Julie Clark
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Instant Pot Lasagna Soup
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Instant Pot lasagna soup is a versatile, warm and comfortable soup that you can pull together in minutes with fridge and pantry ingredients.
Craving lasagna and don’t have time to layer it together? This easy lasagna soup is your answer. It has all the flavors you love, plus it is made in the Instant Pot for easy cleanup.
It’s the ideal recipe for weeknights, or on weekends when you want to stay in and be cozy.
Tips for Making this Instant Pot Lasagna Soup Recipe
- For a lighter soup, use chicken breast, chicken tenderloins, or ground turkey.
- You can substitute the basil and oregano for 2 teaspoons of Italian seasoning.
- Tomato paste cans often go to waste because there’s more than you need in them. Consider buying the tomato paste in the squeeze tube, it stays good in the fridge for months.
- Imported San Marzano tomatoes are the best canned tomatoes you can buy and are readily available at most grocery stores. If you can’t find them, use another good quality canned tomato such as Dei Fratelli.
- If you’d like your tomatoes completely smooth, you can blend the tomatoes in a food processor or blender before adding to the soup.
- If you can’t find mini lasagna noodles, campanelle are ruffley twists that are a great substitute. Cook them on the saute function until al dente. You could also use bowtie or rotini.
- Sneak in some veggies that you like. Consider: finely grated carrot, zucchini, mushrooms, spinach, bell peppers.
- The soup will soak up all the liquid as it stands. When reheating, just add more beef or chicken broth.
- Kosher salt is the best salt to finish a dish with. It has a pure taste with no acidity. Cook with sea salt, finish with Kosher salt.
- You can also cook this soup on the stovetop in a large stock pot. Just simmer the sauce partially covered instead of pressure cooking.
Add More Flavor
Would you like more flavor in this soup? Try one of these suggestions:
- Spice up the soup by adding a dash of red pepper flakes.
- Toppings make a difference! Top with fresh parsley, a dollop of ricotta cheese, fresh snipped rosemary, or Parmesan & mozzarella cheese.
- I add thyme to my homemade spaghetti sauce, and it would be an excellent addition to this soup as well.
Bring the family together.
Bring the family to the table with this warm & cozy lasagna soup. Serve with:
Serve in Bread Bowls
The only way to make this soup more cozy is to serve it in bread bowls. Try our asiago bread bowl recipe. The cheese flavored bread will complement this Italian soup perfectly.
Fill the bowls right before serving so they don’t get soggy.
Other Ways to Enjoy Lasagna
If you enjoy this soup, try one of our other lasagna recipes:
Instant Pot Lasagna Soup
Instant Pot lasagna soup is a versatile, warm and comfortable soup that you can pull together in minutes with fridge and pantry ingredients.
Servings 8
Prep Time 25 minutes
Cook Time 15 minutes
Ingredients
- 1 pound lean ground beef (or Italian sausage)
- 1 medium yellow onion diced
- 2 1/2 teaspoons minced garlic (or 5 garlic cloves, minced)
- 1 tablespoon tomato paste
- 25 ounces San Marzano tomatoes (1 large can)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 4 cups low sodium chicken or beef broth
- ¾ pound mini lasagna noodles (or 8-10 lasagna noodles broken into small pieces)
Optional toppings:
- ricotta cheese, parmesan, mozzarella or provolone cheeses
- fresh basil
Instructions
- Press the “saute” button on the Instant Pot and allow it to heat up for 2 minutes. Put a drizzle of a neutral cooking oil in the insert.
- Add ground beef and season with salt. Cook and crumble the ground beef. When the beef is almost cooked through, use a pair of tongs and a wad of clean paper towel to absorb any excess grease.
- Add onion, cook for about 3-4 minutes, or until the onions become soft and translucent.
- Add in garlic and tomato paste, cook for 1 more minute.
- Add the canned tomatoes, crush them with a spoon or potato masher.
- Add in the seasonings, sugar, and half of the broth. *NOTE: If you are using broken full size lasagna noodles, add them now along with all of the broth.*
- Cook on high pressure for 5 minutes. Release the pressure manually.
- If using mini lasagna noodles, remove the lid, press “cancel” and then “saute.” Add the remaining broth, stir and bring to a boil. Then add noodles and cook for about 5 minutes, or until noodles are al dente. They will continue to soak up moisture after you turn the pot off, so be sure to not overcook the pasta.
- Taste for seasoning and adjust as needed. Serve right away with your choice of garnishes: Ricotta, shredded mozzarella, shredded provolone, parmesan cheese, fresh basil.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 8 servings, with 1 serving being ⅛ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 294kcal | Carbohydrates: 42g | Protein: 22g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 500mg | Potassium: 703mg | Fiber: 3g | Sugar: 7g | Vitamin A: 224IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 4mg
