Instant Pot 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.

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!

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.

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.

Instant Pot Lasagna Soup Recipe

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

Author: Erin

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

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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, rosemary, 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.

Nutrition Facts

Instant Pot Lasagna Soup

Amount Per Serving

Calories 339 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 8g 40%

Cholesterol 84mg 28%

Sodium 617mg 26%

Potassium 703mg 20%

Total Carbohydrates 13g 4%

Dietary Fiber 2g 8%

Sugars 6g

Protein 34g 68%

Vitamin A 14.6%

Vitamin C 22.1%

Calcium 31%

Iron 22.8%

* Percent Daily Values are based on a 2000 calorie diet.

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.

Wine Pairings for Lasagna Soup:

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

Looking for more Instant Pot soup recipes? Be sure to try these too:

Instant Pot Lentil Soup with Sausage & Kale

Instant Pot Persian Beef Stew

Instant Pot Weight Loss Soup

Instant Pot Chicken Pho