Instant Pot Lasagna Soup (EASY 10-Minute Recipe)

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

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Don’t have an instant pot? This stovetop Lasagna Soup recipe is just as delicious!

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.

Ingredients needed

  • Ground beef – I like to use lean ground beef. You can also use Italian sausage, ground pork, or ground turkey.
  • Olive Oil
  • Dried Herbs – Basil, oregano, fennel seeds, dried thyme. Or, swap in some Italian seasoning.
  • Sugar – A pinch adds a little sweetness to this soup.
  • Onion + Garlic
  • Bone broth – Or chicken broth, vegetable broth or beef broth.
  • Canned Tomatoes – I prefer to use petite diced tomatoes.
  • Tomato Paste – Adds that cooked all day flavor!
  • Lasagna Noodles – Broken into bite size pieces.
  • Salt + Pepper
  • For the Ricotta Topping – Mozzarella, parmesan, ricotta, and fresh parsley.

How to make it

  • 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.

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…

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!

Recipe variations

  • For even more flavor, try swapping in some sausage for the ground beef.
  • For a lightened up version, try using ground turkey.
  • For vegetarian lasagna soup, use sauteed mushrooms and zucchini in place of the meat or use a meat substitute like impossible burger.
  • For extra veggies, stir in some baby spinach at the end of the cook time.

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

How to make ahead & store

  • This soup will keep for up to 3 days in the fridge, or you can freeze it for up to 3 months. However, the noodles will absorb some of the cooking liquids and your soup will become thick. To loosen it up, add some additional chicken stock or water. Or, you can make the soup and noodles separate, then when you are ready to serve, simply stir in your cooked noodles.


Can I use another type of pasta, instead of lasagna noodles?

Yes! You can use whatever noodles you have on hand. Shells, rotini pasta, bowties and penne are some other great options.

Can you make it in a crockpot?

Yes! To make slow cooker lasagna soup, begin by browning the ground beef on your stove top. Then add it to a slow cooker along with the all the remaining ingredients, except the lasagna noodles. Cover and cook on LOW heat for 7-8 hours or HIGH heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender; season with salt and pepper, to taste.

Can you freeze it?

You can freeze this soup for up to 3 months. However, the noodles will absorb some of the cooking liquids and your soup will become thick. I recommend making the soup and noodles separate. Then, when you are ready to serve, simply stir in your cooked noodles.

Hand holding bowl of lasagna soup.

What to serve with it

Wine pairings

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

More Instant Pot soup recipes

More lasagna recipes

Two bowls of lasagna soup on counter.

Did you try this instapot lasagna soup?

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Hand holding bowl of lasagna soup.

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup tastes just like lasagna without all the work. Your electric pressure cooker makes it super simple. 
5 from 21 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Time for Pressure to Build & Release: 25 minutes
Total Time: 45 minutes
Servings: 6 people


Ricotta Topping:


  • Turn Instant Pot on to SAUTE and add olive oil.
  • 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.
  • Once browned, add the onion and garlic, and cook until onion is translucent, 2-3 minutes.
  • Hit CANCEL.
  • Add broth, tomatoes and tomato paste. Stir to combine.
  • Break noodles into pieces, add them to the Instant Pot and push them under the broth so they are submerged.
  • Put lid on pot, and lock into place. Set valve to sealing.
  • 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. 
  • After 4 minutes, let Instant Pot natural release for 10 minutes then quick release any remaining pressure.
  • Open the pot and stir everything together
  • Taste and adjust the flavor if needed with additional salt or pepper.
  • Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.

Ricotta Topping:

  • In a small bowl, combine mozzarella, ricotta, parmesan, and parsley. Season with salt, to taste.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 339kcal | Carbohydrates: 13g | Protein: 34g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 617mg | Potassium: 703mg | Fiber: 2g | Sugar: 6g | Vitamin A: 730IU | Vitamin C: 18.2mg | Calcium: 310mg | Iron: 4.1mg

This recipe was originally published in 2018. It was updated in 2024 to add new information. The original recipe remains the same. Enjoy! 

17 thoughts on “Instant Pot Lasagna Soup (EASY 10-Minute Recipe)”

  1. 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?

  2. 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

  3. 5 stars
    Make sure you serve this is a VERY shallow bowl, so you can lick it ALL out after you finish using your spoon.. WoooW, This is tasty!!

  4. So why you gotta mix the cheeses? Seems like unnecessary trouble when all you have to do is pop the cheeses and parsley on top of your full bowl. In this house, we don’t dirty the extra dish.

  5. 5 stars
    I’ve made this a number of times, it rocks! Here’s modifications I’ve made to make it Plant Based/vegan and so delicious that meat eating friends/family just love it!

    -My favorite pasta to use is 6.5 oz of Farfalle
    -Instead of sausage, I use “Gimme Lean” vegetarian sausage by Lightlife Foods.
    -I add 1/4 cup nutritional yeast to the pot before sealing.
    -For “cheeze” sauce I make this in a high speed blender:
    1 cup raw cashews (soaked in hot water for 15 min. and drained)
    1 cup vegetable or “no-chicken” broth
    1T lemon juice
    Pinch of salt and pepper


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