Instant Pot Lasagna Soup
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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!
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
- crowd pleasing
- …basically a deconstructed lasagna
I think you’ll love it as much as we do.
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
- 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.
- 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.
- 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
- 2 teaspoons olive oil (optional, for very lean beef or if using turkey)
- 1-1.5 pounds lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option)
- 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
- chopped fresh parsley
- 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.
- 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.
If you enjoyed this recipe, please leave a review below!
I’d love to hear from you!
Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
So easy and so, so delicious! Thanks for sharing your recipe.
This was delicious! I didn’t have lasagna noodles, so I used 8 Oz bowtie pasta, same cooking time, and the pasta was perfect, just the right size and very pretty. Great flavor, definitely going into my favorites list!
This is a 5 star recipe thanks so much for sharing!! 🙂
Very easy prep and quick from start to table. I love instant pot meals but this was my first with pasta and it came out perfect. Was more than happy to serve this to company.
This is really good. I followed your advice of adding 2 more lasagna noodles for a more deconstructed lasagna. Even better the next day as the noodles kept soaking up the liquid. I reheated it til warm then added old cheddar cheese and put it under the broiler for 4 minutes. Will certainly make again. Oh, used hot Italian sausage and ground beef. Thanks!
Perfect flavor, so easy. Definitely on rotation!
Can you double this? How do the times adjust if doubled?
Hi Debbie, a double batch works well in an 8 quart pot. No change to cook time!
I made this with a 10 oz box of barilla’s gluten free oven ready noodles – came out great!
I made this tonight and Wow! So delicious. The spices were perfect. I swapped out the ground beef for Vegan Beyond Meat and swapped the cheese for Vegan shredded mozzarella cheese by Violife. The flavour is fantastic and I will definitely make this a regular to my menu.
Thanks for sharing your vegan swaps! So glad you enjoyed it!
This is awesome! I tried a different lasagna soup recipe that didn’t use ricotta cheese and I like this one much better. I used mild Italian sausage. Use chicken bone broth to up the protein. To simplify the spices I used Italian seasoning that had most of these spices & added more oregano. Since this thickens up, I used a 24 ounce jar of marinara sauce and a 28 ounce can of diced tomatoes. I amped up the veggies by adding 1 diced red or yellow pepper, 8oz. sliced baby bella mushrooms & 1c packed fresh baby spinach (stirred spinach in at the end when I added the ricotta cheese & let it sit for 10 min). If needs to be thinned when reheating, I either add more chicken bone broth or a can of diced fire roasted tomatoes with Basil. Freezes well. A huge family fav! I made this in an 8 quart instant pot which was about the max with my additions . This is a keeper! Thank you!
Absolutely delicious recipe!! I made a double batch (to share with my in-laws). I added 1 can of El Pato Tomato Sauce with Jalapeño instead of a can of the diced tomatoes to add more spice! My husband and I couldn’t get enough of it! It makes several meals so this would be great for meal prepping or feeding large groups! Thank you for the delicious recipe! We will definitely keep this one in our rotation!
Made this for vegetarian and meat eaters, so sautéed the mild Italian sausage in IP first, emptied and followed the rest of the recipe to a T. It wasn’t so much a soup, IMO, but a perfectly deconstructed, super delicious, quick lasagna. It reheated beautifully for a few meals without any additional broth. Thanks for the amazing recipe.
Just made this soup!!
Absolutely delicious 😋
I used Italian chicken sausage from whole foods for the meat. So so good!!
So, I have several leftover oven ready to bake lasagna noodles. I’m wondering what your thoughts are on using a crock pot for this recipe and using oven ready lasagna noodles in it.
Hi there, I’ve made this with regular and oven ready noodles in the Instant Pot. Both work! Unfortunately I can’t advise on the slow cooker because I haven’t tested it that way yet.
This was delicious and so easy to make. It will be on our recipe rotation from now on. I did add a bit of red wine, but I am sure it would have been just as delicious without it.
Hi, I am planning on making this for about 20 people. Do you suggest making a couple batches ahead of time and reheating? Or could I make a few batches stovetop, without the instant pot? Or make it one batch at a time in the instant pot, then transfer to another pot over the stove until all batches are ready? Thank you!
Hi Carly, do you have an 8-quart model? If so, you could do a double batch (but this would probably only serve 12-16 people, so you’ll want a third batch). To feed a crowd, I would make the soup ahead of time without the noodles, then reheat the day of serving and add the cooked noodles closer to serving time, with all the cheeses on the side so everyone can customize their bowls.
If you decide to make a batch on the stove, here’s how to do it: in a large pot, brown the meat and set aside to drain the excess fat, then sauté the onion and garlic. Add back the meat and add the remaining ingredients except the noodles and cheese. Bring to a boil, then turn the heat down to medium-low and simmer for at least 20 minutes. Add the separately cooked noodles at the end.
Hope this helps!
We love this soup. How much is a serving? One cup?
Hi Lisa, I don’t measure the number of cups in my recipes, but a large meal-size bowl was about 3 ladlefuls. Each batch makes 6 large bowls.
Lots of ingredients, took a little over an hour for me. The liquid content seems to be something that is a preference (we did not add any more than initial recipe calls for). We will likely need to add some stock when reheating, though. Ours came out more like a stew, which was very satisfying and delicious. We will make again!
I have a 6 quart pot. Can this recipe be doubled?
Hi Katie, I wouldn’t double this recipe in a 6 quart. It’s quite full with a single batch (for a visual, the video was filmed using a 6 quart).
Delicious! I used gluten free lasagne noodles, and skipped the ricotta since I didn’t have any. I topped it with the mozzarella in individual bowls and it made for a hearty dinner! Thank you so much!
Made this with impossible beef. It was sooo yummy!
Omg I loved the flavors and how it came out! I’m glad I found this. Thank you for sharing this recipe!
I made this last night and had to stop myself from eating the whole pot of it!! DELICIOUS!! I used mild Italian sausage links, which I cooked on the stovetop beforehand (only because I dislike sautéing in the IP) and then sliced into half moons. But I followed the rest of the recipe to a T, including the extra cup of broth after pressure cooking. Definitely adding this to our meal rotation!
This a really random question, but what brand lasagna noodles do you use that are wavy like that??
Hi Ashley, the noodles in the video are Primo oven-ready noodles. Their oven-ready noodles have the wavy shape and the regular noodles are flat (the recipe works with both kinds). Hope that helps!
Amazing!!! Such good flavor and super easy!! Will for sure make again!
So happy you enjoyed it, Anna!
This soup is DELICIOUS!!!! I highly recommend!
Thank you for the kind words! So happy you enjoyed it!
Delicious soup, tastes like lasagna, very hearty! Thankyou for sharing. My whole family loved it, wish I would’ve made garlic bread to go with it.
So happy your family enjoyed it, Debra! Thanks for leaving a review!
It was perfect! This was the first thing we made with our ninja foodi. It was perfect!
So glad you enjoyed it, Dana!
Easy and delicious! My favorite combination!! I used half Jimmy Dean sausage, half ground beef.
So glad you enjoyed it, Cathy!
I work full time and am always looking for easy but delicious dishes. This one fits the bill. Both my hubby and son loved it, me too. Followed directions exactly except I didn’t have ricotta but used cream cheese. Really good. Thanks!
Adding cream cheese sounds delicious! Thanks for leaving a review, Debbie!
This was so delicious! I did use the 8 lasagna noodles & it was perfect. I used sausage instead of ground beef. So yummy!
This is wonderful to hear! Thanks for leaving a review, Evelyn!
It came out amazing!
So glad you enjoyed it!
Can you use beef broth instead of chicken broth?
Hi Christine, I haven’t tried that myself, but beef broth should work too!
This was delicious and so easy to make! My first Instant Pot dish! Can you freeze leftovers?
Hi Margaret, yes, you should be able to freeze it. You will likely need to add broth to reconstitute it when you reheat, because the noodles will absorb some of the broth. So happy you enjoyed it!
Made this tonight for my wife and our 2 four year olds; 8 thumbs up!
As a vegetarian, I needed to make some substitutions/alterations: I used Italian style meat crumbles. Sauted the onion, garlic and spices first before adding other ingredients. Used all marinara sauce (because I didn’t have diced tomatoes) And most importantly got pre-taste buy in from the kids who were very excited to break apart lasagne noodles.
Will be in regular rotation for a quick, delicious weeknight meal!
So happy to hear this, Heather! My kids love this soup too!
Delicious! My whole family loved it, even my VERY picky toddler. Definitely will make again!
So great to hear, Elizabeth! Thanks for leaving a review!
This is our new go-to! Who would waste all that prep time on real lasagna when you can make lasagna soup?! My whole family loves this and I’ve been sharing the recipe!
Yes, it’s so much easier and fewer dishes to clean! 🙂 Thanks for sharing the recipe, Claire!
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.
This review made my day! So happy you like it, Jennifer!
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.
I’m so happy to hear this!
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
Love hearing this! Thanks for taking the time to leave a review!
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
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!
This was so good! Not too heavy like regular lasagna can be. It was perfect, I will make this again! Thank you for sharing!!!
You’re so welcome! Thanks for taking the time to leave a review, I really appreciate it!
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!
So glad you enjoyed it, Todd! Green peppers are a great idea!
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!
We often add cheese at the table so everyone can customize, great idea! Happy to hear you enjoyed it!
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.
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!
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.
So happy to hear your family enjoyed it, Penny! Thanks for leaving a review!
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!
So happy to hear you enjoyed it, Luann! Great idea to add zucchini.
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.
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!
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?
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!
I don’t like ricotta can I use cottage cheese instead, or should I just omit it? Looks delicious!
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!
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.
Thrilled to hear that, Rachael! Thanks for leaving a review!
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?
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!
Kids loved that recipe! Thanks for the idea 🙂
So happy to hear this, Patricia! Thanks for taking the time to leave a review!
Can you use vegetables instead of meat and cook the same?
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!
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!
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!
Thank you so much! I’m looking forward to trying this.
Love the recipes specially for my family in the fallThank you so much
You’re welcome, Annie! Enjoy!
The soup was delicious! My family loved it and it was super easy to make.
That’s wonderful to hear! Thanks for leaving a review, Lori!
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!
Thrilled to hear your family loved it! Thanks for taking the time to leave a review!
Just curious what veggies you added and how you added them so as not to become too mushy?
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!
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.
Great tasting and so much easier than traditional lasagna.
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.
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!
Thanks so much for taking the time to review, Zoe! So happy to hear your family enjoyed it!
I would love to make this , can I use the thin oven ready lasagna noodles?
Hi Rhonda, yes, I’ve used both regular and oven ready noodles when I tested this recipe. Both turned out great!
Hi! This recipe sounds amazing and I can’t wait to try it! Any tips for making it in a slow cooker?
I haven’t made it in a slow cooker yet, so can’t advise on changes to the ingredients or timing. I’ll test it out soon and report back!
The flavor of this soup is amazing. It tastes exactly like lasagna. Definitely will be making this again!
Hi, could I substitute another type of pasta? Macaroni/penne maybe? Thanks!
Hi there, yes, 7-8oz of any short pasta will work! You can adjust the pressure cook time to half the lowest time on the package.