Instant Pot Lasagna Soup with gluten-free lasagna noodles makes for a hearty meal reminiscent of your favorite lasagna recipe. Made in a pressure cooker or on the stove top, this recipe is quick and easy.
Lasagna soup…have you heard of such a thing?
Don’t worry, the concept was fairly new to me too.
It’s simply a mashup of two classic recipes: Classic lasagna and…well…soup.
So it’s the soup form of lasagna, if you will.
And it takes about 5 seconds to make. Okay, it requires more than 5 seconds, BUT it does take far less time to prepare than your standard lasagna.
This mouth-watering soup is an easy way of getting your lasagna fix in a fraction of the time!
While I make this lasagna soup in an Instant Pot, you can absolutely make it on the stove top as well. Let’s discuss the simple ingredients for this lasagna soup instant pot recipe.
Lasagna Soup Ingredients:
The ingredients needed for lasagna soup are simple, straightforward, and basically the same as regular lasagna with the addition of chicken broth.
Soup Ingredients: Olive oil, yellow onion, fresh garlic, Italian seasoning, ground beef, diced tomatoes, chicken broth (or beef broth), pure maple syrup (or sugar to offset the acidity of the tomatoes), gluten-free lasagna noodles (or your favorite lasagna noodles).
The cheesy topping: mozzarella cheese, ricotta cheese, parmesan cheese, and fresh basil.
Recipe Customizations:
- Swap the diced tomatoes and the tomato paste for one jar of your favorite marinara sauce or your tomato sauce of choice.
- Use ground turkey, ground chicken, or Italian sausage in place of ground beef.
- Substitute cottage cheese for the ricotta cheese for lower calories and higher protein. The texture will be much different, so be aware of that before making the swap.
- For a little heat, add in 1/2 teaspoon of red pepper flakes, or to your personal taste.
- Use bowtie pasta instead of lasagna noodles for easier, smaller bites of pasta noodles.
- Mix in 5 ounces of fresh spinach or kale for some added hidden vegetables.
- For a dairy-free option, use the dairy-free version of all of the cheeses (vegan ricotta, vegan mozzarella, etc.), or skip the cheese altogether.
Now that we’ve covered the basic ingredients, let’s make this easy pressure cooker recipe.
How to Make Instant Pot Lasagna Soup:
Turn on your Instant Pot and press the Sauté function. Add the oil, onion and garlic and sauté, stirring occasionally for 3 to 5 minutes, until onion begins to turn translucent.
Scoot the onion and garlic off to one side and add the hunk of beef. Leave the beef in one chunk and sear for 2 to 3 minutes per side, until golden-brown.
Add the parsley, oregano, thyme, rosemary and salt. Use a spatula to chop up the meat and mix everything together.
Stir the remaining ingredients, including the broken lasagna noodles, to the Instant Pot and Secure the lid. Press Pressure Cook or Manual and set the time for 8 minutes. Leave the vent on Sealing. Allow the Instant Pot to run its cycle, then allow it to go into the Keep Warm mode for 5 minutes.
While the Instant Pot is working its magic, stir together the cheese topping mixture until well-combined.
Manually release the pressure using the quick release valve, and stir well.
Scoop soup into bowls and add desired amount of the cheese mixture on top of the soup.
You can either serve immediately, or place bowls on a large baking sheet and bake at 400 degrees F for 5 to 10 minutes, until the cheese has melted. Feel free to grate some extra cheese on top before doing so for the ultimate comfort food.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
What to serve with lasagna soup? Of course, classic garlic bread and a side salad is a great accompaniment.
I recommend my Strawberry Spinach Salad with Poppy Seed Dressing or my Roasted Beet Arugula Salad with Maple Balsamic Vinaigrette.
This delicious soup is so hearty and comforting that the whole family is bound to love it! The quick cooking time makes this lazy lasagna soup so much easier to prepare than traditional lasagna. It’s the perfect comfort food for busy weeknights!
More Hearty Soup Recipes:
- Instant Pot Sausage and Cabbage Stew
- Albondigas Soup
- Pumpkin Chicken Chili
- Immunity-Boosting Turmeric Chicken Soup
- Instant Pot Beef Stew
- Creamy Rosemary Chicken Soup with Rice
- Sweet Potato and Quinoa Stew
- Crock Pot Turkey Chili with Black Beans
Enjoy this steamy bowl of tomatoey carb bliss!
Instant Pot Lasagna Soup Recipe
Ingredients
- 2 Tbsp avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 lb ground beef
- 2 tsp dried parsley
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp sea salt to taste
- 2 15-ounce cans diced tomatoes
- 4 cups low-sodium chicken broth
- 6 gluten-free lasagna noodles broken into 2-inch pieces
- 2 Tbsp tomato paste
- 1 Tbsp pure maple syrup
Cheese Topping (Optional):
- 2 cups mozzarella cheese grated
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1/4 cup fresh basil chopped
- pinch sea salt to taste
Instructions
- Turn on your Instant Pot and press Sauté. Add the oil, onion and garlic and sauté, stirring occasionally for 3 to 5 minutes, until onion begins to turn translucent.
- Scoot the onion and garlic off to one side and add the hunk of beef. Leave the beef in one chunk and sear for 2 to 3 minutes per side, until golden-brown.
- Add the parsley, oregano, thyme, rosemary and salt. Use a spatula to chop up the meat and mix everything together.
- Stir in the remaining ingredients to the Instant Pot and Secure the lid. Press Pressure Cook or Manual and set the time for 8 minutes. Leave the vent on Sealing. Allow the Instant Pot to run its cycle, then allow it to go into the Keep Warm mode for 5 minutes.
- While the Instant Pot is working its magic, stir together the cheese topping mixture until well-combined. Manually release the pressure and stir well.
- Scoop soup into bowls and add desired amount of cheese topping. You can either serve immediately, or place bowls on a large baking sheet and bake at 400 degrees F for 5 to 10 minutes, until cheese has melted.
Ahhh your speaking Italian! With single digit temperatures, this recipe is perfect. I love the hearty warmth of Italian foods.