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    Home » Instant Pot

    Instant Pot Lasagna Soup

    Published December 3, 2019. Last modified March 23, 2024 By Gary White

    3.0K shares
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    This Instant Pot lasagna soup has all the flavor of a traditional lasagna in 30 minutes! This easy weeknight meal is a family favorite. For a soup like experience, add more sauce to your bowl, or, go easy on the sauce and enjoy "lazy lasagna".

    Instant Pot Lasagna Soup | The Foodie Eats

    (Originally posted on June 7, 2018; Updated tips and FAQs on December 3, 2019)

    It's funny... when I was a kid, believe it or not, lasagna was one of my favorite things to cook. Not to mention that my stepmom would request it on a regular basis. I guess I've always enjoyed cooking meals that take lots of preparation. Well, now I'm married, running two businesses, and have 2 kids (with a third on the way). So as you can imagine... I rarely have time to make lasagna these days. This is why I developed Instant Pot lasagna soup.

    Why This Recipe Works

    1. It transforms a multi-hour lasagna making process into about a 30 minute process.
    2. Each bowl is customizable. If you want a soupy bowl, add more sauce. For a "lazy lasagna" style bowl, add less sauce. For a light and healthy bowl, or a rich and hearty serving, add as much or as little cheese mixture as you like. 
    Instant Pot Lasagna Soup | The Foodie Eats

    How to Make Instant Pot Lasagna Soup

    Instant Pot Lasagna Soup | The Foodie Eats
    Using sauté setting - add ground beef, sausage, onions, fennel seeds, salt, and pepper to Instant Pot. Cook until meat is browned and fully cooked - about 5-7 minutes.
    Instant Pot Lasagna Soup | The Foodie Eats
    Then add garlic and cook for about a minute or so.
    Instant Pot Lasagna Soup | The Foodie Eats
    Add tomato paste and cook out for about a minute. (Not absolutely necessary, but it helps get rid of that canned taste.)
    Instant Pot Lasagna Soup | The Foodie Eats
    Then add chicken broth, tomato sauce, crushed tomatoes, dried basil, Italian seasoning, and sugar - mix well.
    Instant Pot Lasagna Soup | The Foodie Eats
    Add lasagna noodles (preferably standing up, not laying down). Lock lid and cook at high pressure for 2 minutes.
    Instant Pot Lasagna Soup | The Foodie Eats
    Meanwhile - mix ricotta cheese and fresh basil in a small bowl and set aside.
    Instant Pot Lasagna Soup | The Foodie Eats
    Once cook time is complete, allow pressure to release naturally for 5 minutes, then quick-release remaining pressure. Then gently mix.

    And the AMAZING Result...

    Instant Pot Lasagna Soup | The Foodie Eats

    Expert Tips

    1. Adding the tomato paste and cooking slightly before adding the remaining ingredients helps to remove the canned taste.
    2.  The fresh basil really adds a pop of fresh and authentic flavor to the dish. I do not recommend subbing with dried basil. The results just won't be the same.

    FAQs

    Can I make this gluten-free? Yes! Our local grocery store carries gluten-free lasagna noodles, but if yours does not, you can purchase them on Amazon here.

    What size Instant Pot did you use? We used our 6 quart Instant Pot Duo.

    ★ Did you make this Instant Pot lasagna soup?

    Please give it a star rating below!★

    Instant Pot Lasagna Soup | The Foodie Eats

    Instant Pot Lasagna Soup

    All the comfort and flavor of lasagna, without all the effort.
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 10
    Calories: 372kcal
    Author: Gary White

    Ingredients

    • ½ lb. lean ground beef
    • ½ lb. Italian sausage
    • ¼ cup onions diced
    • 1 tsp. sea salt
    • ½ tsp. black pepper
    • 1 tsp. fennel seeds
    • 1 Tbsp. garlic minced
    • 6 oz. tomato paste
    • 4 cups chicken broth low sodium
    • 15 oz. tomato sauce
    • 28 oz. crushed tomatoes
    • 1 tsp. dried basil
    • 1 tsp. Italian seasoning
    • 2 Tbsp. sugar
    • 9 oz. lasagna noodles
    • 8 oz. ricotta cheese
    • 1 tsp. fresh basil finely chopped
    • ¼ cup parmesan grated
    • 4 oz. mozzerella grated

    Instructions

    • Using sauté setting - add ground beef, sausage, onions, fennel seeds, salt, and pepper to Instant Pot. Cook until meat is browned and fully cooked - about 5-7 minutes. Then add garlic and cook for about a minute or so.
    • Add tomato paste and cook out for about a minute. (Not absolutely necessary, but it helps get rid of that canned taste.) Then add chicken broth, tomato sauce, crushed tomatoes, dried basil, Italian seasoning, and sugar - mix well.
    • Add lasagna noodles (preferably standing up, not laying down). Lock lid and cook at high pressure for 2 minutes.
    • Meanwhile - mix ricotta cheese and fresh basil in a small bowl and set aside.
    • Once cook time is complete, allow pressure to release naturally for 5 minutes, then quick-release remaining pressure. Then gently mix.
    • Serve soup topped with parmesan, mozzarella, and ricotta mixture.

    Nutrition

    Calories: 372kcal | Carbohydrates: 37g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 995mg | Potassium: 891mg | Fiber: 4g | Sugar: 11g | Vitamin A: 845IU | Vitamin C: 15.4mg | Calcium: 216mg | Iron: 4.2mg
    Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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    Reader Interactions

    Comments

    1. Stephanie

      November 17, 2018 at 3:45 am

      This looks delicious. I live outside of the US and haven't been able to find an Instapot anywhere. Could this be made on the stove or in a Crockpot?

      Reply
    2. Buster's Mom

      July 19, 2019 at 10:44 am

      Could I break the lasagna noodles in half before putting into the pot?

      Reply
      • Gary White

        July 25, 2019 at 9:53 am

        Yes.

        Reply
    3. Lisa

      July 27, 2019 at 11:02 am

      5 stars
      My first recipe review 🙂
      I made this twice last week. Let my 10 year old granddaughter do all the measuring, mixing, etc. It was so easy and by far THE BEST soup I have made/eaten. Between the 4 kids and 2 adults we finished most of it so I had to whip up another batch after the kids left so I could bring some to my grandmother!

      Reply
    4. Angie Davis

      January 22, 2021 at 12:39 pm

      I made this and my husband and daughter both loved it and still rave about it. I am making again tonight!

      Reply
    5 from 1 vote

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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