Okay, let’s be real. Who doesn’t crave the comforting, cheesy, tomato-y goodness of lasagna, but who actually has the time to assemble it? Like, a whole casserole dish? Forget about it. That’s where the Instant Pot swoops in to save the day (and your sanity). We’re talking about Lasagna Soup – all the flavors of lasagna, in soup form, and ready in about 10 minutes (cooking time, of course… chopping veggies still counts!). I’ve been perfecting these recipes for ages, and trust me, once you go Instant Pot Lasagna Soup, you’ll never look back. Let’s dive into 5 variations that’ll seriously up your weeknight dinner game.
1. Classic Comfort: The OG Lasagna Soup
This is your baseline, your go-to, your “I need lasagna, but fast” recipe. It’s all about embracing the familiar and delivering that cozy feeling. Seriously, it’s like a warm hug in a bowl.
Ingredients:
- 1 tbsp Olive Oil
- 1 lb Ground Beef (or Italian Sausage, because why not?)
- 1 Yellow Onion, chopped
- 2 cloves Garlic, minced
- 28 oz Crushed Tomatoes
- 15 oz Tomato Sauce
- 4 cups Beef Broth
- 1 tsp Dried Oregano
- 1/2 tsp Dried Basil
- Salt and Pepper to taste
- 8 oz Lasagna Noodles, broken into smaller pieces (the smaller, the better!)
- 15 oz Ricotta Cheese
- 1/2 cup Shredded Parmesan Cheese
- Fresh Basil for garnish (optional)
Step-by-Step Instructions:
- Set your Instant Pot to “Saute” and heat the olive oil.
- Brown the ground beef (or sausage), breaking it up with a spoon. Drain off any excess grease. Nobody wants oily soup!
- Add the onion and garlic to the Instant Pot and cook until softened, about 3 minutes.
- Stir in the crushed tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper.
- Add the broken lasagna noodles.
- Cancel the “Saute” function, seal the lid, and cook on “Manual” or “Pressure Cook” for 6 minutes.
- Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Stir in the ricotta cheese until slightly melted.
- Serve topped with parmesan cheese and fresh basil.
Why You’ll Love It: The sheer simplicity of this recipe is gorgeous. It delivers all the classic lasagna flavors in a fraction of the time. I sometimes add a pinch of red pepper flakes for a little kick!
2. Spicy Italian Fiesta: Lasagna Soup with Hot Italian Sausage and Peppers
Feeling fiery? This variation kicks things up a notch. The spicy sausage and vibrant peppers bring a whole new dimension of flavor. Fair warning: it does have a kick.
Ingredients:
- All ingredients from Recipe #1, PLUS:
- 1 Bell Pepper (any color), chopped
- 1/2 tsp Red Pepper Flakes (adjust to your spice tolerance!)
Step-by-Step Instructions:
- Follow steps 1-4 from Recipe #1.
- Add the chopped bell pepper and red pepper flakes to the Instant Pot.
- Continue with steps 5-9 from Recipe #1.
Why You’ll Love It: Who doesn’t appreciate a little heat? The peppers and sausage add a gorgeous complexity to the classic lasagna flavor, making it a real crowd-pleaser. Just be prepared for the spice!
3. Creamy Tuscan Dream: Lasagna Soup with Spinach and Prosciutto
Okay, this one is fancy. It elevates the classic lasagna soup to a whole new level of deliciousness. The prosciutto brings a salty, savory depth that pairs perfectly with the creamy spinach. It’s basically a party in your mouth.
Ingredients:
- All ingredients from Recipe #1, PLUS:
- 5 oz Baby Spinach
- 2 oz Prosciutto, chopped
Step-by-Step Instructions:
- Follow steps 1-7 from Recipe #1.
- Stir in the spinach until wilted.
- Stir in the chopped prosciutto.
- Continue to step 8 and 9 from recipe #1.
Why You’ll Love It: The spinach adds a subtle earthiness and a boost of nutrients, while the prosciutto adds a salty, luxurious touch. FYI: I once swapped prosciutto for pancetta—it worked wonderfully too!
4. Garden Fresh Goodness: Vegetarian Lasagna Soup with Zucchini and Mushrooms
Even if you’re not vegetarian, you’ll adore this soup. It’s packed with fresh vegetables and all the comforting flavors of lasagna, without the meat. It’s lighter, brighter, and still incredibly satisfying.
Ingredients:
- 1 tbsp Olive Oil
- 1 Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1 Zucchini, chopped
- 8 oz Cremini Mushrooms, sliced
- 28 oz Crushed Tomatoes
- 15 oz Tomato Sauce
- 4 cups Vegetable Broth
- 1 tsp Dried Oregano
- 1/2 tsp Dried Basil
- Salt and Pepper to taste
- 8 oz Lasagna Noodles, broken into smaller pieces
- 15 oz Ricotta Cheese
- 1/2 cup Shredded Parmesan Cheese
- Fresh Basil for garnish (optional)
Step-by-Step Instructions:
- Set your Instant Pot to “Saute” and heat the olive oil.
- Add the onion and garlic and cook until softened, about 3 minutes.
- Add the zucchini and mushrooms and cook until slightly tender, about 5 minutes.
- Stir in the crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, salt, and pepper.
- Add the broken lasagna noodles.
- Continue with steps 6-9 from Recipe #1.
Why You’ll Love It: It’s a delicious way to sneak in extra veggies! The zucchini and mushrooms add a delightful texture and earthy flavor that complements the tomato sauce perfectly.
5. Cheesy Extravaganza: Lasagna Soup with Mozzarella and Pesto
Let’s be honest, can you ever have too much cheese? I didn’t think so! This variation is all about layering on the cheesy goodness and adding a vibrant pesto twist. It’s pure indulgence.
Ingredients:
- All ingredients from Recipe #1, PLUS:
- 1 cup Shredded Mozzarella Cheese
- 2 tbsp Pesto
Step-by-Step Instructions:
- Follow steps 1-7 from Recipe #1.
- Stir in the ricotta cheese until slightly melted.
- Top with the shredded mozzarella cheese.
- Stir in the pesto.
- Allow for a brief natural pressure release before serving.
Why You’ll Love It: The mozzarella pulls and strings like a classic lasagna, while the pesto adds a bright, herby flavor that just elevates everything. Seriously, it’s the best.
Final Thoughts: Lazy Nights & Delicious Bites!
So there you have it – 5 Instant Pot Lasagna Soup recipes that are sure to become weeknight staples. We’ve spanned the range from classic comfort to spicy indulgence, vegetarian delights, and cheesy extravagance. The beauty of it all? They’re ridiculously easy, super fast, and taste like a labor of love (even though they basically cook themselves!). Forget the oven, embrace the Instant Pot, and enjoy the cheesy, tomato-y goodness in a fraction of the time. Happy cooking (and eating)! 🙂
