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Cozy up with this hearty and flavorful Instant Pot lasagna soup. It cooks up quickly after a long day and is sure to become a family favorite! Get the recipe below.
I don’t know about you, but when I think of classic comfort food, lasagna ranks in the top 5. My whole family enjoys a lasagna meal and I love making this slow cooker lasagna a couple times each winter.
Lately we have been on a soup kick and have been trying different soups for lunches and dinners. As you probably know, the variety of different soup recipes is almost infinite. There are so many flavor combinations!
We all LOVE this Instant Pot lasagna soup. It contains all of the best flavors from traditional lasagna, complete with lasagna noodles, but offers them up in soup form! Serve up bowls of this saucy, cheesy soup with a mixed green salad and maybe a loaf of fresh bread on the side for a complete family dinner.
The prep time for this recipe is fairly minimal and only takes a few minutes.
Pressure cooking is a great way to cook up a meal a little quicker than the traditional “simmering on the stove top” method without losing any flavor. We use this Instant Pot to pressure cook and we even take it with us on camping trips!
Lasagna Soup Ingredients
Round up the following ingredients to make this delicious soup! (See below for a printable version of the recipe!)
- 1lb Ground Beef (or ground turkey)
- 1Tbs Garlic
- 3 Cups Chicken Broth
- 2 Cups Spaghetti or Marinara Sauce
- 2Tbs Tomato Paste
- 1/4 Cup Parmesan Cheese
- 1/4 Cup Mozzarella Cheese
- 1Tbs Italian Seasoning
- 1 Cup Heavy Cream
- 8-10 Lasagna Pasta Noodles
- Fresh Basil or Fresh Parsley (for garnish)
Alright, let’s get cookin’!
How to Make Instant Pot Lasagna Soup
Instant Pot Lasagna Soup
Equipment
- 1 Pressure Cooker
Ingredients
- 1 lb ground beef
- 1 tbsp garlic powder
- 3 cups chicken broth
- 2 cups spaghetti sauce
- 2 tbsp tomato paste
- 1/4 cup parmesan cheese
- 1/4 cup mozzarella cheese
- 1 tbsp Italian seasoning
- 1 cup heavy cream
- 8-10 lasagna noodles uncooked
- fresh basil or parsley chopped, for garnish
Instructions
- Turn sauté mode on the Instant Pot and add ground beef, garlic and Italian seasoning.
- Cook the ground beef until it is no longer pink (approximately 5-6 minutes).
- Pour chicken broth into the Instant Pot.
- Add the spaghetti sauce next.
- Next, add the heavy cream and the tomato paste.
- Break up the lasagna noodles and add them to the pot. Push them under the liquid until just submerged.
- Place the lid on the Instant Pot ad set it to sealing mode.
- Cook the soup on manual pressure for 6 minutes. (It will take some time for the Instant Pot to reach pressure cook mode, which is why you should allot about 30 minutes for the total cook time.)
- At the end of the cook time, use quick release method to release the pressure. You may want to cover the vent with a dish towel to prevent liquid spatter.)
- Remove lid, stir in both cheeses.
- Optional, garnish with freshly chopped basil or parsley.
- Serve while hot.
So delicious!
Fee free to add salt and/or pepper to taste.
You can store leftovers of this soup in an airtight container in the fridge for up to 3 days.
If you decide to give this lasagna soup recipe a try, let us know what you think about it! Another one of our favorite soups to make in the Instant Pot is this Mexican Tortilla Instant Pot soup.
