In winter, all you crave is for comfort food and something cozy to keep you warm. This delicious vegetarian lasagna soup made in the Instant Pot is a quick and easy one pot meal that can be made in just about 30 minutes!
Jump to:
Ingredients
It is very easy to make lasagna soup with few basic ingredients. I have used diced onions, chopped bell peppers, diced carrots, diced celery, tomato puree, and broken pieces of lasagna sheets. Herbs like chopped garlic, Italian seasoning, black pepper, salt, bay leaf, and low sodium vegetable stock are added to make it flavorful.
Finally, some leafy greens like spinach and grated cheddar or pepper jack cheese are added to make it cheesy.
Instructions
To make lasagna soup in the Instant Pot, first saute all the vegetables in oil. then add the tomato puree, broken lasagna pieces, and vegetable broth. Finally add the spices and herbs and pressure cook for 1 minute. Release the pressure manually for about 10 minutes and then manually release the remaining pressure.
Step 1: Saute garlic and vegetables in olive oil on the saute mode.
Step 2: Add the tomato puree, broken lasagna pieces, vegetable stock, and herbs.
Step 3: Pressure cook on high pressure mode for 1 minute followed by a 10-minute natural pressure release.
Step 4: Add grated cheddar cheese, spinach, and pepper. Mix well.
Substitutions
- Pasta - if you are out of lasagna, you can use fettuccine, spaghetti, or any other pasta.
- Herbs - use fresh herbs like rosemary, oregano, and thyme instead of dried Italian seasoning.
- Leafy greens - instead of spinach, leafy greens like spring mix or kale can be added.
Variations
- Spicy - add chili pepper flakes while serving or serrano peppers while cooking.
- Vegetables - add veggies of your choice like zucchini, yellow squash, butternut squash, or more. You can use fresh or frozen vegetables. Check out how to freeze zucchini and how to freeze butternut squash so that you can use them later for soups.
Serving suggestions
Lasagna soup is best served hot when it is made. It can be served with a side of roasted asparagus, roasted green beans, or roasted mushrooms.
Equipment
I have made this lasagna soup in the 6 qt. Instant Pot. It can be made in a larger one or even in the 3 qt. one.
Storage
It is best to consume lasagna soup when it is freshly made. If you have any leftovers, you can store it in the fridge for 3-4 days. However, the lasagna will continue to soak more liquid and the soup will become too thick. You can add more vegetable stock if needed while reheating.
If you want to make it ahead of time, cook all the ingredients without the lasagna. Cook the lasagna separately and add it few minutes before you are ready to serve. Simmer for about 5 minutes before serving.
Top tip
- Break the lasagna sheets into smaller pieces of the size you like.
Related
Looking for other recipes like this? Try these:
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Instant Pot Vegetarian Lasagna Soup
Equipment
Ingredients
- 6 Lasagna sheets (broken into small pieces)
- 4 cup Vegetable stock
- 2 large Tomato (pureed, or 1 cup pasta sauce)
Vegetables
- 1 cup Onion (chopped)
- ¾ cup Carrot (diced)
- ¾ cup Bell pepper (diced)
- ¾ cup Celery (2 stalks)
- 2 large Garlic cloves (minced)
Oil and Spices
- 1 tablespoon Olive oil
- 1 Bay leaf
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt (adjust to taste)
To be added later
- 1 cup Spinach or Baby spinach
- ¼ teaspoon Black pepper
- ¾ cup Cheddar cheese (grated, more if needed)
Instructions
- Turn the instant pot on saute mode on medium setting
- Once hot, add olive oil.1 tablespoon Olive oil
- Add minced garlic and onions and saute for about 30 seconds2 large Garlic cloves, 1 cup Onion
- Add all the other veggies except spinach.¾ cup Carrot, ¾ cup Bell pepper, ¾ cup Celery
- Add the tomato puree and mix well.2 large Tomato
- Add Italian seasoning, bay leaf, and salt.1 Bay leaf, 1 teaspoon Italian seasoning, 1 teaspoon Salt
- Add the broken lasagna pieces.6 Lasagna sheets
- Add the vegetable stock and ensure the lasagna is well covered.4 cup Vegetable stock
- Mix well and turn off saute mode and close the lid.
- Turn the instant pot on high pressure mode for 1 minute with valve in sealing position. Keep the "Keep warm" setting on
- Let the pressure release naturally for 10 minutes, then release the remaining pressure
- Add in the spinach and give it a stir.1 cup Spinach or Baby spinach
- Add black pepper and cheese and mix well.¼ teaspoon Black pepper, ¾ cup Cheddar cheese
Comments
No Comments