World's Fastest Lasagna Soup (Instant Pot Lasagna Soup!)
  1. Turn on your Instant Pot and set to sauté. Place oil, onions, green pepper, and carrots in the Instant Pot. Allow to sauté 5-8 minutes, until the onions are translucent and just beginning to get golden brown. While this is sautéing, start breaking up your lasagna noodles into smaller pieces for use later.
  2. Add chopped summer squash and veggie ground round and sauté for 2-3 minutes. Add spices and stir.
  3. Add all diced tomatoes, broth, water, and lasagna noodles; turn the Instant Pot to manual (by pressing Cancel > Manual) and adjust the time to 4 minutes.
  4. At the end of the time, allow to depressurize naturally or do quick release after 5 minutes.
  5. Optional: Serve with shredded cheese and/or sour cream on top.
To suit my family's needs I made this version of Instant Pot lasagna soup vegetarian, but my husband made his vegan by simply not topping it with cheese. You can always make it with meat, too, if that's what your family prefers!
Recipe by Scratch Mommy | Pronounce Skincare at