21 Must-Try Instant Pot Lasagna Soup Recipes Ready in Minutes

If dinner needs to be faster, cozier, and still totally comforting, you’ll love these lasagna soup instant pot recipes. Imagine all the layered flavors of lasagna — tomato, herbs, melty cheeses, savory meat — turned into a fast, slurpable bowl you can make in your pressure cooker. These recipes are about big flavor with minimal hands-on time, perfect for weeknights and busy weekends.

You’ll find 21 different takes below: classic beef, vegetarian lentil, keto zucchini, spicy arrabbiata, creamy white versions, vegan swaps, and kid-friendly cheesy bowls. Each recipe lists exact ingredients, step-by-step Instant Pot instructions, and serving tips so you get predictable results every time. Grab your Instant Pot Duo 6-Quart and a trusty digital kitchen thermometer if you like precise finishes, and let’s get simmering. Whether you call it lasagna soup instant pot style or cozy tomato-ricotta soup, you’re about to make dinner one of the most requested meals in your house.

---

1. Classic lasagna soup instant pot

Save

This is the lasagna soup that started it all — rich tomato broth with Italian-seasoned beef, tender broken noodles, and big pockets of melted cheese. It tastes like spooning up a bowl of lasagna minus the baking time. The texture is hearty but brothy, and the aroma is garlicky-herby. If you love the original lasagna, this version will become your weeknight favorite. I like to have a microplane grater handy for fresh Parmesan on top.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Italian seasoning
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium beef broth
• 6 oz broken lasagna noodles (about 3–4 noodles, broken into pieces)
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan
• Fresh basil & red pepper flakes for garnish

Instructions

1. Turn the Instant Pot to Sauté (Normal). Add olive oil and brown the ground beef, breaking it up for 3–4 minutes until no longer pink. Drain excess fat if needed.
2. Add chopped onion and sauté 2–3 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
3. Stir in salt, pepper, and Italian seasoning. Add crushed tomatoes and beef broth, scraping any browned bits from the bottom.
4. Add broken lasagna noodles, pushing them down so they're submerged. Secure lid and set to Pressure Cook (High) for 6 minutes.
5. When done, perform a Quick Release carefully. Open lid and stir. Spoon in dollops of ricotta and gently fold to combine.
6. Stir in shredded mozzarella and Parmesan, letting residual heat melt the cheese for 1–2 minutes. Adjust salt and pepper. Serve hot garnished with basil and red pepper flakes.

How to Serve It

• Ladle into warmed bowls and add an extra sprinkle of grated Parmesan.
• Offer crusty garlic bread or toasted baguette slices on the side.
• Store leftovers in airtight containers for up to 3 days; reheat gently on low to avoid breaking down cheeses.
• Make-ahead: you can brown meat and chop veggies earlier in the day, then finish in the Instant Pot.
• For party service, keep the soup in a slow cooker on warm and top with fresh cheese as you serve.

---

2. Cheesy Beef & Tomato Instant Pot Lasagna Soup

Save

This ultra-cheesy rendition amps up mozzarella and adds a little cream for a silky finish. It’s a hit with cheese lovers and picky eaters. The broth is tomato-forward but rounded by cream and melted cheese, giving you that satisfying lasagna mouthfeel in spoonable form. Keep a box grater ready to shred fresh mozzarella for the best melt.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chuck (80/20 for flavor)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp fennel seeds, crushed
• 1 (28 oz) can crushed tomatoes
• 3 cups beef broth
• 8 lasagna noodles, broken into 1-2 inch pieces
• 1 cup heavy cream
• 2 cups shredded whole-milk mozzarella
• 1/2 cup grated Parmesan
• Salt and black pepper to taste

Instructions

1. Use Sauté mode and heat oil. Brown ground chuck 4–5 minutes until nicely caramelized. Drain if needed.
2. Add onion and cook 2 minutes. Add garlic, oregano, and crushed fennel seeds; sauté 30 seconds.
3. Stir in crushed tomatoes and beef broth. Add broken noodles and press down so they're submerged.
4. Pressure cook on High for 6 minutes. Quick Release when finished.
5. Stir in heavy cream, mozzarella, and Parmesan until melted and smooth. Season to taste.
6. Let the soup sit 2 minutes before serving so flavors marry.

How to Serve It

• Top with fresh basil and extra shredded mozzarella for an indulgent bowl.
• Pairs well with a crisp green salad and Italian vinaigrette.
• Refrigerate in the main container for up to 3 days and reheat on stovetop over low heat to prevent splitting.
• Freeze portions in freezer-safe containers for up to 2 months.

---

3. Turkey & Veg Instant Pot Lasagna Soup (lighter)

Save

This lighter lasagna soup swaps beef for ground turkey and sneaks in extra vegetables for color and nutrition. It still hits classic lasagna flavors but with fewer calories and a fresher texture. If you make it often, an all-purpose stainless steel ladle makes serving tidy and easy.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 carrot, finely diced
• 1 zucchini, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 (28 oz) can diced tomatoes with juices
• 4 cups low-sodium chicken broth
• 6 lasagna noodles, broken into pieces
• 1 cup part-skim ricotta
• 1 cup shredded part-skim mozzarella
• Salt & pepper to taste

Instructions

1. Set Instant Pot to Sauté with oil. Brown turkey 3–4 minutes until mostly cooked. Break up with a spoon.
2. Add carrot, zucchini, and onion; sauté 3 minutes until softened. Add garlic and cook 30 seconds.
3. Stir in basil, diced tomatoes, and chicken broth. Add lasagna pieces, submerge, and secure lid.
4. Pressure cook High for 6 minutes. Quick Release when cycle ends.
5. Stir in ricotta and mozzarella until melted. Taste and adjust salt and pepper.
6. Serve immediately with fresh herbs.

How to Serve It

• Garnish with chopped parsley or basil and a grating of Parmesan.
• Great with crunchy garlic crostini.
• Keep leftovers in glass meal prep containers for up to 4 days.
• Make-ahead tip: roast the vegetables the night before to deepen flavor quickly.

---

4. Vegetarian Lentil Instant Pot Lasagna Soup (gluten option)

Save

This meat-free lasagna soup swaps ground meat for brown lentils, adding fiber and a meaty texture without animal protein. It's tomato-forward, richly seasoned, and keeps well for lunches. If you're using dried lentils, a fine-mesh strainer is handy for rinsing them quickly.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 cup brown or green lentils, rinsed
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 6 oz broken lasagna noodles (or gluten-free noodles)
• 2 cups baby spinach, stirred in at the end
• 1 cup ricotta or dollops of vegan ricotta for vegan option
• Salt & pepper to taste

Instructions

1. Turn Instant Pot to Sauté and heat olive oil. Sauté onion and carrots 3–4 minutes until softened. Add garlic and cook 30 seconds.
2. Add lentils, crushed tomatoes, vegetable broth, oregano, and red pepper flakes. Stir well.
3. Add broken lasagna noodles and press to submerge. Lock lid and Pressure Cook on High for 8 minutes (lentils need a little more time).
4. Quick Release when finished. Stir in baby spinach until wilted.
5. Fold in ricotta or spoon dollops on top. Season with salt and pepper.
6. Let the soup rest 2 minutes and serve hot.

How to Serve It

• Top with fresh basil and a drizzle of olive oil.
• Serve with a side of crusty bread or focaccia.
• Store in airtight containers for up to 4 days; lentils absorb liquid, so add a splash of broth when reheating.
• For gluten-free: use certified gluten-free lasagna noodles or omit and add extra lentils.

---

5. Keto Zucchini “Noodle” Lasagna Soup (low-carb)

Save

For low-carb eaters, this lasagna soup replaces traditional noodles with zucchini ribbons so you still get layers and texture with fewer carbs. The broth remains rich and tomato-forward. Use a vegetable peeler to create even zucchini ribbons quickly.

Ingredients

• 1 tbsp olive oil
• 1 lb ground Italian sausage (mild or hot)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 3 cups beef or chicken broth
• 3 medium zucchini, peeled into ribbons (or spiralized)
• 1 tsp Italian seasoning
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella
• Salt & pepper to taste

Instructions

1. Sauté sausage in Sauté mode for 4–5 minutes until browned. Drain as needed.
2. Add onion and cook 2 minutes until softened, then add garlic and cook 30 seconds.
3. Stir in crushed tomatoes, broth, and Italian seasoning.
4. Add zucchini ribbons on top — do not stir. Lock lid and Pressure Cook on High for 1 minute (zucchini cooks fast).
5. Quick Release immediately to avoid mushy zucchini. Open and stir gently.
6. Fold in ricotta and shredded mozzarella until silky. Serve hot.

How to Serve It

• Garnish with extra basil and red pepper flakes for heat.
• Pairs well with a crisp Caesar salad and shaved Parmesan.
• Store in airtight containers for up to 3 days; zucchini will release water—reheat over medium and skim excess liquid if needed.
• For a firmer texture, briefly sauté zucchini ribbons in a pan before adding to the soup.

---

6. Spicy Arrabbiata Lasagna Soup

Save

If you crave heat, this arrabbiata-style lasagna soup brings bold chiles and tangy tomatoes together with shredded cheeses. It’s spicy but balanced by creamy ricotta dollops. Keep crushed red pepper and grated cheese on the table so everyone can adjust spice to taste.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 onion, diced
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (plus more to taste)
• 1 tsp smoked paprika
• 1 (28 oz) can crushed tomatoes
• 4 cups beef or vegetable broth
• 6 oz lasagna noodles, broken
• 1 cup ricotta
• 1 1/2 cups shredded mozzarella
• Fresh parsley for garnish

Instructions

1. Sauté beef in Sauté mode with oil for 4–5 minutes until browned. Add onion and cook 2 minutes.
2. Add garlic, red pepper flakes, and smoked paprika; cook 30 seconds until fragrant.
3. Stir in crushed tomatoes and broth. Add broken noodles and submerge.
4. Pressure Cook High for 6 minutes, then Quick Release.
5. Stir in ricotta and mozzarella until melted. Adjust heat with extra red pepper flakes.
6. Let rest 1–2 minutes before serving.

How to Serve It

• Top with chopped parsley and a drizzle of good olive oil.
• Offer grated Parmesan and extra red pepper flakes at the table.
• Store leftovers in an airtight container for up to 3 days; spice tends to mellow overnight—reheat and adjust seasoning before serving.
• Serve with simple bruschetta to cool the palate.

---

7. Creamy Tomato Basil lasagna soup instant pot

Save

This creamy tomato-basil version feels lush and aromatic — bright fresh basil meets a velvety tomato cream base. It’s a dinner party-ready bowl that still cooks in under 30 minutes. A small basil chopper or herb scissors speeds up prep and keeps leaves bright.

Ingredients

• 1 tbsp olive oil
• 1 lb ground pork or turkey
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 3 cups chicken or vegetable broth
• 8 oz broken lasagna noodles
• 1 cup heavy cream
• 1 cup ricotta
• 1 1/2 cups shredded mozzarella
• 1/2 cup fresh basil, chopped
• Salt & freshly ground black pepper

Instructions

1. Set Instant Pot to Sauté. Brown ground pork 4 minutes until browned. Add onion and sauté 2 minutes.
2. Add garlic and cook 30 seconds. Stir in crushed tomatoes and broth.
3. Add broken lasagna noodles and secure lid. Pressure cook High for 6 minutes.
4. Quick Release and open. Stir in heavy cream and ricotta until smooth.
5. Add mozzarella and chopped basil; stir until cheese melts and basil wilts.
6. Taste and adjust seasoning. Let sit 2 minutes before serving.

How to Serve It

• Finish with a drizzle of extra-virgin olive oil and more fresh basil.
• Serve with toasted sourdough or garlic knots.
• Store in an airtight container for up to 3 days; reheat gently to prevent curdling.
• This soup freezes okay but creaminess may change—stir well when reheating.

---

8. Sausage & Fennel Lasagna Soup

Save

Sweet Italian sausage and fennel bring a slightly licorice-like warmth that pairs beautifully with tomato and cheese. This variant gives the soup a gourmet twist while staying approachable. A good wooden spoon helps stir up the cheeses without scratching surfaces.

Ingredients

• 1 tbsp olive oil
• 1 lb sweet Italian sausage, casings removed
• 1 small fennel bulb, thinly sliced (reserve fronds for garnish)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 8 lasagna noodles, broken
• 1 cup ricotta
• 1 1/2 cups shredded fontina or mozzarella
• Salt & pepper to taste

Instructions

1. Sauté sausage in Instant Pot Sauté mode 4–5 minutes until browned. Add fennel and onion; cook 3 minutes until softened.
2. Stir in garlic and cook 30 seconds. Add crushed tomatoes and broth.
3. Add broken lasagna noodles, secure lid, and Pressure Cook High for 6 minutes.
4. Quick Release and open. Stir in ricotta and shredded cheese until melted.
5. Garnish with fennel fronds and cracked black pepper.
6. Rest 1 minute before serving.

How to Serve It

• Top with fennel fronds and a sprinkle of Parmesan.
• Serve with a simple arugula salad to cut the richness.
• Refrigerate in airtight containers for 3 days; reheat on stovetop.
• Make-ahead: brown sausage and slice fennel in advance to speed evening prep.

---

9. Chicken Alfredo Lasagna Soup (white)

Save

A white lasagna soup channels chicken alfredo flavors — creamy, cheesy, and comforting without tomatoes. It’s perfect when you want lasagna vibes but crave something richer and milder. If shredding chicken is your least favorite task, a pair of meat shredding claws makes it fast and fun.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless skinless chicken breasts (about 2 medium)
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 8 oz lasagna noodles, broken
• 1 cup ricotta cheese
• 1 1/2 cups shredded Parmesan or mozzarella
• 1/2 tsp nutmeg (optional)
• Salt & pepper to taste

Instructions

1. Set Instant Pot to Sauté and add oil. Sear chicken breasts 1–2 minutes per side just for color; remove and set aside.
2. Add onion and sauté 2 minutes, then garlic 30 seconds.
3. Pour in chicken broth and scrape any brown bits. Return chicken to pot and add broken noodles on top.
4. Lock lid and Pressure Cook High for 8 minutes (chicken must reach 165°F internal temp).
5. Quick Release. Remove chicken, shred with forks or shredding claws, then return shredded chicken to pot.
6. Stir in heavy cream, ricotta, and shredded cheese until smooth. Season and serve.

How to Serve It

• Top with cracked black pepper and a Parmesan crisp for texture.
• Serve with steamed broccoli or a side salad.
• Store in airtight containers for up to 3 days; reheat gently to avoid curdling.
• Use an instant-read thermometer to check chicken at 165°F when reheating or finishing.

---

10. Pesto Twist Lasagna Soup

Save

Adding pesto to lasagna soup gives a fresh herbal lift that brightens the tomato base. This version is aromatic, with basil-forward flavor, and it’s a great way to use homemade or store-bought pesto. Stir in pesto right before serving to keep the color vibrant.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey or beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or beef broth
• 8 oz broken lasagna noodles
• 1 cup ricotta
• 1 cup shredded mozzarella
• 1/3 cup pesto (store-bought or homemade)
• Fresh basil for garnish

Instructions

1. Sauté meat and onion on Sauté mode for 4–5 minutes until browned. Add garlic and cook 30 seconds.
2. Add crushed tomatoes and broth. Stir in broken noodles.
3. Pressure Cook High for 6 minutes, then Quick Release.
4. Stir in ricotta and mozzarella until melted. Remove a ladleful and stir in pesto to that portion, or swirl pesto into each bowl to maintain bright color.
5. Taste and adjust salt.
6. Serve topped with basil leaves.

How to Serve It

• Dollop extra pesto per bowl for a fresh pop.
• Pairs well with a simple mozzarella & tomato salad.
• Store in airtight containers for up to 3 days; add fresh pesto when reheating to revive freshness.
• For a vegan version, use vegan ricotta and dairy-free pesto.

---

11. Vegan Tofu Ricotta Lasagna Soup

Save

This plant-based version swaps dairy ricotta for tofu-based ricotta and uses plant-based "mozzarella" or omitted cheese. The result is still creamy and comforting, with familiar lasagna flavors without animal products. Use firm tofu and crumble it well to mimic ricotta texture.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 cup mushrooms, sliced
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup green lentils or 8 oz broken lasagna noodles (use GF if needed)
• 1 block (14 oz) firm tofu, drained and crumbled
• 2 tbsp nutritional yeast
• 1 tsp dried oregano
• 2 cups baby spinach
• Salt & pepper to taste

Instructions

1. Sauté onion, carrot, and mushrooms in Sauté mode for 3–4 minutes with oil. Add garlic 30 seconds.
2. Add crushed tomatoes and vegetable broth. Stir in lentils or noodles and oregano.
3. Pressure Cook High for 8 minutes if using lentils; 6 minutes if using noodles. Quick Release.
4. In a bowl, mix crumbled tofu with nutritional yeast and a pinch of salt to mimic ricotta. Stir spinach into hot soup until wilted.
5. Spoon tofu ricotta into bowls and ladle soup over. Season to taste.
6. Let rest 1 minute and serve.

How to Serve It

• Top with fresh basil and extra nutritional yeast for a cheesy note.
• Store in airtight containers for up to 4 days; add extra broth when reheating as tofu absorbs liquid.
• For extra protein, add white beans or tempeh crumbles.

---

12. Mexican-Inspired Lasagna Soup (chipotle & corn)

Save

This Mexican twist layers chipotle heat, corn, and cilantro into a lasagna-style broth for a lively, Southwestern bowl. It’s a fun fusion that keeps the lasagna concept but adds smoky spice and sweet corn. A small bowl of lime wedges on the side brightens each bite.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 1 cup frozen corn
• 1-2 tsp adobo sauce from canned chipotles (to taste)
• 6 oz broken lasagna noodles
• 1 cup shredded cheddar or Mexican blend
• Fresh cilantro & lime wedges

Instructions

1. Sauté meat and onion on Sauté mode 4–5 minutes until browned; add garlic and tomato paste and cook 1 minute.
2. Add crushed tomatoes, broth, and corn. Stir in adobo sauce.
3. Add broken noodles and secure lid. Pressure Cook High for 6 minutes.
4. Quick Release and open. Stir in shredded cheese until melted.
5. Taste and adjust spice with more adobo sauce if desired.
6. Serve with cilantro and lime wedges.

How to Serve It

• Top with scallions, avocado slices, and tortilla chips for crunch.
• Store in airtight containers for up to 3 days; add a squeeze of lime when reheating.
• For vegetarian: use plant-based beef substitute and vegetable broth.

---

13. Slow-Simmered Instant Pot Lasagna Soup (deep flavor)

Save

This version uses a longer natural release and a few extra aromatics for a deeper, slow-simmered flavor produced quickly in the Instant Pot. It’s ideal when you want a richer, more melded profile without all-day stove time.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef (mix of chuck + sirloin for flavor)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 carrot, finely diced
• 1 stalk celery, diced
• 1/2 cup red wine (optional)
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 8 oz broken lasagna noodles
• 1 cup ricotta
• 1 1/2 cups shredded mozzarella
• 1 tsp dried thyme

Instructions

1. Sauté meat until browned 5 minutes. Add onion, carrot, and celery; cook 3–4 minutes until softened.
2. Deglaze with red wine, scraping the bottom for browned bits. Cook 1 minute to reduce alcohol.
3. Add crushed tomatoes, broth, and thyme. Stir in lasagna noodles.
4. Pressure Cook High for 6 minutes. Let Natural Release for 10 minutes to deepen flavors, then Quick Release remaining pressure.
5. Stir in ricotta and mozzarella until incorporated. Adjust seasoning.
6. Let sit 2 minutes before serving.

How to Serve It

• Serve with a sprinkle of chopped parsley and an optional drizzle of olive oil.
• Pairs with roasted vegetables or a simple fennel salad.
• Store in airtight containers for 3–4 days; flavors improve after a day in the fridge.

---

14. lasagna soup instant pot with Ricotta-Stuffed Meatballs

Save

Tiny ricotta-stuffed meatballs add a surprise creaminess to each spoonful — it’s like a lasagna and meatball combo in one bowl. The meatballs are quick to form and pressure-cook perfectly inside the soup. A small measuring scoop helps portion uniform balls.

Ingredients

• 1 lb ground beef or pork
• 1/2 cup breadcrumbs
• 1 egg, lightly beaten
• 1/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/2 cup ricotta (for stuffing)
• 1 tbsp olive oil
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or beef broth
• 6 oz broken lasagna noodles
• 1 cup shredded mozzarella
• Salt & pepper to taste

Instructions

1. In a bowl, mix meat, breadcrumbs, egg, Parmesan, and seasoning. Season with salt and pepper.
2. Form small meatballs (about 1 tbsp each). Make an indent, add a small pinch of ricotta, and seal. Repeat.
3. Set Instant Pot to Sauté with oil and brown meatballs briefly 1–2 minutes (optional, just for color).
4. Add crushed tomatoes and broth. Add broken noodles. Nestle meatballs into the liquid.
5. Pressure Cook High for 7 minutes. Quick Release when done.
6. Stir in shredded mozzarella until melted. Serve with extra Parmesan.

How to Serve It

• Garnish with parsley and a few extra ricotta dollops.
• Great with a simple Caesar salad and toasted garlic bread.
• Store meatball-containing soup in airtight containers for 3 days; reheat gently.

---

15. Mushroom & Spinach Lasagna Soup (earthy & cozy)

Save

This earthy version highlights caramelized mushrooms and fresh spinach for a savory, umami-forward bowl. It’s a great vegetarian option with a deep flavor profile. For browning mushrooms evenly, a non-stick skillet is handy for pre-sautéing if desired.

Ingredients

• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 8 oz broken lasagna noodles
• 2 cups fresh spinach
• 1 cup ricotta or dollops of goat cheese
• 1 1/2 cups shredded fontina or mozzarella
• Salt & pepper to taste

Instructions

1. Sauté mushrooms and onion in Sauté mode with oil 4–5 minutes until mushrooms brown. Add garlic and cook 30 seconds.
2. Add crushed tomatoes and vegetable broth, stirring to combine.
3. Add lasagna noodles and secure lid. Pressure Cook High for 6 minutes.
4. Quick Release. Stir in spinach until wilted.
5. Fold in ricotta and shredded cheese until melted and creamy. Season to taste.
6. Let sit 1 minute and serve.

How to Serve It

• Garnish with extra sautéed mushrooms and thyme.
• Pairs with a bright lemon-dressed arugula salad.
• Store leftovers in airtight containers for up to 3 days; mushrooms will hold texture well.

---

16. Buffalo Chicken Lasagna Soup

Save

This playful mash-up brings spicy buffalo sauce and cool blue cheese into lasagna soup for game-day vibes. Shredded chicken soaks up tangy sauce, creating a lively, craveable bowl. Keep celery sticks on the side for crunch.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless skinless chicken thighs, cut into chunks
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes (optional for color)
• 3 cups chicken broth
• 8 oz broken lasagna noodles
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup shredded mozzarella
• 1/2 cup crumbled blue cheese (for topping)
• Celery sticks and sliced scallions for garnish

Instructions

1. Sauté chicken and onion in oil on Sauté mode 3–4 minutes until lightly browned. Add garlic and cook 30 seconds.
2. Add diced tomatoes (if using), chicken broth, and buffalo sauce. Stir in broken noodles.
3. Pressure Cook High for 8 minutes. Quick Release.
4. Remove chicken, shred with forks, and return to the pot. Stir in mozzarella.
5. Serve topped with crumbled blue cheese, celery, and scallions.
6. Allow to sit 1 minute before dishing.

How to Serve It

• Offer ranch or blue cheese dressing on the side for dipping.
• Store in airtight containers for up to 3 days; buffalo flavor intensifies overnight.
• For a milder version, use less buffalo sauce and more broth.

---

17. Four-Cheese Lasagna Soup

Save

This indulgent four-cheese version packs mozzarella, fontina, Parmesan, and a sharp cheese like cheddar for a complex, gooey finish. It’s everything cheesy about lasagna in spoonable form—perfect for cheese-obsessed crowds.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 8 oz broken lasagna noodles
• 1/2 cup shredded cheddar
• 1/2 cup shredded fontina
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt & pepper to taste

Instructions

1. Brown meat in Sauté mode for 4–5 minutes; add onion and cook 2 minutes. Add garlic 30 seconds.
2. Add crushed tomatoes and broth, then broken noodles. Secure lid and Pressure Cook High for 6 minutes.
3. Quick Release. Stir in all four cheeses until melted and creamy.
4. Taste and season with salt and pepper. Let rest 1–2 minutes.
5. Serve hot with extra grated Parmesan.

How to Serve It

• Garnish with fresh oregano or basil and cracked black pepper.
• Serve with garlic knots or cheesy breadsticks.
• Store in airtight containers for up to 3 days; reheat slowly to preserve meltiness.

---

18. One-Pot Garlic-Bread Topped Lasagna Soup

Save

This one-pot twist finishes each bowl with a toasted garlic-bread topper for a delightful crunch. The garlic bread soaks slightly and becomes a flavorful spoonable bite. Toast slices under broiler quickly while the soup finishes.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 8 oz broken lasagna noodles
• 1 cup ricotta
• 1 1/2 cups shredded mozzarella
• 4 slices Italian bread, brushed with garlic butter and toasted
• Fresh parsley to garnish

Instructions

1. Brown meat and onion in Sauté mode 4–5 minutes. Add garlic 30 seconds.
2. Add crushed tomatoes and broth. Add broken noodles and secure lid.
3. Pressure Cook High for 6 minutes. Quick Release.
4. Stir in ricotta and shredded mozzarella until melted.
5. While soup rests, brush bread with garlic butter and toast under broiler until golden.
6. Serve each bowl with a piece of garlic bread perched on top.

How to Serve It

• Garnish with parsley and a drizzle of olive oil.
• Store garlic bread separately in an airtight container to keep it crisp; reheat under broiler.
• Soup stores in airtight containers for 3 days.

---

19. Leftover Lasagna Turned Instant Pot Soup

Save

This clever recipe rescues leftover lasagna and turns it into a quick soup — perfect for reducing waste and rediscovering last night’s dinner in a new form. Simply chop lasagna pieces and simmer briefly in stock. Use a pair of kitchen shears to cut lasagna into bite-sized pieces fast.

Ingredients

• 4 cups chopped leftover lasagna (meat or vegetarian)
• 2 cups beef or chicken broth (adjust to desired consistency)
• 1 (14 oz) can crushed tomatoes (optional to refresh tomato flavor)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup water (if needed)
• Fresh basil and extra cheese to garnish

Instructions

1. Set Instant Pot to Sauté with oil and gently sauté onion 2–3 minutes until soft. Add garlic 30 seconds.
2. Add chopped leftover lasagna, broth, and crushed tomatoes (if using). Stir to combine.
3. No pressure needed — use Sauté (Simmer) mode and bring to a low simmer for 5–7 minutes to warm through and loosen layers.
4. Adjust thickness with added water or broth. Stir in extra cheese if desired.
5. Taste and season, then ladle into bowls.
6. Let rest 1 minute and serve.

How to Serve It

• Garnish with fresh herbs and a grating of Parmesan.
• Store combined soup in airtight containers for up to 3 days; reheat on stovetop.
• Ideal for using up small leftover portions from several dishes.

---

20. Mini Lasagna Soup for Two (20-minute dinner)

Save

This quick two-serving recipe is perfect for date night or a fast weekday dinner — ready in about 20 minutes with minimal fuss. Scaling down keeps cooking time short and cleanup easy. Use a compact immersion blender if you like a slightly smoother broth.

Ingredients

• 1 tsp olive oil
• 1/2 lb ground beef or turkey
• 1/2 small onion, diced
• 1 clove garlic, minced
• 1 (14 oz) can diced tomatoes
• 2 cups low-sodium beef or chicken broth
• 4 oz lasagna noodles, broken into pieces
• 1/2 cup ricotta
• 3/4 cup shredded mozzarella
• Salt & pepper to taste

Instructions

1. Sauté meat and onion on Sauté mode 3–4 minutes until browned. Add garlic 30 seconds.
2. Add diced tomatoes and broth, then broken noodles. Secure lid and Pressure Cook High for 6 minutes.
3. Quick Release and open. Stir in ricotta and mozzarella until melted.
4. Taste and adjust seasoning.
5. Let sit 1 minute then serve.

How to Serve It

• Divide between two warmed bowls and top with fresh basil.
• Store leftovers in a small airtight container for up to 3 days.
• Perfect with a light salad or roasted veggies for a complete meal.

---

21. Holiday Comfort Lasagna Soup (rosemary + winter veg)

Save

This seasonal twist adds roasted winter vegetables and rosemary for a festive dinner that still cooks quickly in the Instant Pot. It’s great for chilly nights and holiday leftovers. A sturdy roasting pan preps the veggies while you get other elements ready.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 small butternut squash, peeled and diced (about 2 cups roasted)
• 2 carrots, diced and roasted
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups beef or chicken broth
• 8 oz broken lasagna noodles
• 1 cup ricotta
• 1 1/2 cups shredded mozzarella
• 1 tsp chopped fresh rosemary
• Salt & pepper to taste

Instructions

1. Pre-roast squash and carrots at 425°F for 20–25 minutes until caramelized (optional for extra depth).
2. Sauté meat and onion in Instant Pot 4–5 minutes until browned. Add garlic 30 seconds.
3. Add roasted vegetables, crushed tomatoes, broth, and rosemary. Stir in broken noodles.
4. Pressure Cook High for 6 minutes then Quick Release.
5. Stir in ricotta and shredded mozzarella until melted. Season to taste.
6. Let rest 2 minutes before serving.

How to Serve It

• Garnish with extra rosemary and shaved Parmesan.
• Pairs beautifully with roasted Brussels sprouts or a citrus salad.
• Store in airtight containers for up to 4 days. Freeze portions for longer storage.

---

Warm up your week with one (or several) of these lasagna soup instant pot recipes. Between classic, vegetarian, keto, and playful mash-ups, you’ve got options for picky eaters, busy nights, and holiday dinners. Save this post or pin it so you can pull a comforting lasagna soup out of your Instant Pot anytime. Which flavor are you trying first — classic, spicy, or the ricotta-stuffed meatball version? Share this with a friend who loves cozy soups and consider keeping a silicone baking mat set on hand for easy roasting and cleanup — it speeds up prep and makes utensil cleanup simpler.