Go Back
+ servings

Instant Pot Lasagna Soup

Course Soup
Cuisine American
Keyword Instant Pot Lasagna Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 462kcal


  • 4 clove garlic
  • 1/2 medium onion
  • 1/2 medium bell pepper, green
  • 1 medium carrot
  • 1/2 medium zucchini
  • 1 medium tomato, red
  • 1 teaspoon olive oil
  • 1 pound ground beef or turkey
  • 1/4 cup lentils, raw
  • 2 teaspoon Italian Seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 can (6 oz) tomato paste, canned
  • 3 cup vegetable broth
  • 8 ounce lasagna noodles, dry
  • 1/4 teaspoon black pepper, ground
  • 1/4 teaspoon red pepper/chili flakes
  • 1 tablespoon nutritional yeast
  • 1 cup spinach
  • 4 ounce mozzarella cheese

Serve With

  • 2 cup grapes


  • Mince garlic; chop onion, bell pepper, carrot and zucchini; dice tomato.
  • Heat oil in your Instant pot on saute mode. Once hot, add onion and garlic. Cook for 2 minutes, stirring occasionally. Add ground beef or turkey and saute until mostly cooked.
  • Add bell pepper, carrot and zucchini; stir together. Add red lentils, tomato, Italian seasoning, salt, onion powder, garlic powder and tomato paste; whisk together while pouring in broth.
  • Break lasagna noodles into small pieces and add to Instant Pot; stir to combine.
  • Close the lid and set to high pressure cook for 3 minutes. Let the pressure release naturally for 10 minutes, then carefully do a quick release if there is still pressure in the pot.
  • Mix in the black pepper, red pepper flakes, and nutritional yeast. Taste and adjust seasonings, if desired.
  • Fold in the spinach and sprinkle shredded mozzarella over the top; let it sit for a few minutes to allow the spinach to wilt and the cheese to melt. Serve with grapes.


Calories: 462kcal | Carbohydrates: 81g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 1157mg | Fiber: 8g | Sugar: 23g