lasagna soup recipe

This Instant Pot soup is full of flavor and really easy to make!

Instant Pot Turkey Vegetable Lasagna Soup

olive oil

onion (diced)

carrot

lb turkey

garlic (minced)

Italian seasoning

salt

pepper

14.5 oz can diced tomatoes

tomato paste

26 oz jar spaghetti sauce (I use Trader Joe's Tomato Basil Sauce)

chicken stock

zucchini (diced)

oz gluten-free lasagna noodles

mozzarella cheese (grated)

spinach (chopped)

ricotta cheese

parmesan cheese

Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil, onion and carrot. Cook for 3-4 minutes until the vegetables start to soften.

Add the ground turkey and cook, breaking into small pieces with a spoon, until no longer pink. Add the garlic, Italian seasoning, salt and pepper. Mix to combine.

Add the diced tomatoes, tomato paste, spaghetti sauce, and chicken stock and stir to combine. Break the lasagna noodles in half and add to the pot along with the zucchini.

Close the instant pot and press MANUAL and set timer for 14 minutes. When the time is up do quick release to let out the pressure. Stir in the mozzarella and spinach.

In a small bowl combine the ricotta, parmesan and salt. Mix to combine. Serve the soup with a dollop of the cheese mixture. (I like to put a little on the bottom of the bowl too.) Enjoy!

This lasagna soup recipe is hearty, filling, and loaded with Italian sausage, lasagna noodles, and a delicious tomato broth. The cheesy toppings make this soup extra amazing.

Lasagna Soup

Italian sausage

onion

(28 fluid ounce) can crushed tomatoes

beef broth

water

lasagna noodles

basil (torn/sliced thin)

Salt & pepper (to taste)

Toppings: ricotta, grated parmesan cheese, shredded mozzarella (to taste)

Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there&#039;s a lot of excess fat, drain it (I didn&#039;t).

Add the onion and garlic, and continue cooking for 4-5 minutes.

Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.

Reduce the heat so it&#039;s gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn&#039;t sticking to the bottom of the pot.

While the soup&#x27;s cooking, prep your toppings.

Stir in the basil and season with salt &amp; pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want).

This soup is truly like lasagna in a bowl. It’s packed with the familiar flavors of lasagna, with an ooey-gooey cheesy yum that gets stirred in right before eating. It&#x27;s a fantastic comfort meal!

c. shredded mozzarella cheese (If you can find shredded whole milk mozzarella, use that!)

ricotta

c. Parmesan cheese

kosher salt

black pepper,

1-1/2 lbs. Italian sausage

yellow onion, chopped (about 3 c. chopped)

garlic cloves, minced

oregano

black pepper

red pepper flakes

T. tomato paste (add more for even deeper tomato flavor)

tomatoes

bay leaves

c. low-sodium chicken stock

mafalda pasta

basil leaves, sliced thinly

https://mediavine-res.cloudinary.com/video/upload/bnhuat4f355wow09lo3l.mp4

This easy Lasagna Soup has everything you love about lasagna, all in one bowl! It's the original lasagna soup recipe and the ultimate comfort food with a fantastic ooey-gooey cheesy yum. Recipe includes directions for stovetop, Crock-Pot, and Instant Pot!

The BEST Lasagna Soup

Instant Pot Lasagna Soup is loaded with pasta and beef in a creamy tomato broth. Make it for a quick, easy meal the whole family will love!

Instant Pot Lasagna Soup Recipe

beef

onion (diced (2 cups))

garlic

basil

chicken broth

14.5 ounce can fire roasted tomatoes

Mafalda corte pasta (8 ounce (or bow-tie))

heavy cream

Salt and pepper

mozzarella cheese

basil (chopped)

Set the instant pot to sauté and add the oil and onions.

Cook for 2-3 minutes until the onions begin to soften then add the beef. Cook until the beef is no longer pink. If the beef has released more than a tablespoon of fat, carefully drain before proceeding.

Add the tomato paste, garlic, oregano and basil to the beef and stir to mix, then add the chicken broth, tomatoes and pasta. Stir well then place the lid on the pot and turn the valve to seal and set to high pressure for 4 minutes.

When the timer has completed, turn the valve to release the pressure.

Add the heavy cream to the pot and stir to combine. Season with salt and pepper to taste.

In a small bowl, mix the ricotta and mozzarella cheese.

Ladle soup into bowls, add a large spoonful of the ricotta mixture and sprinkle with parmesan and fresh basil.

This easy Lasagna Soup recipe is one of my favorite soups! Imagine a soup with beef, garlic, onion, and tomato sauce with tender lasagna noodles throughout.

(14.5 ounce) cans diced tomatoes, undrained

tomato sauce

Parmesan cheese

In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.

Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.

For the Cheese Topping: In a small bowl, mixture together the ricotta, Parmesan, and salt.

To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired. To eat, stir in cheese mixtures and enjoy! Store leftovers in an airtight container in the fridge.

This Easy Lasagna Soup recipe is everything you love about traditional lasagna without all the work. A flavorful tomato broth is studded with Ground chicken, vegetables and tender lasagna noodles.  Top it off with creamy ricotta cheese and parmesan for an incredible lazy lasagna soup that only takes 40 minutes to prepare.

Easy Lasagna Soup

chicken

½ medium yellow onion (chopped)

celery

28 oz. can crushed tomatoes

bay leaf

Italian seasonings

rosemary

thyme

ricotta (to serve)

parmesan cheese (to serve)

basil (to garnish)

Heat a heavy bottom pot; add oil followed by ground chicken, break it up the chicken and cook for 5 minutes.

Add the onion, celery and garlic and cook for 4-5 minutes until the onion softens.

Stir in the chicken broth, crushed tomatoes, bay leaf, oregano, Italian seasonings, rosemary, thyme, basil, black pepper and salt. Bring it to a boil.

Add the lasagna noodles; cover and cook the soup for 12-15 minutes until the pasta is cooked through on a medium flame.

Once done, serve the lasagna soup in a bowl topped with a spoonful of ricotta cheese, parmesan cheese and garnished with fresh basil.

This healthy one-pot vegan lasagna soup recipe combines all the delicious flavors of traditional lasagna with the simplicity of soup. It&#39;s packed full of flavor and healthy vegetables, making it the perfect easy comfort meal. This lasagna soup recipe is vegan, gluten-free, oil-free, refined sugar-free, and high-protein.

Healthy One Pot Vegan Lasagna Soup

zucchini

mushrooms

vegetable broth

garlic powder

tsp smoked paprika

textured vegetable protein

block extra firm tofu

almonds

yeast

tsp sea salt

sauteing

In a large pot, sauté diced zucchini, diced mushrooms, chopped onion, and minced garlic in olive oil (if using) until softened.

Saute Vegetables:

mixing

Add vegetable broth then diced tomatoes, tomato paste, and tomato sauce to the pot. Mix well.

Create Tomato Base:

Stir in garlic powder, smoked paprika, nutritional yeast, and Italian Seasoning for additional flavor.

Add Spices:

adding lasagna noodles

Break up the lasagna noodles into small pieces and add the additional cups of water to the pot. Set the heat to medium heat and allow the broken lasagna noodles to cook until al dente.

Add Lasagna Noodles:

mixing in tvp

Once you have tender noodles, add the TVP to the soup. It doesn't take long to cook and only needs a few minutes to absorb liquid and flavor. Once incorporated, turn to low heat and allow to simmer for 15 minutes.

Incorporate TVP:

blending

In a blender, combine the extra firm tofu, slivered almonds, sea salt, and nutritional yeast and blend until a smooth ricotta cheese texture has been achieved.

Prepare Tofu Ricotta:

serving

Spoon the Homemade Vegan Ricotta Cheese on top of individual servings of the soup. Serve and enjoy!

Serve:

Today, we&#039;re bringing the warmth and heartiness of lasagna into a delightful soup that&#039;s perfect for cold days. This Lasagna Soup combines spicy Italian sausage, vegetables, and noodles, all simmered together in a savory broth, then topped with a rich mascarpone and ricotta cheese blend. And the best part is that it is super easy to prepare!

Lasagna Soup Recipe

Garlic Olive Oil

Onion,

Spicy Italian Sausage,

Celery,

Carrots, diced small

Fennel Bulb, diced small

Garlic,

Rosemary, chopped

Thyme, chopped

Ham, diced

(28 ounces each) Tomatoes chopped (squeeze them if whole)

Beef Stock

Chicken Stock

Basil Leaves roughly chopped

Noodles,

Ricotta Cheese

Parmesan Cheese, grated

Mozzarella Cheese, grated

Basil leaves, torn for early cooking; chiffonade for garnish

Mascarpone or Cream Cheese

Salt and Pepper to taste

Heat olive oil in a large pot, then add the sausage, breaking it apart as it cooks. Once it starts to brown, add the onions and cook until light golden brown.  

Add celery, carrots, and fennel. Sauté for a few minutes until vegetables begin to soften.  Stir in the garlic, rosemary, and thyme, cooking for a few more minutes until fragrant.

Add the ham and tomatoes, mixing thoroughly. Add ¾ of the basil leaves save the rest for the end.  

Pour in the beef and chicken stock and bring to a boil, then reduce to a very low simmer.

After 45 to 60 minutes, add the lasagna noodles, cooking until tender but not mushy. Adjust seasoning with salt and pepper throughout. 

Near the end of cooking, in a separate bowl, combine the ricotta, parmesan, mozzarella, and mascarpone with a teaspoon of garlic, then form into small balls to top the soup. Serve the soup garnished with basil chiffonade and a drizzle of olive oil.

*Lasagna: The Chef used the Oven-Ready type because they breakup easily in small pieces, but you can use what ever you have in your pantry.

This was my first time I cooked something for my family, normally my wife cooks for us.
And what an amazing first try. It was spot on.
Especially when you add the cheeze to the soup it transforms into something perfect.
I'm going to cook every weekend now and try other recipes. Today it will be the Goulash soup, but actually I want to make this soup again.

this was amazing! The cheeseballs were the bomb and definitely makes the soup perfect! Keep providing recipes, my husband thanks you.

We saw this on Chef JP's channel and had to try it.
It is as AMAZING as he says!
My wife's lasagna is my favorite of all I've ever had, and this soup's flavor is very close.
You must try it.
Thank you Chef JP!

Absolutely devine!  Made recipe as stated, it was wonderful!!!!!

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Top 8 lasagna soup recipe recipes from across the web

The most viewed lasagna soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Turkey Vegetable Lasagn...

Lasagna Soup

Lasagna Soup

Instant Pot Lasagna Soup Recipe

Lasagna Soup

Easy Lasagna Soup

Healthy One Pot Vegan Lasagna Soup

Lasagna Soup Recipe

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