This Instant Pot or Crockpot lasagna soup is crazy easy! No chopping. No thickening. Just browning of some meat and you’re on your way. Besides the fact that it’s easy to make it tastes so good!
The slow cooker instructions are listed in the recipe card below.
Easy Lasagna Soup (Instant Pot or Crockpot)
This is a great way to make lasagna! Of course it’s not real lasagna rather it’s lasagna soup. However this soup gave me the satisfaction of eating real lasagna with a fraction of the work. It’s so nice there is only one pot to clean at the end of the night rather than several pans and dishes.
Ingredients/Substitution Ideas
- Ground beef–or ground turkey. You may also want to consider using Italian sausage. Although if you do use Italian sausage you’ll want to cut out the salt and reduce the seasonings.
- Dehydrated minced onion–I buy this in a big container from Costco
- Garlic powder
- Italian seasoning–you can also make your own
- Black pepper
- Kosher salt
- Beef or chicken broth–or water and Better than Bouillon
- Lasagna noodles–you can also use 4 ounces of bowtie, penne or macaroni pasta.
- Marinara sauce–I used Bertolli Five Cheese Pasta Sauce
- Heavy cream–you can also use half and half or milk
- Shredded mozzarella and fresh chopped basil–these are optional toppings. You can also sprinkle your bowl of soup with parmesan cheese.
Steps
- Brown the beef: Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Turn off Instant Pot.
- Season the beef: Stir in the onion, garlic powder, Italian seasoning, pepper and salt to coat the meat.
- Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add the pasta: Break the lasagna noodles into 1 inch pieces and scatter into the pot.
- Add sauce: Pour the marinara sauce over the top. Don’t stir.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes (if you don’t have the soup button you can use the pressure cook button). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Add cream: Stir about a half cup of the soup into the cream to temper it. Then stir the cream into the pot.
- Serve: Ladle into bowls and top with cheese and basil, if desired.
Notes/Tips
- Serve with garlic bread and a green salad with Olive Garden Italian salad dressing.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- If you’re a ricotta lover, scoop a tablespoon of ricotta into your serving of soup. This will make the soup even more lasagna-like.
- If you’d like to add some vegetables to this soup you can. Try adding in chopped spinach, chopped mushrooms, minced carrots and minced celery.
- You may want to double this recipe if you’re feeding 6-8 people. Double the ingredients and keep the cooking time the same.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with the rest of your lasagna noodles are Instant Pot White Chicken Lasagna or Instant Pot Taco Lasagna.
Crazy Easy Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 19 minutes
- Yield: 4–5 servings 1x
Description
This Instant Pot or Crockpot lasagna soup is crazy easy! No chopping. No thickening. Just browning of some meat and you’re on your way. Besides the fact that it’s easy to make it tastes so good!
Ingredients
Scale
- 1 pound ground beef
- 2 Tbsp dehydrated minced onion
- 2 tsp garlic powder
- 1 1/2 tsp Italian seasoning
- 1 tsp black pepper
- 3/4 tsp kosher salt
- 3 cups beef or chicken broth
- 4 lasagna noodles
- 1 (24 oz) jar marinara/pasta sauce of your choice
- 1/3 cup heavy cream
- Optional toppings: shredded mozzarella and fresh chopped basil
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Turn off Instant Pot.
- Stir in the onion, garlic powder, Italian seasoning, pepper and salt to coat the meat.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Break the lasagna noodles into 1 inch pieces and scatter into the pot.
- Pour the marinara sauce over the top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir about a half cup of the soup into the cream to temper it. Then stir the cream into the pot.
- Ladle into bowls and top with cheese and basil, if desired.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Add into the slow cooker.
- Stir in the onion, garlic powder, Italian seasoning, pepper and salt to coat the meat.
- Add in the broth. Break the lasagna noodles into 1 inch pieces and scatter into the pot. Pour in the marinara sauce. Stir.
- Cover and cook on high for 2-3 hours, or until pasta is cooked.
- Stir about a half cup of the soup into the cream to temper it. Then stir the cream into the slow cooker.
- Ladle into bowls and top with cheese and basil, if desired.
Notes
For a lower sodium version of this soup use a low sodium broth and marinara sauce. You can also cut the salt down that is used to season the beef.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More Lasagna Recipes to enjoy…
- Potato Lasagna
- Instant Pot Cowboy Lasagna
- Slow Cooker Taco Lasagna
- Instant Pot Disney Lasagna
- Instant Pot White Chicken Lasagna
- Slow Cooker Lasagna Ravioli
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I’d I used rigatoni noodle , how much would I use? Thanks. Sandy
I would use 4 ounces
I gave my son 2 recipe options tonight – this or fried chicken tenders. He chose this. It is 75° here and I didn’t feel like having soup, but this is delicious. I used rotini and it was slightly overcooked but still works if you don’t have lasagna noodles.
★★★★★
Good to know about the rotini! Thanks Kim!
Karen, this soup ROCKS! Your recipe showed up in my inbox at the perfect time, and I will definitely be making this again. Being my tweaky fingers self, I did fiddle with a few things. No dry onion flakes, so chopped fresh it was. Used fresh minced garlic too. Added a bay leaf & tsp ea basil & oregano on top of the Italian seasoning…plus a pinch of crushed red pepper flakes. No marinara sce, but jumbo can of pasta sce subbed well. Had no heavy cream, so used evaporated milk. Added ~cup of chopped kale. Delicious! I adore how easily adjustable your recipes are to personal taste, and what’s on hand 😁
★★★★★
That sounds like an awesome version! I love it!
Made this in the Instant Pot today. The only change I made was to brown onions with the meat. Delicious!! Husband says that I should definitely make this again!!
★★★★★
So glad you tried it and both liked it! I loved this one!
I couldn’t wait to try this recipe! Nothing says fall or comfort food like a bowl of soup or stew! This recipe was the bomb! So delicious 😋 I ended up making it via stovetop in a big pot. And it still turned out great! Thank you so much for another great recipe. My husband said definitely make it again, and even my son enjoyed it. And he’s super picky🤣
★★★★★
So glad it worked out on the stove. I’m curious how long it took? I bet others will want to try this method as well.
Hello there! I believe it too roughly 25 minutes after I had already browned the beef. I already had it cooked before I started. But the pasta cooked beautifully in the beef broth and halfway through I added the marinara sauce.