Vegan Lasagna Soup

5 from 2 votes

This vegan lasagna soup is absolutely everything you love about lasagna, but in a soup form. It's easier to put together and just as flavorful!

Prep Time10

Cook Time6

Pressure Time20

Total Time36

Course: Main Course, pasta dishes

Cuisine: American, Italian

Servings: servings

Calories: 342kcal

2 tablespoon olive oil, divided (swap with vegetable stock if oil free)
1 large sweet onion, chopped (about 1 ½ cups chopped)
6 cloves garlic, minced
2 tablespoon vegan sofrito*
½ teaspoon seasoning salt
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon black pepper
½ teaspoon onion powder
2 bay leaves
1 package vegan beef crumbles *approximately 13oz (we use Gardein or Morningstar)
¼ cup tomato paste
2 15oz cans fire roasted tomatoes
2 teaspoon vegan worcestershire sauce (we use Annie's)
5 cups low sodium vegetable stock
½ cup fresh basil, chopped
8 lasagna noodles, broken into 4-5 pieces each
1 cup vegan cheddar shreds (we use violife) *more to taste
1 cup vegan mozzarella shreds (we use violife) *more to taste
8 oz vegan ricotta (we use Kite Hill)
½ cup vegan parmesan

To the bottom of your instant pot add oil and turn on saute function.
Once heated, add chopped onions and minced garlic and saute for 3 minutes until onion is softened, stirring often.
Add in vegan sofrito* and all seasonings (seasoning salt through bay leaves). Stir together well, let cook for 1 minute. Turn off saute function.
Add in the vegan beef crumbles, tomato paste, fire roasted tomatoes, and vegan worcestershire sauce. Mix everything around until well combined, especially the tomato paste.
Add in vegetable stock and basil. Stir together.
Break lasagna noodles into 2 inch pieces (okay if smaller pieces break off, just no larger pieces). Add to pot.
Stir together and push all the noodles under the liquid.
Put instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed. Press manual and cook on high pressure for 6 minutes.
When the time goes off, Quick Release the pressure. *If you are not sure about this, please read your manual.
Remove the lid.
Either
1. Stir in vegan mozzarella, cheddar ricotta and parmesan. Cover with lid for 5 minutes to melt then stir again and serve.
or
2. Serve and allow those eating to add their own amounts of vegan cheeses.
(Stirring into dish will change the color)
Serve with homemade vegan garlic bread.

Follow all the same instructions except you are cooking over medium heat to start in a heavy bottom large pot. Once you get to adding the vegetable stock, bring to a boil and then reduce to a simmer. Cover and cook for 18-20 minutes or until lasagna noodles are cooked through, stirring occasionally. May need to add another ½-1 cup of vegetable stock.

See post for notes about Top 8 Allergy Free variation.

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Make sure that you look at sofrito ingredients as some contain pork. If you cannot find vegan sofrito, you can also easily make sofrito yourself.