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Instant Pot Lasagna Soup

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Another easy, incredible, 30-minute, one-pot recipe to the rescue: Luscious Instant Pot Lasagna Soup is a creamy, cheesy, weeknight dinner game-changer!

LASAGNA SOUP is totally a thing, guys! And this is the BEST one-pot recipe for turning a traditional Italian lasagne into a rich, hearty, homemade vegetarian soup – right in your Instant Pot! I use mozzarella, parmesan and ricotta cheese to make this meatless recipe creamy and comforting!

You can watch me make it here. Hope you enjoy and don’t forget to tag me on @thechutneylife when you make it! Happy Eating!

Other Lasagna-like Recipes You’ll Love!

I’m always disappointed how my classic lasagna turns out so I look for the easy way out – like my Mexican Lasagna Roll Ups or my Eggplant Parm (which is an AMAZING recipe if you haven’t tried it) and now this soup!!

Few Important Tips!

  • Rao’s marinara or arrabbiata sauces are the best! I find them much less tangy than using canned tomatoes like most IP lasagna soup recipes call for. I trust the ingredients in Rao’s sauces because they’re already so well seasoned and balanced.
  • The cheeses in this recipe add saltiness, so be cautious when adding extra salt.
  • This meatless, vegetarian lasagna doesn’t have to be! You can totally add in some turkey or sausage (right after the onions and peppers) or take the easy way out and add in some frozen cooked meatballs at the very end – easy peasy!
  • Additional veggies are a great way to boost nutrition – zucchini, peppers, eggplant, spinach and kale are all fantastic additions!

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These are the cookware pieces I reach for every single day. They’re durable, reliable, and totally worth the shelf space. Shop my tried-and-true essentials here.

Can I Make Lasagna Soup on the Stove Top without a Pressure Cooker?

Yes! You can still make this a one pot meal by cooking it in a Dutch oven or large pot on the stove. Follow the same instructions and simply cook the pasta in the water until it is well done. Add the sauce, then follow the rest of the ingredients, adding more water as needed. You could also make this in the slow cooker (crockpot).

Is Ricotta Cheese or Cottage Cheese Better in Lasagna?

Both will work just fine – especially if you drain the excess liquid off the cottage cheese. But which is better? I vote ricotta! Although cottage cheese is lower in calories, it’s tangy while ricotta is creamy, smooth and slightly sweet.

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

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SERVES: 4 servings
PREP TIME: 10 mins
COOK TIME: 15 mins
TIME: 25 mins
The Chutney Life

Ingredients


  • 2 tbsp oil

  • 2 serranos, diced small

  • 1 green bell pepper, diced small

  • 1 yellow or white onion, diced small

  • 4 garlic cloves, grated

  • 2 teaspoons italian seasoning

  • 1 medium sized zucchini, diced small (or 2 cups tightly packed spinach leaves)

  • 1/4 cup cilantro leaves and tenders items, finely chopped

  • 1/4 cup parsley finely chopped

  • 1/4 cup scallions, sliced

  • 4 cups water or vegetable broth ( I prefer Pacific Foods)

  • 1 Bay Leaf

  • 2 cups uncooked Mafalda Pasta or Campanelle or Gigli (Or broken Lasagna Noodles)

  • 32 oz. Rao's Arrabbiata Sauce

  • 1/2 cup parmesan cheese

  • 1/2 cup ricotta cheese

  • 1/2 cup mozzarella cheese, shredded

  • red chili flakes and handful fresh basil for garnish

Directions

  1. Set your IP to saute mode and add two tablespoons of oil. Once the oil is hot, add the serrano chilis and cook for about 15-20 seconds. Add the onions and peppers and continue to cook for 3-4 minutes until softened. Add garlic, and cook until the garlic is fragrant, about one minute.
  2. Add the zucchini, italian seasoning, water (or broth if using), scallions, cilantro, parsley, bay leaf, uncooked pasta and stir well. Hit cancel on the IP, and switch to high pressure cook mode. Place the lid back on the IP and set it to high pressure cook for 3 minutes.
  3. After 3 minutes, manual release the steam and open the Instant Pot.
  4. Add the arrabiatta sauce, ricotta, and parmesan and stir well. Taste for salt and adjust as needed.
  5. Ladle into individual bowls and top with a handful of shredded mozzarella cheese, 1 tablespoon of parmesan and red chili flakes to taste. Garnish with torn fresh basil and enjoy!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Hello, Hope you are doing well! For this recipe, can I use Hunts or any other Pasta sauce? That’s all I have in my pantry. It’s on my list for tonight’s dinner :)

Can you use a different noodle, like penne or bowtie pasta?

Hello can you make this low carb by putting low carb tortillas in it? Thank you!

I made this last night and it turned out delicious! My picky 6 year old ate it and my husband had 2 bowls :) Had plenty of leftovers.

Hey…could you use dry herbs – parsley & oregano?

How do I make this without an instant pot?

I want to try this recipe I was wondering if I could add veggie beef the Gardein Beefless ground?

I made this last night for dinner and it was incredible! Super tasty and definitely glad I got the Rao’s sauce. You can tell the difference with the quality. We have lots of leftovers for this weekend!

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