Plant-Based Instant Pot Lasagna Soup

It’s pretty common in my house to have leftover pasta sauce laying around. Sometimes I freeze it, but most times I try to incorporate it into a different dish to use it up without making our weekly “dinner list” too repetitive. Here’s a great way to do just that.

You can do a lot with lasagna soup to customize it, but here’s my favorite version. It’s simple yet delicious and has that “comfort food” feel to it.

WFPB Instant Pot Lasagna Soup

Plant-Based Instant Pot Lasagna Soup

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Total Time: 30 minutes
Servings: 4

What you’ll need

How you’ll do it

  • Add tomato sauce and broth to the Instant Pot. It’s important you do this first so the bottom is covered with liquid and the noodles don’t stick to the bottom and burn.
  • Add remaining ingredients to pot except for ricotta. Give it a gentle stir and make sure everything is submerged.
  • Cook on high pressure for 8 minutes.
  • When done, press cancel and wait 10 minutes for natural release.
  • Open steam valve to release any remaining pressure and open Instant Pot.
  • Stir to break up the spinach and distribute evenly.
  • Serve lasagna soup with a hefty dollop of ricotta cheese on top!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at and I’ll take a look (and of course credit you when it’s posted).

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