Instant Pot Lasagna Soup Recipe From Scratch

This instant pot lasagna soup delivers everything I love about classic lasagna in 30 minutes flat. Ground beef, broken lasagna noodles, and a rich tomato broth cook together under pressure so every bite is loaded with flavor. The three-cheese finish makes it taste like I spent hours in the kitchen.

Why This Instant Pot Lasagna Soup Works

The Instant Pot builds pressure-cooked depth in a fraction of stovetop time. The noodles absorb the tomato broth as they cook, so they carry flavor all the way through instead of just sitting in liquid. That is the key difference from a regular pot of soup.

Sauteing the ground beef with Italian seasoning before pressure cooking develops a browned, savory base. That caramelized layer dissolves into the broth and makes it taste slow-simmered. The three-cheese stir-in at the end adds a creamy, rich finish that no one expects from a 30-minute dinner.

This instant pot lasagna soup recipe is the one I reach for on weeknights when I want comfort food without layering a full lasagna. It hits every note of the original with a fraction of the effort.

Ingredients

• 1 lb ground beef (or Italian sausage)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 jar (24 oz) marinara sauce
• 3 cups chicken broth
• 1 cup water
• 8 lasagna noodles, broken into thirds
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

What You Need for Instant Pot Lasagna Soup

Ground beef — use 85/15 for the best flavor without excess grease. Italian sausage works too and adds more seasoning built into the meat. Drain excess fat after browning.

Marinara sauce — a good jarred marinara is the backbone of the broth. Look for one with San Marzano tomatoes for the richest flavor. Avoid anything labeled “pizza sauce” — it is too thick.

Lasagna noodles — break them into thirds before adding. Do not stir them into the liquid — press them down so they are submerged, then leave them. Stirring before pressure releases causes sticking.

Ricotta cheese — added after pressure cooking. It melts into the hot broth and creates that creamy, cheesy texture that makes this taste like actual lasagna. Cottage cheese is a higher-protein swap.

Mozzarella and Parmesan — stir in with the ricotta for a full three-cheese finish. Freshly shredded mozzarella melts smoother than pre-shredded.

How to Make Instant Pot Lasagna Soup

1. Set Instant Pot to saute mode. Add olive oil and heat for 30 seconds.
2. Add ground beef, onion, Italian seasoning, oregano, salt, and pepper. Cook for 8 minutes, breaking up the meat, until no longer pink.
3. Add garlic. Cook for 30 seconds until fragrant. Turn off saute mode.
4. Pour in marinara sauce, chicken broth, and water. Stir to combine.
5. Lay broken lasagna noodles on top. Press down gently so they are submerged. Do not stir.
6. Seal the lid. Set to high pressure for 5 minutes.
7. Do a quick release. Open the lid carefully.
8. Let the soup rest 5 minutes. Stir in ricotta, mozzarella, and Parmesan.
9. Taste and adjust salt. Serve immediately with extra cheese on top.

Instant Pot Lasagna Soup Variations

Instant Pot Lasagna Soup with Italian Sausage

Swap ground beef for 1 lb of mild or hot Italian sausage, removed from the casing. The sausage brings built-in fennel and red pepper flavor that deepens the broth without any extra spices. This is my preferred version for guests.

Instant Pot Lasagna Soup with Ground Turkey

Use 93/7 ground turkey for a leaner version. The soup still comes out rich because of the marinara and cheese. Add an extra 1/2 teaspoon of Italian seasoning to compensate for the milder meat flavor.

Vegetarian Instant Pot Lasagna Soup

Skip the meat entirely and add one can each of drained lentils and white beans. Use vegetable broth instead of chicken broth. The lentils add protein and a slightly earthy depth that works well with the tomato base.

Spicy Instant Pot Lasagna Soup

Add 1/2 teaspoon of red pepper flakes with the ground beef and use hot Italian sausage instead of beef. A teaspoon of calabrian chili paste stirred in at the end gives a fruity, building heat that pairs well with the creamy cheese finish.

Tips for the Best Instant Pot Lasagna Soup

• Press the noodles down but never stir before sealing the lid. Stirring causes them to stick to the bottom and burn under pressure.
• I always drain the beef after browning if it looks greasy. Too much fat makes the broth slick and heavy.
• Let the soup rest 5 minutes after quick release before adding cheese. The temperature drops just enough so the cheese melts smoothly without breaking.
• The soup thickens as it sits. Add a splash of broth when reheating the next day.
• For a creamier broth, stir in 2 tablespoons of cream cheese with the ricotta at the end.
• Topping each bowl with fresh basil and an extra spoonful of ricotta makes a big difference in presentation.

Make Ahead & Storage

This instant pot lasagna soup keeps in the fridge for 4 days. The noodles continue to absorb liquid overnight, so the soup gets thicker on day two. Add a cup of broth when reheating and it comes back to the right consistency quickly on the stovetop.

To freeze, leave out the cheese and noodles, freeze only the meat and broth base for up to 2 months. Cook fresh noodles and stir in the cheese when reheating. Fully assembled soup can be frozen but the noodles turn very soft after thawing — still flavorful, just softer in texture.

Common Questions

Do I need to cook the lasagna noodles before adding them to the Instant Pot?

No. The broken noodles cook directly in the broth under pressure. Just press them below the liquid surface and seal the lid. Five minutes on high pressure is all they need to come out tender but not mushy.

Can I use no-boil lasagna noodles in this instant pot lasagna soup?

Yes, but reduce the pressure cooking time to 3 minutes. No-boil noodles are thinner and cook faster. They will turn very soft at 5 minutes, which some people prefer for a more traditional lasagna texture.

Why do the noodles clump in instant pot lasagna soup?

They clump if stirred before pressure cooking. Always lay the noodles on top of the liquid and press down — do not mix them in. After quick release, stir immediately while the soup is still very hot and the noodles will separate cleanly.

Can I make this stovetop instead of in the Instant Pot?

Yes. Brown the beef in a large pot, add the liquid and marinara, bring to a boil, then add the noodles and simmer uncovered for 12-14 minutes until tender. Stir in the cheese off the heat. Total time is about 35 minutes.

How do I keep the cheese from clumping in the soup?

Let the soup rest 5 minutes after opening the Instant Pot before stirring in the cheese. If the soup is still at full boil, the proteins in the mozzarella can seize and clump. A brief rest brings the temperature down just enough for smooth melting.

This instant pot lasagna soup recipe is the weeknight dinner I make when I want lasagna flavor without turning on the oven. Save it now and have it on the table in 30 minutes.