Instant Pot Lasagna Soup
This healthy Instant Pot lasagna soup is the perfect dinner idea for family nights. It’s packed with flavor, simple to prepare, and light on calories compared to traditional lasagna. You’ll love how this easy dinner comes together quickly, providing a healthy dinner option that’s both satisfying and comforting.


Ingredients
1 lb ground beef (lean, 90% or higher)
1 small onion, diced
4 cloves garlic, minced
5 cups low-sodium chicken broth or vegetable broth
1 can (14.5 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
2 tsp Italian seasoning
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional for spice)
8 oz broken lasagna noodles (uncooked)
1 cup shredded mozzarella cheese (for serving)
1 cup ricotta cheese (for serving)
1/4 cup grated Parmesan cheese (for serving)
2 cups baby spinach (optional for extra nutrients)
Salt and pepper to taste
Olive oil spray
Instructions
Sauté the Beef:
Set the Instant Pot to “Sauté” mode. Spray the pot with a little olive oil and add the ground beef. Cook until browned, about 4-5 minutes.
Add the Aromatics:
Add the onion and garlic to the pot. Sauté for an additional 2 minutes until fragrant and the onions are translucent.
Add Tomatoes and Seasoning:
Pour in the crushed tomatoes, diced tomatoes, and tomato paste. Stir well.
Add the Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper.
Add Broth:
Pour in the chicken broth and give it a good stir, scraping the bottom of the pot to release any bits of meat or vegetables stuck.
Add Noodles:
Break the lasagna noodles into 2-inch pieces and add them to the pot.
Pressure Cook:
Close the Instant Pot lid and set it to “Pressure Cook” or “Manual” mode for 6 minutes. Once done, allow for a 5-minute natural release before carefully releasing any remaining pressure.
Finish the Soup:
Stir in the baby spinach until wilted (optional). Adjust salt and pepper to taste.
Serve:
Ladle the soup into bowls and top each serving with a spoonful of ricotta cheese, a sprinkle of mozzarella, and a bit of Parmesan.
Nutritional Information (per serving)
Serving Size: 1 cup (approximately 8 servings)
Calories: 320
Protein: 21g
Fat: 12g
Carbohydrates: 30g
Fiber: 4g
Sodium: 480mg
Things You’ll Love About This Recipe
Easy to Make: Just a few simple steps in your Instant Pot.
One-Pot Meal: Less mess and more time to relax.
Kid-Friendly: Tastes like classic lasagna, but easier to eat!
Healthy Dinner Option: Uses lean ground beef and baby spinach for extra nutrients.
Customizable: Adjust the seasonings and add veggies to suit your family’s taste.
Expert Tips for Best Results
Break the Noodles: Break the lasagna noodles into pieces that fit well in your spoon. This makes the soup easy to eat and kid-friendly.
Use Low-Sodium Broth: To control the salt content, opt for low-sodium broth.
Natural Release First: Allowing the Instant Pot to naturally release for a few minutes helps avoid a soupy mess.
Cheese Toppings: Mix the ricotta with a bit of salt and pepper for an extra flavor kick.
Serving Suggestions
Serve this lasagna soup with garlic bread or crusty baguette slices for dipping.
Pair with a simple green salad to add more greens to your meal.
Offer extra cheese on the side for those who want their soup extra cheesy.
Substitutions
Ground Turkey or Chicken: Swap out the ground beef for a leaner protein.
Gluten-Free Noodles: Use gluten-free lasagna noodles for a gluten-free option.
Vegetarian Version: Substitute the ground beef with a plant-based ground or increase the amount of diced veggies like zucchini and mushrooms.
Low-Carb: Swap lasagna noodles for thinly sliced zucchini or shirataki noodles for a low-carb version.
This healthy, easy dinner idea will soon become a family favorite. Enjoy this satisfying lasagna soup with all the flavors of traditional lasagna in a lighter and simpler way!


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