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Simplest Lasagna Soup

I love an easy meal that has everything in one pot! The veggies I added are interchangeable and a great way to use up odds and ends in the fridge. The split red lentils add protein and fibre and thicken the soup up nicely. Use fire-roasted tomatoes for the best flavour! You can make this recipe vegan by omitting chicken broth and using vegan cheese.

Recipe inspired by Vegan Richa


  • ½ onion, chopped

  • 1-2 cloves garlic crushed

  • 2 cups veggies, chopped (I used ½ zucchini, 2 celery, 1 carrot, ½ yellow pepper)

  • ½ cup split red lentils

  • 6 sheets whole wheat lasagna noodles, broken up

  • 1 can fire-roasted tomatoes

  • 2 tbsp tomato paste

  • 4 cups veggie or chicken broth

  • 1 box spinach

  • Top with ricotta and/or pesto (optional)


  1. In an Instapot, set the pot to sauté function. Add 1 tsp of oil and pan-fry onion and garlic until golden

  2. Add all other ingredients to the pot. Set to ‘High’ and cook for 5 minutes. Then let sit for 10 minutes before releasing the pressure

  3. Add a box of prewashed spinach and done! If you want to add a healthy fat serve with avocado

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