Instant Pot Lasagna Soup - Vegan Lasagna Soup
View original ↗
Vegan Richa · by Vegan Richa★ 5.0 (314)

Instant Pot Lasagna Soup - Vegan Lasagna Soup

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 29%
CARBS 65G78% OF CAL
9G FIBER9G SUGAR47G OTHER
FAT 4G11% OF CAL
0G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan lasagna soup made in an Instant Pot with red lentils, lasagna noodles, tomatoes, and spinach. Quick and hearty with Italian herbs and pesto for flavor.

mainitaliansoupbeansdairy freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 1 tsp oil
  • 1/2 onion (chopped)
  • 4 cloves of garlic (chopped)
  • 1 cup veggies - combination of peppers (, carrots, zucchini)
  • 1/4 cup red lentils ((uncooked) - quick cooking red lentils (split ones) also called masoor dal)
  • 1 cup tomato puree ((or use any thick tomato sauce such as marinara, pasta sauce or passata))
  • 1 to 1.5 cup diced tomato
  • 2 tsp italian seasoning ((1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary))
  • 1/4 tsp each onion powder (, garlic powder)
  • 1/2 to 3/4 tsp salt ((depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with))
  • 2 cups water or veggie broth ((2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies))
  • 5 oz lasagna sheets (, broken into small pieces, or use pasta of choice (I use no boil as they work out the best))
  • dash of black and white pepper
  • pepper flakes to taste (, i use about 1/3 tsp)
  • 1 tbsp nutritional yeast
  • 1 cup packed spinach (, optional)
  • vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve (optional)
  • a tbsp tomato paste, lemon, fennel seeds (optional add ins)
PREP
10M
SODIUM
557MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.