Instant Pot Lasagna Soup Recipe

If you love traditional lasagna but don’t have the time to layer and bake it, this Instant Pot Lasagna Soup is the perfect alternative. It has all the rich, cheesy, and savory flavors of a classic lasagna, but it’s deconstructed into a hearty, flavorful soup.

Making this soup in the Instant Pot not only saves time but also intensifies the flavors, giving you a deliciously satisfying meal in under 30 minutes. Whether you’re a busy parent, a meal-prepping enthusiast, or simply someone who enjoys comforting one-pot meals, this recipe will quickly become a favorite in your household.

In this blog post, we’ll go over:

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• The essential ingredients
• Step-by-step instructions
• Tips for the best results
• Customization options for different diets
• Serving suggestions and storage tips

Let’s dive into the world of Instant Pot Lasagna Soup and learn how to make this incredible dish!

Why You’ll Love This Recipe

• Quick & Easy: Traditional lasagna takes time, but this soup is ready in a fraction of it.
• One-Pot Meal: Minimal cleanup and maximum flavor!
• Rich & Flavorful: The Instant Pot locks in all the deep, savory Italian flavors.
• Customizable: Easily adaptable for different diets and preferences.
• Perfect for Meal Prep: Tastes even better the next day!

Ingredients You’ll Need

Here’s everything you need to make a delicious pot of Instant Pot Lasagna Soup:

Main Ingredients:

• 1 lb ground beef (or Italian sausage for extra flavor)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 (14.5-oz) can diced tomatoes
• 1 (6-oz) can tomato paste
• 4 cups beef broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional, for heat)
• 8 oz lasagna noodles, broken into bite-sized pieces
• ½ cup heavy cream or whole milk (for creaminess)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup ricotta cheese (for serving)

Optional Add-Ins:

• Spinach or kale (for extra nutrition)
• Mushrooms or zucchini (for added texture)
• Ground turkey or chicken (for a leaner option)

How to Make Instant Pot Lasagna Soup

Step 1: Sauté the Aromatics

1. Turn on the Instant Pot’s “Sauté” function and set it to medium.
2. Add a drizzle of olive oil, followed by the diced onion. Sauté for 2-3 minutes until soft.
3. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Meat

1. Add the ground beef (or Italian sausage) to the pot.
2. Cook, breaking it up with a spoon, until browned (about 5 minutes).
3. Drain any excess fat if needed.

Step 3: Build the Flavor Base

1. Stir in the tomato paste, coating the meat and onions. Cook for 1 minute to deepen the flavor.
2. Add the crushed tomatoes, diced tomatoes, and beef broth.
3. Season with salt, black pepper, oregano, basil, and red pepper flakes.

Step 4: Add the Noodles & Pressure Cook

1. Break the lasagna noodles into bite-sized pieces and stir them into the soup.
2. Secure the lid and set the Instant Pot to “Pressure Cook” (High) for 5 minutes.
3. Once the timer goes off, do a quick release to prevent overcooking the pasta.

Step 5: Make It Creamy & Cheesy

1. Stir in heavy cream for a silky texture.
2. Add shredded mozzarella and Parmesan cheese, stirring until melted.

Step 6: Serve & Garnish

1. Ladle the soup into bowls.
2. Top with a dollop of ricotta cheese for that classic lasagna touch.
3. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan.

Expert Tips for the Best Instant Pot Lasagna Soup

• Use Italian Sausage: Swap half or all of the ground beef for Italian sausage for extra depth of flavor.
• Don’t Overcook the Noodles: Break them into pieces before cooking, and always do a quick release.
• Balance the Acidity: If the tomatoes taste too tangy, add a teaspoon of sugar to mellow out the acidity.
• Make It Ahead: This soup tastes even better the next day, as the flavors meld together overnight.

Variations & Customizations

Low-Carb/Keto Version:

• Replace lasagna noodles with zucchini noodles or cabbage strips.
• Use heavy cream instead of milk for a richer texture.

Vegetarian Version:

• Substitute ground beef with plant-based meat or extra mushrooms.
• Use vegetable broth instead of beef broth.

Dairy-Free Version:

• Omit the cheese and use coconut cream or cashew cream for creaminess.

Spicy Version:

• Add extra red pepper flakes or a dash of hot sauce for heat.

What to Serve with Instant Pot Lasagna Soup

This soup is already hearty, but you can pair it with:

• Garlic Bread: Perfect for dipping into the rich broth.
• Simple Side Salad: A crisp Caesar or garden salad balances the richness.
• Roasted Vegetables: For a well-rounded meal.

Storage & Reheating Instructions

Refrigerating:

• Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing:

• This soup freezes well! Just leave out the noodles (add fresh ones when reheating).
• Freeze in portions for up to 3 months.

Reheating:

• Stovetop: Heat on low, stirring occasionally.
• Microwave: Reheat in short bursts, stirring between each one.

Final Thoughts

This Instant Pot Lasagna Soup is the perfect meal for busy nights when you want a comforting, home-cooked dish without all the hassle of layering and baking. With its rich tomato broth, tender pasta, and cheesy goodness, it delivers everything you love about lasagna in an easy, one-pot format.Happy Cooking!

Comfort Food

Instant Pot Lasagna Soup Recipe

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Cooking Method: Instant Pot, Pressure Cooking Cuisine: Italian Courses: Dinner, Lunch

Prep Time 10 mins Cook Time 20 mins Rest Time 10 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 120  C Servings: 6 Best Season: All Seasons

Description

This Instant Pot Lasagna Soup is a comforting, one-pot meal that delivers all the flavors of traditional lasagna in a fraction of the time! Packed with hearty ground beef, aromatic Italian herbs, rich tomato sauce, and tender lasagna noodles, this easy recipe is perfect for busy weeknights. Topped with creamy ricotta and melted mozzarella, it’s a soul-warming dish your whole family will love.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the Soup Base

• 1 tbsp olive oil

• 1 lb ground beef (or Italian sausage)

• 1 small onion (diced)

• 3 cloves garlic (minced)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• 2 tbsp tomato paste

• 1 can crushed tomatoes (28 oz)

• 4 cups beef broth

• 1 can diced tomatoes (14.5 oz)

• 2 tsp balsamic vinegar (optional, for depth of flavor)

• 8 lasagna noodles (broken into bite-sized pieces)

For the Cheese Topping:

• 1 cup ricotta cheese

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan cheese

• 1 tbsp fresh basil (chopped)

For Garnishing:

• Fresh parsley or basil (chopped)

• Extra Parmesan cheese

Instructions

1. Sauté the Aromatics

   Set the Instant Pot to Sauté mode and heat the olive oil.

   Add onions and cook for 2 minutes until soft.

   Stir in garlic, Italian seasoning, salt, and pepper, cooking for 1 more minute until fragrant.

   

1. Brown the Meat

   Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.

   

1. Add Tomato Base and Liquids

   Stir in tomato paste, cooking for 1 minute to enhance flavor.

   Add crushed tomatoes, diced tomatoes, beef broth, and balsamic vinegar, stirring well to deglaze the pot.

   

1. Add the Pasta

   Break lasagna noodles into bite-sized pieces and add them to the pot. Do not stir (to prevent sticking).

   

1. Pressure Cook

   Secure the Instant Pot lid and set to Manual (High Pressure) for 6 minutes.

   Once done, allow a 10-minute natural pressure release, then quick release the rest.

   

1. Prepare the Cheese Topping

   In a bowl, mix ricotta, mozzarella, Parmesan, and chopped basil.

   

1. Serve and Garnish

   Stir the soup, then ladle into bowls.

   Top each serving with a spoonful of ricotta mixture and garnish with fresh basil and Parmesan.

   

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 475.19kcal

% Daily Value *

Total Fat 26.07g41%

Saturated Fat 11.09g56%

Trans Fat 1.02g

Cholesterol 85.51mg29%

Sodium 1046.87mg44%

Potassium 1047.73mg30%

Total Carbohydrate 32.21g11%

Dietary Fiber 3.5g15%

Sugars 7.22g

Protein 28.62g58%

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Vitamin A 122.79 IU

Vitamin C 19.59 mg

Calcium 291.92 mg

Iron 4.26 mg

Vitamin D 0.22 IU

Vitamin E 1.99 IU

Vitamin K 87.7 mcg

Thiamin 0.37 mg

Riboflavin 0.51 mg

Niacin 6.47 mg

Vitamin B6 0.61 mg

Folate 38.16 mcg

Vitamin B12 2.25 mcg

Phosphorus 394.86 mg

Magnesium 74.48 mg

Zinc 4.79 mg

* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.

Note

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb more liquid, so add extra broth when reheating.

• Freezing: Freeze the soup without the pasta for up to 3 months. Add fresh pasta when reheating.

• Meat Variations: Substitute ground turkey, chicken, or plant-based crumbles for a lighter option.

• Spice Level: Adjust the red pepper flakes for more or less heat.

Keywords: Quick, Easy, One-Pot, Comfort Food, Italian