If you love classic lasagna but want a quicker way to enjoy those comforting flavors, I have good news for you! Today, I’m sharing two fantastic lasagna soup recipes that deliver all the taste without the fuss of layering. These recipes make for a hearty and satisfying meal.
These creamy soups are perfect for a cozy meal, whether you’re looking for a fast Instant Pot option or a vegetarian mushroom version. I think you’ll really enjoy these easy weeknight dinners. Let’s make some delicious soup!
Jump to Recipe:
Creamy Instant Pot Lasagna Soup for Easy Dinners
This Instant Pot lasagna soup brings all the classic lasagna flavors into one pot, fast. It’s perfect for a comforting weeknight meal with less cleanup.
Key Ingredients & Tips for Instant Pot Lasagna Soup
- Ground Meat Options: Brown ground beef, turkey, or a plant-based crumble first for extra flavor.
- Noodle Prep: Break lasagna noodles into smaller pieces before adding them to the Instant Pot. They cook perfectly under pressure.
- Creamy Finish: Stir in ricotta cheese and softened cream cheese at the end for that signature creamy texture you love.
What You Need for Lasagna Soup
- 1 tbsp olive oil
- 1 lb ground beef (or turkey/plant-based)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 6 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 4 oz cream cheese, softened
- Salt and pepper to taste
- Fresh parsley, for garnish
⏱️ Time: 30 minutes🍽️ Yields: 6 servings
How to Make Creamy Instant Pot Lasagna Soup
Step 1: Brown the Meat
Set your Instant Pot to Sauté mode. Add the olive oil and brown the ground meat. Drain any excess fat. Stir in the chopped onion and minced garlic; cook until they are soft, about 3-5 minutes.
Step 2: Build the Soup
Turn off the Sauté function. Add the Italian seasoning, crushed tomatoes, and chicken or vegetable broth to the pot. Break the lasagna noodles into smaller pieces and gently push them into the liquid. Do not stir the layers.
Step 3: Pressure Cook
Close the Instant Pot lid and make sure the venting knob is sealed. Set the Instant Pot to high pressure for 6 minutes. Once the cooking time is done, quick release the pressure by moving the venting knob to the Venting position.
Step 4: Finish Creamy
Carefully open the lid. Stir in the ricotta cheese and softened cream cheese until they are fully melted and the soup is smooth. Season the soup with salt and pepper to your taste.
Step 5: Serve Hot
Ladle the creamy lasagna soup into individual bowls. Garnish each serving with fresh parsley before you serve. Enjoy your easy and comforting meal!
📝 Final Note on Instant Pot Lasagna Soup
This soup tastes even better the next day as the flavors come together more. Store any leftovers in an airtight container in the fridge for up to 3 days.
Creamy Mushroom Lasagna Soup for Comfort
This vegetarian lasagna soup is packed with rich mushroom flavor and a lovely creamy texture. It’s a hearty and satisfying bowl that I know you will love.
Key Ingredients & Tips for Mushroom Lasagna Soup
- Mushroom Variety: Use a mix of mushrooms like cremini, shiitake, and oyster for a deeper and more complex flavor.
- Heavy Cream is Key: This ingredient is essential for the rich, creamy base of the soup. Don’t skip it for the best texture.
- Fresh Spinach: Stir in fresh spinach at the very end of cooking. The residual heat from the soup will wilt it perfectly.
What You Need for Creamy Mushroom Soup
- 2 tbsp olive oil
- 1 lb mixed mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 6 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 2 cups fresh spinach
- Salt and pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make Creamy Mushroom Lasagna Soup
Step 1: Sauté Mushrooms
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook them until they are browned and softened, which will take about 8-10 minutes.
Step 2: Build Flavor
Add the chopped onion and minced garlic to the pot with the mushrooms; cook until they are soft, about 3-4 minutes. Stir in the dried thyme, then add the crushed tomatoes and vegetable broth.
Step 3: Cook Noodles
Bring the soup to a gentle simmer. Break the lasagna noodles into smaller pieces and add them to the pot. Continue to cook until the noodles are tender, about 10-12 minutes, making sure to stir often to prevent sticking.
Step 4: Creamy Finish
Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until they are fully melted and combined into the soup. Add the fresh spinach and stir until it wilts, which happens quickly.
Step 5: Season & Serve
Taste the soup and season with salt and pepper to your liking. Ladle the creamy mushroom lasagna soup into bowls. You can serve it with extra Parmesan cheese on top.
📝 Final Note on Mushroom Lasagna Soup
For an even richer mushroom flavor, you can roast some mushrooms separately in the oven until slightly crispy and stir them in at the end as a garnish for each bowl.