There are nights when all I want is something warm, hearty, and familiar. This Instant Pot Lasagna Soup is exactly that kind of comfort. It has everything we love about classic lasagna, rich tomato sauce, tender noodles, and plenty of cheese, all wrapped up in a cozy bowl.
The first time I tested this Instant Pot Lasagna Soup, I knew it was a keeper. It comes together quickly, fills the kitchen with the best Italian-inspired aromas, and always gets quiet at the table after the first spoonful. Ready to make dinner feel extra comforting tonight? Let's get cooking.
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Why You'll Love This Recipe
- Ready fast thanks to the Instant Pot
- Tastes like lasagna without the layering
- Family-friendly and filling
- Made with simple pantry ingredients
- Easy to customize with beef or turkey
- Perfect for chilly evenings and busy weeknights
Ingredients
- 2 teaspoons olive oil, optional for lean beef or turkey
- 1 to 1.5 pounds lean ground beef or ground Italian sausage
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 1 can diced tomatoes, 15 ounces
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional
- ¼ teaspoon dried rosemary
- 8 lasagna noodles, broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
- 1 cup ricotta cheese
- ½ cup freshly grated Parmesan
- Salt and pepper to taste
- 1 cup grated mozzarella
Ingredient Notes and Substitutions
- I have made this Instant Pot Lasagna Soup with both ground beef and ground turkey, and honestly, both work beautifully. Beef gives you a richer flavor, while turkey keeps things a little lighter.
- If you like a soupier bowl, keep extra broth nearby. The noodles continue to soak up liquid as the soup sits, especially for leftovers. You can also swap vegetable broth if that is what you have on hand.
Instructions
- Turn on the sauté function on your Instant Pot. Heat the olive oil if using. Add the ground beef and cook until no longer pink, breaking it into small pieces as it browns. This usually takes about 7 to 8 minutes. Remove excess grease if needed.
- Add the diced onion and minced garlic. Cook for another couple of minutes until the onion softens and everything smells warm and savory. Turn off the sauté function.
- Pour in a small splash of the broth and scrape the bottom of the pot to release any browned bits. This step keeps the Instant Pot happy and adds extra flavor.
- Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary. Stir gently to combine.
- Add the broken lasagna noodles. Press them down gently so they are just submerged in the liquid. Do not stir.
- Secure the lid, set the valve to sealing, and cook on manual high pressure for 6 minutes. It will take about 20 minutes to come to pressure.
- When the cooking time is up, carefully quick release the pressure. Stir in the balsamic vinegar, ricotta, and Parmesan. Season with salt and pepper to taste.
- Sprinkle the mozzarella over the top. Set the lid askew and let the cheese melt for a few minutes before serving. Finish with fresh parsley if you like.
Pro Tips for Success
- Break the noodles into uneven pieces for a more rustic, lasagna-style bite
- Always deglaze the pot before pressure cooking
- Let the cheese melt gently instead of stirring it in right away
- Taste before serving and adjust salt and pepper at the end
Storage and Reheating
Store leftover Instant Pot Lasagna Soup in an airtight container in the fridge for up to 3 days. The noodles will soak up broth as it sits, so add a splash of broth when reheating.
Reheat gently on the stovetop or in the microwave until warmed through.
Make Ahead and Freezing
You can prep the onion, garlic, and noodles ahead of time to make dinner even faster. While this soup can be frozen, I prefer it fresh since pasta can soften after freezing. If you do freeze it, thaw overnight and add extra broth when reheating.
Tips and Variations
- Lightened-up version: Use ground turkey and skip stirring in the ricotta
- Extra cheesy: Add more mozzarella on top before serving
- Spicy twist: Increase the red pepper flakes
- Deconstructed style: Use 10 noodles for a thicker, heartier texture
- Individual bowls: Let everyone add their own cheese toppings
FAQs
Yes, but lasagna noodles give the most classic texture. Short pasta like mafalda or broken fettuccine also works.
Keeping them submerged but unstirred helps prevent sticking and burning.
You can adapt it for the stovetop, but the Instant Pot keeps it quick and hands-off.
📖 Recipe
Instant Pot Lasagna Soup
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
Instant Pot Lasagna Soup is the ultimate comfort food. Made with beef or turkey and three different types of cheese, this mouthwatering soup is a crowd pleaser!
Ingredients
- 2 teaspoons olive oil (optional, for very lean beef or if using turkey)
- 1-1.5 pounds lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option)
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups marinara sauce
- 1 (15 oz) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon dried rosemary
- 8 lasagna noodles (broken into bite-sized pieces)
- 1 teaspoon balsamic vinegar
- 1 cup ricotta
- ½ cup freshly grated parmesan
- Salt and pepper (to taste)
- 1 cup grated mozzarella
- Optional garnish: chopped fresh parsley
Instructions
- Turn on the Sauté function on the Instant Pot and heat the olive oil, if using.
- Add the ground beef and cook until no longer pink (about 7-8 minutes), breaking it up into smaller pieces.
- Discard the excess oil, if needed.
- Add the onion and garlic and sauté another couple minutes until softened and fragrant. Turn off the sauté function.
- Add a small amount of the broth and deglaze the bottom of the insert by scraping up any brown bits.
- Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary.
- Add the broken lasagna noodles and push them down into the liquid until just submerged (do not stir).
- Put on the lid, set it to sealing, and cook on Manual high pressure for 6 minutes (it will take about 20 minutes to come to pressure).
- At the end of pressure cooking time, quick release the pressure.
- Stir in the balsamic vinegar, ricotta, and parmesan.
- Season with salt and pepper to taste, then sprinkle mozzarella on top.
- Set the Instant Pot lid askew to allow the mozzarella to melt.
- Serve immediately, garnished with fresh parsley if desired.
Notes
Add an extra cup of broth after pressure cooking if you prefer a higher liquid to noodle ratio. You can use 10 lasagna noodles for more of a deconstructed lasagna texture. For a lightened up version, use ground turkey and let each person garnish their bowl with ricotta and mozzarella, if desired. You may need to add more broth when reheating leftovers. This recipe was tested in a 6-quart Instant Pot and makes 6 generous bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 7g
- Sodium: 1414mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 113mg
Serving Suggestions
Serve this Instant Pot Lasagna Soup with warm garlic bread or a crisp green salad. It is perfect for cozy family dinners, casual gatherings, or those nights when you want comfort without extra effort.
Nutrition and Notes
This recipe makes 6 generous bowls and serves more as a side if paired with other dishes. Each serving is hearty, satisfying, and packed with flavor. I tested this recipe multiple times in a 6-quart Instant Pot to get the timing and texture just right.
Reader Reviews
Many readers say this soup disappears fast and gets requested again and again. One bowl usually turns into two, especially on colder nights.
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