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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!

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.

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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.

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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!
4.95 from 40 votes
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 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

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.  

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!

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Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




92 Comments

  1. 5 stars
    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!

  2. I have a 6 quart pot. Can this recipe be doubled?

    1. Laura Lawless, BASc says:

      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).

  3. Wendy Anctil says:

    5 stars
    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!

  4. Gaylelogelin says:

    5 stars
    Made this with impossible beef. It was sooo yummy!

  5. 5 stars
    Omg I loved the flavors and how it came out! I’m glad I found this. Thank you for sharing this recipe!

  6. 5 stars
    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!

  7. This a really random question, but what brand lasagna noodles do you use that are wavy like that??

    1. Laura Lawless, BASc says:

      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!

  8. 5 stars
    Amazing!!! Such good flavor and super easy!! Will for sure make again!

    1. Laura Lawless, BASc says:

      So happy you enjoyed it, Anna!

  9. 5 stars
    This soup is DELICIOUS!!!! I highly recommend!

    1. Laura Lawless, BASc says:

      Thank you for the kind words! So happy you enjoyed it!

  10. 5 stars
    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.

    1. Laura Lawless, BASc says:

      So happy your family enjoyed it, Debra! Thanks for leaving a review!

  11. 5 stars
    It was perfect! This was the first thing we made with our ninja foodi. It was perfect!

    1. Laura Lawless, BASc says:

      So glad you enjoyed it, Dana!

  12. 5 stars
    Easy and delicious! My favorite combination!! I used half Jimmy Dean sausage, half ground beef.

    1. Laura Lawless, BASc says:

      So glad you enjoyed it, Cathy!

  13. 5 stars
    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!

    1. Laura Lawless, BASc says:

      Adding cream cheese sounds delicious! Thanks for leaving a review, Debbie!

  14. 5 stars
    This was so delicious! I did use the 8 lasagna noodles & it was perfect. I used sausage instead of ground beef. So yummy!

    1. Laura Lawless, BASc says:

      This is wonderful to hear! Thanks for leaving a review, Evelyn!

  15. 5 stars
    It came out amazing!

    1. Laura Lawless, BASc says:

      So glad you enjoyed it!

  16. Christine says:

    Can you use beef broth instead of chicken broth?

    1. Laura Lawless, BASc says:

      Hi Christine, I haven’t tried that myself, but beef broth should work too!

  17. Margaret Gregory says:

    5 stars
    This was delicious and so easy to make! My first Instant Pot dish! Can you freeze leftovers?

    1. Laura Lawless, BASc says:

      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!

  18. 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!
    Thanks!

    1. Laura Lawless, BASc says:

      So happy to hear this, Heather! My kids love this soup too!

  19. Elizabeth says:

    5 stars
    Delicious! My whole family loved it, even my VERY picky toddler. Definitely will make again!

    1. Laura Lawless, BASc says:

      So great to hear, Elizabeth! Thanks for leaving a review!

  20. 5 stars
    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!

    1. Laura Lawless, BASc says:

      Yes, it’s so much easier and fewer dishes to clean! 🙂 Thanks for sharing the recipe, Claire!

  21. Jennifer Faith says:

    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.

    1. Laura Lawless, BASc says:

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

  22. 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.

    1. Laura Lawless, BASc says:

      I’m so happy to hear this!

  23. 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

    1. Laura Lawless, BASc says:

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

  24. 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

    1. 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!

  25. 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!!!

    1. Laura Lawless, BASc says:

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

  26. 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!

    1. Laura Lawless, BASc says:

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

  27. 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!

    1. Laura Lawless, BASc says:

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

  28. 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.

    1. 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!

  29. Penny Notson says:

    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.

    1. Laura Lawless, BASc says:

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

  30. 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!

    1. Laura Lawless, BASc says:

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

  31. 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.

    1. 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!

  32. 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?

    1. 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!

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

    1. 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!

  34. 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.

    1. Laura Lawless, BASc says:

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

  35. 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?

    1. 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!

  36. 5 stars
    Kids loved that recipe! Thanks for the idea 🙂

    1. Laura Lawless, BASc says:

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

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

    1. 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!

  38. 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!

    1. 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!

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

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

    1. Laura Lawless, BASc says:

      You’re welcome, Annie! Enjoy!

  40. 5 stars
    The soup was delicious! My family loved it and it was super easy to make.

    1. Laura Lawless, BASc says:

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

  41. 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!

    1. Laura Lawless, BASc says:

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

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

      1. 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!

  42. 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.

  43. 5 stars
    Great tasting and so much easier than traditional lasagna.

  44. 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.

  45. 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!

    1. Laura Lawless, BASc says:

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

      1. I would love to make this , can I use the thin oven ready lasagna noodles?

      2. Laura Lawless, BASc says:

        Hi Rhonda, yes, I’ve used both regular and oven ready noodles when I tested this recipe. Both turned out great!

      1. Danyka Hickey says:

        Hi! This recipe sounds amazing and I can’t wait to try it! Any tips for making it in a slow cooker?

      2. Laura Lawless, BASc says:

        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!

  46. 5 stars
    The flavor of this soup is amazing. It tastes exactly like lasagna. Definitely will be making this again!