If you are craving the comforting flavors of lasagna but want something faster and wonderfully cozy, this Instant Pot Lasagna Soup Recipe is a dream come true. Imagine all the layers of rich meat, tangy marinara, bubbling cheese, and tender noodles transformed into a hearty, soul-satisfying soup that’s ready in under an hour. It’s a perfect marriage of convenience and classic Italian taste, making it an instant favorite for busy weeknights or casual gatherings where everyone wants something warm and indulgent.
Ingredients You’ll Need
Getting this Instant Pot Lasagna Soup Recipe just right is all about using simple, pantry-friendly ingredients that pack serious flavor. Each component plays a vital role—meaty ground beef or sausage gives heartiness, herbs bring that signature Italian aroma, and the cheeses create the luscious finish that makes this soup feel like a hug in a bowl.
- Olive oil: Optional but great for sautéing leaner meats to keep them juicy and flavorful.
- Lean ground beef or ground Italian sausage: The flavorful base of the soup, or ground turkey for a lighter twist.
- Yellow onion: Adds natural sweetness and depth when sautéed.
- Garlic cloves: Essential for that aromatic punch every Italian-inspired dish needs.
- Chicken or vegetable broth: Forms the savory soup base and keeps things saucy without heaviness.
- Marinara sauce: Brings the classic tomato richness and a hint of sweetness.
- Diced tomatoes: Add texture and a fresh burst of juicy acidity.
- Dried basil, parsley, oregano, rosemary: The herbal quartet that delivers authentic Italian flavor.
- Onion powder and red pepper flakes: For an extra layer of warmth and subtle heat.
- Lasagna noodles: Broken into perfect bite-sized pieces to soak up the broth and meld with the cheese.
- Balsamic vinegar: A secret ingredient to brighten the tomato base with a tangy complexity.
- Ricotta cheese: Offers creamy richness and balances the acidity.
- Parmesan cheese: Freshly grated for salty, nutty goodness.
- Mozzarella cheese: Melts on top for the melty, bubbly finish that makes you swoon.
- Fresh parsley: Adds a fresh, vibrant note and pretty color garnish.
- Salt and pepper: To taste, essential for seasoning everything perfectly.
How to Make Instant Pot Lasagna Soup Recipe
Step 1: Brown the Meat and Sauté Aromatics
Start by turning on your Instant Pot’s sauté function to heat the olive oil if you’re using it. Add your choice of lean ground beef or Italian sausage, cooking until all the pink has disappeared, which usually takes about 7 to 8 minutes. Breaking up the meat into small chunks helps it cook evenly and mix well with the soup later. Once browned, add diced onion and minced garlic and sauté for a couple more minutes until everything smells fragrant and the onions start to soften. This builds the foundational flavor that your soup will be celebrated for.
Step 2: Deglaze and Combine Liquid Ingredients
Pour in a small amount of the broth to deglaze the pot. Using a spatula, scrape up any browned bits stuck to the bottom—these little morsels are flavor gold! Then add the remaining broth, marinara sauce, canned diced tomatoes, and all the dried herbs and spices you gathered. Stir gently to combine, but don’t over-mix once you add the broken lasagna noodles. Push the noodles down carefully until they are just submerged in the liquid; this helps them cook perfectly without sticking together.
Step 3: Pressure Cook the Soup
Secure the Instant Pot lid and set it to sealing. Choose the Manual high pressure setting and let it cook for 6 minutes. Although the pressure cooking itself only takes a short time, anticipate about 20 minutes for the pot to come to pressure before the timer starts. This step tenderizes the noodles and melds all those flavors beautifully.
Step 4: Finish with Cheese and Seasoning
When the cooking is complete, perform a quick release of the pressure. Stir in the balsamic vinegar, ricotta, and parmesan cheeses to add creaminess and brightness. Season the soup with salt and pepper to suit your taste. Top with shredded mozzarella, then place the lid askew to let the mozzarella melt into gooey perfection while keeping the soup warm. This final cheesy layer is what truly makes this a lasagna-inspired delight in a bowl.
How to Serve Instant Pot Lasagna Soup Recipe
Garnishes
Fresh chopped parsley is the best simple garnish to sprinkle on top when serving, introducing a vivid green color and a burst of fresh flavor that cuts through the richness. You can also add a little extra parmesan on the side for people who love an extra cheesy hit. A drizzle of good-quality olive oil or some crushed red pepper flakes can give a nice finishing touch if you want to kick up the flavor even more.
Side Dishes
This soup pairs beautifully with a crusty garlic bread or cheesy breadsticks that you can dunk right into the broth. A crisp green salad with a light vinaigrette balances the richness of the soup fantastically, making the whole meal feel well-rounded and satisfying.
Creative Ways to Present
Serve the soup in rustic bowls with a hearty spoonful of ricotta on top and a sprinkle of mozzarella melting in the center. You could also layer it in a glass mason jar for a casual charm, perfect for potlucks or picnics. Another fun idea is to offer toppings like sliced olives, chopped basil, or a dollop of sour cream so everyone can personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Lasagna Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The noodles will soak up more liquid over time, so you might want to add a splash of broth or water when reheating to restore that perfect soup consistency.
Freezing
This soup freezes beautifully, making it ideal for batch cooking. Cool the soup completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To avoid the noodles becoming too mushy after freezing, some prefer to freeze the soup without noodles and cook fresh noodles when reheating, but either way works depending on your preference.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally and adding extra broth if the soup has thickened too much. You can also microwave individual portions, stirring halfway through heating to ensure even warming. Add fresh mozzarella or parmesan cheese at serving time to revive that fresh, cheesy finish.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the ground meat for mushrooms or plant-based beef substitutes, and use vegetable broth to keep the dish hearty and satisfying without meat.
What if I don’t have an Instant Pot? Can I make this on the stove?
Yes, though cooking times will be longer. Brown the meat and sauté aromatics on the stove, then simmer all ingredients (except cheeses) in a pot until the noodles are tender. Add cheeses at the end off heat for that creamy finish.
Can I use gluten-free noodles for this recipe?
Definitely. Use gluten-free lasagna noodles or any gluten-free pasta that cooks quickly. Just be mindful that different pasta shapes may affect cooking times and texture slightly.
Why is balsamic vinegar added to the soup?
Balsamic vinegar adds a subtle tangy sweetness that brightens the tomato base and balances the richness of the cheese and meat, enhancing overall flavor complexity.
How spicy is this soup?
The soup has just a gentle hint of heat from optional red pepper flakes, which you can easily omit or increase to suit your spice preference.
Final Thoughts
There’s something so magical about transforming traditional lasagna into a comforting soup that you can whip up quickly in your Instant Pot. This Instant Pot Lasagna Soup Recipe brings all the best parts of that classic dish into a warm, cozy bowl perfect for sharing. Whether you’re feeding a crowd or enjoying a solo dinner, I encourage you to try it out and experience how effortless comfort food can be!
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Instant Pot Lasagna Soup Recipe
This Instant Pot Lasagna Soup is a hearty and comforting one-pot meal that combines all the classic flavors of lasagna in a delicious soup form. Featuring ground beef, marinara, lasagna noodles, ricotta, and mozzarella cheese, this soup is ready in just 50 minutes and perfect for a family-friendly dinner.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
Meat and Aromatics
- 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
Soup Base and Seasonings
- 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon dried rosemary
- 1 teaspoon balsamic vinegar
- salt and pepper (to taste)
Pasta and Cheese
- 8 lasagna noodles (broken into bite-sized pieces)
- 1 cup ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 1 cup grated mozzarella cheese
Garnish
- Chopped fresh parsley
Instructions
- Sauté Meat and Aromatics: 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 any excess oil carefully using tongs and a paper towel if needed. Add the diced onion and minced garlic and sauté for another couple of minutes until they start to soften and become fragrant. Then, turn off the Sauté function.
- Deglaze and Add Soup Ingredients: Pour in a small amount of the chicken broth and use a spatula to scrape up any browned bits stuck to the bottom of the pot – this prevents the burn warning. Add the remaining broth, marinara sauce, diced tomatoes, dried basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary. Add the broken lasagna noodles, pushing them down into the liquid so they are just submerged. Avoid stirring.
- Pressure Cook the Soup: Secure the Instant Pot lid and set the valve to sealing. Cook on Manual high pressure for 6 minutes. Note that it will take approximately 20 minutes for the Instant Pot to come to pressure before the cooking time starts.
- Release Pressure and Finish: Once the cooking cycle completes, perform a quick release of the pressure. Carefully open the lid, then stir in the balsamic vinegar, ricotta cheese, and parmesan cheese. Season the soup with salt and pepper to your taste. Sprinkle the grated mozzarella cheese on top, place the lid askew to allow residual heat to melt the cheese, then serve immediately garnished with fresh chopped parsley if desired.
Notes
- If using very lean ground meat or ground turkey, adding olive oil helps keep the meat from sticking and enhances flavor.
- Do not stir the pasta into the soup before pressure cooking to prevent sticking and burning.
- Quick release when the cooking time ends to avoid overcooking the noodles.
- Use fresh herbs if available for more aromatic flavor, but dried herbs work well.
- This soup can be adapted to vegetarian by substituting meat with mushrooms and using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
