Instant Pot Lasagna Soup
I have always been intrigued by the idea of transforming classic and complex dishes into simple-to-make comfort food. In this Instant Pot Lasagna Soup, I have combined all the rich flavors of a traditional lasagna minus the lengthy preparation process. A bit of sauteing and four minutes of pressure cooking are all it takes to have a hearty, cheesy bowl of goodness.
Instant Pot recipes are a staple in my household, and this Lasagna Soup is a fool-proof recipe that even beginners can make. It packs all the amazing flavors of a hearty Italian lasagna and is especially delicious when topped with melted cheese. Ground beef is browned to perfection and then cooked with Italian spices and sweet San Marzano tomatoes. Lasagna noodles are added uncooked to the pot, which makes this recipe fuss-free and easy.
Table of contents
There is no reason to spend hours over a hot stove stirring and watching a pot to get delicious homemade soup when you have an instant pot. I just saute the beef for a few minutes, toss all the ingredients in the pot, lock it, and let it work its magic. In less than 30 minutes, to my delight, I have the most amazing, saucy, cheesy lasagna soup with tender pasta cooked to perfection.
This easy-to-make recipe is efficient and versatile, allowing for variation based on what meat and vegetables you have on hand. Whenever I need a quick and delicious meal, I know I can rely on this Instant Pot recipe. I like to make a salad with it, so we usually have this classic Caesar salad with homemade dressing on the side.
Why you will love this recipe
- Fast and easy: You will love this recipe for its simplicity and fuss-free approach. Some call it lazy lasagna because it is so easy but still delicious.
- More time with family: Instead of spending more time in the kitchen, you get to spend more time with the family. After sauteing the meat and adding the remaining ingredients, the Instant Pot does the rest!
- Tons of flavor: With so many herbs and veggies, this dish has a burst of flavor in every spoonful.
- Meal prep: This is the perfect meal to make in advance; the leftovers taste great!
What you will need
- Ground beef or sausage: I like the flavor of ground sausage, but it has so much grease, so I usually use ground beef. For the best flavor without too much grease, I use 80/20 ground chuck.
- Aromatics: I saute the onion and garlic in extra virgin olive oil and add bell pepper and carrot.
- Dried herbs: I use thyme for its woody and earthy hints, with a touch of mint and citrus. I also add basil and oregano, both of which are very popular in Italian cooking. I also add a bit of rosemary for its piney, lemony flavor, and bay leaves.
- For the broth: I like to use organic low-sodium chicken broth, which has less salt and no additives. I always use two cans of San Marzano petite diced tomatoes and tomato sauce. They have a robust, rich, and fresh taste that stands out.
- Noodles: It is essential to choose high–quality lasagna noodles for your soup. Do not pre-cook them first. You can break them up if you like:
- Cheese: For the whole “lasagna experience,” I serve this soup topped with grated parmesan or mozzarella cheese.
How do you make
Saute: First, I select the sauté setting and add olive oil to the bottom of the pot. After that, I add the beef and sear it until lightly browned, making sure to drain the grease.
Deglaze: After that, I add the onion, garlic and saute for a little. I add a cup of water and using a spoon scrape down the brown bits that stuck to the bottom of the pot.
Combine: I add the rest of the ingredients, except the lasagna sheets and bay leaves, and stir to combine.
Add noodles: I break the lasagna noodles into a few pieces and add to the pot, gently stirring so they are almost covered in liquid, I add the bay leaves on top.
Pressure cook: I close and lock the lid and point the valve to sealing. After that, I cook the lasagna soup on high pressure for 10 minutes. Once done cooking, I do a 5-minute natural release. After that, I open the valve carefully to quick release the remaining pressure.
Serve: I open the pot, discard the bay leaves, stir the soup, and add it to bowls. I recommend topping it with parmesan cheese and fresh basil leaves. Garlic bread on the side is a nice addition.
Expert tip
Fresh or dry pasta
I recommend dry pasta for this recipe, as when cooking under pressure, it will hold its shape better, and the leftovers will not be mushy. When using dry lasagna sheets, you must pressure cook the soup for four minutes. If you prefer or have fresh lasagna sheets on hand, tear them into smaller pieces and pressure cook the soup only for 2-3 minutes.
More tips to consider
- Another way to save time is to use my Italian seasoning instead of the individual spices.
- Make sure you use high-quality tomatoes and tomato sauce. San Marzano is my pick because they taste the freshest and come in many flavors.
- Deglaze the pot after you saute the beef and onions so you do not get the dreaded BURN notice.
- Another way to avoid a BURN notice is to add the ingredients correctly. The broth should be added before the tomatoes, and the noodles should last so they do not fully sink to the bottom.
- Add cornstarch slurry or roux if the soup is too watery.
- Remember that your instant pot must build up pressure before it cooks. This could take five to twenty minutes.
Recipe variations and add-ins:
- Spice it up: I sometimes make spicy lasagna for my husband when the kids are not home because he loves it. Just add chopped jalapenos and red pepper flakes.
- Other meat: Instead of sausage or beef, you can use ground turkey, pork, or chicken.
- More cheese: My family thinks you can never have too much cheese in lasagna. Lasagna soup is no exception. I toss in whatever I have. Besides parmesan and mozzarella, I sometimes add shredded Swiss, pepper jack, and cheddar.
- Other veggies: You can always add more veggies, too. Some of the ones that I have had compliments on include zucchini, mushrooms, spinach, and squash.
- Greens: Other delicious additions are some spinach or kale leaves.
- Crockpot version: Make slow cooker lasagna soup if you do not have an electric pressure cooker.
Serving suggestions:
Instant pot lasagna soup is delicious on its own or with other dishes. This Italian soup pairs perfectly with a red wine such as Barolo, Merlot, Rose, Barbera, or Chianti. It also goes great with crusty bread for dipping, like my quick and easy beer bread or potato dinner rolls.
Imagine their eyes when they see you serving this soup in these awesome bread bowls or with Italian breadsticks on the side. Top it with your favorite cheese, such as mozzarella, parmesan, fontina, Swiss cheese, and white cheddar cheese. For dessert, make this mouthwatering strawberry tiramisu or creamy instant pot cheesecake.
Topping suggestions:
- Bacon crumbs or chopped bacon
- Cheddar cheese or Mozzarella cheese
- Chopped green onion
- A dollop of sour cream
- A dollop of ricotta cheese
- Shredded parmesan or fontina cheese
- Chopped fresh parsley or basil
How to store leftovers:
- Refrigerate: First, let the meal cool to room temperature. After that, transfer it to an airtight container and refrigerate for 3-4 days.
- Freeze: I recommend using quart bags for this soup. Transfer the soup from the pot into the bag using a cup. Squeeze out excess air and seal the bags. The bags can be stored in the freezer for up to 3-4 months.
- Thaw: To thaw this easy instant pot lasagna soup, remove it from the freezer the night before serving, or put the sealed bag in warm water to thaw it faster.
- Reheat: Heat in a soup pan and simmer for 5-10 minutes.
Frequently asked questions
It is possible that you added too much liquid. Use a liquid measuring cup instead of a dry one and measure carefully. Or you used a lot of vegetables that are mostly water, like celery, zucchini, spinach, and bell peppers. If your soup is too soupy after it cools down, make a roux or cornstarch slurry to thicken it. Roux is made with flour and butter and cooked together on the stove. Cornstarch slurry is easier. All you do is mix cornstarch and water until the cornstarch dissolves. Then, add it to the soup and stir, with the pot on saute, until it thickens to your liking.
Yes, you certainly can. It is simple to do and only takes a few minutes. Just pour it in, ensure it does not go over the MAX FILL line, and close the lid. Lock it and set it to seal. Then, pressure cook for zero minutes, reheating as it pressurizes. The time will depend on how much soup you are reheating and the temperature of your soup. It is best to thaw the soup before reheating it because you do not want it to overflow and clog up the valve. Another option is to click on the Saute function and stir the soup until it reheats.
The Instant Pot has to build up pressure before it starts cooking. It does not automatically go into cook mode. So, when you lock the lid and set the soup to cook, it takes time to build pressure before the timer even starts. Although the time varies depending on the brand, size, how full the pot is, and whether there are frozen ingredients, it typically takes 5 to 20 minutes.
More Instant Pot soup recipes:
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Instant Pot Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef or sausage
- 1 medium sweet yellow onion diced
- 5 garlic cloves minced
- 1 green bell pepper diced
- 1 medium carrot chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/4 tsp oregano
- 1/4 tsp rosemary
- 3 bay leaves
- 2 cans 14.5oz petite diced tomatoes, preferably San Marzano
- 2 cans 8oz tomato sauce, preferably San Marzano
- 4 cups chicken broth
- 2 cups water
- ½ – ¾ box of lasagna noodles uncooked
- salt and pepper to taste
Garnish:
- Grated Parmesan cheese
- Grated mozzarella cheese
- Chopped parsley
Instructions
- Select the Sauté function and adjust to medium heat.
- Once the IP reads HOT, add one tablespoon of olive oil to the pot.
- Add the beef and sear for 2-3 minutes without stirring. Season with salt and pepper, and using a wooden spoon, start breaking it apart. Cook for another 2-3 minutes until it starts to get golden brown. Drain off the grease.
- Add diced onions and minced garlic to the pot. Stir and cook for 2-3 minutes.
- Add one cup of water to the pot to deglaze it, and use a wooden spoon to scrape the bottom of the pot well.
- Add the bell pepper, carrot, thyme, basil, oregano, rosemary, diced tomatoes, tomato sauce, one cup of water, and chicken broth. Stir to combine.
- Add half a box of lasagna noodles. I like to break them in half, but you can break them into smaller pieces as well. Stir very well to combine the noodles with the broth. If you would prefer the soup thicker, add the remaining 1/4 box of lasagna noodles.
- Ensure you stay within the MAX fill line of the pot.
- Add the bay leaves. Adjust for salt and pepper.
- Cover the pot and secure the lid. Set the valve to “Sealing.” Cook on manual high pressure for 4 minutes.
- Once the timer beeps, let the pressure release naturally for 10 minutes, then gently move the valve to “venting” and let the rest of the pressure release.
- Open the pot and stir. Discard the bay leaves.
- Serve topped with cheese and fresh parsley or basil.
Video
Notes
Fresh or dry pasta
I recommend dry pasta for this recipe, as when cooking under pressure, it will hold its shape better, and the leftovers will not be mushy. When using dry lasagna sheets, you must pressure cook the soup for four minutes. If you prefer or have fresh lasagna sheets on hand, tear them into smaller pieces and pressure cook the soup only for 2-3 minutes.More tips to consider
- Another way to save time is to use my Italian seasoning instead of the individual spices.
- Make sure you use high-quality tomatoes and tomato sauce. San Marzano is my pick because they taste the freshest and come in many flavors.
- Deglaze the pot after you saute the beef and onions so you do not get the dreaded BURN notice.
- Another way to avoid a BURN notice is to add the ingredients correctly. The broth should be added before the tomatoes, and the noodles should last so they do not fully sink to the bottom.
- Add cornstarch slurry or roux if the soup is too watery.
- Remember that your instant pot must build up pressure before it cooks. This could take five to twenty minutes.