Instant Pot Lasagna Soup Recipes to Make Dinner a Breeze

Instant Pot lasagna soup is everything you love about classic lasagna, without the layering, long bake time, or messy cleanup. It’s cozy, hearty, and ready in a fraction of the time. You still get tender noodles, a rich tomato broth, savory meat, and a creamy dollop of cheese on top.

It’s a weeknight hero that tastes like a Sunday supper. If you want big flavor with minimal effort, this soup is the move.

What Makes This Recipe So Good

• Weeknight fast: The Instant Pot turns a time-intensive dish into a 30–40 minute meal, start to finish.
• All the lasagna flavors: Tomato, garlic, Italian seasoning, ground meat, and gooey cheese deliver classic comfort.
• Hands-off cooking: Once it’s set, the pressure cooker does the work while you tidy up or set the table.
• Easy to customize: Swap proteins, add veggies, or make it vegetarian without sacrificing flavor.
• Family-friendly: Familiar flavors and a cozy texture make this a crowd-pleaser for kids and adults alike.

Shopping List

• Olive oil
• Ground beef, Italian sausage, or a mix (about 1 pound)
• Yellow onion, diced
• Garlic, minced (3–4 cloves)
• Crushed tomatoes (28 ounces)
• Tomato sauce (15 ounces) or tomato puree
• Low-sodium chicken or beef broth (4 cups)
• Lasagna noodles, broken into bite-size pieces (8–10 sheets) or mafalda/mini lasagna noodles
• Italian seasoning
• Crushed red pepper flakes (optional)
• Bay leaf (optional)
• Salt and black pepper
• Ricotta cheese
• Mozzarella, shredded
• Parmesan, grated
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Sauté the aromatics and meat: Set the Instant Pot to Sauté (Normal). Add a drizzle of olive oil, then the diced onion.
   

   Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant. Add the ground beef/sausage and cook, breaking it up, until browned.

   
   

   Drain excess fat if needed.

   
   
2. Season well: Stir in 1–2 teaspoons Italian seasoning, a pinch of red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix to coat the meat.
3. Deglaze: Pour in 1/2 cup broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. This prevents the burn notice.
4. Add liquids and tomatoes: Stir in the crushed tomatoes, tomato sauce, and the remaining broth. Add a bay leaf if you like.
   

   Do not add the dairy yet.

   
   
5. Add the noodles: Break lasagna noodles into 1–2 inch pieces and add them on top. Gently press them into the liquid so they’re submerged, but do not stir vigorously.
6. Pressure cook: Seal the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes. (For thicker, sturdier noodles, 5 minutes is fine.)
7. Quick release: When the timer ends, do a quick release.
   

   Open the lid and give the soup a gentle stir. Remove the bay leaf.

   
   
8. Make the cheesy topping: In a small bowl, mix 1 cup ricotta, 1/2 cup shredded mozzarella, and 1/4 cup Parmesan. Season with a pinch of salt and pepper.
   

   This becomes your “cheesy dollop.”

   
   
9. Finish and taste: If the soup is too thick, add a splash of broth. If it’s too thin, let it sit on Keep Warm for a few minutes; the noodles will absorb more liquid. Taste and adjust seasoning.
10. Serve: Ladle into bowls and top each serving with a spoonful of the ricotta mixture.
    

    Sprinkle with extra mozzarella or Parmesan and a little fresh basil or parsley.

    
    

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. Keep the cheesy topping separate for best texture.
• Freezer: Cool completely, then freeze the soup (without the ricotta mixture) for up to 3 months. The noodles will soften more after thawing, but it’s still delicious.
• Reheat: Warm on the stovetop over medium heat, adding broth as needed to loosen.
  

  In the microwave, reheat in 60–90 second bursts, stirring between intervals.

  
  

Why This is Good for You

• Protein-rich: The meat and cheese pack in protein, which helps keep you full and satisfied.
• Lycopene and antioxidants: Tomato-based soups provide lycopene, linked to heart health.
• Balanced comfort: You get carbs for energy, protein for satiety, and calcium from the cheese. Add spinach or zucchini to bump up fiber and micronutrients.
• Control the sodium: Using low-sodium broth and adjusting salt yourself gives you better control over the final seasoning.

Pitfalls to Watch Out For

• Burn notice: Failing to deglaze after sautéing can trigger it. Always scrape up browned bits before pressure cooking.
• Mushy noodles: Overcooking under pressure turns noodles soft fast.
  

  Stick to 4–5 minutes and quick release.

  
  
• Curdled dairy: Don’t pressure cook the ricotta or mozzarella in the soup. Add cheese only after cooking.
• Too thick or too thin: Noodles continue to absorb liquid as the soup sits. Keep extra broth handy to thin.
  

  If too thin, let it rest on Keep Warm a few minutes.

  
  
• Under-seasoning: Tomatoes and broth need enough salt and herbs. Taste at the end and adjust.

Recipe Variations

• Vegetarian: Use plant-based meat or skip it and double the mushrooms. Swap in vegetable broth.
  

  Stir in spinach at the end until wilted.

  
  
• Turkey or chicken: Ground turkey or chicken lightens things up. Brown it well and season generously for deep flavor.
• Extra veggies: Add diced zucchini, mushrooms, carrots, or bell peppers after the onion. Sauté until softened before deglazing.
• Spicy: Use hot Italian sausage and add extra red pepper flakes.
  

  Garnish with chili oil for a kick.

  
  
• Creamy tomato: Stir in a splash of heavy cream after pressure cooking for a silky finish.
• Gluten-free: Use gluten-free lasagna noodles and check your broth and sausage labels.
• Cheese swap: Try cottage cheese instead of ricotta for extra protein. Pecorino Romano adds a sharper bite in place of Parmesan.

FAQ

Can I cook the noodles separately?

Yes. Boil pasta on the stovetop until al dente, then add it to the soup after pressure cooking.

This keeps the noodles firmer and helps leftovers hold up better.

What if I only have regular pasta shapes?

That’s fine. Mafalda, rotini, or broken spaghetti work well. Aim for 6–8 ounces of pasta and stick to the same cook time.

How do I avoid a watery soup?

Use the listed amounts of tomatoes and broth, and don’t add extra liquid before pressure cooking.

If it’s still thin, let it sit on Keep Warm to thicken, or stir in a handful of mozzarella to enrich it.

Can I make this dairy-free?

Yes. Skip the cheese topping or use dairy-free ricotta and mozzarella. The soup is still flavorful with the herbs, tomatoes, and meat (or veggies).

Is sautéing necessary?

It’s worth it.

Browning the meat and onions builds flavor and prevents the soup from tasting flat. It only takes a few minutes.

Can I double the recipe?

Usually yes, if your Instant Pot is 8 quarts. Keep total volume below the Max Fill line, especially with liquids and pasta.

Cooking time under pressure stays the same.

What if I get a burn warning?

Cancel, quick release if needed, open the lid, and scrape the bottom thoroughly. Add a splash of broth, stir gently, then reseal and continue.

Wrapping Up

Instant Pot lasagna soup brings big, cozy flavor with a fraction of the effort of traditional lasagna. It’s simple, flexible, and ideal for busy nights.

With a few smart steps—good seasoning, proper deglazing, and a cheesy finish—you’ll have a bowl that tastes like it simmered all day. Keep this one in your weeknight rotation and enjoy comfort on command.