A warm, hearty bowl of Instant Pot Lasagna Soup brings all the comforting flavors of traditional lasagna into a one-pot, easy-to-make meal. This soup is rich with savory tomato broth, tender noodles, ground meat, and a cheesy topping that melts perfectly into each spoonful. Whether you’re cooking for your family on a busy weeknight or craving something cozy, this dish delivers all the satisfaction of lasagna without the layering.
Why You’ll Love This Recipe
- Quick and easy with minimal cleanup
- All the lasagna flavor without the fuss
- Perfect for meal prep or weeknight dinners
- Customizable with your favorite ingredients
- Ready in under 30 minutes thanks to the Instant Pot
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or Italian sausage
- Onion
- Garlic
- Crushed tomatoes
- Tomato paste
- Chicken or beef broth
- Italian seasoning
- Red pepper flakes (optional)
- Lasagna noodles, broken into pieces
- Salt and pepper
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Fresh basil or parsley for garnish
directions
- Set your Instant Pot to sauté mode. Add ground beef or sausage and cook until browned. Drain excess fat if needed.
- Add chopped onion and garlic. Cook until softened, about 2–3 minutes.
- Stir in crushed tomatoes, tomato paste, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Add broken lasagna noodles and press them down to submerge in the liquid.
- Seal the Instant Pot lid and cook on high pressure for 4 minutes.
- Allow a natural release for 5 minutes, then quick release the remaining pressure.
- Stir the soup gently. Ladle into bowls and top with a dollop of ricotta, shredded mozzarella, and grated parmesan.
- Garnish with chopped fresh basil or parsley before serving.
Servings and timing
This recipe serves 6 and takes about 10 minutes of prep time and 20 minutes total to cook (including pressure build-up and release).
Variations
- Use ground turkey or plant-based crumbles for a lighter or vegetarian option
- Add chopped spinach or zucchini for extra veggies
- Swap lasagna noodles for another pasta like fusilli or rotini
- Spice it up with more red pepper flakes or hot Italian sausage
- Use a dairy-free cheese to make it vegan
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals until hot. The pasta may absorb some liquid over time, so add extra broth when reheating to loosen the soup.
FAQs
How do I prevent the noodles from sticking together?
Break the noodles into small pieces and stir them in well to ensure they’re separated and submerged in the broth.
Can I freeze Instant Pot Lasagna Soup?
Yes, but it’s best to freeze it without the cheese topping and reheat with fresh cheese. Store in freezer-safe containers for up to 3 months.
Can I use no-boil lasagna noodles?
Yes, no-boil noodles work well, but you may need to reduce the cook time by 1 minute.
What type of broth should I use?
Both chicken and beef broth work great, but beef gives a deeper flavor. Use vegetable broth for a vegetarian version.
Can I double the recipe?
Yes, but make sure you don’t fill your Instant Pot past the max fill line. You may need a bit more time for the pot to come to pressure.
Is this soup spicy?
Not by default, but you can add red pepper flakes or use spicy sausage to kick up the heat.
Can I make it without an Instant Pot?
Yes, follow the same steps on the stovetop in a large pot, simmering until the noodles are tender.
Do I have to use ricotta cheese?
No, you can skip it or substitute with cottage cheese, cream cheese, or a plant-based alternative.
How do I make it gluten-free?
Use gluten-free lasagna noodles and make sure all other ingredients are certified gluten-free.
Can I add more vegetables?
Absolutely. Try bell peppers, mushrooms, spinach, or zucchini for added nutrition and texture.
Conclusion
Instant Pot Lasagna Soup is a flavorful, cozy dish that turns classic lasagna into an easy, weeknight-friendly meal. With simple ingredients and minimal prep, it’s perfect for busy families or anyone craving Italian comfort food. Plus, it’s endlessly adaptable to suit your preferences. Give it a try and enjoy a delicious bowl of lasagna—no layering required.
PrintInstant Pot Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Instant Pot / Pressure Cooker
- Cuisine: Italian-American
Description
All the comforting flavors of classic lasagna, made easier in soup form! This Instant Pot Lasagna Soup is rich, hearty, cheesy, and packed with ground beef, pasta, and a tomato-based broth. It’s the perfect weeknight meal that comes together fast and satisfies every craving.
Ingredients
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1 tbsp olive oil
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1 medium yellow onion, chopped
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3 cloves garlic, minced
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1 lb ground beef
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1 tsp salt
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1/2 tsp black pepper
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1 tsp dried oregano
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1/2 tsp crushed red pepper flakes (optional)
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2 tbsp tomato paste
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4 cups low-sodium beef broth
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1 (28 oz) can crushed tomatoes
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8 lasagna noodles, broken into pieces
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1 cup shredded mozzarella cheese
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1/2 cup ricotta cheese
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1/4 cup grated Parmesan cheese
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Fresh basil, for garnish
Instructions
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Turn on the Instant Pot to sauté mode. Add olive oil and cook onion until softened, about 3–4 minutes.
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Add garlic and cook for 1 more minute.
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Add ground beef, salt, pepper, oregano, and red pepper flakes. Cook until beef is browned, breaking it up with a spoon.
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Stir in tomato paste and cook for 1 minute.
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Pour in beef broth and crushed tomatoes. Stir well.
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Add broken lasagna noodles and mix to submerge them.
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Lock the lid, set valve to sealing, and cook on high pressure for 4 minutes.
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Allow natural pressure release for 5 minutes, then quick release the remaining pressure.
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Stir in mozzarella cheese.
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Ladle soup into bowls and top with a scoop of ricotta, Parmesan, and fresh basil.
Notes
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Turn on the Instant Pot to sauté mode. Add olive oil and cook onion until softened, about 3–4 minutes.
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Add garlic and cook for 1 more minute.
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Add ground beef, salt, pepper, oregano, and red pepper flakes. Cook until beef is browned, breaking it up with a spoon.
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Stir in tomato paste and cook for 1 minute.
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Pour in beef broth and crushed tomatoes. Stir well.
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Add broken lasagna noodles and mix to submerge them.
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Lock the lid, set valve to sealing, and cook on high pressure for 4 minutes.
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Allow natural pressure release for 5 minutes, then quick release the remaining pressure.
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Stir in mozzarella cheese.
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Ladle soup into bowls and top with a scoop of ricotta, Parmesan, and fresh basil.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
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