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.
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:
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.
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.
Frequently Asked Questions
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.
Broccoli and green beans. If using broccoli add them when you add ricotta cheese.
Add cooked kidney beans or navy beans after the soup is cooked.
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Instant Pot Vegetarian Lasagna Soup
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.
Jemma Amos
Yummy recipe. Only thing is couldn’t see the bay leaves in the ingredients so didn’t buy in preparation for the recipe!
Sujatha. Y v
Very nice
Brenda
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. ??
Madhavi
Thanks for pointing it out. I updated the recipe.
Kundana
Wow….this is super unique
Madhavi
Hope you get to try it.