Instant Pot Truffle Lasagna Soup

  • Tomato Soup is the classic, go-to tomato-based soup. But what if you could have the same amazing flavors in tomato soup, mixed with your favorite lasagna recipe! This week’s recipe is lasagna soup.
  • This soup tastes just like your favorite hearty lasagna in a bowl. It’s super easy, little prep time, and–you only need one pot. The best soups are those adapted from classic meals like baked potato soup, chicken pot pie soup, or chicken enchilada soup!
  • The Instant Pot is a household specialty across the country. It’s great for all types of recipes like soups, chilis, pasta, rice, and more. It’s a cool kitchen shortcut to your favorite meals.
  • This lasagna soup tastes amazing with added pulled chicken, pulled pork, or ground beef.
  • We’re using Mom’s Marinara Truffle Sauce. This sauce has the unique taste of truffles paired with classic ripe tomatoes.
  • You can use any cut of pasta in place of broken lasagna noodles. Some great options are tortellini, ziti, or macaroni.
  • If you don’t have an instant pot, the stovetop works perfectly with this recipe too! Simply sauté the onions on the stove. Add the pasta sauce, vegetable broth, milk, and seasonings. Bring to a low boil for 5-6 minutes & reduce to a simmer for 25 minutes. Pour soup into a blender & blend until smooth. Add the soup back into the pot and pour in the cooked lasagna noodles & you’re done!
  • Leftovers can be frozen, and it’s a great make-ahead option for those who love to meal prep. It tastes amazing the next day and the day after that!
  • Some amazing cheese toppings for this soup are ricotta, mozzarella, or parmesan. You can top this soup off with basil or fresh parsley.


  • Mom’s Marinara Truffle Sauce
  • 1 ½ cup Vegetable Broth
  • ½ cup heavy cream (if using milk, add ½ cup more)
  • 1 small onion, diced
  • 1 tsp basil
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ¼ cup shaved parmesan
  • 1 tsp salt & pepper
  • Lasagna noodles (6 sheets broken in halves)


  1. Sauté the onions in the Instant Pot
  2. Pour in the broth and scrape the bottom of the pot. This prevents ‘burn warnings’
  3. Add the pasta sauce, heavy cream, basil, cayenne, salt, and pepper. Stir well. Lastly add in the lasagna noodles.
  4. Cook on HIGH for 15-18 minutes, then release for 10 minutes.
  • Top off with parmesan and basil. Serve with crackers or garlic bread!

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