Creamy, warm, comforting mushroom soup with thick, satiating lasagna noodles.
Hey Internet, I’ve got an interesting one for you today: Creamy Mushroom Lasagna Soup made in the Instant Pot (stove top instructions also included). There’s nothing more comforting in the winter than soup, and this one has to be one of my favorites yet.
This soup came to me as an idea when I was looking for a way to make creamy mushroom soup a little bit more interesting. Most recipes I saw on the internet included wild rice and while I do love me some rebellious rice, I really wanted something more like pasta.
I love lasagna soup normally, so I wondered if I could marry the two in a delicious dish. So I tried it and, well, I’m posting about it here so you know I wholeheartedly believe it’s a great recipe.
But Does it Taste Good, Liz?
On that note, people sometimes ask on social media “Does it taste good?” This is not only on my recipes–I’ve seen it on many different bloggers’ social media accounts.
I understand trepidation in trying a new recipe. You have to invest in the ingredients and you have to invest your time. Perhaps you’re cooking for your family so there’s a lot of different taste buds to satisfy.
While everyone has different tastes, I would NEVER post a recipe that I didn’t believe was absolutely delicious, and that didn’t pass the taste tests for any of my recipe testers.
I also have to say it is surprisingly difficult to try and describe a flavor to someone! Fun fact, when I loved the savory flavor of something as a kid, I would often describe it as “golden-y.”
Well, this soup is definitely golden-y, and it’s savory, rich, and full of umami flavor. Thanks to a special thickener we’ll add at the end, it’s also incredibly creamy.
Ready to talk about how to make it?
What You’ll Need
For the base of almost every savory recipe, I like to start with a mirepoix, which most often includes onions, celery, and carrots. I like to add garlic to my mirepoix because let’s just admit that I’m addicted to garlic and often have to rein myself in from adding too much garlic because that’s just not everyone’s taste.
(PS. I fully expect a lot of you are adding more garlic to my recipes and I support it.)
You’ll of course need mushrooms for the soup since they’re kinda the star of the show. I used crimini / Baby Bella mushrooms but you could sub in white mushrooms if you’d like.
Along the more obvious ingredients, you’ll also need about 8 cups of low sodium vegetable broth. You can use regular vegetable broth too, but I’d reduce the amount of salt you add.
For lasagna noodles, I used about 8 oz. of regular lasagna noodles (broken into a few pieces). If you have the oven-ready or no-boil lasagna noodles, reduce the cooking time by 2-3 minutes (for the pressure cooker option — for the stove top, just cook until noodles are soft enough when tested).
You can sub gluten-free noodles to make this recipe gluten-free. You can also just use any other type of pasta–I just love the texture that the lasagna noodles give this soup.
The spices you’ll need are thyme, oregano, salt, black pepper, nutritional yeast, and poultry seasoning. Poultry seasoning is just a combination of herbs, so feel free to sub what you have in your spice cabinet.
Ingredients for the Roux
Finally, for our creamy thickener at the end, we’ll make a roux, which is basically flour cooked with a fat (usually butter) to create a very thick, rich, and creamy sauce. I used coconut cream, nondairy milk to thin, and gluten-free flour (all purpose flour will also work).
If you would like a lighter-in-calories dish, use white beans blended with water, or a corn starch slurry with nondairy milk (thick + creamy).
Now that we know what we need for the soup, let’s talk about how to make it.
How To Make This Soup in the Pressure Cooker
Note: the pressure cooker instructions that I give may reference buttons on the brand pressure cooker I use: Instant Pot. If you have another brand of pressure cooker, you should have a similar button to what I use–please consult your product manual.
Cooking the Vegetables
To make the soup in your pressure cooker, you’ll start by water sauteing some onions. If your pressure cooker has the saute function, you can do this in the same pot (if yours does not, saute your vegetables stove top and then transfer them to your pressure cooker. It adds so much flavor to saute the veggies first instead of dumping everything in at once).
Sauteing onions without oil is the same as in any of my other recipes when I use a pan on the stove. Just let them cook on saute, until they start to stick. Then add water a tablespoon at a time, stirring until the pan is de-glazed.
You’ll cook the onions for the normal requisite 4 minutes, then add the garlic and saute another minute. After that, you’ll add your celery and carrots and saute another few minutes, again adding a little water only if things start to stick.
After those things have initially cooked, you’ll want to turn off the heat, add the rest of the ingredients (except for the ones we’ll use to make the roux and the nutritional yeast), and cook it on high pressure for 4 minutes.
Yup, 4 minutes. Keep in mind the pressure cooker will take a little time to come to pressure and then we are going to let it naturally release pressure for 10 minutes before manually releasing the rest. This does save some time from cooking it on stove top, but the main attraction is that you can walk away from it.
Making the Roux
When you’re done, you’ll make the roux. Simply cook the flour and coconut cream for a minute on high, stirring constantly to combine. Then add whisk in the nondairy milk and whisk until smooth, then turn down the heat and let thicken for a few minutes, stirring occasionally.
NOTE: If you are NOT using the roux to thicken it, use only 7 cups of broth.
To Make The Soup Without a Pressure Cooker
If you do not own a pressure cooker, it’s still easy to make this soup on the stove top. Start by sauteing your vegetables the same way as described above.
Add in the mushrooms, broth, and spices, and let the soup come to a boil. Add in the broken up lasagna noodle sheets and stir well, then turn down the heat and let it cook until the noodles are soft.
Thicken the soup the same way as above: either use the roux or use slightly less broth and thicken it with blended white beans or nondairy milk and corn starch.
A Few Final Notes
I served this soup up with a drizzle of reserved coconut cream and fresh thyme, but I’d also recommend trying it with a sprinkle of vegan Parmesan and with a slice of crusty bread.
If you liked this soup, I have several other warm comforting soups like:
- Butternut Squash Carrot Ginger Soup (Instant Pot or Stove top)
- Tomato Soup (Instant Pot or Stove top)
- Chik’n Double Noodle Soup (Stove top)
- Chili Cheese Pot Pies (Stove top)
- Hearty Lentil Vegetable Soup (Stove top)
As always, I hope you love this recipe!
Let me know in the comments below if you make it, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
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My vegan Creamy Mushroom Lasagna Soup is creamy, warm, comforting mushroom soup with thick, lasagna noodles. Easy to make stove top or in an instant pot. Vegan, Oil-free, Nut-free, Sugar-free, can be Gluten-free
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 carrots, sliced
- 1 large rib celery, sliced
- 16 mushrooms, diced
- 8 cups low sodium vegetable broth *see note*
- 8 oz. lasagna noodles *see note*
- 1.5 tsp salt
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1.5 tsp poultry seasoning
- 4 tbsp nutritional yeast (reserve until end)
Roux – *see note*
- 1/2 cup coconut cream
- 1/2 cup 1:1 gluten-free flour (or sub all purpose flour)
- 1.5 cups unsweetened nondairy milk
- Start by sauteing your onions. If using pressure cooker, remove lid and press the saute button (if your pressure cooker does not have this feature, I recommend you saute in a separate pan and transfer the veggies. Much more flavor this way than starting the soup without).
- Let the onions cook on saute, until they start to stick. Then add water a tablespoon at a time, stirring until the pan is de-glazed. Cook 4 minutes or until translucent and lightly browned. (If using stove top method, saute in the same pot you’ll cook the soup in–I’ve tested it in a 6 qt stock pot).
- Next add the garlic and saute another minute. After that, you’ll add your celery and carrots and saute another few minutes, again adding a little water only if things start to stick.
- For the pressure cooker: after those veggies have initially cooked, you’ll want to turn off the heat, add the mushrooms, broth, broken up lasagna noodle sheets, and spices except the nutritional yeast. Stir and put the lid on the pressure cooker and set the pressure valve to “sealing.” Set the pressure cooker on high pressure for 4 minutes.
- For the stove top, add the mushrooms, broth, and spices except the nutritional yeast. Stir then bring to a boil. Add the broken up lasagna noodle sheets and stir again. Cover and cook 6-8 minutes, or until noodles are soft.
- For the pressure cooker, when the time is up, allow the pressure to naturally release for 10 minutes, then use a cooking spoon to flip the pressure valve to “venting.” Allow all the pressure to release before disengaging the lid. Make sure you follow your individual pressure cooker’s manual to ensure a safe release.
- To make the roux, Heat a small saucepan over medium high heat. First add the coconut cream and allow it to melt if hardened, stirring constantly. Add the flour and cook it for 1 minute, stirring constantly. Stir in the milk with whisk. Whisk until flour has dissolved, then turn heat to low and stir occasionally until roux has thickened. Add to your soup and stir well. Stir in the nutritional yeast now as well.
- Serve and enjoy!
- Refrigerate leftovers up to 5 days. Note that pasta may continue to absorb some of the liquid. You may choose to add water + a dash of salt or a little vegetable broth when reheating.
- Vegetable Broth: Feel free to use regular vegetable broth (I used low sodium because I often can’t taste the salt in regular broth and end up adding too much) and use less salt in the recipe.
- Noodles: You can sub gluten-free noodles to make this recipe gluten-free. If you have the oven-ready or no-boil lasagna noodles, reduce the cooking time by 2-3 minutes (for the pressure cooker option — for the stove top, just cook until noodles are soft enough when tested). You can also just use any other type of pasta–I just love the texture that the lasagna noodles give this soup.
- Roux: If you would like a lighter-in-calories dish, use white beans blended with water, or a corn starch slurry with nondairy milk (thick + creamy).
- Category: Entree, Soup
- Method: Instant Pot, Stove Top
- Cuisine: American
Keywords: Vegan, Oil-free, Nut-free, Sugar-free, Gluten-free, Soup, Mushroom Soup