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lasagna soup served in a white bowl, garnished with cheese and parsley
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4.77 from 30 votes

Instant Pot Lasagna Soup

All the delicious flavors from the classic lasagna in this easy one-pot recipe. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 560kcal
Author: Archana Mundhe

Ingredients

  • 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
  • ¼ cup parsley chopped
  • 1 teaspoon dried oregano
  • 1 Indian 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
  • ½ cup ricotta cheese
  • ¼ cup parmesan grated, for topping
  • ½ cup mozzarella shredded, for topping
  • handful fresh basil chopped

Instructions

  • 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 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 minutes. Serve hot with grated mozzarella, parmesan, and basil.

Video

Notes

I have used Barilla Lasagne noodles in this recipe which has a stovetop cook time of 8 minutes. To pressure cook the noodles al dente, I reduce the stove cook time in half. Hence the pressure cook time used in this recipe is 4 minutes. 
Vegetarian Variation:
To make vegetarian Lasagna Soup, simply skip the ground chicken and add 2 cups of diced zucchini, diced mushrooms, or mixed diced peppers instead. Replace chicken broth with vegetarian broth or just add water and adjust the salt accordingly.

Nutrition

Calories: 560kcal | Carbohydrates: 52g | Protein: 40g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 2172mg | Potassium: 1224mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9035IU | Vitamin C: 23.9mg | Calcium: 372mg | Iron: 4.2mg
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