Easy Lasagna Soup

It’s no secret that we LOVE quick and easy recipes here at LWSL, but we also have a few more requirements before we can deem them worthy of sharing. They must also be delicious, use easy to find ingredients, be family-friendly, and not dirty all the dishes in our house. (That’s why we love using an Instant Pot. We just throw all the ingredients in there and clean-up is a breeze)

Luckily this delicious Lasagna Soup recipe fits the bill! It’s easy, delicious, and can be made in an Instant Pot. Frozen pre-made meatballs (We have also used these meatballs in our Italian Wedding Soup recipe!) and packaged egg-noodles are just a few shortcuts we also use to make this recipe even that much easier!

This tasty, comforting, and easy-to-make soup is definitely a family pleaser, and is sure to become a staple in your house!

Sidenote: The Lasagna soup will thicken over time, so don’t worry if it seems like a lot of liquid at first.

Here is what you need:

1 small yellow onion, chopped

1/2 tablespoon Italian Seasoning

1  15 oz.can diced tomatoes with basil, garlic and oregano

2 15 oz. cans fire roasted tomatoes, diced

1 6 oz. can tomato paste

2 cartons chicken stock

1  20 oz. bag Italian style frozen Meatballs ( I used Mama Lucia’s )

1/2 cup Pecorino Romano cheese, grated

For cheese mixture only

1 15oz container Ricotta cheese

1 8oz block mozzarella, grated

1/2 cup Pecorino Romano, grated

1/2 cup fresh parsley, chopped

 1/4 tsp black pepper

 

Step 1: Chop onion and parsley, set aside.

Step 2: Add olive oil to Instant Pot then add onion and Italian seasoning and saute for 3 minutes.

Step 3: Then add the 3 cans of tomatoes to Instant Pot and saute again for 3 minutes.

Step 4: Then add the tomato paste, the stock, and then add the grated Pecorino Romano to Instant Pot and put on pressure cook high for 4 minutes.

Step 5: Mix together Pecorino Romano and mozzarella cheeses, ricotta, parsley and black pepper.

Step 6: Add frozen meatballs and  2 cups of egg noodles to Instant pot and cook on high pressure for 3 minutes.

Step 7: Once time is up do a quick release ( be careful not to get burned by steam release valve) Then ladle soup into bowls and top with a heaping spoonful of the cheese mixture.

 

Print

Easy Lasagna Soup

Looking for a hearty meal that the whole family will love? This Lasagna Soup recipe tastes great, uses simple, easy-to-find ingredients, and can be made in an hour or less!

Course Soup

Cuisine Italian

Prep Time 2 minutes

Cook Time 10 minutes

Insta Pot coming to pressure 40 minutes

Total Time 12 minutes

Servings 8 people

Calories 542 kcal

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 1/2 tbsp Italian Seasoning
• 1 15 oz. can diced tomatoes with basil, garlic and oregano
• 2 15 oz. cans fire roasted tomatoes,diced
• 1 6 oz. can tomato paste
• 2 cartons chicken stock
• 1 20 oz. bag Italian style frozen Meatballs ( I used Mama Lucia's )
• 1 cup Pecorino Romano cheese, grated
• 1 15 oz. container Ricotta cheese
• 1 8 oz. container mozzarella, shreded
• 1/2 cup fresh parsley, chopped
• 2 cups egg noodles
• 1/4 tsp black pepper

Instructions

1. Chop onion and parsley, set aside.

2. Add olive oil to Instant Pot then add onion and Italian seasoning and saute for 3 minutes.

3. Then add the 3 cans of tomatoes to Instant Pot and saute again for 3 minutes.

4. Then add the tomato paste, the stock, and then add the 1/2 cup of grated  Pecorino Romano to Instant Pot and put on pressure cook high for 4 minutes.

5. Mix together Pecorino Romano and mozzarella cheeses, ricotta, parsley and black pepper.

6. Add frozen meatballs and 2 cups of egg noodles to Instant pot and cook on high pressure for 3 minutes.

7. Then ladle soup into bowls and top with a heaping spoonful of the cheese mixture.