Made with gluten-free noodles and loaded with veggies, this Vegetarian Lasagna Noodle Soup is a great kid-friendly meal perfect for every occasion. Make it ahead of time for nourishing lunches and comforting dinners!
Everyone’s Favorite Comfort Food
I know we’re always looking for easy meal prep recipes the whole family will love, and what’s better than lasagna or a good pasta recipe in general? Whether I’m making Easy Egg Lasagna or my Puerto Rican Paleo Breakfast Lasagna, I know it’s a meal that is guaranteed to please a crowd. After all, who can resist those layers of thick lasagna noodles, delicious tomato sauce, and fillings? I’m drooling just thinking about it! However, I don’t always have time to layer the ingredients and wait around for them to bake.
Whether you’re trying to fit more veggies into your diet, looking for an easy meal prep recipe, or just want something warm and comforting, this instant pot lasagna soup has you covered!
Our Super Star Gluten-Free Ingredient!
Unfortunately, for those who suffer from Celiac disease or gluten sensitivity, lasagna recipes are usually off-limits. But not today, not with this recipe! I got you covered! Actually, DeLallo has you covered. So thank them for creating the perfect gluten-free lasagna noodles! 🥰
Ingredients & Alternatives
While this instant pot lasagna soup already includes a few ingredients out of the ordinary when it comes to lasagna dishes, there’s always room for more!
Ramp Up the Nutrition with the Following Veggies:
- Cauliflower
- Carrots
- Bell pepper
- Kale or spinach
Boost Your Protein with High-Quality Add-Ins (Plant-Based Included):
- Ground beef, chicken, or pork
- Chicken sausage (my fav)
- Tempeh
- Or even chickpeas to keep you full for hours.
Also, just as easily as ingredients can be added, they can be taken away from this recipe and altered, too. For example, if you’re following a dairy-free diet, simply omit the cheese topping. Of course, you can always experiment with your own flavors and alternatives. Just don’t forget the core ingredients!
Note: To make this recipe vegan, simply use vegetable broth, and omit the cheese topping.
No-Boil vs. Uncooked Noodles
DeLallo offers both no-boil and uncooked gluten-free noodles. Both work great for all your gluten-free needs! However, the no-boil lasagna noodles are super speedy for those one pot/pan wonders, like this lasagna soup.
Before being packaged, no-boil noodles, as the name suggests, are partially boiled to cut the cooking time in half. This allows you to have perfectly tender al dente noodles in the instant pot in half the time it takes to boil!
Meanwhile, uncooked pasta noodles are made out of either whole grain rice or a rice and corn blend to meet all your dietary needs. Available in a wide range of shapes and sizes, they work perfectly in all your favorite pasta dishes and cook in the same amount of time as traditional varieties.
Both versions taste just like regular pasta noodles! Some describe gluten-free lasagna noodles as having a slightly more nutty flavor and heartier texture. However, the differences are subtle and only add to the flavor. When added to the broth or your favorite pasta sauce, your kids won’t be able to tell the difference.
How to Make Gluten-Free Lasagna Soup
For easy cooking, we’re giving you two different super speedy options so you can get out of the kitchen and back to the table!
Instant Pot Directions
Pro-Tip: If you’re using meat, add it to the instant pot first, let it brown, and remove it from the pot before adding any other ingredients.
- To start, place the onion and garlic in the instant pot, and sauté for about 2 minutes or until it is fragrant. Then, add in the mushrooms and zucchini, and sauté for another 2 minutes.
Note: Add white wine to the zucchini and mushrooms to help the mushrooms sweat.
- Next, add the salt, tomato, spices, half of the gluten-free noodles, and the broth making sure to stir them well to combine. Add the remaining noodles, and submerge them in the broth.
- To finish, close and lock the lid, move the release valve to sealing, and select high pressure according to the manufacturer’s instructions. Once the cooking cycle has completed, allow the pressure to release for 8 minutes, and select Quick Steam to release the remaining pressure.
Pro-Tip: For no-boil noodles, you’ll select Quick Steam for 0 minutes to 30 seconds. If you’re using uncooked brown rice noodles, you’ll select 1 minute.
Stove Top Directions
Similar to the instant pot method, you’ll start by adding oil, this time to a large stockpot. Or, use the grease from the cooked sausage if you’re adding meat.
Then, add in the onion and garlic, and sauté until they are translucent before adding in the zucchini and mushrooms. After about 2 minutes, add in the remaining ingredients making sure to save half the gluten-free lasagna noodles.
Stir to combine, and add the remaining noodles ensuring they are submerged in the broth. Turn the heat to high until the soup starts to boil.
Once boiling, reduce the heat to a medium-low temperature, and let it simmer for 12-15 minutes before serving with garnishes.
Note: If you aren’t using no-boil noodles, add the dry pasta noodles to the pot when you reduce the heat and cook the soup until they are tender.
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Common Questions
Both regular noodles and gluten-free pasta noodles take the same amount of time to cook in an instant pot as they would on a stove. However, thanks to the removal of some of the naturally occurring starches, no-boil noodles cook a wee bit faster.
No-boil lasagna noodles are often much thinner than regular lasagna noodles. Unlike regular noodles, they are also partially cooked in a water bath before being dried out and packaged for delivery. As a result, they don’t require boiling but do need additional liquid to reconstitute them during baking. Otherwise, you’re left with dry, crunchy noodles!
One of the great things about this soup is that it’s perfect to make ahead of time for nourishing meals in minutes. When stored in an airtight container in the fridge, the meatless option will stay fresh for up to 7 days. If you include meat, it’s best eaten within a day or two. Or, store it in the freezer for up to 3 months!
Lasagna Noodle Soup (Gluten-Free)
- Total Time: 16-20 minutes
- Yield: 5 to 6 1x
- Diet: Vegetarian
Description
Full of flavor and loaded with veggies, this Gluten-Free Lasagna Noodle Soup is the perfect make-ahead meal prep recipe the whole family will love! Instant Pot and Vegetarian options.
Ingredients
- 2 teaspoons olive oil
- 1 cup diced onion
- 2 garlic cloves (1 teaspoon minced)
- 2 cups (8 ounces) white button mushrooms, sliced
- 1 medium zucchini, sliced/diced
- optional – 2 Tablespoons of white wine
- 4 cups vegetable or chicken broth
- 24 ounces (or about 2.5 cups) DeLallo San Marzano-Style Crushed Tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 2 teaspoons of Italian seasoning)
- ½ teaspoon crushed red pepper flakes
- (5-6 ounces) 6-7 DeLallo No-Boil Gluten-Free Lasagna Noodles broken into pieces or half pieces for more “noodle” like soup
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- balsamic vinegar
- fresh parsley or basil
- ricotta/mozzarella (optional)
- optional 10 ounces ground chicken sausage – *Note this will need to be cooked firs, if using.
Instructions
Instant Pot:
- If using meat, place the ground chicken sausage in the instant pot along with 2 teaspoons of oil. Press the sauté button, and sauté for 3-4 minutes until chicken sausage is cooked.
- Remove the sausage meat from the instant pot and place it in a bowl to use later. If not using meat, skip straight to cooking the onion and garlic below.
- Place the onion and garlic in the instant pot (leave any grease from the sausage in the pan). Sauté the onion and garlic in oil until it is translucent and fragrant. Scrape any brown bits left from the sausage in with the onion and garlic, and sauté for about 2 minutes.
- Add the mushrooms and zucchini, and sauté for 2 minutes (optional: add white wine to help the mushrooms sweat). Add salt, tomato, spices, half of the lasagna noodles (spread out), and the broth. Stir to combine the ingredients. Add the remaining noodles, making sure they are completely submerged in the sauce/broth.
- Close and lock the lid, and move the steam release valve to the “Sealing” setting.
- Select “High Pressure” according to the manufacturer’s instructions: 0 minutes for no-boil rice/corn lasagna noodles or 1 minute for uncooked brown rice/GF noodles (al dente noodles).
- When the cooking cycle is complete, allow the pressure to naturally release for 8 minutes. Then, “Quick Steam Release” the remaining pressure.
- Stir in the balsamic vinegar before serving.
Stove Top:
- Add oil to a large stockpot. Place the onion and garlic in the pot (or use the leftover grease from the sausage instead of oil), and sauté the onion and garlic in the oil until they are translucent and fragrant. Scrape any brown bits left from the cooked sausage (if using) in with the onion and garlic, and sauté for about 2 minutes.
- Add mushrooms and zucchini, and sauté for 2 minutes (Optional: add white wine to help the mushrooms sweat).
- Add salt, tomato, spices, ½ of the lasagna noodles (spread out), and the broth. Stir the ingredients to combine.
- Add the remaining noodles making sure that they are completely submerged in the sauce/broth. Turn the heat to HIGH, and heat until the soup starts to boil.
- Turn the heat to medium-low, add the no-boil dry pasta noodles, and let them simmer until the pasta is tender (about 12-15 minutes).
- Garnish and serve with optional cheese and herbs.
Notes
Freezer-friendly for up to 3 months. Store in an airtight container in the fridge for up to 7 days (meatless option).
- Prep Time: 5 minutes
- Cook Time: 11-15 minutes
- Category: dinner/meal prep
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 245
- Sugar: 9 g
- Sodium: 653.6 mg
- Fat: 3.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 42.8 g
- Fiber: 6.5 g
- Protein: 11.4 g
- Cholesterol: 0 mg
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – https://www.facebook.com/groups/434020724110015/
Thanks SHannon! I think I am in that group. 🙂
This soup was fabulous! All the yummy goodness of lasagna, but so much easier! This will be showing up frequently on our menu!
So glad! Thanks for feedback!
The smells in the kitchen when making this soup are fantastic! A very tasty dinner to serve to the whole family. Love how quickly it cooks up in the Instant Pot.
Right? Like childhood!