Instant Pot Lasagna Soup – A delicious Warm one-pot meal with the flavors of Lasagna in soup form! The beauty of this soup is, It is made in Instant Pot that comes together in no time!
Instant Pot Lasagna Soup tastes just like lasagna without all the work. Your electric pressure cooker makes it super simple.
Sometimes (especially on a busy weeknight when you crave for Lasagna and you don’t have time) you want lasagna without all the work.
Instead of getting frozen lasagna from the store, I would suggest you make this Lasagna Soup in Instant pot.
It’s quicker than making a full-on lasagna, but it’s so much tastier than store-bought frozen lasagna.
This Vegetarian Lasagna Soup is filled with iron-rich red lentils, vitamins, and minerals rich vegetables, pasta in a rich tomato-based sauce and some flavorful basic herbs.
For me, Instant Pot Lasagna Soup is Pure comfort food.
This Easy soup recipe is kids friendly recipe as it contains all the goodness like pasta, cheese which kids love and never say no.
If your kid is picky about vegetables, use his/her favorite veggie or you can completely skip the vegetables.
This Easy Instant Pot Lasagna Soup is amazing, good for you and vegan. You can make this in the slow cooker, traditional pressure cooker or on the stovetop too. I have shared a recipe for Lasagna soup in Dutch oven here
Some more Soup recipe from my blog which you can make in Instant Pot.
Instant Pot Wild Rice Mushroom Soup
How Do You Make Instant Pot Lasagna Soup?
Turn on IP on saute normal mode. Heat oil. Add Grated garlic and onion, saute for few seconds. (Photo 1 and 2)
Now add all the vegetables and Canned tomatoes. Stir well. (Photo 3 and 4)
Then add Red Lentils, Vegetable stock and Pasta cut into smaller pieces. (Photo 5 to 8)
Now add all the spices (salt, pepper powder, onion powder, Italian seasoning) and stir well. (Photo 9)
Now add Basil Leaves or your choice of herbs. (Photo 10)
Give all a good stir. Close the lid. Turn off IP from sauteing mode. (photo 11)
Press the manual button and set the timer for 5 minutes under high pressure.
Once 5 minutes is done and IP beeps, turn off the Instant Pot. Quick-release the pressure.
When all the pressure released, open the lid, and give a quick stir. (Photo 12)
Vegan Instant Pot Lasagna Soup is ready. Garnish it with basil leaves. Sprinkle some red crushed pepper if you are like me who loves a spice kick in soups.
If you are not making it vegan, add a dollop of ricotta cheese, mozzarella cheese, and basil leaves.
Instant Pot Lasagna Soup Toppings.
I have made this Soup vegan. But you can top it up with
- Mozzarella cheese,
- Whole milk ricotta cheese
- Parmesan cheese or
- A dollop of sour cream.
You may add some herbs like
- Chopped parsley,
- Chopped spring onions or
- Basil leaves.
Or you are like me who love little spice punch in Lasagna soup, then add crushed red pepper.
This Lasagna soup is perfect for weight watchers as I haven’t added any cheese while making the soup.
How to freeze Instant Pot Lasagna Soup?
- I use Half gallon freezer-safe Ziploc bags to store this soup.
- Let the soup cool down completely. Transfer the soup from the pot into the bag. Squeeze out excess air and seal the bags.
- Place it in the freezer. Stays fresh up to 3 to 4 months.
- To thaw the soup, remove it from the freezer the night before serving or put the soup bags in warm water for 2 hours to thaw it faster.
- Heat the soup in a pan and simmer for 10 to 15 minutes over a slow flame.
One-Pot Lasagna Soup is one of the best one-pot meals around!! This hearty Italian Soup is comforting and soothing.
I don’t have Lasagna Sheets. Can I substitute it with other types of Pasta to make this Lasagna Soup?
Yes, Of course. You can use any shape of pasta of your choice to make Instant Pot Lasagna Soup. When my son was small, I used to make this soup with Bowtie pasta. Many times those wide lasagna noodles flip out of the spoons.
Tips for making the best lasagna soup in a pressure cooker
- Use only red lentils (Split and skinned lentils / Masoor dal). It will cook in the time of the recipe. Whole dried lentils will need much longer cooking time and that will overcook the other ingredients. That’s why I prefer to use Red Lentil to make this lasagna soup.
- Cut lasagna noodles into smaller pieces and mix it well before closing the lid.
- We like semi-dry kind of lasagna soup. But if you prefer more watery kind, use liquid accordingly.
- Use your choice of vegetables.
- If you are using whole grain lasagna pasta sheet, increase the cooking time from 5 minutes to 7 minutes and QR.
- Make sure the noodles are all submerged.
- Use fresh tomatoes if you don’t prefer or don’t have on hand the canned variety.
- Make sure to deglaze the inner pot every now and then.
I don’t have Lasagna Sheets. Can I substitute it with other types of Pasta to make this Lasagna Soup?
Yes, Of course. You can use any shape of pasta of your choice to make Instant Pot Lasagna Soup. When my son was small, I used to make this soup with Bowtie pasta. Many times those wide lasagna noodles flip out of the spoons.
How to freeze Instant Pot Lasagna Soup?
- I use Half gallon freezer-safe Ziploc bags to store this soup.
- Let the soup cool down completely. Transfer the soup from the pot into the bag. Squeeze out excess air and seal the bags.
- Place it in the freezer. Stays fresh up to 3 to 4 months.
- To thaw the soup, remove it from the freezer the night before serving or put the soup bags in warm water for 2 hours to thaw it faster.
- Heat the soup in a pan and simmer for 10 to 15 minutes over a slow flame.
One-Pot Lasagna Soup is one of the best one-pot meals around!! This hearty Italian Soup is comforting and soothing.
If you are looking for more vegetarian Instant Pot Recipe, then don’t forget to check out my Instant Pot Category. You will find many interesting and easy recipes for busy weeknights.
Are you using your Instant Pot like crazy like I am? What are some of your favorite recipes to date? I’d love to hear in the comments below!
Instant Pot Lasagna Soup
Ingredients
- ¼ cup - Red Lentils (Masoor dal)
- 6 - Lasagna Pasta sheets Cut into small pieces
- Salt and pepper to taste
- 1 cup - chopped onion
- ½ cup - chopped carrots
- 2 cups - spinach
- 1 cup - chopped bell peppers (I have used red and green)
- ¾ cup - chopped zucchini
- ½ tablespoon - grated garlic
- 2 tablespoon Oil
- 2 teaspoon - Italian seasoning
- 2 teaspoon - onion powder
- 5 cups - Vegetable stock
- 1 ½ cups - Diced tomatoes
- 1 cup - Tomato puree
- 6 - Basil leaves
Instructions
- Turn on IP on saute mode. Heat oil
- Add Grated garlic, saute for few seconds.
- Now add all the vegetables, stir well.
- Add Lentils, salt, pepper powder, onion powder, Italian seasoning, red lentils, tomato puree, diced tomatoes, vegetable stock, basil leaves and pasta pieces.
- Give all a good stir.
- Close the lid. Turn off IP from saute mode.
- Press the manual button and set the time for 5 minutes under high pressure.
- Once 5 minute is done and IP beeps, turn off the Instant Pot. Quick release the pressure.
- When all the pressure released, open the lid, and give a quick stir.
- 10. Vegan Instant Pot Lasagna Soup is ready. Garnish it with basil leaves. Sprinkle some red crushed pepper if you are like me who loves a spice kick in soups. 🙂
- 11. If you are not making it vegan, add a dollop of ricotta cheese, mozzarella cheese, and basil leaves.
Video
Notes
- Use only red lentils (Split and skinned lentils / Masoor dal). It will cook in the time of the recipe. Whole dried lentils will need much longer cooking time and that will overcook the other ingredients. That’s why I prefer to use Red Lentil to make this lasagna soup.
- Cut lasagna noodles into smaller pieces and mix it well before closing the lid.
- We like semi-dry kind of lasagna soup. But if you prefer more watery kind, use liquid accordingly.
- Use your choice of vegetables.
- If you are using whole grain lasagna pasta sheet, increase the cooking time from 5 minutes to 7 minutes and QR.
- Make sure the noodles are all submerged.
- Use fresh tomatoes if you dont prefer or dont have on hand the canned variety.
- Make sure to deglaze the inner pot every now and then.
Nutrition
Warm Regards,
Dhwani.
That looks so hearty and delicious! Just perfect for this weather <3
Thank you, Freda!
This is almost the same as Vegan Richas recipe. Maybe mention adaptation or inspiration from if it is?
Hi Jenn!!
I have been making this soup for a few years, even blogged stove top version last year. This is our go-to meal recipe. After reading your comment, out of curiosity, I googled Vegan Richas lasagna soup recipe and checked the recipe. Yes, our recipe is similar. But this recipe is not adapted from her blog or else I would have mentioned her blog name. 🙂
Thanks for stopping by! 🙂
Made this for my family of 8. Added ricotta. It was given ratings from ‘okay’ to ‘good’. Some young kids liked it; some teens felt it was ‘edible’. We are not vegan. I added it to my menu.
How do you think this would work with gluten free noodles? I’ve no experience with them but my friend has this dietary restriction.
Hi Charlene!
Thanks for the feedback.
Yes, you can make it with gluten-free noodles. It will work fine.