7 Irresistible Instant Pot Lasagna Soup Recipes

If you’re a fan of the classic Italian dish, lasagna, and you’re also a devotee of the time-saving Instant Pot, you’re in for a treat! We’re about to embark on a culinary journey where the world of lasagna meets the convenience of the Instant Pot. In this article, we’ll explore seven delectable Instant Pot lasagna soup recipes that are sure to delight your taste buds. These recipes are not only scrumptious but also incredibly easy to prepare. So, let’s get cooking and savor the flavors of lasagna in a comforting bowl of soup!

The Advantages of Using Instant Pot for Lasagna Soup:Before we dive into the lip-smacking recipes, let’s talk about why the Instant Pot is the ideal companion for making lasagna soup.

Quick and Efficient Cooking Times:The Instant Pot lives up to its name by drastically reducing cooking times. Traditionally, making lasagna soup on the stove or in the oven can take hours. With the Instant Pot, you can have a bowl of hearty lasagna soup ready in a fraction of the time. It’s a game-changer for busy cooks.

Preservation of Rich Flavors and Textures:The Instant Pot’s sealed cooking environment is a flavor-preserving wonder. It locks in all the delicious flavors, ensuring your lasagna soup is incredibly rich and tasty. Plus, the pressure cooking method allows for perfect pasta every time.

Cost-Effectiveness and Multifunctionality:The Instant Pot is not only a time-saver but also a money-saver. It’s highly energy-efficient and can replace multiple kitchen appliances, saving you both time and money. It’s a versatile kitchen gadget that can tackle a wide range of recipes, making it a wise investment.

Now, let’s dive into the recipes and see how the Instant Pot transforms traditional lasagna into a delightful, soup form.

Classic Meaty Lasagna Soup

Ingredients

• 1 pound of ground beef
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of beef broth
• 1 can (14 oz) of crushed tomatoes
• 1 can (14 oz) of diced tomatoes
• 1 can (6 oz) of tomato paste
• 2 cups of uncooked pasta (such as rotini)
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• Fresh basil leaves for garnish

Directions

In a large pot, brown the ground beef over medium-high heat. Break it into small pieces as it cooks.

Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until the onion is translucent and fragrant.

Stir in the crushed tomatoes, diced tomatoes, beef broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 30 minutes, allowing the flavors to meld.

Add the broken lasagna noodles to the soup. Simmer for an additional 10-12 minutes, or until the noodles are tender.

Serve the Classic Meaty Lasagna Soup in bowls, garnished with a generous sprinkle of mozzarella and Parmesan cheese.

For extra flavor, you can broil the cheese-topped soup bowls in the oven for a few minutes until the cheese is bubbly and golden.

Garnish each bowl with fresh basil leaves for a burst of freshness.

Instructions

Turn on the sauté function of your Instant Pot and brown the ground beef.

Add chopped onions and minced garlic, and sauté until they’re soft and fragrant.

Pour in the beef broth, crushed tomatoes, diced tomatoes, and tomato paste.

Stir in uncooked pasta, dried basil, dried oregano, salt, and black pepper.

Close the Instant Pot and set it to “Manual” for 5 minutes.

Once done, perform a quick pressure release.

Open the Instant Pot and stir the soup.

Serve the soup hot, garnished with mozzarella cheese, Parmesan cheese, and fresh basil leaves.

Tip:To add extra depth of flavor, you can use a mixture of ground beef and Italian sausage.

Vegetarian Lasagna Soup

Ingredients

• 2 tablespoons of olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 can (14 oz) of crushed tomatoes
• 1 can (14 oz) of diced tomatoes
• 2 cups of uncooked pasta (such as penne)
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• Fresh basil leaves for garnish

Directions

Cook the broken lasagna noodles according to the package instructions until they are al dente. Drain and set aside.

In a large pot, heat the olive oil over medium-high heat.

Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until the onion is translucent and fragrant.

Stir in the crushed tomatoes, diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 30 minutes, allowing the flavors to meld.

Serve the Vegetarian Lasagna Soup by placing a portion of cooked lasagna noodles in bowls.

Top each bowl with a dollop of ricotta cheese and a generous sprinkle of mozzarella and Parmesan cheese.

Garnish each bowl with fresh basil leaves for a burst of freshness.

Instructions

Set your Instant Pot to sauté mode and heat the olive oil.

Add chopped onions, red bell pepper, and yellow bell pepper, and sauté until they’re tender.

Stir in minced garlic.

Pour in vegetable broth, crushed tomatoes, diced tomatoes, uncooked pasta, dried basil, dried oregano, salt, and black pepper.

Close the Instant Pot and set it to “Manual” for 5 minutes.

Perform a quick pressure release when it’s done.

Open the Instant Pot and stir the soup.

Serve the soup hot, garnished with mozzarella cheese, Parmesan cheese, and fresh basil leaves.

Veggie Delight:This recipe is packed with the goodness of colorful bell peppers and the richness of tomato and basil.

Creamy Tomato Basil Lasagna Soup

Ingredients

• 1 pound of ground sausage
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 1 can (14 oz) of crushed tomatoes
• 1 can (14 oz) of diced tomatoes
• 1 can (6 oz) of tomato paste
• 1 cup of heavy cream
• 2 cups of uncooked pasta (such as farfalle)
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• Fresh basil leaves for garnish

Directions

Cook the broken lasagna noodles according to the package instructions until they are al dente. Drain and set aside.

In a large pot, heat the olive oil over medium-high heat.

Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until the onion is translucent and fragrant.

Stir in the crushed tomatoes, diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 30 minutes, allowing the flavors to meld.

Stir in the heavy cream and grated Parmesan cheese. Let the soup simmer for an additional 5-10 minutes, stirring to combine.

Serve the Creamy Tomato Basil Lasagna Soup by placing a portion of cooked lasagna noodles in bowls.

Ladle the creamy tomato and basil soup over the noodles.

Garnish each bowl with fresh basil leaves for a burst of freshness.

Instructions

Brown the ground sausage using the sauté function of your Instant Pot.

Add chopped onions and minced garlic, and sauté until they’re soft and fragrant.

Pour in chicken broth, crushed tomatoes, diced tomatoes, and tomato paste.

Stir in heavy cream, uncooked pasta, dried basil, dried oregano, salt, and black pepper.

Close the Instant Pot and set it to “Manual” for 5 minutes.

Perform a quick pressure release when the timer goes off.

Open the Instant Pot and stir the soup.

Serve the soup hot, garnished with fresh basil leaves.

Creamy Comfort:This recipe combines the richness of heavy cream with the comforting flavors of tomato and basil.

Spinach and Ricotta Lasagna Soup

Ingredients

• 1 pound of ground beef
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of beef broth
• 1 can (14 oz) of crushed tomatoes
• 1 can (14 oz) of diced tomatoes
• 2 cups of uncooked pasta (such as bowtie)
• 2 cups of fresh spinach
• 1/2 cup of ricotta cheese
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• Fresh basil leaves for garnish

Directions

Cook the broken lasagna noodles according to the package instructions until they are al dente. Drain and set aside.

In a large pot, heat the olive oil over medium-high heat.

Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until the onion is translucent and fragrant.

Stir in the crushed tomatoes, diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 30 minutes, allowing the flavors to meld.

Stir in the fresh spinach leaves and let them wilt in the hot soup.

Serve the Spinach and Ricotta Lasagna Soup by placing a portion of cooked lasagna noodles in bowls.

Top each bowl with a dollop of ricotta cheese and a generous sprinkle of Parmesan cheese.

Garnish each bowl with fresh basil leaves for a burst of freshness.

Instructions

Brown the ground beef using thesauté function of your Instant Pot.

Add chopped onions and minced garlic, and sauté until they’re soft and fragrant.

Pour in beef broth, crushed tomatoes, diced tomatoes, uncooked pasta, dried basil, dried oregano, salt, and black pepper.

Close the Instant Pot and set it to “Manual” for 5 minutes.

Once done, perform a quick pressure release.

Open the Instant Pot, stir in fresh spinach, and let it wilt.

Serve the soup hot, garnished with a dollop of ricotta cheese and fresh basil leaves.

Savory and Creamy:The combination of spinach and ricotta adds a delightful creaminess to this lasagna soup.

Sausage and Mushroom Lasagna Soup

Ingredients

• 1 pound of ground Italian sausage
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 1 can (14 oz) of crushed tomatoes
• 1 can (14 oz) of diced tomatoes
• 1 cup of sliced mushrooms
• 2 cups of uncooked pasta (such as ziti)
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• Fresh basil leaves for garnish

Directions

Cook the broken lasagna noodles according to the package instructions until they are al dente. Drain and set aside.

In a large pot, cook the Italian sausage over medium-high heat, breaking it into small pieces as it cooks.

Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until the onion is translucent and fragrant.

Stir in the sliced mushrooms and cook for a few more minutes until they release their moisture and begin to brown.

Add the crushed tomatoes, beef or vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 30 minutes, allowing the flavors to meld.

Serve the Sausage and Mushroom Lasagna Soup by placing a portion of cooked lasagna noodles in bowls.

Top each bowl with a dollop of ricotta cheese and a generous sprinkle of Parmesan cheese.

Garnish each bowl with fresh basil leaves for a burst of freshness.

Instructions

Brown the ground sausage using the sauté function of your Instant Pot.

Add chopped onions and minced garlic, and sauté until they’re soft and fragrant.

Pour in chicken broth, crushed tomatoes, diced tomatoes, sliced mushrooms, uncooked pasta, dried basil, dried oregano, salt, and black pepper.

Close the Instant Pot and set it to “Manual” for 5 minutes.

Perform a quick pressure release once the cooking is complete.

Open the Instant Pot and stir the soup.

Serve the soup hot, garnished with fresh basil leaves.

Savory Combo:The pairing of Italian sausage and mushrooms creates a satisfying and hearty lasagna soup.

Three-Cheese Lasagna Soup

Ingredients

• 1 pound of ground beef
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of beef broth
• 1 can (14 oz) of crushed tomatoes
• 1 can (14 oz) of diced tomatoes
• 2 cups of uncooked pasta (such as macaroni)
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of ricotta cheese
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• Fresh basil leaves for garnish

Directions

Cook the broken lasagna noodles according to the package instructions until they are al dente. Drain and set aside.

In a large pot, heat the olive oil over medium-high heat.

Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until the onion is translucent and fragrant.

Stir in the crushed tomatoes, diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 30 minutes, allowing the flavors to meld.

Serve the Three-Cheese Lasagna Soup by placing a portion of cooked lasagna noodles in bowls.

Top each bowl with a generous sprinkle of mozzarella and Parmesan cheese.

Add a dollop of ricotta cheese to each bowl for a creamy, cheesy touch.

Garnish each bowl with fresh basil leaves for a burst of freshness.

Instructions

Brown the ground beef using the sauté function of your Instant Pot.

Add chopped onions and minced garlic, and sauté until they’re soft and fragrant.

Pour in beef broth, crushed tomatoes, diced tomatoes, uncooked pasta, dried basil, dried oregano, salt, and black pepper.

Close the Instant Pot and set it to “Manual” for 5 minutes.

Perform a quick pressure release when it’s done.

Open the Instant Pot and stir the soup.

Serve the soup hot, garnished with a dollop of ricotta cheese and fresh basil leaves.

Cheesy Indulgence:With mozzarella, Parmesan, and ricotta, this lasagna soup is a cheese lover’s dream.

Pesto and Chicken Lasagna Soup

Ingredients

• 1 pound of chicken breasts, diced
• 2 tablespoons of olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 1 can (14 oz) of crushed tomatoes
• 1 can (14 oz) of diced tomatoes
• 2 cups of uncooked pasta (such as fusilli)
• 1/2 cup of pesto sauce
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Fresh basil leaves for garnish

Directions

Cook the broken lasagna noodles according to the package instructions until they are al dente. Drain and set aside.

In a large pot, heat the olive oil over medium-high heat.

Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until the onion is translucent and fragrant.

Add the cubed chicken to the pot and cook until it’s no longer pink, about 5-7 minutes.

Stir in the crushed tomatoes, diced tomatoes, chicken broth, pesto sauce, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 30 minutes, allowing the flavors to meld.

Serve the Pesto and Chicken Lasagna Soup by placing a portion of cooked lasagna noodles in bowls.

Top each bowl with a generous sprinkle of grated Parmesan cheese.

Garnish each bowl with fresh basil leaves for a burst of freshness.

Instructions

Heat olive oil in your Instant Pot using the sauté function.

Add diced chicken and cook until it’s no longer pink.

Add chopped onions and minced garlic, and sauté until they’re soft and fragrant.

Pour in chicken broth, crushed tomatoes, diced tomatoes, uncooked pasta, dried basil, dried oregano, salt, and black pepper.

Close the Instant Pot and set it to “Manual” for 5 minutes.

Perform a quick pressure release when the timer goes off.

Open the Instant Pot and stir the soup.

Stir in pesto sauce.

Serve the soup hot, garnished with fresh basil leaves.

Pesto Perfection:The combination of pesto and chicken gives this lasagna soup a vibrant and flavorful twist.

Conclusion

Lasagna is a beloved Italian classic, and now you can enjoy its flavors in the form of a comforting and convenient soup, thanks to the Instant Pot. These seven lasagna soup recipes offer a variety of options, from meaty to vegetarian, and from creamy to savory. So, pick your favorite, fire up your Instant Pot, and let the aroma of lasagna fill your kitchen. Share this article with your fellow food enthusiasts and enjoy your lasagna-inspired soup creations. Buon appetito!

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