Lasagna Soup

Lasagna Soup

This vegan and gluten free Instant Pot recipe is so easy to make and has all of the delicious lasagna flavors you know and love, just in a hearty soup form!

Lasagna Soup

Lasagna Soup Ingredients: 

  • 1 pkg. Beyond Meat Plant-Based Ground (if frozen, use when thawed)
  • 1 pkg. Kite Hill Vegan Ricotta Cheese
  • 24 oz. Jarred Italian Herb Tomato Pasta Sauce (Tomato Basil also works well)
  • 2 C. Veggie Broth/Stock
  • 1 C. Water
  • 1/2 C. Banza Chickpea Fusilli Pasta (or preferred pasta)
  • 1/2 White Onion, diced
  • 3 Garlic Cloves, minced
  • 4 Tbsp. Vegan Parmesan, grated (or Nutritional Yeast)
  • 1 Tbsp. Avocado or Olive Oil
  • 2 Sprigs Fresh Basil Leaves, torn
  • 1/4 tsp. Ground Black Pepper
  • Optional: Red Chili Flakes; Fresh Italian Parsley; Spinach

Lasagna Soup

Lasagna Soup

Lasagna Soup

Meal Prep Containers by Meal Prep on Fleek x Goodcook

Lasagna Soup

Lasagna Soup

This vegan and gluten free Instant Pot recipe is so east to make and has all of the delicious lasagna flavors you know and love, just in a hearty soup form!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: dinner, Lunch, Main Course
Cuisine: Italian
Keyword: instant pot, Meal Prep, soup, vegan, vegetarian
Servings: 4 meals
Calories: 646kcal
Author: Meal Prep on Fleek

Ingredients

  • 1 package Beyond Meat Plant-Based Ground if frozen, use when thawed
  • 1 package Kite Hill Vegan Ricotta Cheese
  • 24 oz. Pasta Sauce Tomato Basil also works well
  • 2 cups Veggie Broth/Stock
  • 1 cup Water
  • 1/2 cup Banza Chickpea Fusilli Pasta or preferred pasta
  • 1/2 cup White Onion diced
  • 3 Garlic Cloves minced
  • 4 Tbsp. Vegan Parmesan grated (or Nutritional Yeast)
  • 1 Tbsp. Avocado or Olive Oil
  • 2 Sprigs Fresh Basil Leaves torn
  • 1/4 tsp. Ground Black Pepper

Optional:

  • Red Chili Flakes
  • Fresh Italian Parsley
  • Spinach

Instructions

  • Set Instant Pot to sauté mode.
  • Once heated up, add oil, onions, and garlic — sauté for ~2 minutes.
  • Next, add in the plant-based grounds and let sauté ~3-5 minutes — stir occasionally.
  • Pour in pasta sauce, veggie broth, water, and pasta — stir until combined and pasta is submerged. Cover with lid set to sealing and set to Manual Mode on high pressure for 3 minutes, then quick release steam.
  • Top with cheeses, basil, and black pepper.
  • Serve, store, and enjoy!

Nutrition

Calories: 646kcal | Carbohydrates: 24.8g | Protein: 32g | Fat: 47.5g | Fiber: 7.3g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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