Name: Instant Pot Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Tbsp avocado oil; 1 small yellow onion (diced); 4 cloves garlic (minced); 1 lb ground beef; 2 tsp dried parsley; 2 tsp dried oregano; 2 tsp dried thyme; 2 tsp dried rosemary; 1 tsp sea salt (to taste); 2 15-ounce cans diced tomatoes; 4 cups low-sodium chicken broth; 6 gluten-free lasagna noodles (broken into 2-inch pieces); 2 Tbsp tomato paste; 1 Tbsp pure maple syrup; 2 cups mozzarella cheese (grated); 1 cup ricotta cheese; 1/2 cup parmesan cheese; 1/4 cup fresh basil (chopped); pinch sea salt (to taste)

Instant Pot Lasagna Soup with gluten-free lasagna noodles makes for a hearty meal reminiscent of your favorite lasagna recipe. Made in a pressure cooker or on the stove top, this recipe is quick and easy.

Instant Pot Lasagna Soup - a delicious mashup of classic lasagna and tomato soup! Quick and easy pressure cooker recipe | TheRoastedRoot.net

Lasagna soup…have you heard of such a thing?

Don’t worry, the concept was fairly new to me too.

It’s simply a mashup of two classic recipes – lasagna and…well…soup.

So it’s the soup form of lasagna, if you will.

And it takes about 5 seconds to make. Okay, it requires more than 5 seconds, BUT it does take far less time to prepare than your standard lasagna.

Plus, who doesn’t love eating a hearty soup or stew out of a big bulbous bowl??

While I make this lasagna soup in an Instant Pot, you can absolutely make it on the stove top as well. I have included instructions for both below!

Lasagna Soup Ingredients:

The ingredients needed for lasagna soup are simple, straightforward, and basically the same as regular lasagna with the addition of chicken broth.

Onion, garlic, seasonings, ground beef, diced tomatoes, chicken broth, pure maple syrup (or sugar to offset the acidity of the tomatoes), gluten-free lasagna noodles (or your favorite lasagna noodles) mozzarella cheese, ricotta cheese, and parmesan cheese.

How about we make it?!

How to Make Instant Pot Lasagna Soup:

Turn on your Instant Pot and press ‘Sauté’. Add the oil, onion and garlic and sauté, stirring occasionally for 3 to 5 minutes, until onion begins to turn translucent.

Scoot the onion and garlic off to one side and add the hunk of beef. Leave the beef in one chunk and sear for 2 to 3 minutes per side, until golden-brown.

Add the parsley, oregano, thyme, rosemary and salt. Use a spatula to chop up the meat and mix everything together.

Stir the remaining ingredients to the Instant Pot and Secure the lid. Press Pressure Cook or Manual and set the time for 8 minutes. Leave the vent on Sealing. Allow the Instant Pot to run its cycle, then allow it to go into the Keep Warm mode for 5 minutes.

While the Instant Pot is working its magic, stir together the cheese topping mixture until well-combined.

Manually release the pressure and stir well.

Scoop soup into bowls and add desired amount of cheese topping. You can either serve immediately, or place bowls on a large baking sheet and bake at 400 degrees F for 5 to 10 minutes, until cheese has melted.

If you don’t own an Instant Pot, no sweat! Here are the stove top instructions!

How to Make Lasagna Soup on the Stove Top:

Add the oil to a large stock pot and heat over medium. Add the chopped onion and sauté, stirring occasionally, until onion is translucent, about 4 minutes. Add the garlic, all of the dried herbs and the salt. Continue sautéing and stirring until garlic is fragrant, about 1 minute.

Push the onion and garlic off to one side of the stock pot and add the ground beef. Allow it to sear on both sides for 2 minutes each before breaking it into smaller chunks and stirring.

Add the parsley, oregano, thyme, rosemary and salt. Use a spatula to chop up the meat and mix everything together.

Pour in the diced tomatoes, chicken broth, tomato paste and pure maple syrup and stir well. Cover and bring soup to a full boil.

Add the lasagna noodles to the pot of soup and stir well. Bring the soup back to a gentle boil and cook, stirring occasionally until noodles are cooked through, about 8 to 15 minutes (depending on which noodles you use).

In a mixing bowl, stir together the grated mozzarella, ricotta and parmesan cheese until well combined. Scoop heaping portions of lasagna soup into bowls and add desired amount of cheese mixture on top.

Either serve the soup immediately, or place bowls on a large baking sheet and bake in the oven at 350° F for 5 to 10 minutes, until cheese has melted. If desired, garnish with fresh oregano and basil.

And if you’re dairy-free, no worries! You can make this recipe sans the cheese as well!

What to serve with lasagna soup? Salad is a great accompaniment for something cool and fresh!

I recommend my Strawberry Spinach Salad with Poppy Seed Dressing or my Roasted Beet Arugula Salad with Maple Balsamic Vinaigrette.

More Hearty Soup Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Lasagna Soup recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Enjoy this steamy bowl of tomatoey carb bliss!