles in this recipe to give it a meaty texture. If you aren’t a fan of mock meats then just use more veggies, crumbled cauliflower or brown lentils. You can use whatever tomato/ marinara sauce is your favorite. I like the no salt added one from Trader Joe’s. Heres a full ingredient list:

• 1 yellow onion diced
• 2 cloves garlic minced
• 1 bell pepper diced
• 1 zucchini diced
• 1/2 eggplant diced
• 1 carrot peeled and diced
• 4 oz mushrooms diced
• 14 oz package beefless crumbles
• 1 tbsp Italian seasoning
• 1 jar marinara sauce
• 4 cups veggie broth low sodium
• 1 cup water
• 6 sheets lasagna noodles broken up into squares

TOFU RICOTTA

• 1 block firm tofu drained and patted dry
• 1 lemon juiced
• 2 tbsp nutritional yeast
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup fresh basil

HOW TO MAKE INSTANT POT LASAGNA SOUP:

• Press sauté on the Instant Pot. Add in the onions and cook for a few minutes until golden. Splash in 2 tbsp of water as needed to prevent sticking.
• Add in the rest of the veggies, the beefless beef, seasoning, pasta sauce, veggie broth and water and stir. Put on the lid and turn the valve to “sealing”. Pressure cook for 5 minutes and do a quick release when its done.
• While the Instant Pot is cooking, make the tofu ricotta. In a food processor add the drained and patted down tofu, lemon juice, nutritional yeast, garlic powder, onion powder, fresh basil, salt and pepper. Pulse until it looks well blended but slightly crumbly. Set aside.
• 4. When the timer has gone off do a quick release on the Instant Pot. Carefully take off the lid. Put the Instant Pot back on “sauté” and bring it back to a simmer. Add in the lasagna noodles broken up into pieces. Simmer the noodles for 5 minutes stirring carefully, then shut off the Instant Pot. The noodles will continue to cook in the hot broth. Serve right away with the tofu ricotta and sprinkled vegan parmesan on top.

Recipe notes:

What makes this recipe so delicious is the fat lasagna noodles. I break them up into wide pieces to make them easier to eat. I use plain lasagna noodles from Whole Foods, but I think whole wheat ones would hold up best in this recipe. Do NOT use the no boil kind, they will be too soggy. The best way I have come up with is to first cook the vegetables, broth, seasonings, beef, and tomato sauce for 5 minutes. Then add in the noodles and bring it back up to a simmer for 5 more minutes or until al dente. Any leftover noodles will get soggy in the broth, so if you are making this soup for meal prep or leftovers I recommend adding in the lasagna noodles separately!

Serve the lasagna soup with a scoop of the tofu ricotta and sprinkle with vegan parmesan! Such a yummy, hearty recipe with lots of protein and veggies!