Instant Pot Lasagna Soup

Enjoy the flavor of homemade lasagna in an easy to make soup.

Course Main Course

Cuisine American, Italian, Western

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 553kcal

Add the olive oil, tomato paste, onion powder, garlic powder, Italian seasoning, oregano, chili flakes, and bay leaf to the Instant Pot.
Set to sauté mode on medium heat, stir and cook for 1-2 minutes, or until the spices become fragrant.
Add in the ground chicken and sauté until no longer pink.
Turn the Instant Pot off, then pour in water, crushed tomatoes, marinara sauce and balsamic vinegar, stirring to combine.
Add the broken noodles on top, gently pushing them down to submerge them in the liquid, but do not stir.
Place the lid on the Instant Pot and turn the valve to the sealing position. Set to manual pressure / high pressure for 2 minutes.
When done, perform a complete quick pressure release (QPR) open the lid, and stir the soup.
Next, add in the mozzarella, ricotta, cream cheese and parmesan. Stir until fully melted.
Add in the spinach and allow to wilt for 5 minutes, then stir to combine.
Serve topped with freshly chopped parsley or basil and additional grated Parmesan, if desired.

Be sure to cook the meat until it is no longer pink before adding the sauce ingredients.
Chili flakes add a bit of spice. Omit them if you prefer a milder dish.
Don’t stir the lasagna noodles in when adding to the soup. Just gently press down to make sure they are fully covered with the liquid.
Have leftover diced tomatoes or tomato paste? Freeze for use in later recipes.
If you prefer a thinner soup, add additional water or broth after cooking.
Storage - keep leftovers in an airtight container inside the fridge for 4 days.