Satisfying Simplicity: 7 Lasagna Soup Instant Pot Recipes

Lasagna, with its layers of pasta, rich meat or vegetable sauce, and gooey cheese, is a beloved classic. But what if you could enjoy all those delectable flavors in a hearty soup, ready in a fraction of the time? Thanks to the Instant Pot, you can have a steaming bowl of lasagna soup that’s both comforting and quick to make. In this article, we’re going to explore seven mouthwatering Instant Pot lasagna soup recipes that will satisfy your lasagna cravings in no time.

Classic Lasagna Soup

Ingredients and Tools

• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broken lasagna noodles
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil for garnish
  

Directions

Brown the Beef:In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it into small pieces as it cooks. Once browned, remove any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until they’re soft and fragrant.

Tomato Tango:Pour in the crushed and diced tomatoes, beef broth, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste. Stir everything together, and bring it to a simmer.

Simmer and Noodle Time:Let the soup simmer for about 15-20 minutes, allowing the flavors to meld. Add the broken lasagna noodles, and continue simmering until they’re cooked al dente.

Cheese Please:In a small bowl, mix the ricotta cheese and grated Parmesan. This will be your cheesy topping.

Serve It Up:Ladle the hot and comforting Classic Lasagna Soup into bowls. Add a dollop of the cheesy mixture on top of each serving.

Melted Bliss:Sprinkle shredded mozzarella over each bowl. If you like, you can pop the bowls under the broiler for a minute or two to melt the cheese and give it a delicious golden touch.

Garnish and Enjoy:Finish with fresh basil leaves for a burst of color and flavor. Now, it’s time to savor the classic lasagna flavors in soup form.This Classic Lasagna Soup is a cozy and satisfying dish that combines the essence of lasagna with the comfort of a warm soup. It’s perfect for those days when you want the taste of lasagna without the fuss of layering pasta.Pro Tip: If you have leftovers, you can store the soup and cheese mixture separately to maintain the right texture when reheating.Humorous Note: This soup is so good that it might make you wonder why you ever went through the trouble of making traditional lasagna. It’s all the flavor with way less effort. Enjoy!

Step-by-step Instructions

Set your Instant Pot to the sauté mode and cook the ground beef and onion until the beef is browned.

Add the garlic and cook for another minute.

Stir in the beef broth, crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper.

Close the lid, set it to manual high pressure for 4 minutes, and let it cook.

Quick-release the pressure and open the lid.

Stir in the broken lasagna noodles and cook on the sauté mode until they’re tender.

Serve in bowls and top each serving with a dollop of ricotta cheese, mozzarella cheese, and fresh basil.

This classic lasagna soup captures all the traditional lasagna flavors. The broken lasagna noodles make it easy to enjoy, and the Instant Pot ensures a quick and delicious meal.

Vegetarian Lasagna Soup

Ingredients and Tools

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broken lasagna noodles
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 cups fresh spinach
• 1/2 cup shredded Parmesan cheese
• Fresh basil for garnish
  

Directions

Sauté Aromatics:In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic. Sauté for a few minutes until they’re soft and fragrant.

Veggie Medley:Add the diced red and yellow bell peppers, zucchini, and sliced mushrooms to the pot. Sauté for about 5 minutes, allowing the veggies to become tender.

Tomato Tango:Pour in the crushed tomatoes, vegetable broth, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste. Stir everything together and bring it to a simmer.

Simmer and Noodle Time:Allow the soup to simmer for about 15-20 minutes, letting the flavors meld. Add the broken lasagna noodles and continue simmering until they’re cooked al dente.

Cheese Please:In a small bowl, mix the ricotta cheese and grated Parmesan. This creamy mixture will be your delicious topping.

Serve It Up:Ladle the piping hot Vegetarian Lasagna Soup into bowls. Add a dollop of the cheesy mixture on top of each serving.

Melted Bliss:Sprinkle shredded mozzarella cheese over each bowl. If you desire, you can place the bowls under the broiler for a minute or two to melt the cheese and give it that irresistible golden finish.

Garnish and Enjoy:Finish your creation with fresh basil leaves for an extra burst of color and flavor. Now, you’re ready to enjoy a warm and hearty bowl of Vegetarian Lasagna Soup.This soup captures all the comforting flavors of a classic lasagna, but with a veggie twist. It’s perfect for those meatless meals when you crave the essence of lasagna without the meat.

Pro Tip:You can customize this soup with your favorite vegetables. Don’t be afraid to get creative and use what’s in your fridge.

Humorous Note:This soup is so delicious that even the biggest carnivore at the table might forget they’re eating vegetarian. Enjoy your delightful culinary adventure!

Step-by-step Instructions

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

Add the chopped onion and garlic, and sauté until they’re softened.

Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper.

Close the lid, set it to manual high pressure for 4 minutes, and let it cook.

Quick-release the pressure and open the lid.

Stir in the broken lasagna noodles, cannellini beans, and fresh spinach. Cook on the sauté mode until the noodles are tender and the spinach wilts.

Serve in bowls, sprinkle with Parmesan cheese, and garnish with fresh basil.

This vegetarian lasagna soup is a hearty and flavorful meatless option. The combination of beans and fresh spinach adds a nutritional boost, making it perfect for vegetarians and veggie lovers.

Sausage and Spinach Lasagna Soup

Ingredients and Tools

• 1 pound Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broken lasagna noodles
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish
  

Directions

Sizzle the Sausage:In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it into crumbles as it browns. Once it’s cooked through, remove any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until they’re soft and fragrant.

Tomato Tango:Pour in the crushed and diced tomatoes, chicken or vegetable broth, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste. Stir everything together, and bring it to a simmer.

Simmer and Noodle Time:Allow the soup to simmer for about 15-20 minutes, allowing the flavors to meld. Add the broken lasagna noodles and continue simmering until they’re cooked al dente.

Add Greens:Stir in the fresh baby spinach until it wilts and becomes tender.

Cheese Please:In a small bowl, mix the ricotta cheese and grated Parmesan. This will be your cheesy topping.

Serve It Up:Ladle the hot and hearty Sausage and Spinach Lasagna Soup into bowls. Add a dollop of the cheesy mixture on top of each serving.

Melted Bliss:Sprinkle shredded mozzarella cheese over each bowl. If you like, you can place the bowls under the broiler for a minute or two to melt the cheese and give it a delicious golden finish.

Garnish and Enjoy:Finish with fresh basil leaves for a burst of color and flavor. Now, it’s time to enjoy a warm and comforting bowl of Sausage and Spinach Lasagna Soup.This soup combines the rich and savory flavors of lasagna with the heartiness of sausage and the freshness of spinach. It’s a perfect choice for those cozy, comforting meals.

Pro Tip:You can choose mild or spicy Italian sausage depending on your preference for heat.

Humorous Note:This soup is so flavorful that it might make you wonder why you ever bothered with traditional lasagna. It’s all the taste without the layering. Enjoy your culinary adventure!

Step-by-step Instructions:

Set your Instant Pot to the sauté mode and cook the Italian sausage, onion, and garlic until the sausage is browned.

Stir in the chicken broth, crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper.

Close the lid, set it to manual high pressure for 4 minutes, and let it cook.

Quick-release the pressure and open the lid.

Stir in the broken lasagna noodles and cook on the sauté mode until they’re tender.

Add the fresh spinach and stir until wilted.

Stir in the heavy cream and grated Parmesan cheese.

Serve in bowls and garnish with fresh basil.

This sausage and spinach lasagna soup adds a savory twist to the classic. The Italian sausage and fresh spinach create a delightful flavor combination that’s hard to resist.

Creamy Tomato Basil Lasagna Soup

Ingredients and Tools

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broken lasagna noodles
• 1/2 cup heavy cream
• 1/2 cup chopped fresh basil
• 1/2 cup grated Parmesan cheese
  

Directions

Sizzle the Sausage:In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it into crumbles as it browns. Once it’s cooked through, remove any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until they’re soft and fragrant.

Tomato Tango:Pour in the crushed and diced tomatoes, chicken or vegetable broth, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste. Stir everything together and bring it to a simmer.

Simmer and Noodle Time:Allow the soup to simmer for about 15-20 minutes, allowing the flavors to meld. Add the broken lasagna noodles and continue simmering until they’re cooked al dente.

Creamy Elegance:Pour in the heavy cream and grated Parmesan cheese, stirring until the soup becomes rich and creamy. Let it simmer for a few more minutes to meld the flavors.

Serve It Up:Ladle the velvety Creamy Tomato Basil Lasagna Soup into bowls.

Garnish with Freshness:Sprinkle chopped fresh basil leaves over each serving. This adds a burst of color and fragrant basil flavor.Now, you’re ready to indulge in a bowl of Creamy Tomato Basil Lasagna Soup. This soup combines the comforting flavors of lasagna with a creamy twist, making it the ultimate comfort food.

Pro Tip:You can use sweet Italian sausage if you prefer a milder flavor.

Humorous Note:This soup is so creamy and delicious that it might make you wish you could have it every day. Enjoy your comforting culinary experience!

Step-by-step Instructions

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

Add the chopped onion and garlic, and sauté until they’re softened.

Stir in the vegetable broth, crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper.

Close the lid, set it to manual high pressure for 4 minutes, and let it cook.

Quick-release the pressure and open the lid.

Stir in the broken lasagna noodles and cook on the sauté mode until they’re tender.

Add the heavy cream, chopped fresh basil, and grated Parmesan cheese.

Serve in bowls and enjoy the creamy, basil-infused goodness.

This creamy tomato basil lasagna soup is a touch of elegance in a bowl. The richness of the cream and the aroma of fresh basil create a gourmet experience right at home.

Beef and Mushroom Lasagna Soup

Ingredients and Tools

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broken lasagna noodles
• 2 cups sliced mushrooms
• 1/2 cup shredded mozzarella cheese
  

Directions

Sizzle the Beef:In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it into crumbles as it browns. Once it’s cooked through, remove any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until they’re soft and fragrant.

Mushroom Magic:Add the sliced mushrooms and continue to sauté for about 5 minutes, or until they’re tender and golden.

Tomato Tango:Pour in the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste. Stir everything together, and bring it to a simmer.

Simmer and Noodle Time:Allow the soup to simmer for about 15-20 minutes, letting the flavors meld. Add the broken lasagna noodles and continue simmering until they’re cooked al dente.

Cheese Please:In a small bowl, mix the ricotta cheese and grated Parmesan. This will be your cheesy topping.

Serve It Up:Ladle the hot and hearty Beef and Mushroom Lasagna Soup into bowls. Add a dollop of the cheesy mixture on top of each serving.

Melted Bliss:Sprinkle shredded mozzarella cheese over each bowl. If you like, you can place the bowls under the broiler for a minute or two to melt the cheese and give it a delicious golden finish.

Garnish and Enjoy:Finish with fresh basil leaves for a burst of color and flavor. Now, it’s time to enjoy a warm and satisfying bowl of Beef and Mushroom Lasagna Soup.This soup captures all the delicious flavors of lasagna with the hearty addition of beef and earthy mushrooms. It’s the perfect choice for those days when you crave the essence of lasagna in a comforting soup form.

Pro Tip:You can use ground turkey or chicken if you prefer a lighter meat option.

Humorous Note:This soup is so tasty; it might just become your go-to recipe for cozy, comforting meals. Enjoy your delicious culinary adventure!

Step-by-step Instructions

Set your Instant Pot to the sauté mode and cook the ground beef, onion, and garlic until the beef is browned.

Stir in the beef broth, crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper.

Close the lid, set it to manual high pressure for 4 minutes, and let it cook.

Quick-release the pressure and open the lid.

Stir in the broken lasagna noodles and cook on the sauté mode until they’re tender.

Add the sliced mushrooms and cook until they’re tender.

Serve in bowls and top with shredded mozzarella cheese.

This beef and mushroom lasagna soup is a hearty, meaty delight with the earthy goodness of mushrooms. It’s a great option for meat lovers.

Chicken Alfredo Lasagna Soup

Ingredients and Tools

• 1 pound boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broken lasagna noodles
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
  

Directions

Sauté Aromatics:In a large pot or Dutch oven, heat a bit of olive oil over medium-high heat. Add the chopped onion and minced garlic. Sauté for a few minutes until they’re soft and fragrant.

Chicken Charm:Add the cooked, shredded chicken to the pot. Sauté for a couple of minutes, letting it absorb some of the flavors.

Tomato Tango:Pour in the crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste. Stir everything together and bring it to a simmer.

Simmer and Noodle Time:Allow the soup to simmer for about 15-20 minutes, letting the flavors meld. Add the broken lasagna noodles and continue simmering until they’re cooked al dente.

Creamy Dream:Pour in the heavy cream and grated Parmesan cheese, stirring until the soup becomes rich and creamy. Let it simmer for a few more minutes to meld the flavors.

Serve It Up:Ladle the creamy and flavorful Chicken Alfredo Lasagna Soup into bowls.

Cheese on Top:Sprinkle shredded mozzarella cheese over each bowl. This adds a layer of cheesy bliss.

Garnish with Freshness:Finish with fresh basil leaves for a burst of color and flavor. Now, it’s time to enjoy a warm and comforting bowl of Chicken Alfredo Lasagna Soup.This soup combines the comforting flavors of lasagna with the creaminess of Alfredo sauce and the savory goodness of chicken. It’s the ultimate comfort food for those days when you crave a cozy meal.

Pro Tip:You can customize the recipe with your favorite vegetables, like spinach or sliced mushrooms.

Humorous Note:This soup is so creamy and delicious; it might just make you wish every day was Chicken Alfredo Lasagna Soup day. Enjoy your delightful culinary adventure!

Step-by-step Instructions

Place the chicken breasts, chopped onion, and minced garlic in your Instant Pot.

Add the chicken broth, crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper.

Close the lid, set it to manual high pressure for 8 minutes, and let it cook.

Quick-release the pressure and open the lid.

Remove the chicken, shred it, and return it to the pot.

Stir in the broken lasagna noodles and cook on the sauté mode until they’re tender.

Add the heavy cream and shredded mozzarella cheese.

Serve in bowls, and enjoy the creamy, Alfredo-infused chicken lasagna soup.

This chicken Alfredo lasagna soup is a creamy sensation. The combination of Alfredo sauce with classic lasagna flavors creates a decadent variation that’s sure to please.

Pesto and Mozzarella Lasagna Soup

Ingredients and Tools

• 1 pound Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broken lasagna noodles
• 1/4 cup pesto sauce
• 1 1/2 cups shredded mozzarella cheese
  

Directions

Sizzle the Meat:In a large pot or Dutch oven, cook the ground beef or Italian sausage over medium-high heat, breaking it into crumbles as it browns. Once it’s cooked through, remove any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until they’re soft and fragrant.

Tomato Tango:Pour in the crushed tomatoes, beef or vegetable broth, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste. Stir everything together and bring it to a simmer.

Simmer and Noodle Time:Allow the soup to simmer for about 15-20 minutes, letting the flavors meld. Add the broken lasagna noodles and continue simmering until they’re cooked al dente.

Pesto Power:Stir in the pesto sauce, letting it infuse the soup with its aromatic goodness.

Serve It Up:Ladle the hot and flavorful Pesto and Mozzarella Lasagna Soup into bowls.

Cheese on Top:Sprinkle shredded mozzarella cheese over each bowl. This adds a layer of cheesy delight.

Garnish with Freshness:Finish with fresh basil leaves for a burst of color and flavor. Now, it’s time to savor a warm and satisfying bowl of Pesto and Mozzarella Lasagna Soup.

This soup combines the comforting flavors of lasagna with the richness of pesto and the gooey goodness of mozzarella cheese. It’s a perfect choice for those cozy, comforting meals.

Pro Tip:You can use ground turkey or chicken if you prefer a lighter meat option.

Humorous Note:This soup is so delicious; it might make you wish every day was Pesto and Mozzarella Lasagna Soup day. Enjoy your delightful culinary adventure!

Step-by-step Instructions

Set your Instant Pot to the sauté mode and cook the Italian sausage, chopped onion, and garlic until the sausage is browned.

Stir in the chicken broth, crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper.

Close the lid, set it to manual high pressure for 4 minutes, and let it cook.

Quick-release the pressure and open the lid.

Stir in the broken lasagna noodles and cook on the sauté mode until they’re tender.

Add the pesto sauce and stir to combine.

Serve in bowls and top with shredded mozzarella cheese.

This pesto and mozzarella lasagna soup is a flavor explosion. The pesto adds a zesty and aromatic twist to the classic lasagna flavors.

Conclusion

The Instant Pot is a game-changer when it comes to making delicious lasagna soup. These seven recipes showcase the versatility and convenience of this kitchen appliance. Whether you prefer a classic meaty lasagna soup, a vegetarian option, the savory goodness of sausage and spinach, a creamy tomato basil version, a beef and mushroom delight, a chicken Alfredo twist, or the zesty pesto and mozzarella creation, there’s an Instant Pot lasagna soup for every palate.

So, why wait? Fire up your Instant Pot, gather your ingredients, and embark on a culinary journey. These lasagna soup recipes not only save you time in the kitchen but also deliver bowls of comfort and rich flavors. It’s time to savor the simplicity and indulge in the sumptuousness of these Instant Pot creations. Bon appétit!

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