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Home » Instant Pot Recipes » Instant Pot Vegetarian Lasagna Soup

Instant Pot Vegetarian Lasagna Soup

Published: Feb 2, 2022

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Instant Pot Vegetarian Lasagna Soup – one pot Lasagna Soup with veggies, lasagna noodles, ricotta and herbs. An easy weeknight dinner which gets done in just 30 minutes.

Love easy one pot dinners? Then do check out my Instant Pot Vegetable Pulao, Vegan Red Lentil Curry, Instant Pot Spanish rice with Salsa, and Instant Pot Puerto Rican Rice.

vegetarian lasagna soup served in two bowls garnished with parsley and parmesan cheese

Traditional Lasagna is a labor of love which has different layers and components which go into making it. The best alternative to this classic dish is this one pot lasagna soup. It is tasty, easy to make and no messy kitchen. Perfect for weeknight dinners. While I used my instant pot to make this soup, you can certainly cook it in a sauce pan.

Ingredients:

pic of the ingredients needed to make lasagna soup

Noodles – I used the traditional lasagna noodles which I broke them to pieces, but you can certainly use any pasta you have at home.

Tomato Sauce – I love Rao’s Arabartia sauce, feel free to use your favorite one.

Veggies – I used carrot, bell pepper and zucchini. You can also add mushrooms and broccoli ( if using broccoli add them after the soup is cooked)

Parmesan Cheese – some Parmesan cheese have animal rennet, so you may want to look for the brand which uses vegetable rennet.

Vegetable Stock – use low sodium stock

How to make Instant Pot Vegetarian Lasagna Soup

Press saute mode in your instant pot and add the olive oil. When the oil gets hot add the serrano chili and onion and cook for 3 minutes. Add garlic and saute for another 30 seconds. Now add the red chili flakes and oregano and saute for 15 seconds.

Add the veggies – carrot, bell pepper and zucchini and saute for two minutes.

Now add the broken lasagna noodles, tomato sauce, vegetable broth, water, bay leaf, and chopped parsley. Taste the broth and check if you need to add some salt. Stir well making sure nothing is sticking to the bottom of the pan. Also make sure all the pasta is under the liquid.

sauteed veggies, noodles and tomato sauce added in the instant pot

Hit cancel, secure the lid and adjust the vent to sealing position. Cook on high for 4 minutes and wait for 5 minutes to release the pressure.

Add spinach and ricotta cheese and mix it. Press saute mode and cook for 2-3 minutes. Taste and adjust salt if required. Let the soup rest for five to ten minutes before serving.

Serve the lasagna soup topped with parmesan cheese, chili flakes, parsley or basil and a drizzle of olive oil. The soup will get thick with time, add some hot water to thin it out.

lasagna soup cooked for 4 mins and spinach and ricotta are added
veggie lasgna soup made in the instant pot

Frequently Asked Questions

What other pasta can I use?

You can use any pasta of your choice. Cook for half the time from what the package instructions say. For example- if it says 8 minutes of cook time, do 4 minutes in the instant pot.

What other veggies can I use?

Broccoli and green beans. If using broccoli add them when you add ricotta cheese.

To make it more filling

Add cooked kidney beans or navy beans after the soup is cooked.

If you tried this Instant Pot Vegetarian Lasagna Soup, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on Facebook,  Pinterest  and Instagram.

vegetarian lasagna soup served in two bowls garnished with parsley and parmesan cheese

Instant Pot Vegetarian Lasagna Soup

Instant Pot Vegetarian Lasagna Soup – one pot Lasagna Soup with veggies, lasagna noodles, ricotta and herbs. An easy weeknight dinner which gets done in just 30 minutes.
5 from 3 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author: Madhavi

Ingredients

  • 1 ½ tablespoon olive oil
  • 1 medium onion diced
  • 4 garlic cloves minced
  • ½ small serrano chili, finely diced optional
  • 1 teaspoon dried oregano
  • 1 teaspoon red chili flakes add more to make it spicy
  • 1 medium bell pepper, I used red
  • 1 medium zucchini, diced small
  • 1 medium carrot, peeled and diced
  • 8 lasagna noodles, broken into pieces
  • 28 oz Rao's Arrabbiata Sauce or any other pasta sauce of your choice
  • 3 cups low sodium vegetable broth
  • ½ cup water
  • ¼ cup parsley, chopped
  • about 3 cups fresh spinach, chopped
  • ½ cup ricotta cheese
  • ½ cup parmesan cheese, for topping
  • few basil leaves or chopped parsley for garnish
  • salt to taste

Instructions

Instant Pot Method

  • Press saute mode in your instant pot and add the olive oil. When the oil gets hot add the serrano chili and onion and cook for 3 minutes. Add garlic and saute for another 30 seconds. Now add the red chili flakes and oregano and saute for 15 seconds.
  • Add the veggies – carrot, bell pepper and zucchini and saute for two minutes.
  • Now add the broken lasagna noodles, tomato sauce, vegetable broth, water, bay leaf, and chopped parsley. Taste the broth and check if you need to add salt. If so add it and stir well making sure nothing is sticking to the bottom of the pan. Also make sure all the pasta is under the liquid.
  • Hit cancel, secure the lid and adjust the vent to sealing position. Cook on high for 4 minutes and wait for 5 minutes (not more than that) to release the pressure.
  • Add spinach and ricotta cheese and mix it. Press saute mode and cook for 2-3 minutes. Taste and adjust salt if required. Let the soup rest for five to ten minutes before serving.
  • Serve the lasagna soup topped with parmesan cheese, chili flakes, parsley or basil and a drizzle of olive oil. The soup will get thick with time, add some hot water to thin it out.

Stove Top Method

  • Follow the same procedure as instant pot method, just cook them in a sauce pan. Add one extra cup of water and mix it often. Break the noodles to slightly smaller pieces so they cook faster.

Notes

When you taste the soup after it is cooked it will taste little sour because of the pasta sauce.  But once you add the ricotta cheese it balances out the sourness. 
But if you don’t want to add any ricotta cheese, then reduce the amount of sauce. 
The soup will get thick with time, add some hot water to thin it out.
Release the pressure after 5 minutes of cooking not more than that. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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Reader Interactions

Comments

  1. Jemma Amos

    March 01, 2022 at 12:18 pm

    5 stars
    Yummy recipe. Only thing is couldn’t see the bay leaves in the ingredients so didn’t buy in preparation for the recipe!

    Reply
  2. Sujatha. Y v

    February 10, 2022 at 5:41 am

    5 stars
    Very nice

    Reply
  3. Brenda

    February 03, 2022 at 6:54 pm

    Looks like a fun recipe, but I don’t see where the tomato sauce gets added, Maybe I’m blind, but neither description mentions when to add it. ??

    Reply
    • Madhavi

      February 03, 2022 at 7:49 pm

      Thanks for pointing it out. I updated the recipe.

      Reply
  4. Kundana

    February 02, 2022 at 10:02 pm

    5 stars
    Wow….this is super unique

    Reply
    • Madhavi

      February 03, 2022 at 9:29 am

      Hope you get to try it.

      Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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