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Instant Pot Lasagna Soup

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.

Instant Pot Lasagna Soup - a delicious mashup of classic lasagna and tomato soup! Quick and easy pressure cooker recipe | TheRoastedRoot.net

Lasagna soup…have you heard of such a thing?

Don’t worry, the concept is fairly new to me too.

It’s simply a mashup of two classic recipes – 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. 

Plus, who doesn’t love eating a hearty soup or stew out of a big bulbous bowl??

Instant Pot Lasagna Soup - a quick and easy recipe for your pressure cooker - classic lasagna turned into soup! | TheRoastedRoot.net

While I make this lasagna soup in an Instant Pot, you can absolutely make it on the stove top as well. I have included instructions for both below!

How about we make it?!

How to Make Instant Pot Lasagna Soup:

Turn on your Instant Pot and press ‘Saute’. Add the oil, onion and garlic and saute, 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.

Add 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.

Pressure Cooker Lasagna Soup - an easy mashup of classic lasagna and soup made in your Instant Pot | TheRoastedRoot.net

How to Make Lasagna Soup on the Stove Top: 

Add the oil to a large stock pot and heat over medium. Add the chopped onion and sauté, stirring occasionally, until onion is translucent, about 4 minutes. Add the garlic, all of the dried herbs and the salt. Continue sautéing and stirring until garlic is fragrant, about 1 minute.

Push the onion and garlic off to one side of the stock pot and add the ground beef. Allow it to sear on both sides for 2 minutes each before breaking it into smaller chunks and stirring.

Add the diced tomatoes, chicken broth, tomato paste and pure maple syrup and stir well. Cover and bring soup to a full boil.

Add the lasagna noodles to the pot of soup and stir well. Bring the soup back to a gentle boil and cook, stirring occasionally until noodles are cooked through, about 8 minutes.

In a mixing bowl, stir together the grated mozzarella, ricotta and parmesan cheese until well combined. Scoop heaping portions of lasagna soup into bowls and add desired amount of cheese mixture on top. Either serve soup immediately, or place bowls on a large baking sheet and bake in the oven at 350° F for 5 to 10 minutes, until cheese has melted. If desired, garnish with fresh oregano and basil.

…And if you’re dairy-free, no worries! You can make this recipe sans the cheese as well!

Pressure Cooker Lasagna soup made super easy in your Instant Pot | TheRoastedRoot.net

More Hearty Soup Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Lasagna Soup recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Enjoy this steamy bowl of tomatoey carb bliss!

top down photo of two bowls of lasagna soup with cheese and basil on top and a blue and white napkin to the side

Instant Pot Lasagna Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A mashup of your favorite lasagna and soup!

Ingredients

Cheese Topping (Optional):

  • 2 cups mozarella cheese, grated
  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese
  • 1/4 cup fresh basil, chopped
  • pinch sea salt, to taste

Instructions

  1. Turn on your Instant Pot and press Saute. Add the oil, onion and garlic and saute, stirring occasionally for 3 to 5 minutes, until onion begins to turn translucent.
  2. 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.
  3. Add the parsley, oregano, thyme, rosemary and salt. Use a spatula to chop up the meat and mix everything together.
  4. Add 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.
  5. While the Instant Pot is working its magic, stir together the cheese topping mixture until well-combined. Manually release the pressure and stir well.
  6. 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.
Nutrition Information
Yield 4 Serving Size 1 of 4
Amount Per Serving Calories 533Total Fat 21gUnsaturated Fat 0gCarbohydrates 48gFiber 6gSugar 10gProtein 34g

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Shirley

Wednesday 5th of February 2020

Ahhh your speaking Italian! With single digit temperatures, this recipe is perfect. I love the hearty warmth of Italian foods.

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