Monday, January 15, 2018


This soup is everything I've ever wanted in a soup. It is hearty, healthy and oh so delicious! As quick and easy my Easy Vegan Lasagna is, this is even quicker, easier and the taste just as amazing! AND, I get to use one of my favorite kitchen gadgets.... The Instant Pot! If you don't have one don't worry, I've got you covered, with a stove top version. The whole family loved it or I wouldn't be sharing it. Even Ethan loved it. He is beginning to like tomato based dishes, which is so AWESOME! That just goes to show us that we really can begin to enjoy foods that we once didn't. OK, let's get cooking shall we! 

  • 1 medium chopped onion
  • 3 celery stalks chopped
  • 1 red or yellow bell pepper chopped 
  • 3 large carrots or a hand full or 2 of baby carrots sliced
  • 8 oz. Mushrooms sliced
  • 3 cloves of garlic minced
  • 1 Tablespoon Tomato paste
  • 2 teaspoons Dried Parsley
  • 2 teaspoons Dried Oregano
  • 1 medium or 2 small Zucchini sliced into half moons
  • 32. oz of your favorite Marinara Sauce jarred or homemade (you can use the ingredients for mine here, just add the ingredients right to the pot)
  • 2 cups of Veggie broth 
  • 1 1/2 cups of water
  • 1/2 a box of broken Lasagne noodles
  • 2 handfuls fresh baby Spinach
  • salt and pepper to taste
  • Vegan Ricotta recipe (Optional)
  1. Using the Sauté mode add the onion, celery, pepper and carrots and cook until soft, I add a little water as needed to prevent sticking (sautéing isn't necessary if you are in hurry).
  2. Add the mushrooms, garlic, dried herbs and tomato paste, stir to combine then add zucchini stir
  3. Pour in jarred marinara (or add the ingredients for this sauce), vegetable stock and water, stir. Adjust seasoning and salt and pepper to taste.
  4. Add broken pasta, stir to make sure the pasta is covered.
  5. Check your instant pot lid to make sure the sealing ring and gaskets are all on properly. Put the lid on and set it to sealing.
  6. Press the off button to stop the sauté mode. Then press Manual and adjust the time to 4 minutes (cooking pasta in the ipot is half time cook time on the box minus 1 minute). 
  7. Release the pressure after the 4 minutes is done. Remove the lid away from you.
  8. Stir the soup then stir in the Spinach.
  9. Optional: Top with your favorite vegan ricotta. Or make the THIS ONE from Easy Vegan Lasagna while the soup is cooking. It comes together so quick and it AMAZING! Add fresh Basil ribbons on top. 
  10. ENJOY!!
Stove top version: is super easy too. The only difference is the cook time after you add the pasta, follow the cook time on the box of Lasagna noodles you purchased.

Please make this! Especially if you like Lasagna, it's amazing. If you have any left over it won't be as soupy the next day, but it's still delish. You can top it with more marinara if you would like, but I don't think it's necessary.

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Watch the video if you want to see how I made it.
I forgot to stir in my spinach at the end... Story of my life!
You do better than me, and don't forget it, haha!

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  1. I made this soup for dinner tonight and it was delicious. Thank you so much for the recipe. I appreciate that I was able to make it in the Instant Pot and cleanup was so easy.

  2. Hey Thanks for sharing this instant soup recipe with us. Its really amazing soup.