Instant Pot Lasagna Soup - Easy Vegan Recipe!

This vegan instant pot lasagna soup combines the comfort of lasagna with the ease and coziness of soup and is truly delicious! It is perfect for a quick, simple weeknight meal and hardy enough for the whole family! 

Substitutions and Variations

• Tomatoes - I use a combination of tomato paste, tomato sauce, and crushed tomatoes. This creates a deliciously rich tomato sauce! You could also use diced tomatoes or some marinara sauce. 
• Lentils - red lentils cook well in this dish. Other types of lentils (like brown lentils or black lentils) have different amounts of cooking time, so I wouldn’t substitute them unless you use canned.  
• Cauliflower - We use this because my kids don’t notice it. I love to use about one diced zucchini instead if I am not trying to feed it to my boys! You could also try adding bell pepper.
• Pasta - we have made this with lasagna noodles and with reginetti noodles. Most types of flat pasta should work well! If using lasagna sheets, break them up into smaller, bite-sized pieces before adding them to the soup.
• Greens - you can put a handful of spinach or kale in the soup after it is done and let them wilt down. 
• Water - you can also use vegetable broth for more flavor!
• Italian Seasoning - If you don't have Italian seasoning, you can use a mix of basil, oregano, rosemary, thyme, and garlic powder. 
• Cashew Cream - If you don't have cashews on hand to make cashew cream, you could also use a can of coconut milk. You will only need 6 cups of water if you choose this route. This is not my preferred method because I think it makes the soup taste too coconutty, but some people love it! 
• Nutritional Yeast - Nutritional yeast, combined with the cashew cream, gives the cheesy flavor to this delicious soup! You can omit the nutritional yeast if you don't like it, but I didn't feel like the soup had a nutritional yeast flavor. 

What to Serve with Lasagna Soup

• Fresh Herbs - This is delicious with fresh basil and/or parsley on top!
• Vegan Parmesan Cheese - We like to sprinkle some of this vegan parmesan on top.
• Vegan Ricotta Cheese - If you are feeling really fancy, adding some vegan ricotta, or other vegan cheese, to each bowl is extra delicious! We don’t do it often,  as it is expensive, and the soup is delicious and cheesy without it.
• Crusty Bread - Dipping some crusty sourdough bread or garlic bread in this soup is amazing!!
• Green Salad - We like to serve this with a salad or a side of veggies to round out our meal! 
• Red Pepper Flakes - For a little more kick, I always add chili flakes to my bowl of soup!
• Lemon Juice - The tomatoes give the soup enough acidity but you can squeeze a little lemon juice to brighten it up if you'd like!

How to Make Lasagna Soup in the Instant Pot

Step 1: Add canned tomatoes to the instant pot.

Step 2: Add veggies, seasoning, and pasta. If using lasagna noodles, break them up into smaller pieces before adding.

Step 3: Blend cashews with 2 cups of water.

Step 4: Add cashew cream and the rest of the water to the Instant Pot. Make sure the noodles are covered with liquid.

Step 5: Cook on high pressure for 5 minutes and allow pressure to release naturally for at least 15 minutes (do not use the quick release). 

Tips For Making Soup in the Instant Pot

• You don’t need to sauté your veggies for this recipe. However, if you want to, you can! Saute your veggies using the sauté setting and a little water, and then make sure that they are mixed well with the other ingredients to avoid the burn notice on your instant pot.
• If you want to use this as an easy meal prep recipe, it heats up pretty well! If you would like, you can cook your noodles separately to keep them from getting mushy throughout the week. If you cook your noodles separately, you will want to decrease the water in the instant pot by 3-4 cups. 
• You can put all the ingredients in a ziploc bag for a freezer meal option. If you do this, make the cashew cream and add it to the bag, then add the rest of the water when you are ready to cook the soup. 

How to Store Vegan Lasagna Soup

• This soup will last well in an airtight container in the fridge for 3-5 days. Simply reheat in the microwave on the stovetop, or even in the Instant Pot!

• You can also freeze this soup. Divide servings into a leak-proof container like a Ziploc bag or a mason jar. If you use a mason jar, make sure to leave space at the top for the soup to expand as it freezes. Pull it out of the freezer and put it in the fridge the night before you want to eat it. Then reheat it on the stove or in the microwave when you are ready to eat!