Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
lasagna soup served in a white bowl, garnished with cheese and parsley
Print Recipe Pin Recipe
4.69 from 22 votes

Instant Pot Lasagna Soup

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

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
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry