When the weather turns chilly, I start thinking about warm, comforting meals. Nothing says cozy like a bowl of soup, especially when it packs all the wonderful tastes of a classic dish. That’s why I’m excited to share two amazing lasagna soup recipes with you today!
These recipes bring the delicious layers of lasagna into an easy-to-make soup format. Whether you’re a fan of quick pressure cooking or prefer a vegetarian option with mushrooms, I have a warm bowl ready for you. Let’s get cooking!
Jump to Recipe:
Creamy Instant Pot Lasagna Soup
This Instant Pot lasagna soup gives you all the comforting feelings of a classic lasagna, but in a fraction of the time. It’s a quick and simple way to enjoy familiar tastes in a warm bowl, perfect for a busy weeknight meal.
Key Ingredients & Tips for Instant Pot Lasagna Soup
- Ground Meat Choice: Use lean ground beef or turkey. Make sure to brown it well in the Instant Pot for the best taste before adding other items.
- Noodle Prep: Break your no-boil lasagna noodles into smaller, bite-sized pieces. They cook perfectly under pressure and mix well into the soup.
- Creamy Finish: Stir in heavy cream and add a spoonful of ricotta cheese when serving. This gives you that rich, cheesy lasagna texture.
What You Need for Instant Pot Lasagna Soup
- 1 lb ground beef or turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 6 no-boil lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese, for serving
- Fresh basil, for garnish
- Salt and pepper to taste
⏱️ Time: 30 minutes🍽️ Yields: 6 servings
How to Make Creamy Instant Pot Lasagna Soup
Step 1: Cook the Meat and Aromatics
Set your Instant Pot to the “Sauté” setting. Add the ground meat and onion, cooking until the meat is no longer pink. Drain any extra fat. Stir in the minced garlic and cook for one more minute until you can smell it. Cancel the sauté function.
Step 2: Add Liquids and Noodles
Pour in the crushed tomatoes and chicken broth. Make sure to scrape the bottom of the pot with a wooden spoon to loosen any stuck bits. Break the lasagna noodles into small pieces and add them to the pot, gently pressing them down so they are mostly covered by the liquid. Do not stir too much after adding noodles.
Step 3: Pressure Cook and Finish
Close the Instant Pot lid and make sure the vent is sealed. Set it to “Manual” or “Pressure Cook” on high pressure for 5 minutes. Once cooking is done, do a quick release of the pressure. Open the lid, stir in the heavy cream, and season with salt and pepper. Serve your warm soup with a spoonful of ricotta and fresh basil.
📝 Final Note
This soup is even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days.
Creamy Mushroom Lasagna Soup
If you love the earthy taste of mushrooms, this soup is for you. It’s a comforting bowl that mixes tender mushrooms with a creamy broth, tasting just like a rich vegetarian lasagna. This recipe is made on the stovetop for easy preparation.
Key Ingredients & Tips for Mushroom Lasagna Soup
- Mushroom Variety: Using a mix of mushrooms, like cremini and shiitake, adds a deeper, more interesting taste to your soup. Make sure to slice them about the same size for even cooking.
- Adding Greens: Fresh spinach wilts quickly into the warm soup, adding a nice green color and extra goodness. Stir it in right at the end.
- Herb Freshness: Fresh parsley or oregano, added just before serving, will brighten the taste of your soup and give it a lovely aroma.
What You Need for Creamy Mushroom Lasagna Soup
- 2 tbsp olive oil
- 1 lb mixed mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 6 no-boil lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 cups fresh spinach
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 6 servings
How to Make Creamy Mushroom Lasagna Soup
Step 1: Cook Mushrooms and Aromatics
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and cook them until they are soft and golden brown. This usually takes about 5-7 minutes. Add the diced onion and cook until it softens, then stir in the minced garlic and cook for one minute more.
Step 2: Build the Soup Base
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer. Break the lasagna noodles into smaller pieces and add them to the pot, making sure they are mostly covered by the liquid. Cook for 10-12 minutes, or until the noodles are soft. Stir occasionally to prevent sticking.
Step 3: Finish and Serve
Remove the pot from the heat. Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Continue stirring until the spinach wilts into the soup. Taste and adjust seasoning with salt and pepper as needed. Serve your warm mushroom lasagna soup with extra Parmesan cheese if you like.
📝 Final Note
For a richer taste, you can add a tablespoon of tomato paste when cooking the onions and garlic. This deepens the tomato flavor.