Oh my gosh, you have to try this Healthy Butternut Squash Lasagna Soup in your Instant Pot! It’s like someone took all the cozy, cheesy goodness of lasagna and turned it into a spoonable hug – but made it secretly good for you. I swear, the first time I made this, my family didn’t even realize they were eating vegetables (shhh…our little secret).
What I love most is how ridiculously fast it comes together – we’re talking under 30 minutes from chopping to slurping. The butternut squash melts into this velvety, slightly sweet base that pairs perfectly with the tangy tomatoes and creamy ricotta. And because it’s vegetarian (but still packed with protein), it’s become my go-to when I need something satisfying that won’t weigh me down. Trust me, one bite and you’ll be as obsessed as I am!
Why You’ll Love This Healthy Butternut Squash Lasagna Soup (Instant Pot)
This soup is my absolute favorite weeknight lifesaver, and here’s why:
- Instant magic: Done in under 30 minutes – faster than ordering takeout!
- Flavor bomb: Creamy ricotta meets sweet squash and savory herbs in every spoonful
- Nutrient-packed: Sneaks in veggies (spinach! squash!) without tasting “healthy”
- One-pot wonder: Minimal cleanup means more time for second helpings
- Comfort food upgrade: All the lasagna flavors without the heavy pasta layers
Seriously, it’s like a warm hug from your Instant Pot – but one that’s actually good for you!
Ingredients for Healthy Butternut Squash Lasagna Soup (Instant Pot)
Here’s everything you’ll need for this cozy soup – I’ve grouped them so you can check off your shopping list easily:
- Fresh veggies: 1 small onion (diced), 2 cloves garlic (minced), 3 cups butternut squash (peeled and cubed), 2 cups fresh spinach
- Pantry staples: 1 tbsp olive oil, 1 can (14.5 oz) diced tomatoes (with juices!)
- Broth & seasonings: 4 cups vegetable broth, 1 tsp each dried basil and oregano, 1/2 tsp salt, 1/4 tsp black pepper
- Pasta & cheese: 8 oz lasagna noodles (broken into bite-sized pieces), 1 cup ricotta, 1/4 cup grated Parmesan
Pro tip: Pre-cut butternut squash saves SO much time – no judgment if you use it!
Ingredient Notes & Substitutions
Want to mix it up? Try these easy swaps:
- Spinach → kale or Swiss chard (just chop it smaller)
- Regular noodles → gluten-free lasagna sheets (cook time may vary)
- For extra creaminess: blend half the soup before adding noodles
- No ricotta? Cottage cheese works in a pinch!
Equipment You’ll Need
This recipe keeps it simple – just grab your trusty Instant Pot, a good cutting board, sharp knife, and measuring cups/spoons. That’s it, promise!
How to Make Healthy Butternut Squash Lasagna Soup (Instant Pot)
Okay, let’s make some magic happen! Here’s exactly how I put this soup together – it’s so easy you’ll wonder why you ever bothered with traditional lasagna:
- Sizzle those aromatics: Hit “Sauté” on your Instant Pot and warm the olive oil. Toss in the diced onion and minced garlic – that smell? That’s happiness starting! Cook for 2 minutes until they’re just getting soft (don’t let the garlic burn!).
- All the good stuff: Dump in the cubed butternut squash, canned tomatoes (juices too!), veggie broth, and all your seasonings. Give it a good stir – I like to pretend I’m a witch stirring a cauldron of deliciousness.
- Pressure time: Lock that lid on tight and set to High Pressure for 8 minutes. The waiting is the hardest part – I usually dance around the kitchen or check my phone.
- Quick release! When time’s up, do a quick pressure release (careful – that steam is hot!). The squash should be fork-tender – if not, no worries, we’ll fix that in the next step.
- Noodle party: Break lasagna sheets into the pot (I do this right over the soup Рvery dramatic). Hit Saut̩ again and let them cook for 5 minutes, stirring occasionally so nothing sticks.
- Cheesy finish: Turn off the heat and stir in ricotta, Parmesan, and spinach. The spinach wilts almost instantly – like magic! Taste and add more salt if needed (I always do).
That’s it! Ladle into bowls and watch everyone’s faces light up. SO much easier than layering lasagna, right?
Tips for Perfect Soup
My failsafe tricks for soup success:
- Want it creamier? Blend half before adding noodles!
- Watch those noodles – they keep cooking in the hot broth even after you turn off the heat
- Season in layers – I add more salt at the end once the flavors have married
Serving Suggestions for Healthy Butternut Squash Lasagna Soup (Instant Pot)
This soup is a meal all by itself, but here’s how I love to serve it for that full Italian bistro experience! Pile some crusty garlic bread on the side for dipping (trust me, you’ll want to sop up every last drop). A simple arugula salad with lemon dressing cuts through the richness perfectly.
Garnish game strong? Try these finishing touches:
- Extra Parmesan (because is there ever really enough?)
- A dollop of ricotta swirls for Instagram-worthy presentation
- Crushed red pepper flakes if you like a little kick
- Fresh basil leaves torn over the top – the aroma is incredible!
Pro tip: Serve in wide, shallow bowls so you get a bit of everything in each spoonful!
Storage & Reheating Instructions
This soup keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container (I swear by glass ones). When reheating, add a splash of broth to loosen it up – the noodles soak up liquid overnight. Microwave in bursts or warm gently on the stove, stirring occasionally. Pro tip: The flavors actually get better on day two!
FAQs About Healthy Butternut Squash Lasagna Soup (Instant Pot)
I get asked these questions all the time – here are my tried-and-true answers after making this soup dozens of times!
Can I freeze this soup?
Oh honey, I learned this the hard way – freezing turns the noodles into mushy sadness. If you must prep ahead, freeze just the squash-tomato base (before adding noodles) and cook fresh pasta when reheating.
Is it gluten-free?
Absolutely! Just swap regular lasagna noodles for your favorite gluten-free variety. You might need to adjust cooking time by 1-2 minutes – just keep tasting until they’re al dente.
Can I use fresh herbs?
Yes! Use 3x the amount of fresh (1 tbsp fresh basil/oregano = 1 tsp dried). Add delicate herbs like basil at the end for maximum flavor.
Can I make it vegan?
Totally! Skip the cheeses or use vegan ricotta and nutritional yeast instead. The squash makes it creamy enough on its own!
Nutritional Information
Just a heads up – these numbers can vary based on your specific ingredients and brands. But per serving, you’re looking at roughly: Calories: 250, Fat: 8g, Carbs: 35g, Protein: 10g. Not bad for something that tastes this indulgent, right?
Did You Make This Recipe?
I’d love to hear how your soup turned out! Leave a rating below, snap a photo, or tell me your favorite twist on this recipe – your ideas might just make it into my next batch!
Print
Hearty 30-Minute Healthy Butternut Squash Lasagna Soup
- Total Time: 25 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A warm and comforting butternut squash lasagna soup made in an Instant Pot for a quick and healthy meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups butternut squash, cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add onion and garlic, sauté for 2 minutes.
- Add butternut squash, tomatoes, broth, basil, oregano, salt, and pepper.
- Close the lid and set to high pressure for 8 minutes.
- Quick release the pressure and stir in lasagna noodles.
- Set to sauté mode again and cook for 5 minutes until noodles are tender.
- Stir in ricotta, Parmesan, and spinach until spinach wilts.
- Serve hot.
Notes
- For a creamier soup, blend half of it before adding noodles.
- Substitute kale for spinach if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian