Instant Pot Lasagna Soup
This Instant Pot lasagna soup is a cozy, one-pot dinner made with ground beef, tomatoes, pasta, and cheese. It has all the classic lasagna flavor but cooks in about 30 minutes, making it perfect for busy weeknights.
Prep Time10 minutes mins
Cook Time20 minutes mins
Time to come to pressure10 minutes mins
Total Time40 minutes mins
Makes 6 servings
- 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
- 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.
**Allow 8-10 minutes for the Instant Pot to come to pressure before the cooking countdown time begins.
Serving: 1serving | Calories: 541kcal | Carbohydrates: 38g | Protein: 40g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1246mg | Fiber: 5g | Sugar: 7g