Instant Pot Lasagna Soup Recipe (Rich, Cheesy, & Ready in 30 Minutes!)
If you love the comforting flavors of classic lasagna but dread the layering, baking, and waiting, you’re in for a treat! This Instant Pot Lasagna Soup captures everything you adore about traditional lasagna — savory meat sauce, tender noodles, creamy cheese, and Italian herbs — all transformed into a cozy, one-pot soup ready in about 30 minutes.
It’s the ultimate weeknight comfort food, offering all the flavor of homemade lasagna with a fraction of the effort. Perfect for chilly nights, meal prep, or feeding a crowd, this recipe will quickly become a family favorite.
Why You’ll Love This Instant Pot Lasagna Soup
- ✅ Fast and easy: Dinner is ready in about 30 minutes — no oven required.
- 🍅 Rich and flavorful: The Instant Pot infuses every spoonful with deep, slow-simmered taste in a fraction of the time.
- 🧀 Creamy and cheesy: Topped with ricotta, mozzarella, and Parmesan for the perfect lasagna finish.
- 🍝 Customizable: Use ground beef, sausage, turkey, or a plant-based substitute — it all works!
- 🥣 Comfort in a bowl: Hearty, warm, and loaded with Italian goodness.
Ingredients
For the Soup
- 1 lb ground beef (or Italian sausage)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 4 cups low-sodium beef broth
- 1 (24-ounce) jar marinara sauce (or 3 cups homemade)
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 8–10 lasagna noodles, broken into bite-size pieces
For the Cheese Topping
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil (optional, for garnish)
Instructions
- Sauté the Meat and Aromatics:
Set the Instant Pot to Sauté. Add olive oil, then ground beef and onion. Cook for about 4–5 minutes, breaking up the meat until browned. Add garlic and cook 1 more minute until fragrant. Drain excess grease if needed. - Add Seasonings and Liquids:
Stir in tomato paste, Italian seasoning, dried basil, and red pepper flakes. Then pour in beef broth, marinara sauce, and diced tomatoes. Stir well to combine. - Add the Pasta:
Break the lasagna noodles into small, bite-sized pieces and add them directly into the pot. Press down lightly so they are mostly submerged. - Pressure Cook:
Lock the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. Allow for a 5-minute natural release, then perform a quick release to vent remaining steam. - Stir and Adjust:
Open the lid carefully and stir. If the soup seems too thick, add extra broth or water (½ cup at a time) until it reaches your desired consistency. Season with salt and pepper to taste. - Prepare the Cheese Mixture:
In a small bowl, mix ricotta, mozzarella, and Parmesan together until creamy. - Serve and Enjoy:
Ladle the hot lasagna soup into bowls, dollop with a spoonful of the cheese mixture, and sprinkle fresh basil on top. The cheese melts into the hot soup for that irresistible, gooey lasagna flavor!
Instant Pot Lasagna Soup
Ingredients
Equipment
Method
- Set Instant Pot to Sauté. Brown ground beef with onion in olive oil until cooked through.
- Add garlic, tomato paste, Italian seasoning, and basil. Stir until fragrant.
- Pour in broth, marinara, and diced tomatoes. Stir to combine.
- Add broken lasagna noodles, submerging them in the liquid.
- Lock lid and cook on High Pressure for 5 minutes. Let naturally release for 5 minutes, then quick release.
- Stir soup, add salt and pepper to taste.
- Combine ricotta, mozzarella, and Parmesan in a small bowl.
- Serve soup hot with a dollop of cheese mixture and sprinkle with basil.
Notes
Tips for Perfect Instant Pot Lasagna Soup
- Avoid mushy noodles: Add noodles just before cooking — don’t let them soak in liquid beforehand.
- Use quality marinara: Since this recipe relies heavily on sauce flavor, pick a rich, robust tomato sauce.
- Make it creamy: Stir in ¼ cup of heavy cream before serving for a velvety finish.
- Add vegetables: Mushrooms, spinach, or zucchini make great additions to boost nutrition and texture.
- Meal prep bonus: This soup reheats beautifully and tastes even better the next day as the flavors meld.
Variations
- Vegetarian Version:
Skip the meat and use vegetable broth plus extra diced veggies like mushrooms, bell peppers, or lentils. - Spicy Kick:
Swap half the marinara with arrabbiata sauce or double the red pepper flakes for heat. - Low-Carb Option:
Replace lasagna noodles with zucchini ribbons or low-carb pasta. - Cheese Lovers’ Dream:
Stir a handful of shredded mozzarella right into the soup for a gooey, melty experience.
What to Serve with Instant Pot Lasagna Soup
- Garlic Bread: Crunchy and perfect for soaking up every last drop.
- Simple Caesar Salad: Adds a crisp, refreshing contrast.
- Roasted Veggies: A lighter side to balance the rich soup.
- A glass of red wine: Because why not?
How to Store and Reheat
- Refrigerate: Store in airtight containers for up to 4 days.
- Freeze: Portion into freezer-safe containers for up to 3 months.
- Reheat: Thaw overnight and reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Fun Fact:
The first lasagna recipes date back to 13th-century Naples, where layers of pasta sheets were baked with cheese and spices. This soup variation keeps the soul of that Italian classic while embracing modern convenience — proof that comfort food never stops evolving.
Conclusion
This Instant Pot Lasagna Soup is everything you love about lasagna — hearty meat sauce, tender noodles, and cheesy goodness — made fast, simple, and soul-warming. Whether it’s a busy weeknight or a lazy Sunday, this one-pot wonder brings comfort to your table in under 30 minutes.
So grab your spoon, top your bowl with creamy ricotta, and dig into your new favorite way to enjoy lasagna — no layering required!
