Hearty Instant Pot Lasagna Soup

There’s something magical about combining two comfort food favorites into one easy meal. My family loves lasagna and soup separately, but when the weather gets chilly, this Instant Pot lasagna soup becomes our go-to dinner. I started making it on busy weeknights when I didn’t have time for traditional layered lasagna but still wanted those classic Italian flavors we all enjoy.

What I really love about this recipe is how it takes all the work out of making regular lasagna. No carefully layering noodles or spending hours by the stove. Just toss everything in the Instant Pot, and before you know it, dinner’s ready. My kids actually get excited when they smell the garlic and herbs, and they always ask for seconds – which, let’s be honest, is the best compliment a mom can get!

What Kind of Ground Meat Should I Use?

The beauty of this soup is how flexible it is with different ground meat options. Traditional Italian sausage will give you the most authentic lasagna flavor, with its blend of herbs and spices already mixed in. If you’re looking to keep things lighter, lean ground beef (90/10) or ground turkey are great alternatives – just remember to add a touch of olive oil when cooking these leaner options to prevent them from drying out. For the best of both worlds, you could even use a mix of half Italian sausage and half lean ground beef, which gives you that classic Italian flavor while keeping things a bit healthier. Just make sure to brown your meat well, breaking it up into small pieces, to develop those tasty browned bits that add extra flavor to your soup.

Options for Substitutions

This cozy soup recipe is super adaptable and here’s how you can switch things up:

• Ground meat: You can easily swap between ground beef, Italian sausage, turkey, or even plant-based crumbles. If using lean meat or turkey, don’t skip the olive oil to keep things from sticking.
• Lasagna noodles: No lasagna noodles? No worries! Any short pasta like bow ties, rotini, or even broken spaghetti works well. Just adjust cooking time according to package instructions.
• Marinara sauce: Out of marinara? Mix a can of tomato sauce with 1 teaspoon Italian seasoning, or use any pasta sauce you have on hand.
• Ricotta cheese: If ricotta isn’t your thing or you can’t find it, try cottage cheese (blended smooth) or cream cheese softened at room temperature. Each will give a different but tasty result.
• Fresh herbs: While dried herbs work great in this recipe, you can use fresh ones – just triple the amount. No parsley? Basil makes a nice garnish too.
• Balsamic vinegar: A splash of red wine vinegar or even lemon juice can work instead to add that hint of acidity at the end.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot Lasagna Soup is overcrowding the pot with too many noodles – stick to the recommended amount, as they’ll expand significantly during cooking and could lead to the dreaded “burn” notice on your Instant Pot. Another common mistake is adding the cheese too early; wait until after pressure cooking to stir in the ricotta and other cheeses, otherwise they’ll break down and give your soup an unpleasant grainy texture. To prevent the noodles from clumping together, make sure to break them into smaller pieces and layer them in different directions when adding them to the pot. For the best flavor development, don’t skip browning the meat and sautéing the onions and garlic first – these initial steps create a rich foundation that makes all the difference in the final taste.

What to Serve With Lasagna Soup?

Since this soup already packs all the flavors of traditional lasagna, you’ll want to keep the sides simple and complementary. A warm, crusty garlic bread or breadsticks are perfect for soaking up every last drop of the rich broth. For a fresh contrast to the hearty soup, try serving it with a crisp Italian-style salad tossed with a light vinaigrette – the cool, crunchy lettuce provides a nice balance to the warm, savory soup. If you’re feeding a bigger crowd, you might want to add some roasted vegetables like zucchini or bell peppers on the side, which echo the Italian theme while keeping things light.

Storage Instructions

Keep Fresh: This cozy lasagna soup will stay good in the fridge for up to 4 days when stored in an airtight container. I recommend storing the cheese toppings separately from the soup to keep them fresh and prevent them from dissolving into the broth.

Freeze: You can freeze portions of this soup without the cheese for up to 3 months in freezer-safe containers. Just remember to leave some space at the top of your container since the soup will expand when frozen. The pasta might be a bit softer after thawing, but it’ll still taste great!

Reheat: When you’re ready to enjoy your soup again, warm it up on the stovetop over medium heat or in the microwave until it’s heated through. Add a splash of broth if it seems too thick, and top with fresh cheese just before serving. Give it a good stir to make sure everything’s heated evenly.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 100-120 g
• Fat: 90-110 g
• Carbohydrates: 150-170 g

Ingredients

• 2 teaspoons olive oil (optional, for extra lean beef or turkey)
• 1 to 1.5 pounds ground lean beef or italian sausage (or ground turkey for a lighter version)
• 1 yellow onion, chopped
• 5 garlic cloves, chopped
• 4 cups chicken or vegetable stock
• 2 cups marinara sauce
• 1 can (15 oz) diced tomatoes
• 1 teaspoon basil, dried
• 1 teaspoon parsley, dried
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper (optional)
• 1/4 teaspoon rosemary, dried
• 8 lasagna noodles, broken into small pieces
• 1 teaspoon balsamic vinegar
• 1 cup ricotta cheese
• 1/2 cup parmesan, freshly grated
• Salt and pepper as needed
• 1 cup mozzarella, grated
• Chopped fresh parsley

Step 1: Sauté Ground Beef and Aromatics

Turn on the Sauté function on the Instant Pot.

Add olive oil if you are using it, and heat it up.

Add the ground beef to the pot and cook until it is no longer pink, about 7-8 minutes.

Break up the beef into smaller pieces as it cooks.

If there’s excess oil, use tongs and a paper towel to soak it up, rather than draining it.

Next, add the onion and garlic, continuing to sauté for a couple more minutes until they start to soften and become fragrant.

Once done, turn off the Sauté function.

Step 2: Deglaze and Add Ingredients

Add a small amount of broth to the pot and deglaze the bottom.

Use a spatula to scrape up any brown bits stuck to the bottom, ensuring they mix into the liquid.

Then, add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary.

Carefully add broken lasagna noodles, pushing them down into the liquid until just submerged, ensuring you do not stir them.

Step 3: Pressure Cook

Secure the lid on the Instant Pot, set it to the sealing position, and cook on Manual high pressure for 6 minutes.

It will take approximately 20 minutes for the Instant Pot to come to pressure before cooking begins.

Step 4: Release Pressure and Add Cheese

After the pressure cooking time has ended, perform a quick release of the pressure.

Open the lid and stir in the balsamic vinegar, ricotta, and parmesan cheese.

Adjust the seasoning by adding salt and pepper to taste.

Sprinkle mozzarella cheese on top and set the Instant Pot lid askew on the pot to allow the mozzarella to melt gently.

Step 5: Serve and Garnish

Once the cheese has melted to your satisfaction, serve the dish immediately.

You can garnish it with fresh parsley if desired, for added flavor and color.

Enjoy your delicious lasagna made all in one pot!