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:
2 tablespoons olive oil 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 only1 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.

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!
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
Chop onion and parsley, set aside.
Add olive oil to Instant Pot then add onion and Italian seasoning and saute for 3 minutes.
Then add the 3 cans of tomatoes to Instant Pot and saute again for 3 minutes.
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.
Mix together Pecorino Romano and mozzarella cheeses, ricotta, parsley and black pepper.
Add frozen meatballs and 2 cups of egg noodles to Instant pot and cook on high pressure for 3 minutes.
Then ladle soup into bowls and top with a heaping spoonful of the cheese mixture.
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This easy lasagna soup has all of the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner that s made in one pot!