Go Back
–+ servings
Print Recipe

Instant Pot Vegan Lasagna Soup

This vegan lasagna soup is not only the fastest and easiest, it is the most delicious.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course, Soup
Servings: 6
Calories: 437kcal
Author: Lauren Boehme

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

*I highly recommend using Fresh Vintage Farms Garlic Infused Almond Oil. 
**If you want to make your own vegan ricotta THIS is my favorite recipe. 

Nutrition

Calories: 437kcal | Carbohydrates: 56g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1154mg | Potassium: 447mg | Fiber: 12g | Sugar: 15g | Vitamin A: 799IU | Vitamin C: 9mg | Calcium: 262mg | Iron: 8mg