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5 from 2 votes

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.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Instant Pot Soup Recipes
Cuisine: Italian
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