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Vegan lasagna soup
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5 from 2 votes

Vegan Lasagna Soup

This Vegan Lasagna Soup is cosy and easy to make in the instant pot. It carries all the flavours of a baked lasagna but it's extra moist and soupy. Perfect for cold days!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 603kcal
Author: Adriana Z.



  • Dice the onions, the carrots and the celery, add to the instant pot with the olive oil and sauté for 10 minutes stirring occasionally.
  • Add the soya TVP, stir well then add the wine. Allow the alcohol to evaporate for 2 minutes, then add the passata, 1/2 of the broth (500g), finely chopped basil, salt and pepper.
  • Give a thorough stir then set the bean chilli mode for 20 minutes.
  • In the meantime break each lasagna sheet into 3 or 4 pieces.
  • As soon as the ragù is ready, open the instant pot lid, add the lasagna pieces and top with the remaining broth or water. Gently press down the pasta in order to submerge it completely with water. If the water is not enough add as needed as to cover the sheets nicely.
  • Put the lid back on, seal the valve and set pressure cook for 7-8 minutes (after 7 pasta will still be al dente; in 8 minutes will be soft), according to your preference.
  • After the final beep, quick release the vapour until the valve is down. Open the lid and stir the soup to mix well all the ingredients.
  • Serve hot topped with vegan parmesan cheese and freshly ground pepper.


Please note: You can also make this soup in a traditional pot or any pressure cooker. If you use the traditional stove pot, I recommend reducing the water by 100-150 grams and cooking the soy ragù for at least half an hour on medium-low heat, and the pasta for 15-17 minutes (or until cooked to your taste).


Calories: 603kcal | Carbohydrates: 97g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Potassium: 966mg | Fiber: 11g | Sugar: 18g | Vitamin A: 6302IU | Vitamin C: 18mg | Calcium: 147mg | Iron: 6mg