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Canadian ultrarunner Priscilla Forgie loves this super-quick soup

This delicious meal-in-a-pot comes together in moments, perfect for after a chilly winter run

Squamish 50 Priscilla Forgie Photo by: Coast Mountain Trail Running/Squamish 50

It can be tricky to fit both healthy eating and regular running into an already jam-packed schedule, especially during the holiday season. This lightning-quick soup recipe, a favourite of Canadian ultrarunner Priscilla Forgie, is full of nutritious vegetables (easily tailored to your taste), with a lentil protein boost and lasagna noodles to up your carbohydrate game. It’s the perfect meal-in-a-pot to cook up in mere minutes after a nippy winter training session.

Forgie, an Edmonton-based ultrarunner, is coming off a stellar 2023 season, with a top-ten finish at Western States 100, and 12th place at CCC (100K) by UTMB. She enjoys experimenting with plant-based recipes (Forgie is vegan) to fuel her adventures, and for this soup, notes: “I always add extra nutritional yeast for added cheesiness.” While the recipe comes together in moments in an Instant Pot (or other pressure cooker), it can easily be made on the stovetop and left to simmer (leave the noodles out until shortly before you are ready to eat).

Lasagna Soup

Instant Pot Lasagna Soup

(adapted from Vegan Richa)


1 tsp oil

1/2 onion chopped

1 cup chopped veggies (can be a combo of peppers, carrots, zucchini or whatever you prefer)

1/4 cup red lentils (uncooked)

1 cup tomato puree (or marinara or tomato sauce)

1-1.5 cups diced tomato

2 tsp Italian seasoning (1 tsp basil, 1/2 tsp oregano and parsley, with a generous dash of thyme/sage and rosemary)

1/4 tsp each onion powder, garlic powder

1/2 to 3/4 tsp salt (use less if there is salt in the tomato sauce)

2 cups water or veggie broth

5 oz lasagna sheets, broken into small pieces (or pasta of choice)

Black pepper and red pepper flakes to taste

1 Tbsp nutritional yeast

1 cup packed spinach (optional)

ultrarunner prissy forgie and cow 2022
Photo courtesy of Priscilla Forgie


Heat oil in Instant Pot on sauté mode. When hot, add onion, garlic and a pinch of salt. Cook for two minutes, stirring occasionally.

Add veggies and stir in. Add red lentils, tomato purée, tomato, salt, Italian seasoning, onion powder and garlic powder and mix in. Add lasagna sheets and water or broth, mix in well (use smaller pieces for the Instant Pot).

Close the lid and pressure cook on manual high for three minutes. Let the pressure slow-release for 10 minutes, and if there is still pressure left in the pot, manually release it carefully to open.

Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavour if needed.

Fold in the spinach if using. Let sit for a few minutes before serving, and add vegan cheese (or regular cheese, if you prefer) for a more lasagna-like flavour. Enjoy!

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