Go Back

Instant Pot Lasagna Soup

Chanty
Vegan lasagna soup in the Instant Pot using veggies, beefless crumbles, broth, tomato sauce, noodles, tofu ricotta and seasonings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6

Equipment

  • Pressure cooker
  • Food processor

Ingredients
  

  • 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
  • 1 package beefless crumbles
  • 1 tbsp Italian seasoning
  • 1 jar marinara sauce
  • 4 cups veggie broth low sodium
  • 1 cups 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

Instructions
 

  • Press sauté on the Instant Pot. Once its hot add in the onions and cook for a few minutes until golden. Splash in 2 tbsp of water to prevent sticking.
  • Add in the rest of the veggies, beef, seasonings, pasta sauce, veggie broth and water and stir.
  • Put on the lid. Point the valve to "sealing". Press manual/ pressure cook for 5 minutes. When its done you are going to do a quick release.
  • 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- ricotta cheese texture.
  • 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 in the soup for 5 minutes or until al dente 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.