Instant Pot Easy Lasagna Soup is for you if you love lasagna, and you also love soup! No oven required, and you can have it ready much faster than baked lasagna. With a thick, tomatoey broth and lots of flavor, pressure cooker lasagna soup is comfort food in a bowl!
Originally published 12/12/2017
Instant Pot Easy Lasagna Soup
My husband is the lasagna master in our house. He doesn’t cook much, but when we want lasagna, he makes it. It is awesome! I’ll have to get him to share his recipe one of these days. In the meantime, I decided to make a soup out of it.
More specifically, a lasagna soup made in the Instant Pot® electric pressure cooker.
You can use any electric pressure cooker to make this Instant Pot Lasagna Soup. If your PC has a sauté or browning feature, that would be best.
This is a one-pot meal, and is so easy to make! Just brown the meat and onions, add the rest of the ingredients in the order of the recipe, and pressure cook it.
This lasagna soup is pretty thick, so keep that in mind. If you want more soupiness, add more broth.
I hope you love this easy pressure cooker Lasagna Soup as much as we do! Serve it with some tasty garlic bread so you can sop up the sauce!
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If you make this easy Instant Pot Lasagna Soup recipe, please leave a comment with a star rating below. I’d love to now how you liked it.
Instant Pot Easy Lasagna Soup is thick and rich, with everything you love about lasagna, in a bowl!
- 1 1/2 lbs Lean Ground Beef or Sausage (or do 1/2 and 1/2)
- 1 Bay Leaf
- 1 4" sprig Fresh Rosemary
- 1 pinch Red Pepper Flakes
- 1 Onion, chopped
- 2 tsp Italian Seasoning
- 1 tsp Basil, dried
- 1 tsp Oregano, dried
- 1 tsp Salt
- 1/2 tsp Pepper
- 5 cloves Garlic, pressed or minced
- 4 oz Mushrooms, sliced
- 1 (28 oz) can Crushed Tomatoes, with juice
- 1 (14 oz) can Tomato Sauce
- 5 cups Chicken Broth (use 4 cups for a thicker soup)
- 9 Lasagna Noodles, broken in small pieces, about 1.5"
- 1 cup Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, grated
- 1 cup Cottage Cheese* (or Ricotta)
- 1 box Frozen Chopped Spinach, thawed (optional ingredient)
- Fresh Basil or Parsley Leaves
- Parmesan Cheese
Turn pot on to Sauté function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally. You shouldn't have to drain any fat if you used lean meat, but if there is too much, spoon some out.
Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.
Add the garlic and mushrooms, and cook for 1 minute, stirring frequently.
Add the tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.
Add the pasta and stir well.
Put the lid on and turn the steam release knob to the Sealing position.
Turn off/cancel the Sauté function.
Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to choose 6 minutes.
When the cook time ends and the pot beeps, do a Quick Release of the pressure. Start slowly, to make sure no sauce comes out with the steam, then turn the steam release knob fully.
When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the Parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.
Serve in bowls with fresh basil or parsley, and extra parmesan cheese.
*I prefer cottage cheese in my lasagna as I think the flavor is more savory, and the texture is creamier than ricotta. Use what you like!
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