Instant Pot Lasagna Soup

If you’ve seen recipes for Instant Pot lasagna and thought that it looked like too much work, then you will probably love this Instant Pot Lasagna Soup.  This yummy soup has all the yummy flavor of your favorite lasagna, without the layering—it’s so quick and easy!

This Instant Pot Lasagna Soup is everything you love about lasagna in a bowl.  Plus, this one pot meal makes prep quick and easy and clean up too.

If you are still not sure about the Instant Pot, I have a new video to show you just how amazing the Instant Pot it! Watch 9 Reasons You Need an Instant Pot HERE.

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WHAT IS AN INSTANT POT?

Haven’t jumped on the Instant Pot bandwagon yet? Well, you may want to consider it just for this recipe alone!

Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.

Sounds a little too good to be true, but we promise it’s worth every penny! I haven’t used my slow cooker in weeks, which is saying a lot for this 3-4 times a week slow cooking girl!

Check out the reviews on the Instant Pot on Amazon and join the 1000’s of people who LOVE it! You can read about it HERE.


How to make Instant Pot Lasagna Soup:

 

Turn Instant Pot to SAUTE function. When the display reads “Hot,” add the meat and red pepper flakes. Cook until you can’t see any pink in the meat, stirring occasionally.

Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until the onion starts to turn translucent, stirring occasionally.

Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.

Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
Turn off/Cancel the SAUTE function.

Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
When the cook time ends, do a quick release of the pressure. Make sure no sauce comes out with the steam, then turn the steam release knob fully.

When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the mozzarella cheeses. Stir well and let it melt. Then add the spinach and cottage cheese and stir again.

Serve in bowls with extra Parmesan cheese if desired.

RICOTTA CHEESE VS. COTTAGE CHEESE

Lasagna recipes vary in their use of ricotta vs cottage cheese.  Feel free to either, depending on your preference or what you have in your fridge.

Cottage cheese is sometimes viewed as a healthier option because it’s lower in fat and calories, but it doesn’t affect the taste at all.

If you choose cottage cheese, we recommend using a small curd variety.

You can use Other kinds of pastA

While we haven’t tried it personally, other recipes use different kinds of pasta in their lasagna soup.  If you’d like or you don’t have lasagna noodles on hand, you can try bowtie or penne noodles.

If you do try a different variety of pasta, you may need to adjust the cooking time.  Let us know if you give it a try!

Side dish ideas with Instant Pot Lasagna Soup

Here are a couple things we recommend serving with your Instant Pot Lasagna Soup:

  • Garlic Bread – This one is a must! It’s the perfect way to soak up all that extra yummy sauce!
  • Side Salad – You don’t have to do anything fancy, but a salad really completes the meal.
  • Cheesecake – Why not make it a three course meal? You can never go wrong with cheesecake.

Have you checked out our YouTube channel?

If you have an Instant Pot, you will want to check out our Youtube channel! Every single Monday I am sharing a new Instant Pot recipe!

Watch how Kristen makes these 4 Instant Pot Soup recipes:

Be sure to not miss another recipe!
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Instant Pot Lasagna Soup
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Ingredients

  • 1 lb Italian Sausage
  • 1 pinch red pepper flakes
  • 1 onion, chopped
  • 2 teaspoon Italian seasoning
  • 1 teaspoon basil, dried
  • 1 teaspoon oregano, dried
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cloves garlic, pressed or minced
  • 4 oz mushrooms, sliced
  • 1 cup of carrots, chopped up
  • 1 (28 oz) can crushed tomatoes with juice
  • 1 (14oz) can tomato sauce
  • 4-5 cups chicken broth (adjust for desired thickness)
  • 9 lasagna noodles, broke in small pieces, about 1.5 inches long (you can use any type of noodle)
  • Topping Options
  • 1 cup Mozzarella cheese
  • 1 cup cottage cheese (or ricotta)
  • Fresh spinach
  • Parmesan cheese

Instructions

  1. Turn Instant Pot to SAUTE function. When the display reads "Hot," add the meat and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally.
  2. Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until the onion starts to turn translucent, stirring occasionally.
  3. Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
  4. Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.
  5. Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
  6. Turn off/Cancel the SAUTE function.
  7. Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
  8. When the cook time ends, do a quick release of the pressure. Make sure no sauce comes out with the steam, then turn the steam release knob fully.
  9. When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the mozzarella cheeses. Stir well and let it melt. Then add the spinach and cottage cheese and stir again.
  10. Serve in bowls with extra Parmesan cheese if desired.

Tags

Courses
Main Course
Cooking
Instant Pot
Allergy
egg free
soy free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

2774 cal

Fat

123 g

Carbs

165 g

Protein

258 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
4635
https://www.sixsistersstuff.com/recipe/instant-pot-lasagna-soup/

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