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Lasagna Minestrone Soup with Lentils and Kale (Instant Pot pressure cooker)

Minestrone! We’re talking hearty soup, soup loaded with earthy beans, tender noodles, and leafy greens. In Italian, minestrone translates to “big soup”, a slurp-able healthy meal, a super adaptable soup recipe. Follow this easy basic recipe for lasagna minestrone soup with lentils and kale and learn how to personalize your own big minestrone soup!

Lasagna Minestrone Soup with Lentils and Kale in Italian desigh blue bowl with crackers on the side

Vegetable minestrone is hands down, my go-to soup. First, because our pantry always holds some sort of pasta, several varieties of beans, and a can of diced tomatoes.

cooking a pot of Lasagna Minestrone Soup with Lentils and Kale overhead shot

Second, because I’m one of those cooks who thinks about what’s for dinner at the last minute and I need recipes like minestrone soup.

Third, using a pressure cooker, minestrone soup is done fast, fast, fast!

bowl of Lasagna Minestrone Soup with Lentils and Kale overhead vertical shot

Now, just because I always make soup in a pressure cooker doesn’t mean you have to. Like what if you don’t have a pressure cooker or Instant Pot? Absolutely, you must enjoy this minestrone, so I’ve included regular stovetop directions as well.

Please do—make this lasagna minestrone soup with lentils and kale. Make this your go-to template for similar soups with practically endless changeups. You choose your own favorite pasta shape, a companionable legume, and whatever leafy greens you happen to have on hand.

Ingredients for Lasagna Minestrone Soup with Lentils and Kale

As the big long name indicates, this particular minestrone features ribboned strips of lasagna noodles, together with nutritious kale and quick-cooking rustic lentils. Built on an aromatic base of onions, garlic, carrots, and celery, everything pressure cooks (or simmers) in a tomato-spiked vegetable broth. Big soup!

Lasagna minestrone soup with lentils and kale details and notes:

  • Cooked along with kale and lentils, the noodles come out on the softer side of al dente. I’m willing to forgo the toothier texture in exchange for one pot cooking. That said, if you want your noodles perfectly tender to the tooth, boil the pasta in a separate pot and stir into the soup at the very end.
  • The same goes for beans that take longer to cook than lentils. Cook larger beans separately and heat them in the soup just before serving. ** Feel free to substitute canned (drained and rinsed beans) instead of lentils—heat them in at the end too.
  • Make it gluten free: Use gluten free pasta, and cook separately to make sure they don’t get mushy.
  • For extra flavor depth, stir spoonfuls of basil walnut pesto into the pot.
  • You might also like this recipe for spaghetti with greens, another delicious last-minute go-to meal.

Make it a fabulous week–get in the kitchen and cook something delicious!

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