This healthy lasagna soup is a delicious, warm and comforting bowl of cheesy, gooey lasagna heaven.
I am refreshing an old favorite today with some new photos and (surprise!) newly-added Instant Pot instructions.
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Making this in the Instant Pot is not too much quicker or easier than the stovetop. This will confuse a lot of you, and I know, I know. I get it. Why bother if it’s not much quicker or easier?
But, I know my Instant Pot people, and a lot of them would prefer to make it in the Instant Pot anyway. The flavors infused from pressure cooking are really delicious!
Don’t worry, though, it is completely delicious made on the stovetop too. And fairly simple to make, either way.
There are many versions of lasagna soup floating around out there. I took a few of approaches to make mine slightly healthier.
1. I used Italian turkey sausage. Jennie O makes some, and our Publix (local grocery store) has their own store brand, which is what I used for this particular recipe. It has fantastic flavor. (Side note: use regular Italian sausage if you wish!)
2. I amped up the veggie content. This soup has carrots, tomatoes, onions garlic and spinach.
3. I used whole grain pasta. Whole grain pasta is one of my favorite swaps. It is virtually unnoticeable to me. If anything, whole grain pasta may even taste slightly better than regular white pasta. Plus the extra protein and fiber is more filling.
But if you don’t like whole grain – by all means, feel free to use regular pasta!
One of my philosophies about food is that it always has to taste good. What good is making something healthy if nobody wants to eat it?!
The part that makes this soup special is the three cheese topping. I make a mixture of ricotta and parmesan (with a little salt and pepper too), and I spoon a little of that on the top. Then I sprinkle with some shredded mozzarella.
Just look at that cheesy, ooey gooey bite of yumminess!
Tools Used for This Recipe
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- You are going to want a good soup pot. I used this 5½ quart multipurpose one.
- Or you can use your Instant Pot
- A good chef’s knife and a cutting board are also a must.
- Measuring cup
- Measuring spoons
Healthy Lasagna Soup Recipe
I hope you enjoy this recipe! We sure did. Pin it if it looks good to you!
Healthy Lasagna Soup (Instant Pot or Stovetop)
This healthy lasagna soup is a delicious and comforting bowl of cheesy, gooey lasagna heaven. And you can make it on the stovetop or in your Instant Pot!
- cooking spray or oil of your choice
- 1 pound ground Italian turkey sausage (removed from casings)
- 1 cup diced onion
- 1 cup diced carrots
- 3 cloves garlic minced
- 2 cups baby spinach
- 4 cups chicken stock
- 1 can diced tomatoes (14 ½ ounces)
- 1 can tomato sauce (15 ounce)
- 2 leaves bay
- 1/2 teaspoon dried basil
- 1/4 teaspoon oregano
- 1 cup multigrain farfalle pasta
- 1/2 cup part skim shredded mozzarella
- 6 ounces part skim ricotta cheese
- 1/3 cup grated parmesan cheese
- fresh basil optional
For the cheese mixture:
Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside.
Spray a large pot. I used this 5½ quart multipurpose one.
Brown sausage in large pan over medium-high heat, about 6 minutes.
Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5-6 minutes.
Add the garlic, and cook a minute more.
Add chicken stock, diced tomatoes, tomato sauce, basil and oregano, and bring to a boil.
Carefully remove bay leaves.
Add pasta and simmer until cooked, about 8 minutes.
Stir in spinach and cook until wilted, about 2 minutes.
Top each serving with a spoonful of the ricotta parmesan mixture, and sprkinle with shredded mozzarella.
Garnish with fresh basil (optional).
Instant Pot Instructions:
Spray the Instant Pot with cooking spray, or add a little cooking oil (any type), and set the pot to sauté setting, regular level of heat.
After the pot preheats for a minute or two, add the sausage (removed from casings), and cook until brown, using a wooden spoon to break apart (about 5 minutes).
Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.
Add garlic, and cook a minute more.
Add chicken stock, diced tomatoes, basil, oregano and pasta.
Place the lid on, lock it and set it to pressure cook for 2 minutes on manual high pressure. (It took mine 15 minutes to come to pressure, FYI).
Allow the soup to naturally release for 5 minutes, and then use the level to quick release the remaining pressure.
Remove the bay leaves, carefully. I use tongs.
Stir in chopped spinach and tomato sauce, and allow spinach to wilt, about 2 minutes.
Serve immediately, and garnish with parmesan and ricotta cheese mixture, sprinkle with a little mozzarella and fresh basil (optional).
Nutritional information is approximate and was calculated using a nutrition label generator.
For the Instant Pot method, I added my tomato sauce at the end to prevent scorching. It came out great! I may try it next time just adding it in with everything else. I will update the notes when I do.