Instant Pot Turkey Lasagna Soup

4 from 1 vote

A rich and delicious instant pot soup perfect for chilly nights!

Instant Pot Turkey Lasagna Soup

Soup is the ultimate comfort food…Next to Italian food, that is. This Instant Pot Turkey Lasagna Soup is the best of both worlds. This thick, rich lasagna soup combines all the warmth and comfort of soup with the can’t beat flavor of cheesy homemade lasagna.

Instant Soup, No Can Opener Needed

Of course, when it comes to comfort food, when you want it, you want it NOW. Anyone who has ever prepared a homemade lasagna knows that it is a full-day process. Lasagna soup is a good way to cut back on the time the goes into preparing that kind of meal without sacrificing all the warmth and rich flavor (or resorting to frozen grocery store version.)

However, making homemade soup is still a process! Fortunately, this Instant Pot Turkey Lasagna Soup recipe really is instant. Or as close to instant as possible. This simple instant pot recipe is just about as easy as soup gets without resorting to a classic Campbell’s soup can situation. Oh, and unlike the canned stuff, this recipe uses delicious fresh ingredients and savory flavors that don’t require tons of extra sodium.

Comfort Food Made Skinny

This instant pot recipe is really the best option for optimum flavor AND ease. After just ten minutes prep and ten minutes cooking, you’ll have the perfect warm, comforting lasagna soup. Ideal for chilly winter days, cool fall evenings, or any time you need a little home-cooked comfort food.

This skinny soup recipe is warm, rich, and creamy while still staying light and clean. Top this no-guilt comfort food with extra parmesan or mozzarella for some extra warm, cheesy goodness. Serve with your favorite whole-grain bread or pair with a light and tasty Italian Garbanzo Bean Salad.

Enjoy this easy, delicious Instant Pot Turkey Lasagna Soup for dinner this week, and be sure to let us know what you think in the comments!

4 from 1 vote

Instant Pot Turkey Lasagna Soup

This soup is full of comforting Italian flavors everyone will enjoy.
Yield 8 people
Serving Size 1.5 cups
Course Dinner, Soup
Cuisine Italian


  • 1 pound ground turkey sausage
  • 1 yellow onion medium, diced small
  • 5 garlic cloves minced
  • 1 green pepper diced small
  • 1 tablespoon Italian seasoning
  • 30 ounces diced tomatoes cans
  • 16 ounces tomato sauce cans
  • 4 cups chicken broth low-sodium
  • 3 cups whole-wheat pasta (any type - we recommend campanelle which look like tiny lasagna noodles or bowtie pasta)
  • 1/4 cup parmesan cheese grated
  • 1/4 cup mozzarella cheese fat-free, shredded


  • Turn the Instant Pot to the sauté function. Add the sausage, onions, and garlic to the pot. Use a wooden spoon to break up the sausage into small pieces. Brown the ground sausage and sauté the onions and garlic until the sausage is cooked through. Once the meat is browned and the onions are translucent drain off the excess liquid.
  • Stir in the green pepper, Italian seasoning, tomatoes, tomato sauce, broth, and uncooked pasta into the pot.
  • Cover the pot and secure the lid. Make sure the valve is set to “sealing.” Cook on manual high pressure for 5 minutes. Once the timer beeps, let the pressure release for about 5-10 minutes naturally and then gently move the valve to “venting” and let the rest of the pressure release.
  • Open the pot and stir. Ladle into bowls and sprinkle with Parmesan cheese and mozzarella cheese. Enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 294kcal | Carbohydrates: 37g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 841mg | Fiber: 3g | Sugar: 6g |
SmartPoints (Freestyle): 8
Keywords Budget-Friendly, Instant Pot, Kid-Friendly, Quick and Easy

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. Best skinny ms. recipe of 2018 so far. We could make this every Monday and be happy for the rest of the year. Monstrously flavorful. We added some sautéed mushrooms during the first step and fresh minced parsley at the end and wow. Just wow.

    Your photos don’t do it justice. This was one of the best home cooked meals we’ve made in forever and we’ll make it again and again. Can’t thank you enough. Plus, it makes a TON of food. We have 4 portions in the freezer already.


    1. Greg, Thank you so much for the feedback. We love that you and your family enjoyed the soup. Thanks again! 🙂

  2. Any advice for those that want to make the soup but don’t have an instant pot? (I know, I know, I should really get one!)

    1. You can easily make this in a slow cooker! For a slow cooker, brown the meat as directed. Add the meat and all ingredients except pasta and cheeses. Cook on low for about 4 hours or high for 2 hours. Add the Pasta and cook on high for about 30 minutes or until Pasta is tender.

  3. If you have the mini be careful this will fill it too much. Mine was right to the top. It all cooked but was a mess for the release!! Tasty none the less.

    1. Mimi, Cook the ground turkey, then drain off the excess fat. Add cooked turkey and all the other ingredients to the pot. Bring to a boil, reduce to a simmer and continue to cook until the pasta is done.

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