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+ servings
Lasagna Soup

Vegan 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!
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
  • ½ cup Banza Chickpea Fusilli Pasta or preferred pasta
  • ½ 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
  • ¼ 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

Serving: 1meal | Calories: 646kcal | Carbohydrates: 24.8g | Protein: 32g | Fat: 47.5g | Fiber: 7.3g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!