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Instant Pot Lasagna Soup has all the amazing flavors and textures of a lasagna in a bowl. All you have to do is brown the meat, then toss in the other ingredients and cook for 6 minutes on high pressure.
The resulting soup is a rich and flavorful soup with all things we love about a traditional lasagna. The best part is that you can make it quickly all in just one pot – the Instant Pot. If you love these flavors then you will want to try these stuffed shells as well.
Why You’ll Love It
- Skip the hours of work it takes to make a lasagna from scratch. This soup offers all the flavors of traditional lasagna but in a fraction of the time. It’s the perfect solution for a quick and satisfying meal on busy days.
- The combination of hearty pasta, rich tomato broth, and gooey melted cheese is sure to satisfy everyone around the table and it’s incredibly versatile. Tailor it to your taste by adding extra veggies, a spicy kick, or a different type of cheese.
- Say goodbye to multiple pots and pans! The beauty recipe lies in its simplicity and convenience. You can sauté the ingredients, cook the soup, and even melt the cheese on top—all in the same pot. Fewer dishes mean less time spent at the kitchen sink.
Tavosays: Never thought I could make a lasagna using an instant pot! The recipe is great! Thank you!
» You might also try this Homemade Instant Pot Tomato Sauce.
Ingredients You Need
- Italian sausage or ground beef: You can use either pork or beef for this soup – or combine the two.
- Onion: Use white or red onion for this recipe.
- Garlic: No Italian recipe is complete without garlic. Fresh garlic cloves work the best, but you can also add garlic powder.
- Beef broth: Make sure to use low sodium broth. You can also dissolve beef bouillon cubes in water, if you wish.
- Canned tomatoes: I have used canned tomatoes for this recipe. You can use chopped or crushed.
- Tomato paste: This helps thicken the soup.
- Lasagna sheets: I use regular pasta sheets that require boiling. They cook perfectly in 6 minutes under pressure. If your pasta doesn’t cook entirely in the 6 minutes, you can put the lid back on the pot and let it sit on Keep Warm for 3-5 minutes to continue cooking the pasta.
- Seasonings: Oregano, Italian seasoning, salt and pepper.
- Mozzarella cheese: Use a 2% moisture shredded mozzarella.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
About the Pasta
I like to use traditional pasta sheets for this recipe, mostly because it turns out the most like regular lasagna. The pasta sheets with the frilly edges makes for a particularly nice looking soup.
If you don’t have sheets or want to use a different type of pasta, you can definitely do that. Mafalda pasta is a great alternative. They are frilly long pieces of pasta that are not nearly as wide as a lasagna noodle. They also come in a mini version that you don’t have to break.
Farfalle or shells also work in this recipe, but you don’t need to cook it under pressure for 6 minutes with these type of noodles. If you use anything other than lasagna sheets, lower the cook time to 4 minutes.
Expert Tips
- Drain any grease from the pot after cooking the ground beef, so the soup doesn’t get too oily.
- Make sure to scrape the brown bits off the bottom of the pot before pressure cooking to avoid a burn notice.
- Crack the lasagna noodle sheets into at least 3-4 pieces each. It’s easier to eat smaller pieces, but you don’t want them to be too small.
- The soup will thicken up as it sits, so serve right away for a soupier consistency.
- You can use all ground beef, or all sausage, or substitute with ground turkey. You can also skip the meat all together if you want.
How to Make Instant Pot Lasagna Soup
Step 1: Sauté
Turn on sauté mode on the Instant Pot. You might find that you need to use the low setting so the beef doesn’t burn as it cooks. You can set it either by pushing the sauté button twice, or by rotating the dial, depending on your model. See other useful Instant Pot tips.
Once the pot is heated, add the olive oil. When hot, add the sausage or ground beef, and onion. Cook, breaking the meat into pieces, until browned. Add the garlic to the pot. Let it sauté for 30 seconds to become fragrant, then turn off sauté mode.
You’ll want to drain any grease from the pan before moving on to the next step, so the soup doesn’t get too oily.
Step 2: Add the Spices, Tomatoes & Broth
Add the oregano, Italian seasoning, salt, and pepper to the pot.Stir it into the meat mixture. Then pour in the beef broth and whisk or scrape the bottom of the pot with a spatula to remove any browned bits.
Add the canned tomatoes and tomato paste. Stir to make sure everything gets incorporated.
Step 3: Add the Noodles & Cook
Next, you’ll add the lasagna noodles. You’ll want to crack the sheets into at least 3-4 pieces each. It’s easier to eat smaller pieces, but you don’t want them to be too small.
Lock the lid on the pot and set the vent to sealing, if that’s necessary on your model. Press the pressure cook button and set the time for 6 minutes.
Step 4: Stir & Serve
When time is up, do a quick pressure release and open the pot. Stir the soup. Add half the mozzarella cheese on top and let sit to thicken for 3-5 minutes on Keep Warm. It will thicken up as it sits, so serve right away for a soupier consistency.
You can serve it with the remaining mozzarella cheese on the side.
Questions About the Recipe
Can I use any other meat for this recipe?
I’ve made this recipe with ground beef and with ground sausage or pork and it’s great with both. You can also use minced chicken or even ground turkey for this recipe.
What can I use instead of tomatoes?
Canned tomatoes are one of the easiest things to use in this soup, but if you don’t have any, you can use marinara sauce or a jarred tomato sauce instead. The only difference will be the salt level, so I wouldn’t add salt to the soup until it’s cooked and you’ve tried it, since jarred marinara and sauces have added salt.
Can you store this soup?
Yes, you can store the leftover soup by placing it in an airtight container and refrigerating it for 5-7 days. It will get thicker after the first day, so you might need to add some water or additional tomato sauce to the soup when reheating it.
Before You Go
Since you made it to the end of this article, you might be interested in more Instant Pot soup recipes. Here are a few more articles we think you might enjoy.
- Instant Pot Loaded Baked Potato Soup
- Instant Pot Kale White Bean Sausage Soup
- Instant Pot Stuffed Pepper Soup
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Simple Instant Pot Lasagna Soup
Instant pot Lasagna Soup has all the amazing flavors and textures of a lasagna in a bowl. All you have to do is brown the meat, then toss in the other ingredients and cook for 6 minutes on high pressure.
Note: Made in a 6-qt Instant Pot
4.83 from 34 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 6 minutes mins
Pressurize Time 10 minutes mins
Total Time 26 minutes mins
Course Soup
Cuisine American
Servings 6 Servings
Calories 352 kcal
Equipment
Ingredients
- 1/2 pound (227 g) mild Italian sausage or ground beef
- 1/2 onion chopped
- 2 cloves garlic minced
- 3 cups (710 ml) low-sodium beef broth
- 28 ounce (794 g) canned chopped tomatoes
- 6 ounce (170 g) can tomato paste
- 8 lasagna sheets broken into pieces
- 2 teaspoons (4 g) dried oregano
- 1 teaspoon (2 g) Italian seasoning
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1 cup (112 g) grated mozzarella
Instructions
Turn on saute mode on the Instant Pot. Add the olive oil. When hot, add the sausage, ground beef, and onion. Cook, breaking into pieces, until browned. Turn off saute mode.
Drain any grease from the pan. Add the garlic to the pot. Let sit for 30 seconds to become fragrant.
Add the oregano, Italian seasoning, salt, and pepper to the pot.
Pour in the beef broth, whisk or scrape the bottom of the pot with a spatula to remove any browned bits.
Add the canned tomatoes, tomato paste, and lasagna noodles.
Lock the lid on the pot and set the vent to sealing, if necessary on your model.
Press the pressure cook button and set the time for 6 minutes.
When time is up, do a quick pressure release and open the pot. Stir the soup. Add half the mozzarella cheese on top and let sit to thicken for 3-5 minutes. Serve with additional cheese.
Notes
- Drain any grease from the pot after cooking the ground beef, so the soup doesn’t get too oily.
- Make sure to scrape the brown bits off the bottom of the pot before pressure cooking to avoid a burn notice.
- Crack the lasagna noodle sheets into at least 3-4 pieces each. It’s easier to eat smaller pieces, but you don’t want them to be too small.
- The soup will thicken up as it sits, so serve right away for a soupier consistency.
- You can use all ground beef, or all sausage, or substitute with ground turkey. You can also skip the meat all together if you want.
Nutrition
Calories: 352kcalCarbohydrates: 41gProtein: 20gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgSodium: 972mgPotassium: 1008mgFiber: 4gSugar: 8gVitamin A: 732IUVitamin C: 20mgCalcium: 181mgIron: 4mg
Keyword Beef, Tomatoes
Tried this recipe?Let us know how it was!
Laura Lynch
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.