Vegetarian Instant Pot Lasagna Soup

Total time55 min

Prep time15 min

Cook time30 min

Cozy, hearty, and packed with classic lasagna flavor, this one-pot soup brings all the comfort of the layered casserole without any of the fuss. Broken lasagna noodles simmer right in a rich tomato broth built from crushed tomatoes, garlic, onion, and a warm blend of oregano and basil, so every spoonful gets that deeply savory, slow-simmered taste in a fraction of the time. The real showstopper is the ricotta cream swirled on top — a smooth, garlicky mix of ricotta and Parmesan that melts into the broth just like the cheese layer in a baked lasagna. A final scatter of shredded mozzarella and fresh basil finishes each bowl with gooey, melty texture and a pop of color. It's an easy weeknight dinner that comes together fast in the Instant Pot, and it fits neatly into a vegetarian kitchen. Serve it with crusty bread for dipping and you've got a complete, satisfying meal in one bowl.

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Ingredients

6 servings

1 lb italian sausage, casings removed
Beyond Sausage Hot Italian Style Plant Based Links Field Roast Grain Meat Vegetarian Italian Sausage - 12.95 Oz Tofurky Sausage Italian Original - 14 Oz Beyond Meat Beyond Sausage Plant Based Sweet Italian Dinner Sausage Links - 14 Oz Lightlife Smart Sausages Italian Meatless - 12 Oz
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Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
1 medium yellow onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes
½ tsp salt, plus more to taste
¼ tsp black pepper
8 lasagna noodles, broken into roughly 2-inch pieces

For the ricotta cream

1 cup whole-milk ricotta cheese
½ cup grated parmesan cheese
¼ tsp garlic powder

For serving

1 cup shredded mozzarella cheese, for serving
2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6–8 minutes. Use a spoon to tilt the pot and spoon off all but about 1 tablespoon of rendered fat.
2
Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes.

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