This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!
I love making Lasagna Soup and already shared how to make it on the stovetop a long time ago! Making this Healthy Instant Pot Lasagna Soup in the Instant Pot takes little effort and is majorly delicious! You don’t have to stand over a hot stove which is a huge benefit. With a low calorie count and low fat, this vegetarian soup will become a dinner staple!
It’s simple to make this soup, and I’ll share a few different versions with you!
How to make Healthy Instant Pot Lasagna Soup (vegetarian style):
**scroll down for full ingredients list and printable directions**
- Using a 6qt or 8qt Instant Pot set to saute mode, add olive oil and allow to heat for 1 minutes. Add the diced onion, garlic, salt, crushed red pepper flakes, and dried basil. Saute for 2 minutes.
- Add crushed tomatoes, diced tomatoes (with liquid), vegetable stock and water. Stir everything together.
- Break up the lasagna noodles into small pieces and then add them to the soup. Stir to combine everything.
- Don’t have lasagna noodles? Just use any type of small pasta (farfalle, penne, rigatoni)
- Close the top of the instant pot and set the valve to the sealed position. Set the pot on manual or high cooking mode, and set the timer for 4 minutes.
- Remember that the Instant Pot will need time to ‘come to pressure’ before the 3 minutes starts counting down. This might take 10 minutes depending on the instant pot model. Once the pressure is built up, the timer will count down.
- Once the time is up, allow to sit for 5 minutes to release some of the pressure naturally. Then flip the pressure valve to release the rest of the pressure (careful the steam is hot). Open the lid and set aside.
- Add the baby spinach and stir until wilted. Add mozzarella and freshly grated parmesan cheeses to the soup and stir until combined.
- Serve immediately with more freshly grated cheese over the top if desired.
How to make Instant Pot Lasagna Soup with meat:
**scroll down for full ingredients list and printable directions**
- Using a 6qt or 8qt Instant Pot set to saute mode, add olive oil and allow to heat for 1 minutes. Add ground beef or turkey to the pot and saute for 3 minutes. Break the meat completely apart and stir while sauting. Add the diced onion, garlic, salt, crushed red pepper flakes, and dried basil. Saute for 2 minutes.
- Add crushed tomatoes, diced tomatoes (with liquid), vegetable stock and water. Stir everything together.
- Break up the lasagna noodles into small pieces and then add them to the soup. Stir to combine everything.
- Don’t have lasagna noodles? Just use any type of small pasta (farfalle, penne, rigatoni)
- Close the top of the instant pot and set the valve to the sealed position. Set the pot on manual or high cooking mode, and set the timer for 4 minutes.
- Remember that the Instant Pot will need time to ‘come to pressure’ before the 3 minutes starts counting down. This might take 10 minutes depending on the instant pot model. Once the pressure is built up, the timer will count down.
- Once the time is up, allow to sit for 5 minutes to release some of the pressure naturally. Then flip the pressure valve to release the rest of the pressure (careful the steam is hot). Open the lid and set aside.
- Add the baby spinach (optional) and stir until wilted. Add mozzarella and freshly grated parmesan cheeses to the soup and stir until combined.
- Serve immediately with more freshly grated cheese over the top if desired.
Healthy Instant Pot Lasagna Soup Nutritional Information:
This soup is great because it’s healthy and fits into a lot of diets.
- Vegetarian version per serving (1.5 cups): 192 calories, 6g fat, 26g carbohydrates, 2g fiber, 9g sugar, 9g protein.
- Made as is, you have a nice vegetarian soup that still has a good amount of protein.
- With Ground Turkey per serving (1.5 cups): 271 calories, 9g fat, 26g carbohydrate, 2g fiber, 9g sugar, 28g protein
- With added ground turkey, there is a lot more protein in this meal, however the calorie and fat content does increase.
- To reduce fat, use fat free or low fat cheese.
- To make dairy free, just omit the cheese or use dairy free cheese.
- To make this recipe fit into a low carb diet, omit half the noodles. This will decrease the carb count by 50%!
No instant pot? No problem – follow my stovetop recipe for lasagna soup!
Can I freeze the Lasagna Soup?
- YES! Add 3 cup or 6 cup servings to freezer safe ziplock bags (depending on size of bags) and freeze laying flat in the freezer.
- To defrost: Place the frozen soup in the refrigerator the day before you would like to eat it.
- To cook: Once defrosted, heat the soup in the microwave, on the stove top, or even back in the instant pot (place in pot and set timer for 2 minutes).
When serving the Lasagna soup as a main course, I recommend these side dishes to accompany it:
And if you like the INSTANT POT as much as I do, see more of my favorite Instant Pot Recipes:
- Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
- Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
- Instant Pot Loaded Cauliflower Soup is hearty and healthy! The perfect meal in just minutes!
- Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
- Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
- Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!
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This lightened up Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!
- 1 tsp olive oil
- I onion
- 1 tsp garlic minced
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 1/2 tsp dried basil
- 14 ounces diced tomatoes with basil/italian seasoning
- 28 ounces crushed tomatoes
- 32 ounces vegetable stock
- 1/2 cup water
- 4 ounces lasagna noodles
- 3 ounces baby spinach
- 2 ounces mozzarella cheese
- 1 ounce grated parmesan cheese
- 1 pound ground turkey
- all the vegetarian ingredients above
-
Using a 6qt or 8qt Instant Pot set to saute mode, add olive oil and allow to heat for 1 minute. Add the diced onion, garlic, salt, crushed red pepper flakes, and dried basil. Saute for 2 minutes.
-
Add crushed tomatoes, diced tomatoes (with liquid), vegetable stock and water. Stir.
-
Break up the lasagna noodles into small pieces, and add to the soup. Stir to combine.
-
Close the top of the instant pot and set the valve to the sealed position. Set the pot on manual or high cooking mode, and set the timer for 4 minutes.
-
Once the time is up, allow to sit for 5 minutes to release some of the pressure naturally. Then flip the pressure valve to release the rest of the pressure (careful the steam is hot). Open the lid and set aside.
-
Add the baby spinach and stir until wilted. Add mozzarella and freshly grated parmesan cheeses to the soup and stir until combined.
-
Serve immediately with more freshly grated cheese over the top if desired.
-
Using a 6qt or 8qt Instant Pot set to saute mode, add olive oil and allow to heat for 1 minutes. Add ground beef or turkey to the pot and saute for 3 minutes. Break the meat completely apart and stir while sauting. Add the diced onion, garlic, salt, crushed red pepper flakes, and dried basil. Saute for 2 minutes.
-
Follow instructions from vegetarian version starting at bullet #2 (add crushed tomatoes…)
Healthy Instant Pot Lasagna Soup Nutritional Information:
- Vegetarian version per serving (1.5 cups): 192 calories, 6g fat, 26g carbohydrates, 2g fiber, 9g sugar, 9g protein.
- With Ground Turkey per serving (1.5 cups): 271 calories, 9g fat, 26g carbohydrate, 2g fiber, 9g sugar, 28g protein
Kellie H. says
This is so easy and such a cozy dinner. The whole family loved it!
Matt Taylor says
mmm yummy! I love lasagna. This is such an easy recipe in the Instant pot, and so yummy. 🙂 Meat for me! haha
Katie says
What a great idea! I can’t wait to try this.
Beth says
This looks so delicious and yummy! I can’t wait to give this a try! Definitely on our soup list!
Kimberly says
Now this looks like my kind of soup and I love this IP version!
katerina @ diethood.com says
YUM! Such a warm, hearty and delicious soup!! I can’t wait to try it!
Beti | easyweeknightrecipes says
This lasagna soup would be a huge hit at our house!! I am so excited to try it!
Chelle Thompson says
This is the best soup i ever eat. I followed your recipe yesterday and then I had a delicious and nutritious breakfast. Delicious. Thanks for the very helpful article. Hope you will have more better articles.
Allyson says
I am so glad you liked it! We LOVE it over here too!
Catalina says
I love lasagna flavor! I need to try your recipe! Sounds so easy to make!
Tara says
I am always looking for quick weeknight meals and this Instant Pot Lasagna Soup is the perfect meal to transition into fall. My family and I loved all of the flavors!
Long says
Tasty and healthy soup. Looking at this dish has already seen cravings. Yummy. It is delicious and nutritious. This is my favorite food. I followed your recipe. It is really simple and efficient. Thanks for your great article.