Instant Pot Lasagna Soup Recipe + VIDEO

Bowl of lasagna soup.

Instant Pot Lasagna Soup tastes just like lasagna without all the work. Your electric pressure cooker makes it super simple.

Sometimes you want lasagna without all the work.

Instead of reaching for a frozen lasagna, may I suggest this Instant Pot Lasagna Soup instead?

It’s quicker than making a full-on lasagna, but it’s so much tastier than the kind you’d pick up in the freezer section.

How Do You Make Instant Pot Lasagna Soup?

  • Start by browning up some ground beef.
  • Add in some onion and garlic and let it soften.
  • Then, add in lots of Italian spices, broth, and broken up lasagna noodles.
  • Make sure the noodles are all submerged.
  • Seal the Instant Pot and set it for 4 minutes. Let it cook away while you make the yummy cheese topping and open that bottle of wine.

 

Lasagna soup in instant pot.I previously made this soup on my stovetop, but now that the Instant Pot has entered my life, this is definitely my preferred way of making it. With just 10 minutes of prep work and 10 minutes of cook time this Instant Pot Lasagna Soup will be on your table.

Be sure to account for the time it takes for the pressure to build and release in your pressure cooker too, which will probably be around 25 minutes. But the good part is, that part of the process is totally hands off. Which means you have some bonus time to open up that bottle of Italian red wine and have a few sips…

Side view of bowl of lasagna soup with spoon.

It also leaves you with time to mix up what may just be the best part of this lasagna soup – the creamy ricotta-mozzarella-parmesan cheese mixture that gets spooned over your warm bowls of soup. That little dollop of cheese melts into it perfectly and makes this soup so delicious and creamy. You will love it!

Are you using your Instant Pot like crazy like I am? What are some of your favorite recipes to date? I’d love to hear in the comments below! Plus, be sure to check out all of my Instant pot recipes here.

Don’t have an Instant Pot? You can also make this One Pot Lasagna Soup on your stovetop.

If you loved this Instant Pot Lasagna Soup I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Close up of two hands holding bowl of lasagna soup.

Wine Pairings for Lasagna Soup:

  • Look for Italian red wines to pair with this lasagna soup. Chianti, Barbera, Barolo are all great picks.

Instant Pot Soup Recipes:

Instant Pot Lasagna Soup Recipe

Bowl of lasagna soup.

Instant Pot Lasagna Soup

Course: Soup
Cuisine: Italian
Keyword: instant pot, instant pot soup, lasagna soup, pressure cooker, soup
Prep Time: 10 minutes
Cook Time: 10 minutes
Time for Pressure to Build & Release: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 339 kcal

Instant Pot Lasagna Soup tastes just like lasagna without all the work. Your electric pressure cooker makes it super simple. 

Print

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon fennel seeds crushed
  • 1/2 teaspoon dried thyme
  • 1 teaspoon granulated sugar
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 4 cups bone broth or chicken or beef broth
  • 2 14.5 ounce cans petite diced tomatoes
  • 3 Tablespoons tomato paste
  • 8 pieces lasagna noodles broken into bite size pieces (6.5 oz)
  • Salt and freshly ground black pepper to taste

Ricotta Topping:

  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 8 ounces ricotta cheese
  • 2 Tablespoons chopped fresh parsley plus more for garnish

Instructions

  1. Turn Instant Pot on to SAUTE and add olive oil.
  2. Once hot, add beef, basil, oregano, fennel, thyme and sugar and season with salt and pepper, and brown the meat, using a wooden spoon to break it apart.

  3. Once browned, add the onion and garlic, and cook until onion is translucent, 2-3 minutes.
  4. Hit CANCEL.
  5. Add broth, tomatoes and tomato paste. Stir to combine.
  6. Break noodles into pieces, add them to the Instant Pot and push them under the broth so they are submerged.
  7. Put lid on pot, and lock into place. Set valve to sealing.
  8. Cook on manual (or pressure cook) high pressure for 4 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin. 

  9. After 4 minutes, let Instant Pot natural release for 10 minutes then quick release any remaining pressure.
  10. Open the pot and stir everything together
  11. Taste and adjust the flavor if needed with additional salt or pepper.
  12. Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.

Ricotta Topping:

  1. In a small bowl, combine mozzarella, ricotta, parmesan, and parsley. Season with salt, to taste.

Recipe Video

Nutrition Facts
Instant Pot Lasagna Soup
Amount Per Serving
Calories 339 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 84mg28%
Sodium 617mg27%
Potassium 703mg20%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 6g7%
Protein 34g68%
Vitamin A 730IU15%
Vitamin C 18.2mg22%
Calcium 310mg31%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in October 2018. It was updated in December 2019 to add an instructional video and updated photographs. The original recipe remains the same. Enjoy! 

10 comments

  1. Judy

    This looks so good, and I can’t wait to make it. One question–if I leave it on the Keep Warm setting for an hour or so, will the noodles get too mushy or absorb too much of the liquid?

    Reply

    1. Erin

      Hi Judy – It should be ok for an hour, but any more than that, I think the noodles will definitely become mushy.

      Reply

  2. Danielle

    Can I use other noodles? I only have oven ready lasagna noodles on hand but I have some super beautiful imported pastas

    Reply

    1. Erin

      Hi Danielle – You sure can!

      Reply

  3. MaryLou

    For no-boil lasagna noodles, how much time would you recommend?

    Reply

    1. Erin

      If you can avoid it, I wouldn’t use them in this recipe. I haven’t tried them yet, but I’m guessing that they would become too mushy.

      Reply

  4. Beth price

    5 stars
    I tried this recipe tonight and my family abosulaty loved it. I will definitely be making it again.

    Reply

    1. Erin

      I’m so happy to hear that Beth!

      Reply

  5. Anjli

    5 stars
    Delicious. I made it with ground chicken instead and was great.

    Reply

  6. Kaitlyn

    Made this soup last night and it tasted good and was easy to make. I would definitely beef up the seasoning, I almost always double it when cooking in an instant pot. I would also recommend draining the fat from the meat before adding anything else, the fat created an oil slick on top of the finished product that was a little off-putting. Tip: if you like a thicker soup, put your IP on sauté after the steam is released and cook it while mixing for a bit to thicken it up.

    I might try this as a creamier soup in the future by taking an immersion blender to the tomatoes and using less broth, add lots of fresh herbs and serve

    Reply

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