This easy Instant Pot Lasagna Soup Recipe brings all the comforting flavors of classic lasagna into a quick and convenient soup. Perfect for busy weeknights, this hearty dish combines rich tomato broth, tender lasagna noodles, and a savory blend of meats, making it an instant family favorite.
Looking for pairing suggestions? Try our Arugula Salad with Balsamic Glaze and don't forget the garlic bread!
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Lasagna soup takes the classic Italian dish and transforms it into a warm, comforting soup. Combining ground beef, Italian sausage, lasagna noodles, and a rich tomato broth, this dish delivers the same great taste as lasagna but in a cozy, easy-to-eat format.
If you like Italian soups, you may also love our Italian Beef and Bean Soup (Pasta e Fagioli) or our Italian lentil Soup with Sausage.
Why We Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
- Rich and Flavorful: Combines ground beef and Italian sausage for a robust taste.
- Family-Friendly: A hit with both kids and adults.
- Comforting: Perfect for cold days or when you need a hearty meal. If you love cozy soups, be sure to check out our 10 cozy soups for Winter!
Instant Pot Lasagna Soup Recipe Ingredients
- Ground Beef and Italian Sausage: Use a mix of lean ground beef and either sweet or hot Italian sausage for a balanced, flavorful base.
- Onion and Garlic: Finely chopped onion and minced garlic add depth to the soup.
- San Marzano Tomatoes: These tomatoes are known for their sweetness and low acidity, perfect for creating a rich tomato broth. We love these tomatoes in our Sunday Gravy with Short Ribs, too!
- Chicken Broth: Adds a depth to the soup while thinning out the tomato base.
- Lasagna Noodles: Broken into pieces, they give the soup its signature lasagna texture.
- Ricotta, Mozzarella, and Parmesan Cheeses: These cheeses create a creamy, cheesy topping.
- Italian Seasoning, Bay Leaves, and Oregano: These herbs enhance the Italian flavors of the soup.
- Fresh Basil: For garnish, adding a fresh touch to the finished dish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ground Beef: Can be substituted with ground turkey for a lighter option.
- Italian Sausage: Use a spicy version for a bit of heat or replace with ground pork if you prefer.
- Chicken Broth: Vegetable broth can be used for a vegetarian version (omit the meat as well).
- Equipment: If you don't have an Instant Pot, you can make this soup on the stovetop or in a slow cooker.
How to Make Instant Pot Lasagna Soup
STEP ONE: Prepare the Meat and Onions
Set your Instant Pot to the "Sauté" function. Add 2 tablespoons of olive oil, then cook the ground beef, Italian sausage, and chopped onions until the meat is browned and the onions are translucent, breaking apart the meat as it cooks (about 7-8 minutes).
Stir in the minced garlic and cook for an additional minute until fragrant.
STEP TWO: Deglaze and Add Ingredients
Pour a small amount of chicken broth into the pot and scrape the bottom to deglaze. Add the crushed tomatoes with their juices, remaining chicken broth, Italian seasoning, dried oregano, bay leaves, 1 teaspoon of kosher salt, and ½ teaspoon of pepper.
Stir to combine, cover, then set the Instant Pot to the "Slow Cook" setting and cook for 1 hour.
📌 If you’re short on time, you can skip slow cooking altogether and just pressure cook everything for 10 minutes (adding the noodles in the last 5).
STEP THREE: Prepare the Cheese Topping
While the soup is slow cooking, combine the ricotta cheese, mozzarella cheese, and grated parmesan cheese in a separate bowl. Stir well and set aside.
STEP FOUR: Cook the Noodles and Serve
After the soup has slow-cooked for 1 hour, cancel the "Slow Cook" function. Break the lasagna noodles into large pieces and submerge them into the soup. Close the Instant Pot lid, set the vent to "Sealing," and select the "Pressure Cook" setting. Cook on high pressure for 5 minutes.
After cooking, carefully perform a quick pressure release. Ladle the hot lasagna soup into serving bowls. Top each serving with the Italian cheese mixture and garnish with chopped fresh basil and more parmesan if desired.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use San Marzano tomatoes as they are sweeter and less acidic.
✔️ DO Break the lasagna noodles into large pieces to cook evenly in the soup.
✔️ DO Garnish with fresh basil just before serving to add a pop of color and freshness.
Storage
Store any leftover Instant Pot Lasagna Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to thin out the soup.
Recipe FAQs
Yes! Follow the same initial steps of browning the meat and sautéing the onions and garlic in a skillet, then transfer everything to the slow cooker. Add the tomatoes, broth, and seasonings, and cook on low for 6-8 hours or high for 3-4 hours. Add the broken lasagna noodles during the last 30 minutes.
To make lasagna soup healthier, you can use lean ground beef or ground turkey, whole wheat or gluten-free lasagna noodles, and reduce the amount of cheese. You can also add more vegetables like spinach or zucchini.
If you don’t have ricotta cheese, you can substitute it with cottage cheese or a mixture of cream cheese and sour cream.
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📖 Recipe
Instant Pot Lasagna Soup Recipe
Equipment
- Large Mixing Bowl
- Wooden spoon
- Ladle
Ingredients
- ½ pound ground beef
- ½ pound Italian sausage sweet or hot, casing removed
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 can 28 ounces San Marzano tomatoes, crushed by hand
- 5-6 cups chicken broth
- 8 lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 2 teaspoons Italian seasoning
- ½ teaspoon dried oregano
- 1-2 bay leaves
- 2 tablespoons olive oil
- salt and pepper to taste
- Fresh basil chopped (for garnish)
Instructions
- Set your Instant Pot to the "Sauté" function. Add 2 tablespoons of olive oil, then cook the ground beef, Italian sausage, and chopped onions until the meat is browned and the onions are translucent, breaking apart the meat as it cooks (about 5-7 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour a small amount of chicken broth into the pot and scrape the bottom to deglaze, incorporating the browned bits. Add the crushed tomatoes with their juices, remaining chicken broth, Italian seasoning, dried oregano, bay leaves, 1 teaspoon of kosher salt, and ½ teaspoon of pepper. Stir to combine, then set the Instant Pot to the "Slow Cook" setting, cover, and cook for 1 hour.
- While the soup is slow cooking, combine the ricotta cheese, mozzarella cheese, and grated parmesan cheese in a separate bowl. Stir well and set aside.
- After the soup has slow-cooked for 1 hour, cancel the "Slow Cook" function. Break the lasagna noodles into large pieces and submerge them into the soup. Close the Instant Pot lid, set the vent to "Sealing," and select the "Pressure Cook" setting. Cook on high pressure for 5 minutes.
- After cooking, carefully perform a quick pressure release. Ladle the hot lasagna soup into serving bowls. Top each serving with the Italian cheese mixture and garnish with chopped fresh basil and more parmesan if desired.
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Notes
- Ground Beef: Can be substituted with ground turkey or ground chicken for a lighter option.
- Italian Sausage: Use a spicy version for a bit of heat or replace with ground pork if you prefer.
- Chicken Broth: Vegetable broth can be used for a vegetarian version (omit the meat as well).
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