A healthy, gluten-free Instant Pot Lasagna Soup that tastes like it’s been cooking all day, but comes together so quickly thanks to the Instant Pot. The perfect cold weather comfort food for the 21 Day Fix and Weight Watchers!
Confession: I am literally a year behind posting this.
A freaking year!
I am constantly in a battle with time…and wishing for it to slow down. And then realizing that it was last January when I first made this recipe, well, I know who is winning that battle.
Anyway, I want to say that I think this one is worth the wait. I hope, anyway. There are actually a ton of lasagna soup recipes out there, and I sometimes shy away from recipes like that, but I believe mine holds it’s own.
I wanted this recipe to be simple, yet delicious. And I also really wanted to eliminate the need for a jar of sauce or a pot homemade sauce that many other Lasagna Soup recipes call for. I try to do this in a lot of my recipes – the Baked Ziti, Italian Chicken Skillet, because, well, jarred sauce is expensive! And I love stocking up on canned tomatoes for my pantry, so I usually have them on hand.
I think this has great flavor with all the garlic and fresh basil! My husband is a big Italian chicken sausage fan, so we used that for this recipe, but you can use ground turkey or ground beef if you prefer. And if you want to swap out the can of tomato sauce for jarred sauce or homemade, go for it!
If you are a regular follower of my blog, you know I have a lot of lasagna recipes out already…they all have one thing in common. They are “lazier” than your average lasagna, and this one is no exception! In fact, this might be the laziest of all!
It’s almost like an even more lazy than the others…like a lazier version of my lasagna roll ups which are pretty darn lazy!
Check it how easy it is here:
To make this Healthy Lasagna Soup even healthier, I added some spinach for extra green power! You can hide lots of veggies in this if you want – zucchini, mushrooms, more spinach!
And to keep this Healthy Instant Pot Lasagna Soup gluten free, I used brown rice lasagna noodles. If you aren’t gluten free, you can sub whole wheat noodles for the same cooktime.
Of course it wouldn’t be lasagna soup without the glorious CHEESE! I topped this with a little ricotta, mozzarella, and parmesan…but if you are dairy free, you can skip or top with some vegan cheese! Delicious either way!
Looking for more Healthy Lasagna recipes? Check out these posts!
21 Day Fix One Skillet Lazy Zucchini Lasagna
21 Day Fix Spaghetti Squash Lasagna
Instant Pot Zucchini Lasagna [CrispLid | Ninja Foodi Options]
Pumpkin Lasagna Roll Ups | The Foodie and The Fix
Healthy Instant Pot Lasagna Soup
- 2 teaspoons olive oil
- 1 1/4 lb Italian poultry sausage ground turkey, or lean ground beef
- 1 onion
- 4 cloves garlic
- 4 cups chicken broth or stock
- 28 oz crushed tomatoes
- 14 oz tomato sauce
- Fresh basil
- 2 cups fresh spinach chopped
- 6 gluten free lasagna noodles broken into bite sized pieces (or use whole wheat)
- 1 1/2 cups ricotta
- 3/4 cup shredded mozzarella
- 1/3 cup parmesan cheese I use Pecorino Romano
- Set IP to saute and add olive oil to the bottom of the pot. Remove sausage from casing and saute until cooked through. Add in onions and saute until translucent. Add in garlic and cook for an additional minute.
- Deglaze pot with chicken broth, then add in tomatoes and lasagna noodles. Stir in 1 Tbsp fresh basil.
- Place lid on Instant Pot and lock. Cook for 6 minutes on manual. After cook time, do a quick release. Stir in fresh spinach until it wilts.
- Ladle into bowls and top with 2 Tbsp mozzarella, ¼ cup of ricotta cheese, and 1 Tbsp of parmesan cheese. Garnish with additional basil.
- Add olive oil to the bottom of a large pan. Remove sausage from casing and saute until cooked through. Add in onions and saute until translucent. Add in garlic and cook for an additional minute.
- Add to sausage to slow cooker then add in broth and tomatoes. Stir in 1 Tbsp fresh basil.
- Cook for 6-8 hours on low or 3-4 hours on high. With 30 minutes remaining, stir in spinach.
- Close to serving time, cook pasta according to package directions.
- When cook time is over, add cooked pasta the soup and give a good stir. Ladle into bowls and top with 2 Tbsp mozzarella, ¼ cup of ricotta cheese, and 1 Tbsp of parmesan cheese. Garnish with additional basil.
I made this last night for dinner with turkey sausage and it was DELICIOUS!! I can’t wait to heat some up for lunch today! YUM!
Loooove it for leftovers – I like the way you think!
Tanya Quigley says
Thank you for this delicious recipe! So yummy.
I am back on Beachbody after 5 years.
I am trying to figure out why the tomato sauce/crushed tomatoes do not count as a purple.
I know there have been many changes to the program and I am trying to wrap my head around them.
Thank you 🙂
Hi! When it’s no sugar added, Autumn said we could count it as a green now. Welcome back!! You’ve got this!
Love this recipe but my kids are missing out because I do t have the time to cook things with my new schedule and been living out of dump crockpot meals. Is it safe to through everything in the crockpot raw and not precook the meat?
Unfortunately no, you need to saute the meat before you use the crock pot method! Could you try browning the meat the night before? Essentially creating a dump and go crock pot meal for yourself in the AM!
This soup is a lasagna lovers dream! Everything you love about lasagna, in one comforting bowl. We’re having this for dinner tonight and I’m totally portioning out my husband’s serving, too… If I don’t, he’ll eat too much and I wont have leftovers for lunch tomorrow! I. NEED. Leftovers!!! Mmmm! You nailed it, once again, NancyLynn!
Brianna Cavaleri says
Love this recipe. Want to make it for a book club party! Do you need to double the time if you double the recipe? Thank you!
You can keep cooktime the same for doubling the recipe – but be advised that a double batch will not fit in a 6qt pot! A 1.5 batch will, or use an 8 qt if you have it!
By the way, what a yummy idea for book club! Count me in!
I’m confused about the instructions for the noodles in the slow cooker option. The recipe says to add them in with everything in the crock pot and cook for 3-4 hours on high: but then it also says “cook pasta according to directions”??
Thank you so much for pointing that out! The crock pot directions have been updated to be more clear.
HI! I cannot find the nutritional info for recipes here. I am subscribed because I was delighted to find someone who uses the IP. I love my IP! All I see are WW info. Hubby and I are following a different diet plan. I need calorie, carb, fiber, fat, sodium, sugar info.
Where do I find this for the recipes. I want to try this recipe and the chicken soup one. (There are also a ton of others that sound delicious.)
Hi! So glad to hear you are interested in these yummy IP recipes! I only include container counts for the 21 Day fix and WW points on my site, but many readers use (and love!) MyFitnessPal to find out the calories, fat, etc. in these recipes.
This recipe looks delicious! I plan on making this week, but I am thinking of using chicken breast instead (I bought too much last week). Would you recommend this or will it change up the recipe/flavor too much? If yes, should I adjust cooking time?
It should work just fine and have no change in cooking time as long as you cut up the chicken into bite size pieces!
Hi so sorry just a quick question. do i cook the noodles before adding into the crockpot? or do i add them in raw with everything? 3 – 4 hours on high. thank you
Christina Howard says
For the crockpot version, when do you add the spinach? I assume after the cook time and just stir it in to wilt it??
Yes – that’s fine! A few minutes before you want to eat!
Would it be possible to add more veggies and leave out the pasta? Would that change the cook time?
Yes! I would still cook it for the same amount of time! Great idea <3
Julie Davis says
Could this be made in the slow cooker, as well?
Yes, but I haven’t tested the noodles…
Planning to make this tonight and my husband bought oven ready gluten free lasagna noodles. Will that work or are there any modifications I need to make? Thanks so much!
I’m so sorry I didn’t respond, but YES! That will work great!
All that cheese on top is only 1/2 blue?
Love the new feature to be able to double or triple the recipe! Noticed that the 1 1/4 lb of sausage isn’t multiplying the 1/4 lb when double and tripling. Wondering if change it to 1.25 lb would make it work? Making this for dinner tonight and super excited to try it!!!
Oooh – yes, you are probably right! Thank you SOOO much for letting me know!
Thought I had crushed tomatoes for this recipe but I don’t!! What makes a good sub for that??
Jarred tomato sauce, canned tomato sauce, puree…have any of those??
I have purée and diced, I mixed them with my food processor a bit, we’ll see how it goes!
Wow! My whole family devoured this tonight and we have leftovers for tomorrow! Win!
That makes me SOOOO happy!
Another great recipe! My husband says it’s another keeper. Thank you Nancylynn!
Yay! That’s awesome, Mary! Thank you for taking the time to let me know!
Sue Bognar says
I don’t have an Instapot – so many out there – what would you recommend buying?
Hi! I always recommend people start with a 6 quart DUO. There was recently a sale on Amazon – might still be!
Just made this and it is amazing!!! Love that I k ow what I am having for lunch for the next two days as well! Thank you for sharing!!
YES!!!! I am so happy to hear it, Hope!
Do you think Broccoli and mushrooms would be ok to add? I was just at the store and I totally forgot to buy spinach.
This is the 1st time using my Instant Pot… is the pressure setting high or low? I assume I push Soup and then adjust the time to 6 min.
Hi! You can use the manual or pressure cook setting for this…or the soup button! Your choice! And yes, high pressure. Most recipes are written for high pressure unless they say otherwise :). I love the idea of adding mushrooms…and you can add broccoli, but with 6 minutes of cooktime it will really fall apart. I would eat it that way, but I just wanted you to know it will be very soft/mushy!
This is amazing!! I traded the spinach for finely chopped zucchini because my kiddos do not like spinach. I love your recipes as I have a son with a dairy allergy and your recipes, like this one, make meal preparation easy and healthy. Thank you for sharing great recipes!
I am so glad, Kristy!! Yes – I try as much as possible to keep the dairy either out or as a finishing step! I hope he enjoyed the soup, too! Thanks for writing such a great note!
Holy crap Nancylynn! I’ve made a healthy amount of your recipes and a) I haven’t met one I didn’t like… but B) THIS!!!! I would even consider omitting the noodles because I think it would still be just as delicious and also… wine. Thank you so much! BRAVO!
Did we just become best friends, lol? Finding ways to cut yellows is my favorite thing, and I am with you – you can make this with zucchini no noodles and I would eat it every night! Just gimmmme my cheese and wine! Thanks so much for taking the time to write (and for making my day!!).
Made this recipe earlier this week … sooo good! And even better the next day for lunch 😉
I am SOOOOOO happy, Melissa!!! Thank you for taking the time to write and comment – it means so much!!
Samantha Corbett says
Nancylynn, this recipe is amazing ! I made it for dinner last night and just had leftovers tonight. Soo delicious! I’m absolutely in love with this! Thank you for creating/sharing this ?
You have no idea how happy this makes me, Samantha! Thank you for taking the time to comment on this recipe and make my day!
I want to try this but we only have whole wheat penne noodles. Any suggestions on how much to add?
Hi! I would do 1 1/2 cups of penne and reduce cook time to 3 minutes!
I’d really like to print this recipe, but the social media buttons on the side cover up the ingredient quantities!
I am looking into this ASAP – thank you for letting me know, Sarah!
Thank you!!! I tried everything to get them to go away, but they’re stubborn!