30-Minute Instant Pot Lasagna Soup

This Instant Pot lasagna soup packs all the rich, meaty flavor of classic lasagna into one bowl of brothy comfort, and it comes together in about half an hour with no layering or fuss. The pressure cooker makes quick work of the sauce while broken lasagna noodles cook right in the pot.

If you need a weeknight dinner that feels like a Sunday project without the time commitment, this one delivers every time. A scoop of creamy ricotta and a handful of mozzarella melt into the hot soup just before serving, so every spoonful has those gooey, cheesy bites you want from a good lasagna.

Why This Instant Pot Soup Works

The tomato broth gets a deep, slow-simmered taste from the pressure cooker in about 5 minutes under high pressure. It tastes like a sauce that cooked for an hour, with garlic, Italian seasoning, and a little crushed red pepper working into the meat.

Broken lasagna noodles slurp up the broth as they soften, turning the soup slightly thick without any flour or roux. The noodles stay tender but not mushy because they finish in the warm pot off the heat.

The ricotta drop right on top is cold and creamy against the hot, savory soup, and the mozzarella strings out the way it does on a baked lasagna. That contrast makes the whole bowl feel like a treat even though it is weeknight food.

Ingredients

• 1 tbsp olive oil: any neutral oil works, but olive oil gives the best flavor
• 1 lb ground beef (80/20): the fat keeps the soup rich; you can use half Italian sausage for more spice
• 1 medium yellow onion, diced: about 1 cup
• 3 cloves garlic, minced: fresh is best, but 1 tsp garlic powder works if you need it
• 1 tsp kosher salt, divided: half for the meat, half for the broth
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper flakes: leave them out if you do not want any heat
• 3 tbsp tomato paste: this caramelizes a bit with the meat and builds the sauce base
• 4 cups low-sodium chicken broth: the soup base, so low-sodium gives you control
• 1 can (15 oz) crushed tomatoes: fire-roasted if you have them
• 1 tbsp balsamic vinegar: a small acidic boost that rounds out the tomato flavor
• 8 lasagna noodles, broken into 2-inch pieces: the wide ruffled kind hold broth best, but any flat pasta will work
• 1/2 cup whole milk ricotta cheese: for topping, cold right out of the fridge
• 1/2 cup shredded low-moisture mozzarella: the kind that melts into strings
• 2 tbsp chopped fresh basil, for serving: optional, but a fresh green note at the end feels right

Variations / Substitutions

• Leaner protein: ground turkey or chicken work well, but add 1 more tablespoon of oil since they are drier.
• Spicy sausage: swap half the beef for bulk hot Italian sausage; you may not need the pepper flakes.
• Gluten-free: use broken gluten-free lasagna noodles, but check them 1 minute early so they do not over-soften.
• Dairy-free: skip the cheese topping or use a dairy-free ricotta and mozzarella; the soup itself is dairy-free without the topping.
• If you like this one, you will probably enjoy my weeknight Instant Pot pasta e fagioli too.

How to Make Instant Pot Lasagna Soup

Step 1: Brown the Meat and Aromatics

Turn a 6-quart Instant Pot to the high Sauté setting and let it heat for about 2 minutes. Add the 1 tbsp olive oil, then the 1 lb ground beef. Break the meat into large chunks with a wooden spoon and cook for about 5 minutes, stirring only once or twice, until it is browned in spots and no longer pink in the center. Push the meat to one side of the pot and tilt it slightly so the fat pools. You should hear a gentle sizzle and see a little fond starting on the bottom, which adds a lot of flavor later.

Add the diced onion, minced garlic, 1/2 tsp of the salt, the black pepper, oregano, basil, and crushed red pepper. Stir everything together and cook for another 3 minutes, until the onion softens a bit and the garlic smells toasty. The oil will pick up an orange tint from the tomato paste you are about to add.

Drop in the 3 tbsp tomato paste and stir it into the meat and onion mixture. Cook for 1 full minute, scraping the paste against the bottom of the pot as it darkens slightly. This step cuts the raw taste of the paste and builds a deeper tomato base for the soup.

Step 2: Deglaze and Build the Broth

Pour in about 1/2 cup of the chicken broth right now and scrape the bottom of the pot with a flat spoon to release any stuck bits. This keeps the soup from getting a Burn warning later. Once the bottom feels smooth, add the rest of the 4 cups broth, the entire can of crushed tomatoes, the remaining 1/2 tsp salt, and the 1 tbsp balsamic vinegar. Stir until everything looks evenly combined; the liquid will be a reddish-brown with little pools of fat on the surface.

Turn the Sauté function off. Let the pot cool for just 1 minute so the bottom is not scorching when it comes to pressure.

Step 3: Cook Under Pressure

Lock the lid in place and set the steam release knob to Sealing. Select Manual or Pressure Cook on High for 5 minutes. It will take the pot about 10 minutes to come to pressure, so plan your timing around that. During this phase you will hear the pot hiss once and then go quiet as it seals.

When the 5-minute timer ends, do an immediate quick release by carefully turning the knob to Venting with a long spoon handle. Stand back so the steam escapes away from you. The broth will roil up a bit but settle quickly. Open the lid away from your face once the float valve drops.

Step 4: Break and Simmer the Noodles

Turn the Sauté function back to Low. Drop the 8 broken lasagna noodle pieces into the hot soup, a few at a time, pushing them under the liquid with the spoon so they all get submerged. Let the soup bubble gently for about 10 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. The broth will thicken a little as the starches release.

Check a noodle by fishing out a piece and biting it. It should be soft with just a tiny bit of resistance at the center. If it is still hard, give it another 2 minutes. Turn the pot off and let the soup sit for 2 minutes off the heat so the noodles can finish absorbing the broth.

Step 5: Ladle and Top with Cheese

Spoon the hot soup into deep bowls right away. Drop a generous dollop of the cold ricotta onto the center of each bowl, then scatter the shredded mozzarella over the top. The cheese will start to droop and melt into the broth within seconds.

Finish with a sprinkle of fresh basil if you have it and a crack of black pepper. Serve while the cheese is still stretchy and the soup is steaming, with a thick slice of toasted bread on the side for dipping.

Tips for the Best Lasagna Soup

• Use the widest lasagna noodles you can find, the ruffle-edged kind. Their ridges hold onto broth better than smooth sheets.
• If the soup thickens more than you like after sitting, stir in a splash of warm broth when you reheat it.
• Brown the meat in two smaller batches if your pot is crowded. Crowded meat steams instead of browning, and you miss that deep savory base.
• Top each bowl at the table instead of stirring the cheese into the whole pot. That way the ricotta stays cool and creamy against the hot soup.

Scaling up for a crowd:

Keeping Leftover Lasagna Soup

• Refrigerate: store soup in airtight containers for up to 4 days. The noodles will soak up some broth, so it gets thicker.
• Reheating: warm gently on the stovetop over medium heat with a splash of broth. Avoid the microwave, which can turn the noodles mushy.
• Freeze: you can freeze the soup base without noodles for up to 3 months. Add fresh noodles when you reheat.

What to Serve With Lasagna Soup

A crusty loaf of garlic bread is the obvious pick, and for good reason. The crisp, buttery edges and soft inside are perfect for dragging through the last of the broth. For something greener, a simple arugula salad with lemon vinaigrette cuts through the richness of the meat and cheese. If you want to go all in, serve the soup with a side of roasted broccoli rabe for a bitter, charred contrast that makes the tomato broth taste even sweeter.

Frequently Asked Questions

Can I use no-boil lasagna noodles?

Yes, but they cook faster. Add them after pressure cooking and simmer for only 5 to 6 minutes on Low Sauté, checking early so they do not turn to mush.

How do I make this on the stovetop instead?

Brown the meat in a large pot, build the broth as written, then simmer covered for 20 minutes. Add the noodles and cook uncovered until tender, about 12 to 15 minutes.

What if I do not have an Instant Pot?

You can still make this recipe using the stovetop method above. A Dutch oven works perfectly for the long simmer.

Can I use ground chicken instead of beef?

You can, but the broth will taste lighter. Use chicken thighs if you want a similar richness, or add a little extra olive oil to the pot before sautéing.

Instant Pot Lasagna Soup Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 -6

Calories: 430

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb ground beef (80/20)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 3 tbsp tomato paste
• 4 cups low-sodium chicken broth
• 1 can (15 oz) crushed tomatoes
• 1 tbsp balsamic vinegar
• 8 lasagna noodles, broken into 2-inch pieces
• 1/2 cup whole milk ricotta cheese
• 1/2 cup shredded low-moisture mozzarella
• 2 tbsp chopped fresh basil, for serving

Method

 

1. Sauté the ground beef in olive oil on high Sauté for 5 minutes until browned, then push to the side. Add onion, garlic, half the salt, pepper, oregano, basil, and red pepper; cook 3 minutes. Stir in tomato paste and cook 1 minute.
2. Pour in 1/2 cup broth and scrape the bottom to deglaze. Add remaining broth, crushed tomatoes, rest of salt, and vinegar. Stir and turn off Sauté.
3. Lock lid, set to Sealing, and pressure cook on High for 5 minutes. Quick release the pressure.
4. Turn to Low Sauté, add broken noodles, and simmer 10 minutes until tender, stirring occasionally. Let sit 2 minutes off heat.
5. Ladle into bowls and top with a dollop of ricotta, mozzarella, and fresh basil. Serve right away.

Notes

If the soup gets too thick in the fridge, loosen it with a little extra broth when you heat it back up. For the best cheese pull, use freshly shredded mozzarella instead of pre-shredded, which has anti-caking agents that inhibit melting.