Instant Pot Lasagna Soup
A cozy, bubbling bowl of lasagna flavors in soup form, ready in under an hour and perfect for busy weeknights.
I’ve made this Instant Pot lasagna soup dozens of times on chilly weeknights — it hits the same cozy notes as a classic lasagna but in a fraction of the time and with way less cleanup. It’s a bubbling, cheesy bowl that comes together in under an hour and stretches to feed hungry families. If you like the idea of lasagna flavors without layer-building, this soup does exactly that. For another one-pot lasagna-style recipe I love, see this one-pot lasagna soup that’s great for meal prep.
Why you’ll love this dish
Instant Pot lasagna soup combines comfort-food nostalgia with modern convenience. You get the tomato-meaty richness of traditional lasagna, creamy ricotta swirled in at the end, and gooey mozzarella on top — but it’s ready faster and requires only one pot.
- Quick: Pressure cooking collapses simmer time so the whole dinner can be on the table in about an hour.
- Budget-friendly: Ground beef or Italian sausage and pantry staples make this economical.
- Kid-approved: Familiar flavors and a hearty, spoonable texture make it an easy win for picky eaters.
- Flexible: Swap proteins, use gluten-free noodles, or make it vegetarian with meat alternatives and vegetable broth.
The cooking process explained
Before you start: brown the meat, soften aromatics, deglaze the insert, add liquids and broken noodles, pressure-cook briefly, then finish with ricotta and cheeses. Expect about 20 minutes for the pot to come to pressure, 6 minutes cook time, and a quick release. The final stir-in step keeps ricotta fluffy and prevents it from curdling.
What you’ll need
- 2 teaspoons olive oil (optional — useful if your meat is very lean or if using turkey)
- 1–1.5 pounds lean ground beef or ground Italian sausage (or ground turkey to lighten it)
- 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
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 teaspoon dried rosemary
- 8 lasagna noodles, broken into bite-sized pieces (use gluten-free if needed)
- 1 teaspoon balsamic vinegar
- 1 cup ricotta
- 1/2 cup freshly grated Parmesan
- Salt and pepper, to taste
- 1 cup grated mozzarella
- Chopped fresh parsley, for garnish
Ingredient notes and substitutions:
- Ground turkey keeps it lighter but is leaner; add the olive oil when browning to prevent sticking.
- Use a jarred marinara you trust for best flavor — or homemade for more control.
- For a vegetarian version, replace meat with a plant-based crumbled product and use vegetable broth.
- If you prefer a thicker soup, reduce the broth by 1/2 cup; for thinner, add a splash more after cooking.
Step-by-step instructions
- Set the Instant Pot to Sauté and heat the olive oil if using.
- Add the ground beef or sausage and cook 7–8 minutes, breaking it into small pieces, until no longer pink. If there’s excess fat, blot it with tongs and paper towel rather than pouring it out (safer and less messy).
- Add the diced onion and minced garlic. Sauté 1–2 more minutes until fragrant and slightly softened. Turn off Sauté.
- Pour a small amount of the broth into the pot and use a spatula to deglaze the bottom, scraping up any browned bits. This prevents the burn error and adds flavor.
- Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes (if using), and dried rosemary. Stir lightly to combine.
- Add the broken lasagna noodles and gently push them down so they’re mostly submerged; do not stir them into the sauce.
- Close the lid and set the valve to Sealing. Cook on Manual/High pressure for 6 minutes. It usually takes about 20 minutes to reach pressure.
- When the timer finishes, perform a quick release. Open the lid carefully.
- Stir in the balsamic vinegar, ricotta, and Parmesan until creamy. Taste and season with salt and pepper.
- Sprinkle the mozzarella on top, set the lid slightly ajar on the pot (or use the Sauté ↔ Keep Warm function briefly) until the cheese melts. Garnish with chopped parsley and serve immediately.
01Ingredients
For the Soup Base
02Method
- Preparation
- Cooking
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0 OF 11 DONE03Recipe notes
- 01Best served with crusty bread or garlic toast to mop up the sauce. Can be refrigerated for 3-4 days or frozen for up to 3 months. Stir ricotta and parmesan in off-heat to preserve creaminess.
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Best ways to enjoy it
Serve bowls of the soup with crusty bread or garlic toast to mop up the sauce. For a heartier meal, offer a mixed green salad with a bright vinaigrette to cut the richness. Other pairings:
- Garlic knots or focaccia for dunking.
- A simple Caesar or arugula salad with lemon to add brightness.
- A glass of sparkling apple cider or a chilled hibiscus iced tea for family meals.
For ideas on side dishes and seasonal soups that pair well, check out this flavorful instant pot beetroot soup guide.
Storage and reheating tips
Refrigerate: Cool the soup to room temperature, then store in an airtight container up to 3–4 days.
Freeze: Freeze in meal-sized portions for up to 3 months. Note that dairy textures change slightly after freezing; ricotta may separate a bit but is still tasty.
Reheat: Warm gently on the stovetop over medium-low, stirring occasionally. Add a splash of broth if it thickened in the fridge. Microwave reheating works for single portions — cover and heat in 60-second bursts, stirring between intervals.
Food safety: Do not leave soup at room temperature longer than 2 hours. Thaw frozen portions overnight in the fridge before reheating.
Recipe variations
- Vegetarian: Use plant-based crumbles or sautéed mushrooms and an extra cup of diced vegetables (zucchini, bell peppers). Swap chicken broth for vegetable broth.
- Spicy sausage version: Use hot Italian sausage instead of beef and increase red pepper flakes.
- Low-carb: Replace lasagna noodles with thinly sliced zucchini noodles added at the end (not pressure-cooked).
- Creamier finish: Stir in 1/2 cup heavy cream or mascarpone with the ricotta for an ultra-luxe finish.
- Individual bowls: Assemble bowls with ricotta dollops and let guests top with mozzarella and parsley for a customizable experience.
Your questions answered
Can I use no-boil lasagna noodles?
A: Yes — break them into pieces as directed. No-boil noodles work fine with the pressure-cook time given. If using very thin or fresh pasta, reduce the pressure time by 1–2 minutes.
Will the noodles get mushy?
A: With 6 minutes under high pressure, the broken lasagna noodles should be tender but intact. Avoid overcooking by following the recipe time and doing a quick release.
Can I make this on the stove?
A: Yes. Brown meat and aromatics in a Dutch oven, add liquids and noodles, simmer uncovered until noodles are tender (about 20–25 minutes), then finish with cheeses.
Is it freezer-friendly?
A: Yes — freeze cooled soup in airtight containers up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I make it lighter?
A: Use ground turkey, low-fat ricotta, and reduce the mozzarella. Increase vegetables to boost volume without many extra calories.
Conclusion
If you’re craving lasagna but want something faster and fuss-free, this Instant Pot lasagna soup delivers on comfort, speed, and family-friendly flavor. For more ideas, check out Instant Pot Lasagna Soup Recipe – Allrecipes and my Easy Lasagna Soup.
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