Hey y’all! If you love lasagna but crave something quicker and cozier, you’re in for a treat with this hearty Instant Pot Lasagna Soup. It’s loaded with rich tomato flavor, savory ground meat, gooey cheese, and classic Italian spices — all the comfort of lasagna, but in a bowl and on the table in under 35 minutes! Whether you need a simple weeknight dinner, a family gathering crowd-pleaser, or just a bowl of pure comfort, this recipe is just what you need. Let’s get cooking!
Why You’ll Love This Instant Pot Lasagna Soup
- Quick and easy—dinner is ready in just 35 minutes from start to finish!
- All the classic lasagna flavors with far less effort (and dishes!).
- Customizable for different diets—make it vegetarian or gluten-free.
- Perfectly cheesy, rich, and satisfying for any cozy day.
- Leftovers taste even better the next day!
Ingredients for Instant Pot Lasagna Soup
- 1 lb (450g) lean ground beef or Italian sausage
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 4 cups (950ml) low-sodium chicken broth
- 1 (28 oz/796g) can crushed tomatoes
- 2 tbsp tomato paste
- 8 lasagna noodles, broken into 2-inch pieces
- 1 cup (250g) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
How to Make Instant Pot Lasagna Soup
Step 1: Sauté the Aromatics and Meat
Set the Instant Pot to Sauté mode. Add the ground beef (or sausage) and diced onion. Cook, stirring often, for 4-5 minutes or until the meat is browned and onions are softened. Drain excess fat if needed. Add minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes; sauté for another minute until fragrant.
Step 2: Add Liquids and Noodles
Pour in the chicken broth, crushed tomatoes, and tomato paste. Stir well, scraping up any browned bits from the bottom of the pot. Add broken lasagna noodles, ensuring they’re submerged in the liquid for even cooking.
Step 3: Pressure Cook the Soup
Secure the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 6 minutes. Once done, carefully perform a quick release. Stir soup gently—the noodles should be tender and the soup hearty.
Step 4: Finish and Serve
Ladle soup into bowls. Top each with a generous spoonful of ricotta, a sprinkle of mozzarella, and a shower of Parmesan cheese. Garnish with fresh basil or parsley, and serve hot!
Notes: Tips for the Perfect Instant Pot Lasagna Soup
- For a richer flavor, brown your meat thoroughly and don’t rush the sauté stage.
- If you prefer a thinner soup, add extra broth after pressure cooking. Check out Serious Eats’ tips for soup perfection!
- Use oven-ready lasagna noodles or regular ones—both work great, just break them into pieces.
Variations on Instant Pot Lasagna Soup
- Vegetarian Instant Pot Lasagna Soup: Swap meat for diced zucchini and mushrooms, and use vegetable broth.
- Gluten-Free: Use gluten-free lasagna noodles or broken-up gluten-free pasta shapes.
- Spicy Italian: Add diced hot Italian sausage and extra red pepper flakes for a fiery kick.
Equipment Needed for Instant Pot Lasagna Soup
- 6-quart or larger Instant Pot/pressure cooker
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Bowls for serving
Storage Instructions for Instant Pot Lasagna Soup
Let soup cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze portions (without cheese toppings) for up to 2 months. Reheat gently on the stove or using the microwave, adding a splash of broth if it thickens too much.
Serving Suggestions & Pairings for Instant Pot Lasagna Soup
- Serve with garlic bread or a crusty baguette for dipping.
- Pair with a fresh green salad tossed in Italian dressing.
- Enjoy with a glass of red wine or sparkling water with lemon.
Pro Tips for the Best Instant Pot Lasagna Soup
- Always layer noodles last to prevent sticking to the bottom of the pot.
- Stir in a bit of balsamic vinegar at the end for deeper flavor (learn more about balancing flavors at Bon Appétit).
- Add cheese just before serving so it stays creamy and melty.
Instant Pot Lasagna Soup FAQ
- Can I make Instant Pot Lasagna Soup ahead of time?
- Absolutely! Prepare the soup up to 2 days in advance and refrigerate. Add cheese just before serving for the best texture.
- What kind of noodles work best?
- Regular or oven-ready lasagna noodles both work well—break them into small pieces so they cook evenly.
- Can I double this Instant Pot Lasagna Soup recipe?
- Yes, but be sure not to fill your Instant Pot past the max fill line. Cooking time remains the same.
For more nutritional information on pasta and cheese, visit EatRight.org.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 4 cups low-sodium chicken broth
- 8 lasagna noodles, broken into pieces
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
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1Set the Instant Pot to sauté mode. Add olive oil and ground beef. Cook until browned, breaking up the meat with a spoon, about 5 minutes.
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2Add diced onion and minced garlic. Sauté for 2-3 minutes until the onion is softened and fragrant.
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3Pour in marinara sauce and chicken broth. Stir in broken lasagna noodles, Italian seasoning, salt, and black pepper.
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4Secure the lid and set the Instant Pot to pressure cook on high for 6 minutes. When finished, carefully quick release the pressure.
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5Stir the soup and ladle into bowls. Top each serving with ricotta, mozzarella, Parmesan, and fresh basil if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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