12+ Instant Pot Lasagna Soup Recipes Unleash Your Inner Chef!

Why Make Lasagna Soup in an Instant Pot?

1. Saves Time and Effort

2. Enhanced Flavor

3. Versatile and Customizable

Instant Pot Lasagna Soup Recipes

1. Classic Lasagna Soup

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1 cup uncooked lasagna noodles, broken into small pieces
• 1 cup shredded mozzarella cheese

1. Set the instant pot to sauté mode and cook the ground beef until browned. Drain any excess fat.
2. Add the onion and garlic and sauté for 2-3 minutes.
3. Stir in the diced tomatoes, tomato sauce, beef broth, and Italian seasoning.
4. Add the broken lasagna noodles and stir to combine.
5. Close the instant pot lid and set it to pressure cook for 5 minutes.
6. Once the timer goes off, do a quick release of the pressure and open the lid.
7. Serve the soup hot and top each bowl with shredded mozzarella cheese.

2. Vegetarian Lasagna Soup

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1 cup uncooked lasagna noodles, broken into small pieces
• 1 cup shredded Italian blend cheese

1. Set the instant pot to sauté mode and heat the olive oil.
2. Add the onion, garlic, bell pepper, and zucchini and sauté for 3-4 minutes.
3. Stir in the diced tomatoes, tomato sauce, vegetable broth, and Italian seasoning.
4. Add the broken lasagna noodles and stir to combine.
5. Close the instant pot lid and set it to pressure cook for 5 minutes.
6. Once the timer goes off, do a quick release of the pressure and open the lid.
7. Serve the soup hot and top each bowl with shredded Italian blend cheese.

3. Vegan Lasagna Soup

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1 cup uncooked lasagna noodles, broken into small pieces
• 1 cup vegan cheese, shredded

1. Set the instant pot to sauté mode and heat the olive oil.
2. Add the onion, garlic, bell pepper, and zucchini and sauté for 3-4 minutes.
3. Stir in the diced tomatoes, tomato sauce, vegetable broth, and Italian seasoning.
4. Add the broken lasagna noodles and stir to combine.
5. Close the instant pot lid and set it to pressure cook for 5 minutes.
6. Once the timer goes off, do a quick release of the pressure and open the lid.
7. Serve the soup hot and top each bowl with shredded vegan cheese.

The instant pot has become a staple kitchen appliance for many households, offering convenience and efficiency in cooking a variety of dishes. One of the most popular dishes to make in an instant pot is lasagna soup, which combines the flavors of traditional lasagna with the ease of a soup. In this article, we will explore some delicious instant pot lasagna soup recipes that are sure to become family favorites.

Why Make Lasagna Soup in an Instant Pot?

1. Saves Time and Effort

Making lasagna soup in an instant pot eliminates the need for layering and baking, making it a quick and easy meal option for busy weeknights. All the ingredients can be added to the pot and cooked in a fraction of the time it would take to make traditional lasagna.

2. Enhanced Flavor

The instant pot allows for all the flavors to meld together, resulting in a rich and flavorful soup. The pressure cooking process also helps to infuse the flavors into the noodles, making each bite bursting with deliciousness.

3. Versatile and Customizable

Lasagna soup can be made with a variety of ingredients, making it a versatile dish that can be customized to fit personal preferences and dietary restrictions. It's also a great way to use up leftover ingredients, reducing food waste.

Instant Pot Lasagna Soup Recipes

1. Classic Lasagna Soup

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1 cup uncooked lasagna noodles, broken into small pieces
• 1 cup shredded mozzarella cheese

Instructions:

1. Set the instant pot to sauté mode and cook the ground beef until browned. Drain any excess fat.
2. Add the onion and garlic and sauté for 2-3 minutes.
3. Stir in the diced tomatoes, tomato sauce, beef broth, and Italian seasoning.
4. Add the broken lasagna noodles and stir to combine.
5. Close the instant pot lid and set it to pressure cook for 5 minutes.
6. Once the timer goes off, do a quick release of the pressure and open the lid.
7. Serve the soup hot and top each bowl with shredded mozzarella cheese.

2. Vegetarian Lasagna Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1 cup uncooked lasagna noodles, broken into small pieces
• 1 cup shredded Italian blend cheese

Instructions:

1. Set the instant pot to sauté mode and heat the olive oil.
2. Add the onion, garlic, bell pepper, and zucchini and sauté for 3-4 minutes.
3. Stir in the diced tomatoes, tomato sauce, vegetable broth, and Italian seasoning.
4. Add the broken lasagna noodles and stir to combine.
5. Close the instant pot lid and set it to pressure cook for 5 minutes.
6. Once the timer goes off, do a quick release of the pressure and open the lid.
7. Serve the soup hot and top each bowl with shredded Italian blend cheese.

3. Vegan Lasagna Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1 cup uncooked lasagna noodles, broken into small pieces
• 1 cup vegan cheese, shredded

Instructions:

1. Set the instant pot to sauté mode and heat the olive oil.
2. Add the onion, garlic, bell pepper, and zucchini and sauté for 3-4 minutes.
3. Stir in the diced tomatoes, tomato sauce, vegetable broth, and Italian seasoning.
4. Add the broken lasagna noodles and stir to combine.
5. Close the instant pot lid and set it to pressure cook for 5 minutes.
6. Once the timer goes off, do a quick release of the pressure and open the lid.
7. Serve the soup hot and top each bowl with shredded vegan cheese.