This post is sponsored by Fresh Vintage Farms, however I never use or recommend products I don’t love!
This instant pot vegan lasagna soup is seriously spectacular. It is so simple, so comforting, and is ready in no time. You really just throw everything into your instant pot and then get ready to be shocked. Shook even, by how delicious this soup is. I used Fresh Vintage Farms pure cold pressed garlic infused almond oil to start the recipe. It is so yummy, fragrant and my go to now to start soups, stir fries and salad dressings.
What You Need For This Lasagna Soup:
- Fresh Vintage Farms Garlic Almond Oil: I start this soup with the oil and then drizzle a little on top of each bowl to finish it off.
- Sweet Onion and Vegan Beef: Sautéed in the garlic oil.
- Vegetable Broth, Marinara Sauce and Crushed Tomatoes: These are the soup liquids.
- Basil, Parsley, Oregano, Balsamic and Red Pepper: To season the soup.
- Lasagna Sheets: You add them into the soup uncooked.
- Vegan Ricotta and Vegan Mozzarella: Added in at the end of the cooking process.
This vegan lasagna soup cooks for only 6 minutes in the instant pot. Uses very few ingredients, most of which you may already have on hand. If you don’t have an instant pot, this soup can be made all in one regular soup pot. You will just need to cook the lasagna noodles much longer. I love closing the top to the instant pot and just walking away and letting it do its thing. Knowing I can make a totally hands off dinner is pretty awesome.
Why Should You Make Instant Pot Soup?
- Literally anyone can make this soup.
- It is so fast, easy and uses easy to find ingredients.
- This soup is the perfect chilly weather meal.
- Kid and adult approved.
- You will fall madly in love with this delicious dish.
Instant Pot Vegan Lasagna Soup
Ingredients
- 2 Tablespoons Fresh Vintage Garlic Infused Almond Oil* +more for topping
- 1/2 a Sweet onion, diced
- 12-16 Ounces Vegan beef, I used Beyond Beef
- 1 teaspoon Balsamic vinegar
- 1 teaspoon Basil, dried
- 1 teaspoon Parsley, dried
- 1/2 teaspoon Oregano, dried
- 1/4 teaspoon Red pepper flakes
- 4 Cups Vegetable broth
- 2 Cups Marinara sauce, vegan
- 1 Cup Crushed tomatoes
- 8 Lasagna sheets, broken into pieces
- 3/4 Cup Vegan ricotta, I used Kite Hill**
- 1/4 Cup Vegan Mozzarella, I used Violife
- Salt and Pepper to taste
Instructions
- Set your instant pot to the sauté setting. Then add the garlic infused almond oil.
- Add the onion and sauté for a few minutes, then add the vegan beef.
- Sauté the beef until the beef is browned, about 2-3 minutes.
- Pour the balsamic vinegar into the instant pot and scrape any bits that are stuck to the bottom of the pot.
- Sprinkle in the basil, parsley, oregano and red pepper. Stir into the vegan beef.
- Pour the broth, marinara sauce, crushed tomatoes and a few pinches of salt. Stir to combine everything.
- Add the broken lasagna sheets to the pot and press them down into the liquid.
- Put the top on the instant pot and set to pressure cook for 5 minutes. It will take a while to come to temperature.
- Once the instant pot is done cooking, release the steam, then open the top.
- Add the vegan ricotta and vegan mozzarella. Stir into the pot until the cheese are melted in.
- Taste and adjust seasonings. Adding more salt and pepper if needed. Serve a bowl topped with more ricotta and a drizzle of garlic almond oil if desired.
Video
Notes
Nutrition
Hello, I was wondering if you think substituting Feta for the cheese would work as I don’t like ricotta.
Thank you!! Look forward to making this!
I don’t think feta would work out well, I would maybe just leave it out!