Instant Pot Vegan Lasagna Soup – All the Flavor, None of the Fuss

Some nights, you just need dinner to be easy. Maybe everyone’s come home tired, maybe homework is happening at the kitchen table, and maybe you’d rather not wash three baking dishes just to make lasagna.

That’s where this Instant Pot vegan lasagna soup comes in.

It gives you all the best parts of lasagna. Rich tomato flavor, tender noodles, and those warm Italian seasonings.

But instead of layering and baking, everything cooks together in one pot. Just ladle it into bowls and dinner is ready.

Kids love the familiar flavors. Grown-ups love how simple it is. And you’ll love how little cleanup it takes.

Why This Soup Is a Weeknight Winner

Lasagna soup is hearty enough to stand on its own, but still easy enough to make on a busy evening. The Instant Pot makes it even easier by taking care of the cooking in just minutes.

Lentils give it a protein boost, while broken lasagna noodles soak up all that savory tomato broth.

A little Italian seasoning brings the flavor together, and a dollop of vegan ricotta or a sprinkle of fresh basil on top makes it feel just a little more special.

Ingredients for Vegan Lasagna Soup

• 1 tablespoon olive oil (or water for oil-free)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt, more to taste
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon tomato paste
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce or crushed tomatoes
• ¾ cup dry brown or green lentils, rinsed
• 6 cups vegetable broth
• 8 to 10 lasagna noodles, broken into smaller pieces
• Optional for serving: vegan ricotta, fresh basil, nutritional yeast, or garlic toast

How to Make Instant Pot Lasagna Soup

1. Sauté the base

Turn the Instant Pot to “Sauté” mode. Add olive oil, then cook the onion, carrot, and garlic for about 4 to 5 minutes until softened. Stir in oregano, basil, salt, pepper, red pepper flakes, and tomato paste. Cook for another 30 seconds to bring out the flavors.

2. Add everything else

Stir in the diced tomatoes, tomato sauce, lentils, and broth. Mix well, then scatter the broken lasagna noodles on top without stirring too much. This helps prevent sticking at the bottom.

3. Pressure cook

Seal the lid and cook on “Pressure Cook” (high) for 5 minutes. Once done, let the pressure release naturally for 10 minutes before carefully venting the rest.

4. Stir and serve

Open the lid and stir gently. Let the soup sit for a few minutes to thicken. Adjust seasoning if needed. Ladle into bowls and top with your choice of vegan ricotta, basil, or nutritional yeast.

Tips for Great Lasagna Soup

Below, we share some tips to make sure your lasagna soup is oh-so-perfect:

• Break the noodles into similar-sized pieces so they cook evenly.
• Let the soup sit for a few minutes before serving. The noodles soften further, and the broth thickens slightly.
• If you want a creamier finish, stir in a spoonful of cashew cream or unsweetened vegan yogurt just before serving.
• Use short pasta like fusilli or penne if you don’t have lasagna noodles on hand.

Serving Suggestions

This soup is a meal all on its own, but here are a few simple ideas to round it out:

• Serve with garlic toast or crusty bread for dipping
• Add a light green salad with lemony dressing on the side
• Top each bowl with a swirl of vegan ricotta or a handful of fresh herbs

Storage and Reheating

Leftovers hold up well and make great lunches or quick dinners later in the week.

• Refrigerate: Store in a container with a lid for up to 4 days
• Freeze: Freeze portions without the noodles if possible. Thaw overnight in the fridge before reheating
• Reheat: Warm gently on the stove or in the microwave. Add a splash of broth if the soup thickens too much

Final Thoughts

This Instant Pot vegan lasagna soup brings comfort without the hassle. It’s got all the familiar flavor of classic lasagna, but it’s faster, easier, and made in one pot.

It’s the kind of meal you can count on. Just right for busy nights, picky eaters, and anyone who wants something hearty and home-cooked without spending hours in the kitchen.

Scoop it into bowls, pass around some bread, and enjoy dinner with everyone gathered at the table.

Instant Pot Vegan Lasagna Soup – All the Flavor, None of the Fuss

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 tablespoon olive oil (or water for oil-free)

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 carrot, diced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon salt, more to taste

• ½ teaspoon black pepper

• ¼ teaspoon crushed red pepper flakes (optional)

• 1 tablespoon tomato paste

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) tomato sauce or crushed tomatoes

• ¾ cup dry brown or green lentils, rinsed

• 6 cups vegetable broth

• 8 to 10 lasagna noodles, broken into smaller pieces

• Optional for serving: vegan ricotta, fresh basil, nutritional yeast, or garlic toast

Directions

• Sauté the base
• Add everything else
• Pressure cook
• Stir and serve