Instant Pot Creamy Lasagna Soup - High Protein

This comforting meal is packed with protein and is completely vegan and gluten free! Very easy and quick to make. Perfect for meal prepping or sharing with the family.

If you're looking for a delicious meal that is packed with protein you'll love this lasagna soup recipe. It's prefect for meal prepping because you can make 6 servings in only 20 mins. Depending on the type of lasagna noodles you use you will get at least 15 grams of protein per serving if using brown rice pasta and up to 22 grams per serving if using lentil pasta.

This dish will shock your non-vegan friends and family. It's so delicious, filling and very comforting. This dish has become a favorite in our home. When we want to make a lot of food to have leftovers this is our go to meal. We've added our favorite lasagna ingredients so feel free to adjust the recipe to include your lasagna favorites! You can also add more water & bouillon if you prefer more liquid in your soup.


  • 1/2 Onion (diced)
  • 4 - 6 cloves Garlic (minced)
  • 1 Zucchini (chopped)
  • 1 cup Mushrooms (sliced)
  • 2 cups Spinach
  • 1/2 cup Artichoke Hearts (chopped)
  • 1 can White Kidney Beans (15.5 oz, blended)
  • 8 oz Beyond Meat (we used 2 burgers)
  • 12 sheets Lasagna Pasta (we used brown rice)
  • 3 cups Pasta Sauce
  • 2 cups Tomatoes (canned/diced)
  • 3 cups Water
  • 3 tsp No Chick Bouillon
  • 1 tsp Salt
  • 1 Tbs Oil
  • 1/2 cup Vegan Mozzarella (shreds)


  • Prepare veggies: onion, garlic, zucchini, mushrooms & artichoke hearts
  • Drain can of beans. Add to blender and blend until smooth
  • Put instant pot on saute high
  • Add oil and cook onion & garlic until translucent
  • Add Beyond (if using burgers break up into grounds), cook about 5 mins
  • Add remaining ingredients except mozzarella & spinach
  • Break the lasagna sheets into 3 in size pieces
  • Mix together well and try to keep lasagna noodles under liquid
  • Pressure cook on high for 3 mins (for softer noodles) or low for 3 min (for firmer noodles)
  • Slow release after 10 mins
  • Add in spinach and mozzarella, mix well
  • Serve hot! Garnish with extra cheese or our basil cashew ricotta recipe


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