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Lasagna is one of the most time-consuming, labor-of-love dishes you can make! I made all our favorite lasagna flavors and textures into an easy, hearty Instant Pot Lasagna Soup.
Lazy Instant Pot Lasagna Soup
I lovingly call this recipe “Lazy Instant Pot Lasagna Soup.” It’s so easy! Enjoy all the comfort food flavors of lasagna without all the work.
Crumbled sausage, tomatoes, pasta, and spinach. Topped with a rich ricotta, mozzarella, and Parmesan mix that melts into the soup. Drooling!
This recipe can be made fresh or as a freezer meal. I’ll include freezer bag instructions in this post, as well as a video on how to assemble and make the freezer meal.
This is one of my favorite soups, which is saying a lot because I have so many delicious soup recipes, such as my Loaded Baked Potato Soup, Homemade Chicken Noodle Soup, and Hot and Sour Soup. Add all these soups to your menu this month!
Instant Pot Lasagna Soup with Bowtie Pasta
Many recipes use broken up lasagna noodles in lasagna soup (duh), but I love the way the penne noodles look and cook in this recipe. It’s also a lot easier to eat.
If you prefer, you can easily substitute the penne noodles with bowtie pasta or broken up lasagna noodles (keep the cook time the same). I found 10 uncooked lasagna noodles to be perfect.
Keep in mind this recipe uses raw, uncooked noodles. If you have cooked noodles, omit one cup of broth from the recipe and stir the noodles into the pot when you add the spinach after pressure-cooking.
How to Make Instant Pot Lasagna Soup
Here I’ll teach you how to make this soup fresh. The process is slightly different for a freezer meal, so check out those instructions below.
- Preheat the Instant Pot to high sauté. Add oil, brown sausage, onion, garlic, Italian seasoning, and bouillon.
- Turn off heat. Layer noodles on top of meat, then pour water over noodles. Pour marinara sauce, diced tomatoes, and tomato sauce on top of noodles and water and do not stir.
- Cook for 7 minutes with a quick release. Stir, then add spinach and let wilt. Ladle into bowls and top with a couple spoonfuls of the ricotta mixture.
Beef bouillon adds flavor to this recipe, so you don’t need beef broth or extra salt. You can use Better than Bouillon or powdered bouillon, according to your preferences and the ingredients you have on hand.
This soup is very thick and hearty. If you prefer it thinner, simply add an extra can of tomatoes, tomato sauce, or some beef broth.
Healthy Lasagna Soup
This soup is relatively healthy and packs a lot of nutrients! Here are a couple ways to make this soup even healthier:
- Replace ground turkey for the ground sausage. Ground turkey has less fat than sausage and will reduce the calories in this lasagna soup recipe.
- Choose a low sodium beef bouillon or use bone broth in place of the bouillon and water.
- Add extra vegetables to the soup.
- Replace the noodles.
Freezer Meal Instructions
Most freezer meal soup recipes have you make the soup first, then freeze. I don’t recommend freezing the finished version of the soup as the noodles and spinach will get soggy upon thawing.
Here are the instructions on how to freeze lasagna soup BEFORE cooking so you can have a quick freezer to table meal in about 30 minutes or less! And yes, you add the RAW penne pasta noodles to the freezer bag!
Freezer Bag Instructions
Label the bag with these instructions, “Add bag contents and 4 cups water. Cook for 7 minutes with a quick release. Add 2 cups fresh spinach after the quick release. Make Ricotta mixture while cooking (and write ricotta mixture ingredients on the bag).”
Pro tip: purchase heavy-duty gallon freezer bags. I like the Ziploc brand because the bags are sturdy and dependable, with a solid seal. It’s worth the extra dollar to trust that the bag won’t tear while freezing.
Use this handy bag holder while preparing this freezer meal so you can easily dump in the ingredients without spilling!
In the bag, layer in this order:
- Cooked and cooled sausage
- Diced onion
- Beef bouillon
- Marinara sauce
- Diced tomatoes
- Tomato sauce
Form and freeze the bag so it will fit into the Instant Pot liner after freezing. My trick is to freeze the bag in the Instant Pot Liner itself. If you freeze it flat, plan to thaw overnight before cooking
When ready to cook, dump the bag into the Instant Pot noodle side down, then add 4 cups of water. Cook for 7 minutes with a quick release. Then stir in spinach. Top with ricotta mixture.
Other Popular Instant Pot Soup Recipes
One good thing about colder weather is soup season! If you enjoy this easy Instant Pot Lasagna Soup recipe, then you’ll love these other soups.
- Instant Pot Cauliflower Soup
- Instant Pot Hot and Sour Soup
- Loaded Baked Potato Soup
- Instant Pot Chicken Noodle Soup with Homemade Egg Noodles
- Instant Pot White Chicken Chili
- Tomato Basil Soup
- Instant Pot Beef Stew
- Super Simple Miso Soup
- Instant Pot Potato Ham Chowder
- Instant Pot Clam Chowder
- Instant Pot Chicken Enchilada Soup
- Instant Pot Potato Ham Chowder
- Egg Drop Soup
Instant Pot Lasagna Soup
- 1 tablespoon olive oil omit for frozen
- 1 pound ground Italian sausage or ground beef or half of each
- 1/2 onion chopped
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 4 teaspoons beef bouillon powder or paste
- 2 cups penne or bowtie noodles, or 10 broken lasagna noodles raw, uncooked
- 4 cups water
- 24 ounces marinara/spaghetti sauce
- 1, 14.5 ounce can diced tomatoes
- 1, 14.5 ounce can tomato sauce
- 2 cups fresh spinach
- 2 cups ricotta cheese or cottage cheese
- 1 cup parmesan cheese shredded
- 1 cup low moisture mozzarella cheese shredded
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- In a small bowl, combine the ricotta mixture ingredients and keep in the fridge until ready to serve.
- Preheat the Instant Pot to high sauté. Add oil, sausage and or ground beef, onion, garlic, Italian seasoning, and bouillon. Cook for about 5 minutes or until mostly browned.
- Turn off heat. Layer noodles on top of meat, then pour water over noodles. Pour marinara sauce, diced tomatoes, and tomato sauce on top of noodles and do not stir.
- Cook for 7 minutes on high pressure with a 5-10 minute natural pressure release, then release the rest of the pressure. Stir, then add spinach and let wilt for 2 minutes.
- Ladle into bowls and top each serving with a couple spoonfuls of the ricotta mixture.
PRODUCTS WE LOVE
- This soup is very thick and hearty. If you prefer it thinner, simply add an extra can of tomatoes, tomato sauce, or some beef broth.
- I love the way the penne noodles look in this recipe. I also find them to be easier to eat than the lasagna noodles. However, the lasagna noodles do taste more “authentic” and are equally delicious.
- I have made the creamy cheese topping with both ricotta and cottage cheese. I love them both and would tell you it’s personal preference if you like a more grainy or larger curd in your lasagna.
- To make this into a freezer meal, cook and cool the ground meat. Add it to a labelled gallon sized bag, then layer the rest of the ingredients EXCEPT for the water and spinach in the bag. Freeze in a bowl shape. When ready to cook, add the contents of the bag into the Instant Pot and add the water. Cook as directed and add the spinach as directed. Make the ricotta topping the day of serving. See more details in blog post.