Instant Pot Lasagna Soup


Author: Lisa Childs

Comments: 5

Category: Beef Recipes

Published Date: December 2, 2021

Updated Date: January 13, 2023

Jump To Recipe

This post may contain affiliate links, which means I earn a small commission if you purchase something I recommend - at no additional cost to you! Thank you for supporting this blog!

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.

top view of 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.

top view of an Instant Pot with frozen block of lasagna soup

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.

close up of spoon full of lasagna soup

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.
top view of lasagna soup in instant pot

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:

  1. Cooked and cooled sausage
  2. Diced onion
  3. Garlic
  4. Beef bouillon
  5. Tomato
  6. Marinara sauce
  7. Diced tomatoes
  8. Tomato sauce
  9. Noodles

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.

lasagna soup next to another bowl of soup and bread on white cloth

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.

Soup Recipes

Graphic of Lasagna Soup an Instant Pot Freezer Meal with 3 pictures of lasagna soup.

Instant Pot Lasagna Soup

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.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 6 servings
Calories: 692kcal
Author: Lisa Childs

INGREDIENTS

  • 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

Ricotta Mixture

  • 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

INSTRUCTIONS

  • 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.

VIDEO

NOTES

  • 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.

NUTRITION

Serving: 1g | Calories: 692kcal | Carbohydrates: 41g | Protein: 39g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 24g | Cholesterol: 100mg | Sodium: 2635mg | Fiber: 6g | Sugar: 14g
Tried this recipe?Mention @triedtestedandtrue!


Leave a Reply

Recipe Rating




  1. Hi! Wanting to try this today but your YouTube video said 1 cup of ricotta cheese but this recipe here says two! Just wanna make sure I get it right 🙂

  2. 5 stars
    Loved this!
    We are a family of five and this was a hit with all. I am honestly not making regular lasagna again.
    I made mine with 1/2 sausage and 1/2 ground beef. I chose bow tie pasta. The only thing I changed was chopping up two large tomatoes instead of using can diced tomatoes. I typically do that with recipes because I don’t like the anti-caking agent in the canned tomatoes because the tomatoes stay in tiny cubes.
    ***The Ricotta Mixture was the undisputed STAR of the show***

  3. 5 stars
    I made this Lasagna Soup and it was Absolutely Delicious. I will most definitely be making this again. Thank you so much for this recipe.

Image

Hi! I'm Lisa!


I founded Tried, Tested, and True in 2019 to help moms like me develop confidence and joy in the kitchen.

Since then, I have taught millions of home cooks around the world through our tried and true recipes and Youtube tutorials.

In 2021, I wrote my first book called, “I Love My Instant Pot: Cooking for One”!

Read My Full Story
Learn More About My Cookbook
ImageImageImageTikTok BlueYouTube Blue