Pressure Cooker Vegan Lasagna Soup
- 1 teaspoon extra-virgin olive oil
- ½ yellow onion, chopped
- 2 teaspoons minced garlic
- 1 cup tomato puree
- 1 cup diced tomatoes
- 1 carrot, chopped
- ½ zucchini, sliced into half-moons
- ¼ cup dried red lentils
- 2 teaspoons Italian seasoning
- ½ teaspoon salt, plus more to taste
- 2 cups vegetable broth
- 3 lasagna noodles, broken into small pieces
- optional topping: nutritional yeast flakes
- Heat oil in pressure cooker set to Sauté on Normal. Cook and stir onions and garlic in hot oil, until onion is translucent, about 2 minutes; add tomato puree, diced tomatoes, carrot, zucchini, lentils, Italian seasoning, and salt.
- Pour vegetable broth into the pot; add lasagna pieces and stir to ensure that the pasta pieces do not stick together.
- Lock pressure cooker lid in place. Set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 3 minutes on High pressure.
- Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Ladle soup into bowls and top with nutritional yeast to serve.
If you wish to make this gluten-free, find gluten-free lasagna noodles or replace the noodles with quinoa entirely! You could also make vegetable noodle ribbons from your spiralizer.
For more Italian inspired recipes, may we suggest:
What others are saying
George Delamea says:
This is a kid-pleaser of a recipe. I am not the world's biggest lasagna fan. I find it just too heavy. What I liked about this, mostly, was that it reheated so nicely. I hate having half a pan of lasagna that is a bear to reheat. The soup eliminates that awkwardness because you can stir it and get it evenly warmed, rather than have it cold in the middle and getting overheated and ruining the texture of the outer edges.
Sheila Long says:
Really delicious lasagna soup, taste just like the real thing! I'm not vegan so I used grated parmesan on top. You have to break the lasagna sheets up pretty small because they will expand after cooking.
Sarah Gray says:
You had me at lasagna! Not a vegan, so I added sweet Italian sausage and ricotta cheese, and left out the lentils and zucchini. This was so good, glad I tried it out. Next time I will try the veganized version though because zucchini sounds so good.
Alaiyo Kiasi-Barnes says:
My family was wild about this dish and it was so easy to make. It was requested again for this week. I used whole wheat pasta and it turned out fine. Next time I’ll use fresh tomatoes instead of canned.
Jeremy Hughes says:
This was one of the easiest recipes I've ever made in my pressure cooker. It cooks in just a few minutes, and my crumb snatchers love it. I also use my wife's homemade vegan parmesan cheese recipe, I think it's made from cashews.
Anthony Cohen says:
Great tasting recipe. I made sure to stir the lasagna pieces when I put them in the pot so they wouldn't stick together. For the post part, they came out perfectly. I broke the pieces up small, but probably could have made them even smaller so they were bite size pieces. I forgot the lasagna sheets expand when they cook.
Debra Moore says:
This was a great hit! Hubby said to please make again. I changed recipe a bit; added 1 whole sweet onion, one 10.75 oz. can tomato purée (1-1/4 c.), one 15 oz. can diced tomatoes, 1 zucchini, 3 c. vegetable broth, and 5 lasagna noodles. I pressure cooked for 4 minutes rather than 3. Next time I will only add 1 tsp. Italian Seasoning only bc I just don’t like Rosemary. Noodles went in however big or little they broke. No need to fret over their size! I served with hot sauce & French bread.
kimmy O says:
This was excellent!! I added 1lb burger, extra cup of water & 3 dollops of cottage cheese. Browned burger with onion, garlic & Italian seasoning and served with garlic bread.
Kathryn Bird says:
I noticed your recipes don’t have a nutritional label on them. They look yummy but I’m a type 2 diabetic and need to watch my carbs. Can you please input the nutritional information with your recipes!
C F says:
Beats regular lasagna any day. Used veggies I had in the fridge: zucchini, cauliflower, and butternut squash. Also added three dollops of ricotta cheese with added salt. Turned out perfectly. Gets better for leftovers as the sauce thickens.
Carol Wagner says:
Wow - we really loved this! We used 4 lasagna noodles and about 2.5 cups broth. We also used a full can of fire roasted diced tomatoes because that’s what we had on hand. I used half a bag of shredded carrots, too, to save a little time. To serve, we added some dairy-free ricotta and dairy-free Parmesan. I thought we might have leftovers, but no - it was all gone! Will definitely make again.