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Healthy Instant Pot Lasagna Soup (vegetarian and meat option)

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!

Course Main Course, Soup
Cuisine American, Italian
Keyword instant pot lasagna soup
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 6 servings (1.5 cups each)
Calories 193 kcal

Ingredients

Vegetarian Ingredients:

  • 1 teaspoon olive oil
  • I onion
  • 1 teaspoon garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon dried basil
  • 14 ounces diced tomatoes with basil/italian seasoning
  • 28 ounces crushed tomatoes
  • 32 ounces vegetable stock
  • ½ cup water
  • 4 ounces lasagna noodles
  • 3 ounces baby spinach
  • 2 ounces mozzarella cheese
  • 1 ounce grated parmesan cheese

For meat version:

  • 1 pound ground turkey
  • all the vegetarian ingredients above

Instructions

Vegetarian Version:

  1. 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.

  2. Add crushed tomatoes, diced tomatoes (with liquid), vegetable stock and water. Stir.

  3. Break up the lasagna noodles into small pieces, and add to the soup. Stir to combine.

  4. 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.
  5. 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.
  6. Add the baby spinach and stir until wilted. Add mozzarella and freshly grated parmesan cheeses to the soup and stir until combined.
  7. Serve immediately with more freshly grated cheese over the top if desired.

For meat version:

  1. 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.

  2. Follow instructions from vegetarian version starting at bullet #2 (add crushed tomatoes...)

Recipe Video

Recipe Notes

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

First published in October 2020. Updated January 2024.