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Easy recipes for busy families.

Home » Soups and Stews » Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

All Recipes, Instant Pot, One Pot, Pasta, Popular Posts, Side Dish, Soups and Stews

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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!

A bowl of lasagna soup being held in the palms of two hands with an Instant Pot in the background

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
A ladle of lasagna soup held over an Instant Pot

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.

A white spatula pushing broken lasagna noodles into broth in an Instant Pot

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.

Using a wooden spoon to stir in ricotta and parmesan cheese into lasagna soup in an Instant Pot

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.
Lasagna soup in a beige bowl garnished with parsley and ricotta cheese viewed from overhead

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.
Lasagna soup garnished with parsley and a scoop of ricotta in a white bowl in front of an Instant Pot.

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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lasagna soup in a beige bowl being held in the palms of two hands with an Instant Pot in the background

Instant Pot Lasagna Soup

Laura Lawless, BASc
Instant Pot Lasagna Soup is the ultimate comfort food. Made with beef or turkey and three different types of cheese, this mouthwatering soup is a crowd pleaser!
4.91 from 21 votes
Print Pin Rate
Servings 6
Calories 510
Prep Time 5 mins
Cook Time 16 mins
Inactive time 20 mins
Total Time 50 mins

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

  1. Add an extra cup of broth after pressure cooking if you prefer a higher liquid to noodle ratio.
  2. You can use 10 lasagna noodles for more of a deconstructed lasagna texture.
  3. 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. 
  4. You may need to add more broth when reheating leftovers, because the noodles will continue to absorb the broth when refrigerated. 
  5. Inactive time indicates time for the Instant Pot to come to pressure.
  6. This recipe was tested in a 6-quart Instant Pot model. 
  7. This recipe makes 6 generous bowls. It will serve more people as a side dish.  

As an Amazon Associate I earn from qualifying purchases.

Equipment

6-qt Instant Pot
Box Grater
Slotted Turner
Ladle

Nutrition Estimate

Calories: 510kcal | Carbohydrates: 39g | Protein: 43g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 1414mg | Potassium: 850mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1093IU | Vitamin C: 8mg | Calcium: 315mg | Iron: 5mg
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If you enjoyed this recipe, please leave a review below!
I’d love to hear from you!

January 21, 2020 · 52 Comments

about laura

Laura Lawless, BASc

Laura is the creator behind The Recipe Well. She loves to cook and eat, but hates doing the dishes. She uses her nutrition degree to create easy recipes and meal prep strategies that will help you find your happy place in the kitchen. Read more...

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Recipe Rating




Comments

  1. Kimberly says

    January 26, 2020 at 9:46 pm

    5 stars
    The flavor of this soup is amazing. It tastes exactly like lasagna. Definitely will be making this again!

    Reply
  2. Zoe says

    February 4, 2020 at 5:16 pm

    5 stars
    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!

    Reply
    • Laura Lawless, BASc says

      February 4, 2020 at 5:45 pm

      Thanks so much for taking the time to review, Zoe! So happy to hear your family enjoyed it!

      Reply
  3. Dawn says

    February 6, 2020 at 8:27 pm

    5 stars
    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.

    Reply
  4. Janet says

    February 13, 2020 at 10:05 pm

    5 stars
    Great tasting and so much easier than traditional lasagna.

    Reply
  5. Linda says

    February 24, 2020 at 7:46 pm

    5 stars
    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.

    Reply
  6. Joy says

    April 6, 2020 at 10:55 am

    5 stars
    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!

    Reply
    • Laura Lawless, BASc says

      April 6, 2020 at 11:33 am

      Thrilled to hear your family loved it! Thanks for taking the time to leave a review!

      Reply
    • Rachel says

      January 11, 2021 at 7:05 pm

      Just curious what veggies you added and how you added them so as not to become too mushy?
      Thanks!

      Reply
      • Laura Lawless, BASc says

        January 11, 2021 at 8:23 pm

        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!

        Reply
  7. Lori says

    July 6, 2020 at 10:11 pm

    5 stars
    The soup was delicious! My family loved it and it was super easy to make.

    Reply
    • Laura Lawless, BASc says

      July 7, 2020 at 9:24 am

      That’s wonderful to hear! Thanks for leaving a review, Lori!

      Reply
  8. Annie says

    September 17, 2020 at 7:06 am

    Love the recipes specially for my family in the fallThank you so much

    Reply
    • Laura Lawless, BASc says

      September 17, 2020 at 9:55 am

      You’re welcome, Annie! Enjoy!

      Reply
  9. Megan says

    September 17, 2020 at 5:31 pm

    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!

    Reply
    • Laura Lawless, BASc says

      September 17, 2020 at 9:46 pm

      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!

      Reply
      • Megan says

        September 18, 2020 at 1:05 pm

        Thank you so much! I’m looking forward to trying this.

        Reply
  10. Irma says

    September 17, 2020 at 9:29 pm

    Can you use vegetables instead of meat and cook the same?

    Reply
    • Laura Lawless, BASc says

      September 17, 2020 at 9:51 pm

      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!

      Reply
  11. Patricia says

    September 27, 2020 at 4:41 pm

    5 stars
    Kids loved that recipe! Thanks for the idea 🙂

    Reply
    • Laura Lawless, BASc says

      September 27, 2020 at 9:47 pm

      So happy to hear this, Patricia! Thanks for taking the time to leave a review!

      Reply
  12. Jennifer says

    October 10, 2020 at 1:12 pm

    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?

    Reply
    • Laura Lawless, BASc says

      October 10, 2020 at 1:38 pm

      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!

      Reply
  13. Rachael says

    October 12, 2020 at 3:57 pm

    5 stars
    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.

    Reply
    • Laura Lawless, BASc says

      October 13, 2020 at 9:16 am

      Thrilled to hear that, Rachael! Thanks for leaving a review!

      Reply
  14. Elise says

    October 22, 2020 at 1:49 pm

    I don’t like ricotta can I use cottage cheese instead, or should I just omit it? Looks delicious!

    Reply
    • Laura Lawless, BASc says

      October 22, 2020 at 2:17 pm

      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!

      Reply
  15. Abby says

    October 22, 2020 at 3:17 pm

    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?

    Reply
    • Laura Lawless, BASc says

      October 22, 2020 at 3:31 pm

      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!

      Reply
  16. Angel says

    November 2, 2020 at 2:01 pm

    5 stars
    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.

    Reply
    • Laura Lawless, BASc says

      November 2, 2020 at 2:06 pm

      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!

      Reply
  17. Luann says

    November 11, 2020 at 1:50 pm

    5 stars
    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!

    Reply
    • Laura Lawless, BASc says

      November 11, 2020 at 1:54 pm

      So happy to hear you enjoyed it, Luann! Great idea to add zucchini.

      Reply
  18. Penny Notson says

    November 17, 2020 at 6:32 pm

    5 stars
    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.

    Reply
    • Laura Lawless, BASc says

      November 17, 2020 at 9:50 pm

      So happy to hear your family enjoyed it, Penny! Thanks for leaving a review!

      Reply
  19. Nicole says

    December 2, 2020 at 4:21 am

    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.

    Reply
    • Laura Lawless, BASc says

      December 2, 2020 at 11:05 am

      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!

      Reply
  20. Ashley says

    December 5, 2020 at 2:52 pm

    4 stars
    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!

    Reply
    • Laura Lawless, BASc says

      December 5, 2020 at 3:12 pm

      We often add cheese at the table so everyone can customize, great idea! Happy to hear you enjoyed it!

      Reply
  21. Todd says

    December 12, 2020 at 6:27 pm

    4 stars
    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!

    Reply
    • Laura Lawless, BASc says

      December 12, 2020 at 6:35 pm

      So glad you enjoyed it, Todd! Green peppers are a great idea!

      Reply
  22. CaseyK says

    January 4, 2021 at 7:38 pm

    5 stars
    This was so good! Not too heavy like regular lasagna can be. It was perfect, I will make this again! Thank you for sharing!!!

    Reply
    • Laura Lawless, BASc says

      January 4, 2021 at 8:40 pm

      You’re so welcome! Thanks for taking the time to leave a review, I really appreciate it!

      Reply
  23. Debi says

    January 5, 2021 at 12:18 pm

    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

    Reply
    • Laura Lawless, BASc says

      January 5, 2021 at 12:27 pm

      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!

      Reply
  24. M macy says

    January 8, 2021 at 1:46 pm

    5 stars
    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

    Reply
    • Laura Lawless, BASc says

      January 8, 2021 at 2:31 pm

      Love hearing this! Thanks for taking the time to leave a review!

      Reply
  25. Phillip Mostovoy says

    January 10, 2021 at 7:50 pm

    5 stars

    Reply
  26. Cici says

    January 10, 2021 at 9:44 pm

    5 stars
    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.

    Reply
    • Laura Lawless, BASc says

      January 10, 2021 at 9:52 pm

      I’m so happy to hear this!

      Reply
  27. Jennifer Faith says

    January 12, 2021 at 2:14 am

    5 stars
    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.

    Reply
    • Laura Lawless, BASc says

      January 12, 2021 at 10:06 am

      This review made my day! So happy you like it, Jennifer!

      Reply

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