Lasagna Soup – All the delicious flavors from the classic lasagna with an easy one-pot recipe. This cozy, warm lasagna soup is quick, filling and makes a delicious meal. Stir in parmesan, ricotta and mozzarella cheese in the end as per your preference to make it creamy or lighter dish.
We enjoy the traditional classic, lasagna and often make a large tray that is baked in the oven. Although the flavors are amazing, most weeknights are too busy to cook it in the traditional way. This is when I started making it as a one-pot soup which does not need pre-boiling the sheets and spending time layering. The soup also is a great way to make it more or less cheesy for a lighter meal.
How can I make vegetarian Lasagna Soup?
- Simply skip the ground chicken and add diced zucchini, mushrooms or peppers instead.
Want the make lasagna soup on stove top?
- Simple add an extra cup of water or broth along with the pasta noodles and cook the pasta uncovered for the cook time specified on the pasta package. Follow the remaining recipe as is.
Step by step EASY lasagna soup recipe made in the Instant Pot:
- Turn the Instant Pot to sauté mode and add oil, garlic, onions and crushed pepper flakes. Sauté for 2 to 3 minutes.
- Add ground chicken and mix well breaking the chicken in the pot. Cook for 2 minutes.
- Add diced tomatoes, tomato sauce, chicken broth, parsley, oregano and bay leaf. Add lasagna pieces and salt. Stir everything well.
- Close the Instant Pot with Pressure Valve to sealing. Select Manual/Pressure Cook(Hi) and adjust the time to 4 minutes. Quick release the pressure.
- Open the Instant Pot and stir in spinach and ricotta cheese. Turn the Instant Pot to sauté mode and cook for another 2-3 mins. Serve hot with grated mozzarella, parmesan and basil leaves.
Here are some of my other favorite Italian recipes using the Instant Pot:
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All the delicious flavors from the classic lasagna in this easy one-pot recipe.
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1 large yellow onion diced
- 1 teaspoon crushed red pepper more for spicier soup
- 1 pound ground chicken
- 1 28 ounce can diced tomatoes
- 2 8 ounce cans tomato sauce
- 3 cups chicken broth low sodium
- 1/4 cup parsley chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 8 ounces lasagna noodles about 10 noodles, broken into pieces
- 2 teaspoons kosher salt
- 10 oz frozen chopped spinach or 12 oz fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup parmesan grated, for topping
- 1/2 cup mozzarella shredded, for topping
- handful fresh basil chopped
Turn the Instant Pot to sauté mode and add oil, garlic, onions and crushed pepper flakes. Sauté for 2 to 3 minutes.
Add ground chicken and mix well breaking the chicken in the pot. Cook for 2 minutes.
Add diced tomatoes, tomato sauce, chicken broth, parsley, oregano and bay leaf. Add lasagna pieces and salt. Stir everything well.
- Close the Instant Pot with Pressure Valve to sealing. Select Manual/Pressure Cook(Hi) and adjust the time to 4 minutes. Quick release the pressure.
- Open the Instant Pot and stir in spinach and ricotta cheese. Turn the Instant Pot to sauté mode and cook for another 2-3 mins. Serve hot with grated mozzarella, parmesan and basil leaves.
Recipe Video
Note:
I have used Barilla Lasagne noodles in this recipe which has a stove top cook time of 8 minutes. To pressure cook the noodles aldente, I reduce the stove cook time into half. Hence the pressure cook time used in this recipe is 4 minutes.
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Heide says
I’m looking forward to making this as I love lasagna soup! Lucky me has some leftover ricotta in the refrigerator from a lemon ricotta cake I just made. Some days are better than others…today is great! Thank you for sharing!
4waystoyummy
Archana says
Lemon ricotta cake sounds delish! Let me know how you like the lasagna soup.
Sonal Gupta says
Absolutely loved it
Archana says
Thank you Sonal
Tamara says
Looking forward to trying this as a weeknight family meal for five (one of which is a fifteen year old, bottomless pit of a boy). Do you think it can easily be doubled? I’m still new to IP and wondered if I’d need to adjust times. Thank you!
Archana says
Hi Tamara, yes this can be doubled. Double all the ingredients and same pressure cook time.
Jill | sugarspicelifeblog says
This looks delicious and a great way to have the flavors of a lasagna without the time and effort!! Perfect!
Archana says
Thank you Jill
Megan @ Ginger Tastes and Travels says
I have been seeing so many instant pot recipes out there lately. I recently made Lasagna Soup on the stovetop but it would be interesting to try it a different way and compare. I love your photos! Absolutely gorgeous 🙂
Archana says
Thank you
Jack D. Slater says
How about using italian sausage and omitting the spinach?
Archana says
Sounds like a good idea!
Sue says
Hi – do you think the time would be the same using GF lasagna noodles?
Thanks
Archana says
Half the cooking time on the package minus 1 minute will work great for GF pasta
Petra Farmer says
I just made this for the first time. It was great.p
Archana says
Thank you for your lovely feedback
Umme abdullah says
If we are using frozen spinach, at what stage would you recommend adding it to the pot?
Archana says
I would still stir it in the end. May be the psinach will thaw a bit as the soup pressure cooks. Then you stir it in
Monique Fritzsche says
Excellent. I’ve already passed it along to friends. Didn’t have ground chicken but used cubed chicken. It was great. Thank you
Archana says
Thank you so much!