This Instant Pot lasagna soup is a quick, cozy one-pot dinner made with ground beef, tomatoes, pasta, and three cheeses. It has all the flavor of classic lasagna but cooks in about 30 minutes in the pressure cooker.
This is one of those dinners that tastes like you worked all afternoon… even though you didn’t. And around here, that’s what we call a win.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Made in one pot (less cleanup 🙌)
- Comfort food the whole family will eat
- Easy pantry ingredients
- Perfect for busy weeknights
- Freezer-friendly
If you love easy comfort food dinners, you’ll also want to try my lazy lasagna. It’s another family favorite around here!
Ingredients Overview
You’ll find the full ingredient list in the recipe card below, but here’s what makes this soup so good:
- Ground beef – adds hearty flavor and protein. You can swap the ground beef for ground pork, ground turkey or Italian sausage.
- Crushed tomatoes + broth – creates the rich base
- Broken lasagna noodles – the signature slightly chewy texture. You can use gluten-free noodles if that's your preference.
- Italian seasoning + garlic – classic lasagna flavor
- Ricotta, mozzarella, and parmesan – for that creamy, melty topping we all love
Tip: You can substitute a good quality spaghetti sauce if you don't have the canned tomatoes on hand. The sauce is a key component of the lasagna soup, so it's important to use one you'll love.
How to Make Instant Pot Lasagna Soup
(Full instructions are in the recipe card — this is the quick overview so you can see how simple it is.)
- Step 1: Brown the ground beef and onions using sauté mode.
- Step 2: Add garlic, seasonings, tomatoes, broth, and noodles. Pressure cook for a few minutes.
- Step 3: Do a quick release and stir.
- Step 4: Top with cheese mixture and serve warm.
Dinner is served!
Storage + Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
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To reheat:
Warm on the stovetop or microwave, adding broth as needed since the noodles will absorb liquid.
Farm Girl Tips for Instant Pot Success
These simple tricks help make sure your soup turns out perfectly every time:
- If soup thickens as it sits, just stir in extra broth.
- Scrape the bottom of the pot after browning meat to prevent a burn notice.
- Don’t overfill your pressure cooker.
- Remember pressurizing time adds about 10 minutes.
Can You Freeze Lasagna Soup?
Yes, but for the best texture, freeze it without the noodles and add fresh pasta when reheating. This keeps the noodles from getting too soft and falling apart.
Variations
- Like it spicy? Add a sprinkle of red pepper flakes. A little goes a long way!
- Add some fresh spinach, zucchini or sliced mushrooms to add veggies.
- Add extra broth for a thinner soup
What to serve with Instant Pot Lasagna Soup
Once you try this recipe, we know you’ll be hooked! I recommend serving with garlic breadsticks or cheesy garlic bread on top. Oh, and a simple side salad with cucumbers, tomatoes and ranch dressing. Yum!
FAQs
Yes! Broken lasagna noodles are traditional, but rotini, bowties, or shells work great too.
Pasta absorbs liquid as it sits. Just add broth and stir.
Absolutely. It reheats beautifully and lasagna soup is one of those recipes that tastes even better the next day.
A 6-quart or larger works perfectly for this recipe.
More Easy Comfort Food Dinners
If you loved this recipe, try these next:
Recipe
Instant Pot Lasagna Soup
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Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef
- ½ yellow onion diced
- 2 Tablespoons minced garlic
- 4 cups beef broth (use more if you'd like a thinner soup)
- 14.5 ounces petite diced tomatoes
- 14.5 ounces crushed tomatoes
- 2 ½ Tablespoons tomato paste
- 2 Tablespoons Italian seasoning
- salt and black pepper to taste
- 8 lasagna noodles broken into 1” pieces (6.5 oz) ***
- 1 ¼ cups shredded mozzarella cheese
- ½ cup finely shredded parmesan cheese
- 8 ounces ricotta cheese
- 2 Tablespoons chopped fresh basil for garnish
Instructions
- Turn Instant Pot to sauté. Add 1 Tablespoon olive oil. Brown 1 pound ground beef and ½ yellow onion until no longer pink. Drain grease if needed.
- Add 2 Tablespoons minced garlic and cook 30 seconds.Stir in 14.5 ounces petite diced tomatoes, 14.5 ounces crushed tomatoes, 2 ½ Tablespoons tomato paste, 2 Tablespoons Italian seasoning and 4 cups beef broth. Scrape the bottom of pot well to remove any bits that have stuck.
- Add 8 lasagna noodles (broken into pieces), pressing gently into liquid (do not stir).Seal lid and cook on high pressure for 5 minutes.
- While soup is cooking, mix the 1 ¼ cups shredded mozzarella cheese, ½ cup finely shredded parmesan cheese and 8 ounces ricotta cheese for topping the soup. After 5 minutes, do a quick release pressure.
- Stir soup and season with salt and black pepper if you'd like. Serve warm topped with ricotta, mozzarella, and parmesan.
Notes
- Scraping the bottom prevents burn warnings.
- Soup thickens as it sits; add broth when rehearming.
- For best texture, freeze soup without noodles and add fresh pasta when reheating.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Final Thoughts from My Kitchen
This is one of those recipes I keep in my back pocket for busy nights when I still want something homemade and comforting on the table. It’s simple, reliable, and always a hit, which is exactly what weeknight dinners should be.
