The Best Vegan Lasagna Soup | Instant Pot Recipe - (2024)

The Best Vegan Lasagna Soup | Instant Pot Recipe

Questa ricetta è disponibile anche in italiano

This Vegan Lasagna Soup is cosy and easy to make in the Instant Pot. It carries all the flavours of a baked lasagna but it’s extra moist and soupy. Perfect for cold days!

This dish is so perfect to warm up on a chilly. It has everything you love about lasagna in one bowl as well as being super cosy and packed with flavours and nutrients.

Made it even easier and straightforward for Instant Pot (or crockpot) owners, it comes together in half an hour and it’s definitely the best way to enjoy all the classic Italian lasagna flavours in a cosy and warming way, that will soon become something you do on a regular basis.

Topped with a generous amount of vegan grated cheese (or simple nutritional yeast flakes) that becomes simply irresistible on the piping hot soup, it’s just like an never-ending cuddle.

This simple recipe also calls for just a bunch of staple ingredients that I’m sure you already have in your fridge and pantry.
– Lasagna Sheets. Lasagnoni – sheets with curled sides. Do not use flat lasagna sheets as they will very likely stick/pile up together and stay hard/undercooked.
– Soya Mince. Textured Vegetable Protein (TVP) available in most shops and online.
– Italian Tomato Passata. Or chopped tomatoes if you prefer chunky bits).
– White or Red Wine. As long as it’s vegan friendly; you can skip it if you don’t want to use alcohol.
– Italian Basil.
– Onion.
– Celery.
– Carrot.
– Extra Virgin Olive Oil.
– Sea Salt.
– Pepper.
– Water or Vegetable Broth + Bouillon Powder or Cube

How To Make Vegan Lasagna Soup in the Instant Pot

Step 1: Dice the onions, the carrots and the celery, add to the instant pot with the olive oil and sauté for 10 minutes stirring occasionally.

Add the soya TVP, stir well then add the wine.

Allow the alcohol to evaporate for 2 minutes, then add the passata, 1/2 of the broth (500g), finely chopped basil, salt and pepper.
Step 2: Give a thorough stir then set the bean chilli mode for 20 minutes.

In the meantime break each lasagna sheet into 3 or 4 pieces (these in the picture are cut in 3 as we like chunky pasta, feel free to make is smaller to your liking).
Step 3: As soon as the ragù is ready, open the instant pot lid, add the lasagna pieces and top with the remaining broth or water. Gently press down the pasta in order to submerge it completely with water. If the water is not enough add as needed as to cover the sheets nicely.

Put the lid back on, seal the valve and set pressure cook for 7-8 minutes (after 7 pasta will still be al dente; in 8 minutes will be soft), according to your preference.
Quick release the vapour until the valve is down. Open the lid and stir the soup to mix well all the ingredients.
Serve hot topped with vegan parmesan cheese and fresh basil.

Please note: You can also make this soup in a traditional pot or any pressure cooker. If you use the traditional stove pot, I recommend reducing the water by 100-150 grams and cooking the soy ragù for at least half an hour on medium-low heat, and the pasta for 15-17 minutes (or until cooked to your taste).

Vegan Lasagna Soup Recipe

Ingredients:
350 g Lasagna Sheets
1 l Vegetable Broth (or Water + Bouillon)
500 g Italian Passata (or Chopped Tomatoes)
2 Onion (or 1 big)
2 Celery Stalk
2 Carrots
150 g Wine (Red or White)
100 g Soya TVP (1 cup)
2 tbsp Extra Virgin Olive Oil
1 Bunch Fresh Basil
2/3 tbsp Sea Salt
Pepper
Vegan Parmesan or Nutritional Yeast to top

Method:
1. Dice the onions, the carrots and the celery, add to the instant pot with the olive oil and sauté for 10 minutes stirring occasionally.
2. Add the soya TVP, stir well then add the wine. Allow the alcohol to evaporate for 2 minutes, then add the passata, 1/2 of the broth (500g), finely chopped basil, salt and pepper.
3. Give a thorough stir then set the bean chilli mode for 20 minutes.
4. In the meantime break each lasagna sheet into 3 or 4 pieces.
5. As soon as the ragù is ready, open the instant pot lid, add the lasagna pieces and top with the remaining broth or water. Gently press down the pasta in order to submerge it completely with water. If the water is not enough add as needed as to cover the sheets nicely.
6. Put the lid back on, seal the valve and set pressure cook for 7-8 minutes (after 7 pasta will still be al dente; in 8 minutes will be soft), according to your preference.
7. Quick release the vapour until the valve is down. Open the lid and stir the soup to mix well all the ingredients.
8. Serve hot topped with vegan parmesan cheese and freshly ground pepper.

Did you like this recipe? Also check:
– Creamy Mushroom and Smoked Paprika Soup
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– Creamy Cauliflower and Mushroom Pasta
– Sea Flavoured Courgettes (Zucchini) and Blossom Pasta
– Caramelized Onion, Olives and Hummus Pasta
– Oil Free Vegan Alfredo
– Super Easy Green Bean Pasta Bake
– Vegan Seafood Pasta
– Pasta with Wild Mushrooms and Parsley+Avocado Pesto
– Courgette Blossom Pasta

Adriana Z.

I'm Adriana Zifarelli, Italian foodie in her late 30s living in London, UK. In this blog I share my food experiments gone well, ALL VEGAN! Enjoy!