Vegan Lasagna Soup (Instant Pot or Hob)

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Recipe by: Dr. Vincent Esposito Ms, DC

Who doesn’t LOVE lasagna?

It’s perfect, Italian comfort food at its finest. What’s not to like? You’ve got carb rich pasta, herby tomato sauce, veggies and a delicious creamy cheese.

But, did you know that lasagna can taste even better? Have you ever tried making a classic lasagna into a soup? Sounds crazy, but it really works. We really don’t know why anybody hasn’t thought about this before!

This vegan lasagna soup is 100% plant based and very healthy. There is no guilt in this recipe, that’s for sure.

You can make this soup in an Instant Pot if you have one, or just use the hob if you don’t. You will need to simmer very slowly until everything is cooked through, but it will still be just as delicious.

We’ve also added a creamy, homemade tofu-kale ricotta to this dish to finish it off, but you don’t necessarily need to do this. However, it does make it better and worth the effort.

lasagna soup

Vegan Lasagna Soup (Instant Pot)

Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4


  • Instant pot


  • 1 15 oz. can Chickpeas rinsed and drained
  • 8 oz. Frozen Peas thawed
  • 5 oz. Spinach chopped
  • 1 Yellow Onion diced
  • 1 head Garlic minced
  • 3 Carrots diced
  • 1 large can 29 oz. Crushed or Pureed Tomatoes
  • 4 cups Vegetable Stock
  • 1 5 oz. can Coconut Cream For whole foods plant based version you can use homemade oat cream made from 4 parts water to 1 part oats.
  • 2 tbsp. Nutritional Yeast
  • 8-10 Lasagna Pasta Sheets broken into pieces
  • 1 t Dried Thyme
  • 1 t Dried Oregano
  • 1 T Onion Powder
  • 1 T Garlic Powder
  • Olive Oil or Vegetable Stock for sautéing
  • Salt & Pepper to taste

For the kale-tofu ricotta

  • ½ Yellow Onion diced
  • 3 cloves Garlic chopped
  • 2 cups Kale chopped
  • 1 Block Extra Firm Tofu
  • 2 tbsp. Nutritional Yeast
  • 2 tbsp. Oat Milk or other plant-based milk.
  • 1 tsp. Olive Oil You can also saute in hot water.
  • Salt to taste
  • Black Pepper to taste


  • Rinse and chop the produce accordingly.
  • Select the SAUTE setting on the Instant Pot. Once hot, add the onions and carrots and cook for 5 minutes, until the onion is translucent. Add the garlic and cook for 1-2 minutes, or until fragrant.
  • Add the spices, chickpeas, pasta, tomatoes, and vegetable stock.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes.
  • Make the Kale Ricotta, see below.
  • Once finished pressure cooking, perform a manual pressure release. Remove the lid and stir in the peas and spinach. Cook until wilted, 2-3 minutes. Season to taste.
  • Serve by topping with a scoop of the kale ricotta, and garnish with fresh chopped basil leaves. Enjoy!

For the kale-tofu ricotta

  • Rinse and chop the produce accordingly.
  • Set a pan to medium heat. Once hot, add 1 tsp. olive oil. Once hot, add the onion, and sauté until translucent, 4-5 minutes. Then, add the garlic and kale.
  • Cook until wilted, 2-3 minutes.
  • Add all ingredients to a food processor.
  • Process until smooth, and season with salt and pepper to taste. Set aside.
Keyword batch cook, healthy, high protein

We hope you enjoyed this recipe.

Please don’t forget to like and share with your friends. Let’s bring about a plant based revolution!

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