Print

Instant Pot Lasagna Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This comforting Instant Pot Lasagna Soup combines all the classic flavors of traditional lasagna into a hearty, easy-to-make soup. Featuring lean ground beef, rich marinara, tender broken lasagna noodles, and creamy cheeses, this recipe is perfect for a cozy weeknight meal with minimal fuss and maximum flavor.

Ingredients

Proteins & Oils

  • 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 lighter option)

Vegetables & Aromatics

  • 1 yellow onion, diced
  • 5 cloves garlic, minced

Liquids & Sauces

  • 4 cups chicken broth (or vegetable broth)
  • 2 cups marinara sauce
  • 1 15 oz can diced tomatoes
  • 1 teaspoon balsamic vinegar

Seasonings

  • 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

Pasta & 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

  1. Brown the meat and sauté aromatics: Turn on the Sauté function on the Instant Pot and heat the olive oil if using. Add the ground beef or sausage and cook until no longer pink, about 7-8 minutes, breaking it up into smaller pieces. Drain excess fat using tongs and paper towels if necessary. Add the diced onion and minced garlic and sauté for another 2 minutes until fragrant and softened. Turn off the Sauté function.
  2. Deglaze and add soup ingredients: Pour a small amount of broth into the pot to deglaze, scraping up any browned bits stuck to the bottom with a spatula. Add the rest of the chicken broth, marinara sauce, diced tomatoes, dried basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary. Then add the broken lasagna noodles, gently pushing them down so they are submerged but do not stir the noodles.
  3. Pressure cook the soup: Secure the Instant Pot lid and set the valve to sealing. Select the Manual or Pressure Cook function and cook on high pressure for 6 minutes. It will take about 20 minutes for the Instant Pot to come to pressure before cooking begins.
  4. Release pressure and finish soup: At the end of the cooking time, carefully perform a quick release of the pressure by moving the valve to venting. Open the lid and stir in the balsamic vinegar, ricotta cheese, and parmesan cheese until well combined. Season with salt and pepper to taste.
  5. Melt the mozzarella and serve: Sprinkle the grated mozzarella cheese on top of the soup. Place the lid askew on the Instant Pot to allow the heat to gently melt the cheese. Serve immediately, garnished with freshly chopped parsley if desired.

Notes

  • For a lighter recipe, substitute ground turkey for the beef or sausage and skip the olive oil.
  • Do not stir the noodles after adding them to prevent sticking and clumping.
  • Use freshly grated cheeses for best melting and flavor.
  • If you want a spicier soup, increase the red pepper flakes according to taste.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Be cautious with the quick pressure release as the steam can be hot and forceful.

Find it online: https://bitezly.com/instant-pot-lasagna-soup-recipe-2/