Pressure Cooker Vegan Lasagna Soup

Vegan Lasagna Soup by An Unrefined Vegan

Christmas 2015 came out of nowhere – mostly because I’d just gotten back to Oklahoma after being in Ohio for several weeks, but also because the weather just wasn’t saying holiday time to me. Even so, at about 2 pm on Christmas Eve I decided Kel and I just had to have a “special” meal to celebrate the day. And it had to be lasagna. 

Now, in my family, lasagna was the traditional Christmas Eve meal and my father made it. It took him days of special shopping to gather just the right ingredients and then a whole day of prep and cooking. The end result was an absolute towering monster of Italian deliciousness. Layers of noodles, slow-simmered meat sauce, spinach, mozzarella, Parm, ricotta, green olives, slices of hard-boiled eggs and spicy Italian sausage baked to browned-on-top perfection. We ate until our stomachs were bursting. And the leftover ‘zagna? – fuggetaboudit! – we couldn’t wait for the next day to get into it. So it was kind of madness (with a touch of hubris) for me to think I could create a decent lasagna at the last minute. But this post isn’t really about that lasagna, delicious as it was.

It’s about soup – and how soup makes meal time a whole hell of a lot of easy. Lasagna soup has all of the rich flavor of the classic bake but because it’s prepared in a pressure cooker, it’s ready to eat in under 30 minutes – and no layering! You can pare down the prep even a bit more by using Field Roast sausage or other plant-based Italian sausage substitute instead of making it. (But really, it’s dead simple, and if you do decide to make your own, you’ll need a cup of Butler Soy Curls.) The ingredient list looks ridiculously long, but there are a lot of herbs and spices in this dish, so don’t be intimidated! Speaking of spices, do not skip the fennel seed and anise seed in this recipe – their flavors are absolutely imperative to getting that classic Oliverio lasagna/sausage flavor.

*You can absolutely make this on your stove-top as well. Just follow the instructions below, simmering the soup until the noodles are tender.

Vegan Lasagna Soup by An Unrefined Vegan

Vegan Lasagna Soup by An Unrefined Vegan

Vegan Lasagna Soup
Serves 6
All the rich flavors of (labor intensive!) slow-cooked lasagna with a fraction of the hands-on time. Plant-based and oil-free.
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Cook Time
10 min
Total Time
30 min
Cook Time
10 min
Total Time
30 min
180 calories
34 g
0 g
1 g
9 g
0 g
457 g
2794 g
7 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 180
Calories from Fat 11
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 2794mg
Total Carbohydrates 34g
Dietary Fiber 9g
Sugars 7g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sausage
  1. 1 cup soy curls
  2. Boiling water
  3. 3 cloves garlic, minced
  4. 1/2 tsp. garlic powder
  5. 1/2 tsp. oregano
  6. 1/2 tsp. rosemary
  7. 1/4 tsp. fennel seeds
  8. 1/4 tsp. anise seeds
  9. 1/4 tsp. ground black pepper
  10. sprinkle red pepper flakes
  11. 1/2 cup (or a bit more) dry red wine
For the soup
  1. 1 large onion, chopped
  2. 1 carrot, chopped into small pieces
  3. 2 stalks celery, chopped
  4. 4 cloves garlic, minced
  5. 1 tsp. basil
  6. 1 tsp. oregano
  7. 1 tsp. garlic powder
  8. 1/2 tsp. rosemary
  9. 1/2 tsp. anise seed
  10. 1/2 tsp. fennel seed
  11. 1/2 tsp. ground black pepper
  12. sprinkle red pepper flakes
  13. 1 zucchini, chopped
  14. 1 15-ounce can artichoke hearts, drained and chopped
  15. 2+ cups low-sodium vegetable broth
  16. 1 28-ounce can petite-diced tomatoes (or crushed)
  17. 1 15-ounce can fire-roasted tomatoes
  18. ~4 cups kale or other sturdy green, cut or torn into small pieces
  19. 1 cup (about 5) lasagna noodles, broken into small pieces
Prepare the sausage
  1. Place the soy curls in a glass bowl. Pour enough boiling water over them to cover. (If you want to get extra fancy, add a pinch of black pepper and a splash of red wine.) Let curls sit for about 15 minutes. Drain thoroughly.
  2. Warm a skillet (preferably well-seasoned cast iron) over medium heat. Add the soy curls and then - leave them alone! Let them brown before turning/scraping them up. Add a splash of water, wine, or vegetable broth if they stick. Continue to brown the soy curls until they have lovely crispy edges. Now stir in the garlic and the spices, cooking for about 1 minutes before adding 1/4 of the red wine. Stir and let the wine cook off before adding more. The soy curls will be very fragrant and boast a nice deep red-brown. Continue to cook until you've used up all of the red wine. Then set the "sausage" aside until you need it for the soup.
Prepare the soup
  1. Set the pressure cooker to (low) sauté. Add a splash of water or broth and cook the onion, carrot, and celery until beginning to soften. Don't let the pot dry out - keep adding water or broth as necessary. Add the remaining ingredients and set the cooker to manual pressure (make sure you have the vent set to "sealing") and the time to 10-15 minutes. Once the cooking has finished, let the cooker depressurize naturally.
  2. Open, stir, taste and adjust seasonings. You can either stir in the "sausage" or when serving, sprinkle some on top of each bowl of soup. Further adorn the soup with vegan Parm is you are so inclined.
  1. Reader feedback reports that this cooks up in about 10 minutes - not the longer amount I originally stated. Let the cooker depressurize "naturally."
  2. Break the lasagna noodles into pretty small pieces - they really expand as they cook.
An Unrefined Vegan
Vegan Lasagna Soup by An Unrefined Vegan

Vegan Lasagna Soup by An Unrefined Vegan


22 thoughts on “Pressure Cooker Vegan Lasagna Soup

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  3. Angela @ Canned Time

    Love the artichoke hearts and all those spices!
    What a great memory from your Dad and did he make as much mess of the kitchen as my Dad always does? So fun how cultures bring their best to American traditions too.
    I discovered soy curls this year and am actually getting positive comments on them from hubs
    No pressure cooker but your stove top soup sounds perfect. We’ve had soup everyday this week with the snow and I love that this ones a full meal even.

    1. An Unrefined Vegan Post author

      Dad made a horrendous mess! Seemed like every pot, pan, and utensil was used – splashes and drips everywhere! No such thing as “clean as you go….”

      Soy curls are the best! I use them in so many recipes because they have a great “mouthfeel” and absorb whatever flavors one is using in their recipe.

  4. The Vegan 8

    This looks delicious Annie. Soup is my favorite meal ever and this looks like such an amazing idea for one and so much flavor!

  5. Terri

    This looks delicious. I’m going to try it this weekend. Thirty minutes seems like a long time to pressure cook. Depending on the size of the cut vegetables, they should cook in less time. Is it the lasagna noodles that need 30 minutes. I have never cooked pasta in my Instant Pot.

  6. demeter | beaming baker

    Vegan lasagna soup: what a great idea! I agree that soup makes meal time a lot easier. Great post!

  7. Billie B

    I loved this recipe. I cooked it in my Instant Pot pressure cooker for ^ minutes on Manual and 10 minutes Natural pressure release. It was perfect.
    30 minutes would have obliterated everything….

  8. Pam

    I did 30 minutes which seems like a long time in the IP. Is this a typo? Should it be 3 min? Everything turned out fine, but I’m thinking less time would be fine

    1. An Unrefined Vegan Post author

      Hi Pam – well, I’m a relative newby to pressure cooking so I’ve tended to err on the side of overcooking, but thanks to some great reader feedback like yours, I’ve adjusted the cooking time. Thanks so much for taking the time to let me know!

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