This hearty lasagna soup melds savory ground beef, tomatoes, onions, garlic, and broken lasagna noodles in a comforting broth. Topped with a blend of cheeses, its layered flavors create a winter delight. Ideal for Soup Ideas Instant Pot fans and Quick Meals Instant Pot enthusiasts seeking an easy, satisfying meal.

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I love making this Instant Pot Lasagna Soup because it brings such a satisfying mix of flavors to the table during cooler weather. I start by browning 1 lb of ground beef (or ground turkey for a lighter option) with a medium diced yellow onion and 4 minced garlic cloves, which creates a really savory base.

Then I stir in 2 cans of diced tomatoes, a can of tomato paste, and 6 cups of beef broth. The lasagna noodles get broken into pieces (I’ve even added extra for that lazy lasagna style) along with dried basil, oregano, and a hint of red pepper flakes for a little kick, seasoned with salt and black pepper.

The best part is topping it off with 1 cup ricotta, 2 cups mozzarella, and 1/2 cup Parmesan cheese, which makes it rich in protein and calcium. It’s a quick, easy dinner that’s a fall favorite in my house.

Why I Like this Recipe

I really love this recipe because of a few things:
1. I love how warm and cozy it makes me feel on cold days.
2. I like that I can use either beef or turkey so I can switch it up if I want something lighter.
3. The mix of three types of cheese just makes it extra creamy and tasty.
4. Its super convenient to make in the Instant Pot so I can have dinner ready in no time.

My Instant Pot Lasagna Soup is the best comfort food ever when it gets chilly outside. I love making it with ground beef, or sometimes I try the ground turkey version if im in the mood for something a bit lighter. I even like adding extra noodles if I wanna go for a lazy lasagna vibe. It’s a super easy recipe that saves me time and still fills me up with all its cheesy, hearty goodness. Enjoy!

Ingredients

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Ground beef is high in protein, giving the soup hearty flavor.
Diced tomatoes add tangy sweetness, essential vitamins, and a burst of moisture.
Tomato paste intensifies the flavor with a rich, concentrated, slightly tangy taste.
Lasagna noodles provide filling carbs that soak up broth and add texture.
Ricotta cheese offers a creamy, mildly sweet finish with a dose of protein.
Onion and garlic boost the savory base with aromatic flavors and essential nutrients.
Cheeses like mozzarella and Parmesan melt beautifully, bringing gooey texture and rich umami.
Dried herbs like basil and oregano add freshness and depth to every bite.

Ingredient Quantities

1 lb ground beef (or ground turkey for a lighter version)

1 medium yellow onion, diced

4 cloves garlic, minced

2 cans (14.5 oz each) diced tomatoes with their juice

1 can (6 oz) tomato paste

6 cups beef broth

8 oz lasagna noodles, broken into pieces (add more if you want a lazy lasagna)

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp red pepper flakes (optional)

Salt and black pepper, to taste

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

How to Make this

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1. Turn your Instant Pot on to the sauté setting and add the 1 lb ground beef (or ground turkey if you prefer). Once the meat starts to brown, add the diced yellow onion and minced garlic and let them soften for about 3 to 4 minutes.

2. If there’s too much grease, drain off some so it doesn’t get too oily later on.

3. Stir in the 2 cans of diced tomatoes with their juices and the 6 oz can of tomato paste, mixing well so nothing sticks.

4. Pour in the 6 cups of beef broth and then add 1 tsp dried basil, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes if you like a little heat. Season with salt and black pepper to taste.

5. Add the 8 oz of broken lasagna noodles into the pot. If you really love your noodles, you can add a bit more to make it extra noodly.

6. Cancel the sauté function, secure the lid, and set your Instant Pot to pressure cook on high for 5 minutes.

7. Once the timer is up, carefully do a quick release to let the steam out before you open the pot.

8. Give the soup a good stir, checking that the noodles are cooked through and the flavors are well blended. Taste and adjust the seasoning if needed.

9. Serve the soup into bowls and add 1 cup of ricotta cheese in a dollop right in the center of each bowl.

10. Finally, top each serving with 2 cups shredded mozzarella cheese (dividing it evenly) and sprinkle 1/2 cup grated Parmesan cheese over the top. Enjoy this cozy lasagna soup while it’s hot!

Equipment Needed

1. Instant Pot with sauté and pressure cook functions
2. Sharp knife for dicing and mincing ingredients
3. Cutting board for preparing the onion and garlic
4. Measuring cups and spoons for accurate broth and spice measurements
5. Can opener to open the diced tomatoes and tomato paste cans
6. Wooden spoon or spatula for stirring the meat and other ingredients
7. Ladle for serving the soup into bowls
8. Serving bowls for plating the lasagna soup
9. Optional: Colander or strainer if you need to drain extra grease

FAQ

Q: How long does it take to make this Instant Pot Lasagna Soup?

It usually takes about 30 minutes from start to finish including prep and cook time. Keep in mind that sometimes the noodles might thicken the soup a bit while cooking.

Q: Can I use ground turkey instead of beef?

Yup, you definitely can use ground turkey if you want a lighter version. Just be careful that turkey cooks a little faster so you might need to adjust the time slightly.

Q: Can I prepare the recipe in advance?

Yes, you can prep the veggies and even brown the meat ahead of time. Just keep in mind that if you mix in the noodles too early they might get mushy.

Q: Do I have to use an Instant Pot?

Not really. If you dont have an Instant Pot, you can use a slow cooker or even a regular pot on the stovetop. Just be sure to adjust the cooking times accordingly.

Q: Can I substitute the ricotta cheese with another cheese?

Sure you can try using cottage cheese if you prefer. The texture might be a little different but it still makes a tasty dish.

Instant Pot Lasagna Soup Recipe Substitutions and Variations

For the ground beef, you can use ground chicken or even a plant-based meat substitute if youre looking for something different.
If you dont have yellow onions, try using red onions or shallots for a slightly sweeter flavor.
Instead of tomato paste, you can stir in some thick tomato sauce; it works just as well.
If youre out of beef broth, chicken broth or a seasoned veggie broth makes a good swap.
For the lasagna noodles, many people break up spaghetti or use ditalini pasta instead.

Pro Tips

1. Try deglazing the pot with a little red wine or even some water after browning the meat to get all those flavors off the bottom, it really makes the soup richer.
2. If you like your veggies a bit softer, let the onions and garlic cook a bit longer before you add the tomatoes so they don’t end up a bit crunchy.
3. Taste the soup right after the pressure cook and adjust the seasoning as needed, sometimes a little extra salt or a dash more pepper goes a long way.
4. For an extra creamy twist, stir in another dollop of ricotta right before serving, it makes the soup extra comforting and ties all the flavors together.

Instant Pot Lasagna Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Instant Pot with sauté and pressure cook functions
2. Sharp knife for dicing and mincing ingredients
3. Cutting board for preparing the onion and garlic
4. Measuring cups and spoons for accurate broth and spice measurements
5. Can opener to open the diced tomatoes and tomato paste cans
6. Wooden spoon or spatula for stirring the meat and other ingredients
7. Ladle for serving the soup into bowls
8. Serving bowls for plating the lasagna soup
9. Optional: Colander or strainer if you need to drain extra grease

Ingredients

1 lb ground beef (or ground turkey for a lighter version)
1 medium yellow onion, diced
4 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes with their juice
1 can (6 oz) tomato paste
6 cups beef broth
8 oz lasagna noodles, broken into pieces (add more if you want a lazy lasagna)
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Turn your Instant Pot on to the sauté setting and add the 1 lb ground beef (or ground turkey if you prefer). Once the meat starts to brown, add the diced yellow onion and minced garlic and let them soften for about 3 to 4 minutes.
If there's too much grease, drain off some so it doesn't get too oily later on.
Stir in the 2 cans of diced tomatoes with their juices and the 6 oz can of tomato paste, mixing well so nothing sticks.
Pour in the 6 cups of beef broth and then add 1 tsp dried basil, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes if you like a little heat. Season with salt and black pepper to taste.
Add the 8 oz of broken lasagna noodles into the pot. If you really love your noodles, you can add a bit more to make it extra noodly.
Cancel the sauté function, secure the lid, and set your Instant Pot to pressure cook on high for 5 minutes.
Once the timer is up, carefully do a quick release to let the steam out before you open the pot.
Give the soup a good stir, checking that the noodles are cooked through and the flavors are well blended. Taste and adjust the seasoning if needed.
Serve the soup into bowls and add 1 cup of ricotta cheese in a dollop right in the center of each bowl.
Finally, top each serving with 2 cups shredded mozzarella cheese (dividing it evenly) and sprinkle 1/2 cup grated Parmesan cheese over the top. Enjoy this cozy lasagna soup while it's hot!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.