Instant Pot Lasagna Soup: Easy, one pot, low mess, absolutely delicious lasagna soup with a flavorful broth, noodles, meat and a tasty cheese topping. Made in the Instant Pot pressure cooker or slow cooker.
Lasagna Soup is one of those recipes that I live for. It is easy. It offers incredible flavor. And you get all the things you want from lasagna–noodles, cheese, tomatoes, hearty, cozy, comfort food. But you get it without all the work of cooking and layering. This lasagna soup recipe is the ultimate one pot meal, the whole family will love.
Instant Pot or Slow Cooker Lasagna Soup
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Stop what you are doing right now to make this easy one pot meal! This healthy instant pot lasagna soup is all the things you love about lasagna with half the work. Easy, flavorful, cooked in a slow cooker or pressure cooker.
Traditional lasagna will always be one of those recipes that I love to eat. There is something about layers of meat, cheese, and noodles, and a really good tomato sauce that I love. When you throw in basil, ricotta, and parmesan, you might as well strap in, because I am going to be here awhile.
However, real life reminds me that I do not always have time for things like making a lasagna from scratch. But I do always have time for this lasagna soup recipe. It is so much easier to make in soup form, but you do not lose any of the delicious flavor. Whether you make this a crock pot lasagna soup or an instant pot lasagna soup, the amount of work required of you is going to be minimal, especially for the payoff.
How to Make Lasagna Soup
Don’t let the number of ingredients in this instant pot lasagna soup fool you, it is not hard to make at all. And if you are feeling intimidated, simplify things and use a spaghetti sauce instead of the tomatoes and spices. Done. Simple. Delicious.
Now I like it a little better, and think it is healthier instant pot lasagna soup when you make your own base, rather than use a spaghetti sauce, but I am always a proponent of simplifying life.
Pressure Cooker/Instant Pot Lasagna Soup
You can make Crockpot lasagna soup or Instant pot, instructions for both are included. I love a good slow cooker lasagna soup recipe. However, the instant pot is so quick. The noodles cook in just 4 minutes of pressure, and you can stir everything together, and have a wonderful meal in under 30 minutes. Because you can brown the meat using the sauté feature, it is a true one pot meal.
Tips:
- After browning meat be sure to deglaze your instant pot, meaning use liquid with heat to clean the stuck on brown bits off the bottom of the pan. If you don’t do this, your pot may never come to pressure because it may read “burn”.
- Natural release for 10 minutes to let the noodles finish cooking, then quick release.
- Don’t forget the toppings! The cheese mixture topping and the fresh herbs.
Crock Pot Lasagna Soup
Using a crock pot or slow cooker to make your lasagna soup is a great idea if you want to get it started and then forget about it for the day, and come home to a delicious meal. I love crock pot soups, one pot soups, and lots of flavor with very little work.
The trick with making slow cooker lasagna soup is giving yourself enough time to let the noodles soften without getting too soggy. If you are stressed about the noodles not cooking properly, or can’t get the timing right, you can cook them separate and toss them in at the end. But if you give yourself 30 minutes or so to let them soften, you will have great lasagna soup!
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Instant Pot Lasagna Soup
Ingredients
- 1 Tbs olive oil
- 1 pound ground beef
- 1 pound hot italian sausage
- 1 Tbs onion powder
- 1/2 Tbs garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 medium yellow onion diced
- 1 Tbs garlic minced
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/4 tsp oregano
- ¼ tsp parsley
- 1 Tbs balsamic vinegar
- 1 bay leaf
- 2- 14.5 ounce cans petite diced tomatoes
- 2- 8 ounce cans tomato sauce
- 6 cups chicken broth
- 8 ounces lasagna noodles uncooked about half a traditional sized box
Topping:
- 1/2 cup ricotta cheese
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 6 tbsp shredded mozzarella cheese
- 1/4 cup fresh basil chiffonade
Instructions
Instant Pot
- Turn Instant Pot on to Saute, when it reads hot, add olive oil to pot.
- Add beef and sausage, onion powder, garlic powder, salt and pepper, and brown the meat, using a wooden spoon to break it apart.
- Once browned, add the onion and garlic, and cook until onion is translucent and fragrant, 2-3 minutes.
- Drain any excess grease.
- Add 1/2 cup of the chicken stock to the pot to deglaze it by using a wooden spoon to scrape the bottom clean.
- Turn pot to “off”
- Add thyme, basil, oregano, parsley, diced tomatoes, tomato sauce, balsamic vinegar and remaining chicken broth. Stir to combine.
- Break noodles into pieces, and add them, push them under the broth so they are completely submerged. Add the bay leaf.
- Put lid on pot, and lock into place. Set valve to sealing.
- Cook on manual (or pressure cook) high pressure for 4 minutes.
- After 4 minutes, let pot Natural Pressure Release for 10 minutes then a quick release.
- Open the pot, discard the bay leaf, and stir everything together
- Taste and adjust the flavor if needed with additional salt or pepper.
- In a small bowl, combine ricotta, parmesan, and parsley.
- Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.
Slow Cooker
- In a large skillet, over medium heat, add oil and heat, then add beef and sausage, onion powder, garlic powder, salt and pepper, and brown the meat, using a wooden spoon to break it apart.
- Once browned, add the onion and garlic, and cook until onion is translucent and fragrant, 2-3 minutes.
- Drain any excess grease.
- Pour meat mixture into the slow cooker, and add chicken stock, thyme, basil, oregano, parsley, diced tomatoes, tomato sauce, balsamic vinegar and bay leaf. Stir to combine.
- Put lid on pot, and cook on low for 8 hours.
- With 30 minutes remaining, break lasagna noodles into small pieces, and put in slow cooker. If needed, add extra chicken stock to help noodles cook through, (some slow cookers cook at higher temps than others, so depending on how much evaporated).
- Discard the bay leaf, and stir everything together
- Taste and adjust the flavor if needed with additional salt or pepper.
- In a small bowl, combine ricotta, parmesan, and parsley.
- Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.
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