Easy Instant Pot Vegan Lasagna Soup (stove-top friendly)
This insanely delicious soup is so comforting this winter. Who knew lasagna soup could be so good?! I’ve had lots of people requesting this recipe and I’m finally posting it up for you guys. It’s a soup that is a major crowd pleaser. It’s not only so dang good, it’s incredibly easy, nourishing, creamy, cozy. There is limited chopping involved (just onions and garlic) and you can make it in the Instant Pot. If you don’t have an Instant Pot, you can definitely just make it on the stove-top. I love how thick and creamy this soup is from the lentils, cooking the noodles in the soup, and the coconut milk. It is WAY easier to make than traditional lasagna (which I love as well), so it makes for the perfect easy dinner. My favorite way to eat this soup is to serve it with my homemade crusty bread. YUM.
Easy Instant Pot Vegan Lasagna Soup (stove-top friendly)
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped/diced
- 4-5 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp sea salt
- cracked black pepper, a couple twists or to taste
- 1 tbsp tomato paste
- 1/2 cup red lentils
- 5 cups vegetable broth (or half broth half water)
- 1/2 cup marinara sauce (or red pasta sauce)
- 6 lasagna noodles
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 cup full-fat canned coconut milk
- a couple handfuls of shredded kale or spinach
Instructions
- Heat the olive oil in the Instant Pot on saute mode. When hot, add the onion and garlic. Saute with a wooden spoon for 3-4 minutes until translucent. Add the Italian seasoning, onion powder, paprika, salt, pepper, and tomato paste. Stir until well combined for 30 seconds.
- Turn the Instant pot off and add the lentils, broth, and marinara sauce. Stir until combined and scrape the bottom (deglaze) to make sure there are no burnt pieces at the bottom of the pot. Break the lasagna noodles into smaller pieces and add it to the pot. Give it a good stir to make sure the noodles don’t stick to each other. Close the lid and pressure cook on manual high for 5 minutes (4 minutes if you are using no boil lasagna noodles). After it is done cooking, let it sit for 5 minutes, then manually release the pressure. Make sure to put a towel on top of the valve to prevent the steam spraying everywhere!
- Add the nutritional yeast, lemon juice, coconut milk, and kale/spinach to the pot. Stir until well combined and the greens have wilted. Taste and adjust flavors by adding more salt, pepper, and/or nutritional yeast. Serve with some crusty bread! Enjoy!
- (To make on the stove, heat the oil in a large pot on medium high heat. Add the onions and garlic. Saute for 3-4 minutes until translucent. Add the Italian seasoning, onion powder, paprika, salt, pepper, and tomato paste. Stir until well combined for 30 seconds. Add the lentils, broth, and marinara sauce. Stir until combined and scrape the bottom (deglaze) to make sure there are no burnt pieces at the bottom of the pot. Bring to a boil and break the lasagna noodles into smaller pieces and add it to the pot. Simmer and cook for 9-10 minutes, until cooked through. Add the nutritional yeast, lemon juice, coconut milk, and kale/spinach to the pot. Stir until well combined and the greens have wilted. Taste and adjust flavors by adding more salt, pepper, and/or nutritional yeast.)
