Instant Pot Lasagna Soup is the ultimate comfort food. Made with ground beef or turkey and three different types of cheese, this mouthwatering soup is a crowd pleaser!
Hello, winter comfort food! This Instant Pot Lasagna Soup does not disappoint. If you love lasagna, but don’t have the patience to make and assemble all the layers, this soup is for you. You can serve it as a side, but it holds its own as a main dish. Make a green salad while the soup is pressure cooking and boom: dinner is served.
This soup is
- comforting
- cheesy
- flavourful
- satisfying
- crowd pleasing
- …basically a deconstructed lasagna
I think you’ll love it as much as we do.
Ingredients
Here’s what you’ll need to make it. Be sure to look at the recipe card below for exact quantities and detailed instructions.
- Ground beef or turkey – 1 to 1.5 pounds
- Olive oil – for sautéing the meat, if necessary
- Onion
- Garlic
- Broth – chicken or vegetable
- Marinara sauce – your favourite variety
- Diced tomatoes
- Dried herbs: basil, parsley, onion powder, oregano, rosemary
- Lasagna noodles – broken into bite-size pieces. I tested with regular and oven-ready noodles and both worked.
- Balsamic vinegar – added to enhance the flavour
- Ricotta – full fat or light, either will work!
- Parmesan – grated
- Mozzarella – grated
- Salt and pepper – to taste
- Fresh parsley – optional garnish
How to make it
1. Turn on the Sauté function on the Instant Pot. Heat the olive oil, if using, and add the ground beef. Sauté the beef, while breaking it into smaller pieces, until cooked through and no longer pink. This will take about 7 to 8 minutes. Remove the excess oil, if needed. (You can use tongs and paper towel to soak up the excess oil, rather than removing the insert to drain it.) Add the onion and garlic and continue to sauté until starting to soften. Turn off the sauté function.
2. Add a small amount of broth and deglaze the bottom of the insert (using a spatula, scrape up anything stuck to the bottom). Add the remaining broth, marinara sauce, diced tomatoes, and the dried herbs. Add the broken lasagna noodles and push them into the broth until just submerged (do not stir). Put the lid on the Instant Pot, seal the lid and cook for 6 minutes on Manual high pressure. It will take about 20 minutes to come to pressure.
3. At the end of pressure cooking time, quick release the pressure, then stir in the balsamic vinegar, ricotta and parmesan cheese. Season with salt and pepper to taste. Sprinkle mozzarella on top of the soup, then set the lid askew over top of the pot. Allow the cheese to melt a few minutes, then serve.
Tips for Success
Avoid a burn warning
- Be sure to deglaze the insert. After sautéing the beef and onion, pour in a bit of broth and use a wooden or plastic spatula to scrape up any bits that are stuck to the bottom.
- Add ingredients in the order given. Be sure you add the broth before the tomatoes. Tomatoes are thicker and can cause a burn warning if they’re right on the bottom.
- Do not mix the lasagna noodles to the bottom. Add them last and only push them into the liquid until just submerged. Pasta can cause a burn warning if right at the bottom.
Reheating
- For best results, reheat leftovers in a pot on the stove top.
- You may want to add some more broth when you reheat any leftovers. The noodles will soak up a lot of the liquid when the soup is stored in the refrigerator.
Variations
- For an even heartier texture (to be like “lazy lasagna”), you can add a couple more broken lasagna noodles (10 total). My husband actually prefers it this way.
- If you feel the need for some more colour in the dish, it’s great with a few handfuls of baby spinach stirred in with the ricotta after pressure cooking.
- Add an extra cup of broth after pressure cooking if you prefer a higher liquid to noodle ratio. I like to add it after cooking, because adding it beforehand increases the time it takes for the Instant Pot to come to pressure.
- For a lightened up version, use ground turkey and don’t stir in the ricotta or top it with mozzarella. Each person can garnish their own bowl with cheese and control the amount they add.
More Instant Pot Soups
- Instant Pot Stuffed Pepper Soup
- Instant Pot Zuppa Toscana (Dairy Free!)
- Instant Pot Pesto Vegetable Soup
- Instant Pot Golden Cauliflower Soup
- Instant Pot Black Bean Soup
- Instant Pot Chicken Enchilada Soup
- Instant Pot Lentil Soup
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Instant Pot Lasagna Soup
Ingredients
- 2 teaspoons olive oil (optional, for very lean beef or if using turkey)
- 1-1.5 pounds lean ground beef (or ground turkey)
- 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)
- 1/4 teaspoon dried rosemary
- 8 lasagna noodles (broken into bite-sized pieces)
- 1 teaspoon balsamic vinegar
- 1 cup ricotta
- 1/2 cup freshly grated parmesan
- salt and pepper (to taste)
- 1 cup grated mozzarella
Optional garnish
- chopped fresh parsley
Instructions
- Turn on the Sauté function on the Instant Pot and heat the olive oil, if using. Add the ground beef and cook until no longer pink (about 7-8 minutes), breaking it up into smaller pieces. Discard the excess oil, if needed (tip: you can use tongs and paper towel to soak it up, rather than draining it from the insert). Add the onion and garlic and sauté another couple minutes until they are starting to soften and become fragrant. Turn off the sauté function.
- Add a small amount of the broth and deglaze the bottom of the insert (using a spatula, scrape up any brown bits that are stuck). Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary. Add the broken lasagna noodles and push them down into the liquid until just submerged (do not stir). Put on the lid, set it to sealing and cook on Manual high pressure for 6 minutes. It will take about 20 minutes to come to pressure.
- At the end of pressure cooking time, quick release the pressure. Stir in the balsamic vinegar, ricotta and parmesan. Season with salt and pepper to taste, then sprinkle mozzarella on top. Set the Instant Pot lid askew on the pot to allow the mozzarella to melt. Serve immediately, garnished with fresh parsley, if desired.
Notes
- Add an extra cup of broth after pressure cooking if you prefer a higher liquid to noodle ratio.
- You can use 10 lasagna noodles for more of a deconstructed lasagna texture.
- For a lightened up version, use ground turkey and don’t stir in the ricotta or top it with mozzarella. Let each person garnish their own bowl with ricotta and mozzarella, if desired.
- You may need to add more broth when reheating leftovers, because the noodles will continue to absorb the broth when refrigerated.
- Inactive time indicates time for the Instant Pot to come to pressure.
- This recipe was tested in a 6-quart Instant Pot model.
- This recipe makes 6 generous bowls. It will serve more people as a side dish.
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Nutrition Estimate
If you enjoyed this recipe, please leave a review below!
I’d love to hear from you!
Kimberly says
The flavor of this soup is amazing. It tastes exactly like lasagna. Definitely will be making this again!
Zoe says
Just finished an early dinner of this as my son has archery practice— it’s a great meal! Delicious and quite simple to prepare, especially with the specific instructions. I did use just a pound of ground beef as it’s what I had and it was meaty enough for us. Thanks for a great recipe!
Laura Lawless, BASc says
Thanks so much for taking the time to review, Zoe! So happy to hear your family enjoyed it!
Dawn says
AMAZING! I told my daughter that I was going to make this for dinner and she kind of turned her nose up at it. When she tasted it, she said it was a new favorite. It’s simple and delicious. I omitted the Rosemary & Red Pepper Flakes. It suited our tastes but I’m betting that it’s great with those items added. I would recommend keeping extra broth on hand for reheating as suggested.
Janet says
Great tasting and so much easier than traditional lasagna.
Linda says
Made this last night. It certainly tastes like lasagna and is very filling. Had it again tonight and it was just as good as last night. Keeper for sure.
Joy says
Made this last week for the family and they devoured every last bite – no leftovers! It was requested for dinner tonight and I added veggies this time. Thank you for sharing such a fabulous and easy recipe!
Laura Lawless, BASc says
Thrilled to hear your family loved it! Thanks for taking the time to leave a review!
Rachel says
Just curious what veggies you added and how you added them so as not to become too mushy?
Thanks!
Laura Lawless, BASc says
Hi Rachel, Joy may not see your comment, so I thought I’d offer some suggestions. Diced carrots and bite-sized pieces of kale would go nicely with this soup and would hold up well under pressure. My family usually stirs in a couple handfuls of spinach at the end after pressure cooking. Hope that helps!
Lori says
The soup was delicious! My family loved it and it was super easy to make.
Laura Lawless, BASc says
That’s wonderful to hear! Thanks for leaving a review, Lori!
Annie says
Love the recipes specially for my family in the fallThank you so much
Laura Lawless, BASc says
You’re welcome, Annie! Enjoy!
Megan says
I’m super excited to try this recipe, but would like your opinion…I want to omit the meat and add lots of veggies (spinach, carrots, mushrooms) should I throw those in at the end with the cheese? Or do you think they need to cook with the noodles? Thanks!
Laura Lawless, BASc says
Hi Megan, some vegetables will work cooking with the noodles and others won’t. I might be the only person in the world that doesn’t cook with mushrooms (haha), but in looking at some other recipes, it seems like they would work in this recipe with the same pressure cook time. You’ll want to sauté them with the onions until they release water and begin to brown (maybe 5 minutes or so). Carrots can cook with the noodles, but I would add spinach along with the cheese. Hope this helps!
Megan says
Thank you so much! I’m looking forward to trying this.
Irma says
Can you use vegetables instead of meat and cook the same?
Laura Lawless, BASc says
Hi Irma, most vegetables will work, but some hold up better to the pressure than others. Carrots should hold up well. Something like zucchini will work but might get a bit soft. Kale will hold up nicely. For something delicate like spinach, I would stir in at the end with the cheese. Also see my response to Megan for tips on adding mushrooms. Hope this helps!
Patricia says
Kids loved that recipe! Thanks for the idea 🙂
Laura Lawless, BASc says
So happy to hear this, Patricia! Thanks for taking the time to leave a review!
Jennifer says
I don’t like diced tomatoes so I would like to omit them. But I realize they add moisture. Could I use extra spaghetti sauce instead? If so, how much should l use?
Laura Lawless, BASc says
Hi Jennifer, you can just leave out the diced tomatoes if you don’t like them. There’s still 4 cups of broth, plus the marinara sauce, so you’ll have more than enough liquid for the recipe to work! Hope you enjoy it!
Rachael says
This was my first recipe. Very easy to make a delicious. I added mushrooms and zucchini to it when sautéing and spinach at the end with ricotta. Very pleased thank you for the recipe.
Laura Lawless, BASc says
Thrilled to hear that, Rachael! Thanks for leaving a review!
Elise says
I don’t like ricotta can I use cottage cheese instead, or should I just omit it? Looks delicious!
Laura Lawless, BASc says
Hi Elise, I would probably just leave it out (just my preference), but I know other readers have used cottage cheese instead and liked it!
Abby says
Definitely want to try this! Question tho. I was thinking i might try it over spaghetti squash instead of lasagna noodles. If i don’t put noodles in it for pressure cooking- should i reduce the amount of broth i use?
Laura Lawless, BASc says
Hi Abby, I would leave the same amount of broth. I typically don’t use less than 4 cups of broth anytime I’m making soup 🙂 Hope you enjoy it!
Angel says
I had to wing it on measurements, since there aren’t any. Specifically for broth, diced tomatoes and marinara, but it came out excellent. My hubs loved it, and now prefers it over traditional lasagna, because the flavors are more robust since they are pressure cooked. I cooked and seasoned the meat separately, and added a cup of mushrooms to mine.
Laura Lawless, BASc says
Hi Angel, glad it worked out for you! Next time, please check out the recipe card (you can click “Jump to Recipe” at the top of the post and it will bring you right there). It has all the exact quantities!
Luann says
I’m late to the party and just bought an Instapot. Made this soup last night and it was freaking fantastic. I added some chopped zucchini but otherwise made as written. Definitely a keeper!
Laura Lawless, BASc says
So happy to hear you enjoyed it, Luann! Great idea to add zucchini.
Penny Notson says
The whole family liked this. We have a member who does not care for ricotta cheese, so I used a combination of cottage, shredded Parmesan, and mozzarella, with a tablespoon of Hellman’s mayonnaise instead. They loved it!!! I’ll definitely make it again and add a few more noodles. Also, I used turkey.
Laura Lawless, BASc says
So happy to hear your family enjoyed it, Penny! Thanks for leaving a review!
Nicole says
I made this last night, as written, with the exception of adding a few handfuls of spinach at the end. It was fantastic! I’m wondering if it would freeze well? I have a ton of leftovers (it’s just me). Thanks for this recipe, I will be making it again.
Laura Lawless, BASc says
Hi Nicole, yes, this should freeze well. You will likely need to add broth to reconstitute it when you reheat it because the noodles will absorb the broth. So glad you enjoyed it!
Ashley says
So good and so easy. Used 9 noodles, which is half the box and leaves me with a second go ‘round without going back to the store. I’m going to skip the Parmesan next time, it really just ends up melted at the bottom of the pot. We had mozzarella out for individual bowls and I’ll do the same with the parm. Thanks!
Laura Lawless, BASc says
We often add cheese at the table so everyone can customize, great idea! Happy to hear you enjoyed it!
Todd says
This was really good. I think next time I’ll add some green pepper to the onion and garlic. I thought it could use a bit of salt, but with the broth and parmesan was probably enough salt already
I’d make this again. Super easy!
Laura Lawless, BASc says
So glad you enjoyed it, Todd! Green peppers are a great idea!
CaseyK says
This was so good! Not too heavy like regular lasagna can be. It was perfect, I will make this again! Thank you for sharing!!!
Laura Lawless, BASc says
You’re so welcome! Thanks for taking the time to leave a review, I really appreciate it!
Debi says
You don’t state when to place the cooked meat back in? I am assuming after you do the QR. I made this and it is good but find it to not be as piping hot once you’ve replaced the meat and other spices etc. I would like to know at what point you return the cooked meat to the IP. Please update your recipe to show this error. Thanks
Laura Lawless, BASc says
Hi Debi, the instructions don’t ask you to remove the meat from the Instant Pot, so this isn’t an error. Just drain any excess oil after sautéing the meat and continue to add the ingredients as indicated. The meat stays in the pot for pressure cooking. This is also shown in the recipe video if you need a visual. Hope this helps!
M macy says
This is fantastic. My husband called me a miracle worker. Because i am a lazy cook- i used store bought Italian meatballs instead of ground beef. Added the spinach. Will make again
Laura Lawless, BASc says
Love hearing this! Thanks for taking the time to leave a review!
Phillip Mostovoy says
Cici says
Just made this tonight and it was so delicious. I love soup in the winter and look for lots of soup recipes. As soon as i saw this one I had to try it. I’m so glad I did. It was as good as it looks in the recipe. Thanks for the recipe. It will be on rotation in my home for sure.
Laura Lawless, BASc says
I’m so happy to hear this!
Jennifer Faith says
This was my very first instant pot recipe and it was BOMB! I think I like it even better than regular lasagna. I had some spicy Italian sausage on hand so I used that instead of ground beef and I used gluten free lasagna noodles because I have celiac disease. The GF lasagna noodles did really well in this and they can be iffy in regular lasagna. The flavors were yummy and the recipe was super easy. It’s a keeper! Thank you for this really outstanding recipe.
Laura Lawless, BASc says
This review made my day! So happy you like it, Jennifer!