Instant Pot Lasagna Soup – Recipes From A Pantry

Instant Pot Lasagna Soup is everything you love about classic lasagna casserole, in an easy-to-make and easy-to-eat soup! This hearty and satisfying Lasagna Soup Instant Pot recipe is just the thing for busy weeknights dinners and weekly meal prep.

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Instant Pot Lasagna Soup is the perfect shortcut to indulging in the deliciousness of lasagna without all the work. It’s everything you love about classic layered lasagna, packed into an easy-to-make and easy-to-eat soup. This lasagna soup instant Pot recipe really is the ultimate entrée mash-up!

Meat, cheese, and tomato sauce come together in this satisfying and comforting Instant Pot chicken lasagna soup that tastes just like your favorite Italian casserole. Just the thing for those days (and if you’re like me, you have a lot of them) when you’re short on time and need to get dinner on the table fast.

Like this Instant Pot Chicken and Dumplings, Lasagna Soup Instant Pot recipe is a perfect meal prep solution. It freezes well, and the recipe can be easily doubled. Serve some for dinner tonight and freeze the rest for later. Now that’s what I call a true win-win situation. #instantpotforthewin

And if you like this recipe you’ll like Instant Pot Chicken and Mushrooms and these really delicious Instant Pot Chicken Curry.

Why Make This Recipe

• Comforting – Instant Pot Lasagna Soup is warm, filling and comforting…just like the traditional casserole. 
• Bold Flavor – A blend of Italian spices, tomatoes and 4 kinds of cheese pack this soup with bold flavor.  
• Crowd Pleaser – Everyone enjoys delicious lasagna flavors, and this Instant Pot Chicken Lasagna Soup is perfect for bringing to potlucks and other gatherings.

Ingredient Notes

• Olive Oil – For authentic Italian flavor. But any light, neutral oil will work.
• Tomato Paste  – Look for tomato paste in a tube since only a small amount is needed.
• Chili Flakes – Red pepper flakes add a nice touch of heat, but you can omit if you prefer.
• Herbs and Seasonings – Onion powder, Italian seasoning, oregano, garlic and bay leaf. 
• Ground Chicken – You can swap for ground turkey, beef, or pork. 
• Marinara Sauce – Use your favorite brand, or substitute tomato sauce.
• Crushed Tomatoes – Use the whole can, juice and all.
• Balsamic Vinegar – Balsamic vinegar adds a little sweetness and rounds out the flavors.
• Lasagna Noodles – Either the regular or oven-ready variety.
• Mozzarella cheese – For the best flavor, shredding a block is recommended.
• Ricotta Cheese – This creamy cheese is a classic lasagna staple. 
• Cream Cheese – For extra creaminess.
• Parmesan Cheese – Freshly grated is preferable.
• Spinach – Baby spinach or regular spinach leaves work. Substitute for kale if you prefer.

Ready to make this Instant Pot Chicken Lasagna Soup? Then gather up those ingredients and I will show you…

How To Make Instant Pot Lasagna Soup

Get the complete ingredients list and instructions from the recipe card below.

1. Add the olive oil, tomato paste, onion powder, garlic powder, Italian seasoning, oregano, chili flakes, and bay leaf to the Instant Pot. 
2. Set to sauté mode on medium heat, stir and cook for 1-2 minutes, or until the spices become fragrant.
3. Add in the ground chicken and sauté until no longer pink. Turn the Instant Pot off, then pour in water, crushed tomatoes, marinara sauce and balsamic vinegar, stirring to combine.
4. Add the broken noodles on top, gently pushing them down to submerge them in the liquid, but do not stir.
5. Place the lid on the Instant Pot and turn the valve to the sealing position. Set to manual pressure / high pressure for 2 minutes. When done, perform a complete quick pressure release (QPR) open the lid, and stir the soup.
6. Next, add in the mozzarella, ricotta, cream cheese, and parmesan. Stir until fully melted.
7. Add in the spinach and allow to wilt for 5 minutes, then stir to combine. 
8. Serve topped with freshly chopped parsley or basil and additional grated Parmesan, if desired.

Expert Tips 

• Be sure to cook the meat until it is no longer pink before adding the sauce ingredients. 
• Chili flakes add a bit of spice. Omit them if you prefer a milder dish. 
• Don’t stir the lasagna noodles in when adding to the soup. Just gently press down to make sure they are fully covered with the liquid. 
• Have leftover diced tomatoes or tomato paste? Freeze for use in later recipes. 
• If you prefer a thinner soup, add additional water or broth after cooking. 
• Please learn your Instant Pot Settings and How To Avoid The Instant Pot Burn Message.

Delicious Variations

• Swap The Meat – Swap in ground turkey, beef, pork, or ground Italian sausage. Or use any combination of ground meat.
• Lighten It Up – Omit the cream cheese and serve the mozzarella and parmesan on the side so each person can add their desired amount. 
• Make It Vegetarian – Leave out the meat for a vegetarian version of this soup. 
• Use Different Pasta – No lasagna noodles? No problem! Swap in your favorite type of pasta, just be sure to break up any larger pieces. 

Prep And Storage

• Prep Ahead – Prepare the soup a day in advance and reheat it to serve. 
• Store – This soup can be stored in an airtight container in the fridge for up to 4 days. Note that the soup will soak up liquid as it sits. Stir in some extra liquid when reheating to reach your desired texture. 
• Freeze – Before adding the cheese, pour cooled soup into freezer safe containers. Freeze for up to 3 months. Thaw soup in the fridge overnight and reheat in the microwave or on the stovetop. Add the cheese before serving. 

FAQs

How Small Do I Break The Lasagna Noodle?

You should break the noodles into bite-sized pieces, approximately 1-2 inches. Some smaller pieces are fine but don’t make them too small. 

How To Reheat Lasagna Soup?

Leftover chicken lasagna soup can be reheated in the microwave but the stovetop is preferred. The noodles will absorb a lot of liquid so you may want to add water or broth to return the soup to its original consistency. 

Other Recipes You May Like

Serving Suggestions

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Instant Pot Lasagna Soup

Enjoy the flavor of homemade lasagna in an easy to make soup.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Italian, Western

Servings: 6

Calories: 553kcal

Instructions

• Add the olive oil, tomato paste, onion powder, garlic powder, Italian seasoning, oregano, chili flakes, and bay leaf to the Instant Pot.

• Set to sauté mode on medium heat, stir and cook for 1-2 minutes, or until the spices become fragrant.

• Add in the ground chicken and sauté until no longer pink.

• Turn the Instant Pot off, then pour in water, crushed tomatoes, marinara sauce and balsamic vinegar, stirring to combine.

• Add the broken noodles on top, gently pushing them down to submerge them in the liquid, but do not stir.

• Place the lid on the Instant Pot and turn the valve to the sealing position. Set to manual pressure / high pressure for 2 minutes.

• When done, perform a complete quick pressure release (QPR) open the lid, and stir the soup.

• Next, add in the mozzarella, ricotta, cream cheese and parmesan. Stir until fully melted.

• Add in the spinach and allow to wilt for 5 minutes, then stir to combine.

• Serve topped with freshly chopped parsley or basil and additional grated Parmesan, if desired.

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Notes

• Be sure to cook the meat until it is no longer pink before adding the sauce ingredients. 
• Chili flakes add a bit of spice. Omit them if you prefer a milder dish. 
• Don’t stir the lasagna noodles in when adding to the soup. Just gently press down to make sure they are fully covered with the liquid. 
• Have leftover diced tomatoes or tomato paste? Freeze for use in later recipes. 
• If you prefer a thinner soup, add additional water or broth after cooking.
• Storage – keep leftovers in an airtight container inside the fridge for 4 days.

Nutrition

Calories: 553kcal | Carbohydrates: 50g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1068mg | Potassium: 1264mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2644IU | Vitamin C: 19mg | Calcium: 344mg | Iron: 4mg