Instant Pot Lasagna Soup Recipe

If you’ve ever dreamed of having all the comforting, hearty flavors of classic lasagna but in a cozy, soul-warming soup form, then you are in for a treat with this Instant Pot Lasagna Soup Recipe. It takes everything you adore about traditional lasagna—rich tomato sauce, tender noodles, savory meat, and creamy cheeses—and transforms it into a quick, ready-in-under-an-hour soup that bursts with layers of flavor. The beauty of this recipe is how fast and simple it comes together in the Instant Pot, giving you perfect, melt-in-your-mouth results without hours in the kitchen or a messy oven. Whether it’s a chilly weeknight or a weekend craving, this soup will become your new go-to comfort food that feels like a hug in a bowl.

Ingredients You’ll Need

The magic behind this Instant Pot Lasagna Soup Recipe lies in its straightforward, pantry-friendly ingredients. Each element is carefully chosen to build that classic Italian flavor profile and give you satisfying texture and color in every spoonful.

• Olive oil: Optional but helps brown the meat beautifully, adding flavor depth.
• Lean ground beef or Italian sausage: Your source of savory richness; ground turkey works well if you want a lighter touch.
• Yellow onion: Adds a mild sweetness and aromatic base.
• Garlic: Essential for that fragrant, classic Italian warmth.
• Chicken or vegetable broth: The flavorful liquid that forms the soup’s base.
• Marinara sauce: Provides rich tomato flavor and a touch of sweetness.
• Diced tomatoes: Adds texture and brightness.
• Dried basil, parsley, oregano, rosemary: A fragrant bouquet of herbs to layer in complex tastes.
• Onion powder and red pepper flakes: Enhances savory depth and subtle heat.
• Lasagna noodles: Broken into bite-sized pieces, they soak up the broth and give that beloved pasta texture.
• Balsamic vinegar: Adds a subtle tangy kick that balances the richness.
• Ricotta and parmesan cheeses: Creamy cheeses that bring rich, indulgent notes.
• Mozzarella: Melted on top for that irresistible gooey finish.
• Fresh parsley: For a bright, fresh garnish to lift the flavors.
• Salt and pepper: To taste, because seasoning is everything.

How to Make Instant Pot Lasagna Soup Recipe

Step 1: Brown the Meat and Sauté Aromatics

First, turn on the Sauté function on your Instant Pot and heat the olive oil if you’re using it. Add the ground beef or sausage and cook until it’s no longer pink, about 7 to 8 minutes, breaking it up as it cooks for even browning. Drain any excess fat carefully, or use tongs and a paper towel to dab it away without losing that flavorful fond stuck to the pot. Toss in your diced onion and minced garlic, then sauté another couple of minutes until the onions start to soften and everything smells incredibly fragrant. This step builds the foundation of flavors that will carry through the entire soup.

Step 2: Add Broth, Sauce, Herbs, and Noodles

Next, pour in a splash of the broth to deglaze the pot, scraping up all those delicious browned bits stuck at the bottom with a spatula—this is where flavor magic happens. Then add the rest of the broth along with the marinara sauce and diced tomatoes. Sprinkle in the dried basil, parsley, onion powder, oregano, red pepper flakes if you like a little heat, and rosemary. Finally, break your lasagna noodles into bite-sized pieces and gently push them down into the liquid without stirring—it’s important they stay submerged to cook evenly. Seal the Instant Pot lid and set it to cook at high pressure for 6 minutes. It will take about 20 minutes to reach pressure before the countdown begins.

Step 3: Finish with Cheeses and Seasoning

When the cooking cycle ends, perform a quick release to let out the pressure safely. Stir in a splash of balsamic vinegar for a subtle tang. Now add the ricotta and freshly grated parmesan, which will melt and blend into the soup, lending that creamy texture reminiscent of classic lasagna. Taste and season with salt and pepper as needed. Sprinkle grated mozzarella on top and place the Instant Pot lid slightly askew to let the cheese melt gently. Your soup is ready to serve piping hot with all those layers of comforting cheesy goodness.

How to Serve Instant Pot Lasagna Soup Recipe

Garnishes

Freshly chopped parsley is a wonderful way to brighten the deep, rich flavors of this soup while adding a pop of vibrant green color. You can also sprinkle extra parmesan or a few red pepper flakes for a little sparkle in taste and presentation. A drizzle of good olive oil just before serving can add a luscious finish too.

Side Dishes

This soup pairs beautifully with a side of crunchy garlic bread or a simple green salad dressed lightly with lemon vinaigrette. The crispness of the bread or salad offsets the warm, hearty soup and makes the meal feel complete and satisfying.

Creative Ways to Present

Try ladling your Instant Pot Lasagna Soup Recipe into rustic bowls and topping each with a small dollop of ricotta or a sprinkle of toasted pine nuts for textural contrast. Serving with skewers of grilled Italian sausage or roasted vegetables on the side can also elevate your meal for special occasions or cozy dinner parties.

Make Ahead and Storage

Storing Leftovers

Store any leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully, so leftovers often taste even better than the first day.

Freezing

You can freeze the soup for up to 3 months. For best results, freeze without the mozzarella topping, then add fresh cheese when reheating to keep it melty and creamy.

Reheating

Rewarm the soup on the stovetop over low heat, stirring gently until heated through. Add a splash of broth or water if the soup has thickened too much. Top with fresh mozzarella or parmesan before serving for that luscious finish.

FAQs

Can I use ground turkey instead of beef or sausage?

Absolutely! Ground turkey is a great lighter option that still works perfectly in the Instant Pot Lasagna Soup Recipe. Just be sure to add a bit of olive oil if your turkey is very lean to keep it from drying out.

Do I have to use broken lasagna noodles?

Using broken pieces helps the noodles cook evenly and fit comfortably in the soup spoon. Regular lasagna noodle strips can be cumbersome in soup form, so breaking them is key for the best texture.

Can I make this recipe vegetarian?

Yes, swap the meat for plant-based crumbles or simply increase vegetables like mushrooms and zucchini. Use vegetable broth and check your marinara sauce for any animal products.

Is it necessary to deglaze the pot?

Deglazing is important to prevent the burn warning on your Instant Pot and also to incorporate all the flavorful browned bits into your soup. Don’t skip this step for best results.

Can I prepare this soup on the stovetop instead?

You can, but it will require more hands-on time and attention to prevent noodles from sticking or becoming mushy. The Instant Pot makes it effortless and consistent every time.

Final Thoughts

You really can’t go wrong when you bring a classic favorite into comfy, quick-to-make soup form, and this Instant Pot Lasagna Soup Recipe nails it with style and flavor. It’s the perfect blend of cozy, cheesy, and hearty, making dinner feel special any night of the week. Trust me, once you make this, it’ll be a recipe you come back to again and again whenever you crave that homemade Italian comfort food goodness.

Instant Pot Lasagna Soup Recipe

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This Instant Pot Lasagna Soup combines all the beloved flavors of classic lasagna into a warm, comforting soup that’s quick and easy to prepare. Using lean ground beef, aromatic herbs, broken lasagna noodles, and a blend of cheeses, this hearty soup offers a delicious twist on traditional lasagna with the convenience of pressure cooking.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian-American

Ingredients

Main 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 (or ground turkey for a lighter 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
• 8 lasagna noodles, broken into bite-sized pieces
• 1 teaspoon balsamic vinegar

Herbs & Spices

• 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
• Salt and pepper, to taste

Cheeses & Garnishes

• 1 cup ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 cup grated mozzarella cheese
• Chopped fresh parsley, for garnish

Instructions

1. Sauté the 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 for about 7-8 minutes, breaking it up until it’s no longer pink. Use tongs and a paper towel to soak up any excess oil instead of draining. Then add the diced onion and minced garlic, sautéing for another couple of minutes until fragrant and softened. Turn off the Sauté function.
2. Deglaze and Add Liquids & Seasonings: Pour a small amount of broth into the pot to deglaze by scraping up browned bits from the bottom with a spatula. Add the remaining chicken broth, marinara sauce, diced tomatoes, dried basil, parsley, onion powder, oregano, red pepper flakes, and rosemary. Stir to combine your ingredients gently.
3. Add Pasta and Pressure Cook: Add the broken lasagna noodles and press them gently into the liquid until just submerged without stirring. Close the Instant Pot lid, set the valve to sealing, and cook on Manual high pressure for 6 minutes. It will take about 20 minutes for the pot to reach pressure before cooking begins.
4. Release Pressure and Finish the Soup: Once cooking is complete, use the quick release method to release pressure immediately. Stir in the balsamic vinegar, ricotta, and Parmesan cheese. Season with salt and pepper according to taste.
5. Melt the Mozzarella and Serve: Sprinkle the grated mozzarella cheese on top of the soup. Place the Instant Pot lid slightly ajar on top to allow the mozzarella to melt gently from the residual heat. Serve hot, garnished with chopped fresh parsley for a burst of freshness.

Notes

• Using olive oil is optional, especially if using ground turkey or very lean beef as these have less fat.
• For a vegetarian version, substitute the ground meat with a plant-based alternative and use vegetable broth.
• Do not stir the noodles into the liquid before pressure cooking; just press them gently into the broth to prevent sticking or clumping.
• Adjust the amount of red pepper flakes depending on your preferred spice level or omit if you want a milder soup.
• Fresh herbs can be used instead of dried in doubled quantities for a fresher flavor profile.
• Leftovers can be refrigerated for up to 3 days; add extra broth when reheating if soup thickens too much.