The Instant Pot is the Easiest Way to Enjoy Lasagna Soup
Lasagna is the ultimate comfort food, but it can be a bit of a process. Instant Pot Lasagna Soup gives you all the rich, cheesy, and meaty flavors of classic lasagna but in a fraction of the time, with way less effort. Just like sheet pan lasagna, there’s no layering, no extra dishes—just one pot of cozy, delicious soup.
This recipe is perfect for busy weeknights when you’re craving something hearty. The Instant Pot does all the work, making this an easy, foolproof meal that’s ready in under 30 minutes, just like Instant Pot taco soup.
Quick and cozy are a few reasons I’m always reaching for soup recipes. But more than that, they make great leftovers, this Instant Pot lasagna soup, along with white lasagna soup, may even be better the next day!
Ingredient Notes
- Bell peppers: not all lasagna calls for bell peppers, but I think a red bell pepper works really well in a soup. Mushrooms are another great veggie to add.
- Ground beef: you could also use ground chicken or ground turkey.
- Italian sausage: this adds SO much extra flavor. You could also use a spicy Italian sausage to give it a little kick.
- Low sodium beef broth: Use chicken broth or vegetables stock if you have those on hand.
- Tomato paste: a classic Italian ingredient that helps thicken the soup.
- Crushed tomatoes: rather than a marinara sauce, we’re using crushed tomatoes to and seasoning to get the same affect.
- Italian seasoning: the best Italian seasonings like basil, thyme, and oregano.
- Pasta: I tested this with gluten-free lasagna noodles with success.
- Cream: this cuts the acid from all of the tomatoes and really brings a creaminess to the soup. Use full fat canned coconut cream for a diary-free option.
See the recipe card for exact measurements.
How to Make Instant Pot Lasagna Soup
Step 1. Cook Veggies + Meat. Use the sauté function to cook the onion and pepper. Add the ground beef and Italian sausage and brown until no pink remains.
Step 2. Add to the Instant Pot. Add the remaining ingredients, except the noodles and cream, to the Instant Pot and stir to combine.
Step 2. Pressure Cook. Turn the vent to the sealing position and pressure cook (manual cook) on high pressure for 8 minutes.
Step 3. Cook the Noodles. Open the lid, stir in the cream, then the broken lasagna noodles. Set the Instant Pot to the sauté mode again and cook until al dente, 8-10 minutes.
Testing Tips, Toppings, and Variations
Jarred pasta sauce: I tried to keep the ingredient list as short as possible to make it easy to prep and cook. Instead of crushed tomatoes, tomato paste, and spices, you could swap them for your favorite jarred marinara sauce (I like Rao’s).
Dairy-free: In terms of cream, you could use heavy cream, whole milk, or full fat coconut cream (I’ve tried them all). You can even omit the cream altogether for an easy dairy-free option.
More Veggies: saute mushrooms or zucchini with peppers, or stir spinach into the soup at the end to wilt.
Toppings: Now let’s talk toppings, because they can make or break a soup or chili (the toppings on healthy white chicken chili are the best). Try parmesan cheese, shredded mozzarella, and fresh basil. Do not skip the dollop of ricotta, it makes this soup taste just like lasagna!
More Instant Pot Soups
- Instant Pot Chicken Noodle Soup
- Healthy Chicken Pot Pie Soup
- Instant Pot Greek Lemon Chicken Soup
- Easy Instant Pot Taco Soup
- Whole30 Zuppa Toscana
Instant Pot Lasagna Soup
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Ingredients
- 1-2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 lb ground beef
- 1 lb spicy or regular Italian sausage (ground pork works too)
- 1 teaspoon kosher salt
- 2 tablespoons Italian seasoning
- 4 cups low sodium beef broth
- 1 (28-ounce) can crushed tomatoes
- 3 ounces tomato paste
- 1 cup heavy cream or full fat coconut milk
- 10 ounces lasagna noodles (we used Gluten-Free) broken into pieces
- Optional toppings: shredded mozzarella, parmesan cheese, fresh basil, fresh oregano, ricotta cheese, red pepper flakes or black pepper
Instructions
- Turn the Instant Pot to the saute setting and heat the oil. Add the onion and peppers to the Instant Pot on the sauté mode and cook until soft and translucent. Stir in the minced garlic cloves and cook until fragrant.1-2 tablespoons olive oil, 1 medium yellow onion, 1 red bell pepper, 4 cloves garlic
- Add the ground beef and sausage and cook, breaking it up, until no pink remains, 3-4 minutes. Sprinkle the salt and Italian seasoning and mix it into the cooked meat. Pour in the broth, crushed tomatoes, and tomato paste, and stir to combine.1 lb ground beef, 1 lb spicy or regular Italian sausage, 1 teaspoon kosher salt, 2 tablespoons Italian seasoning, 4 cups low sodium beef broth, 1 (28-ounce) can crushed tomatoes, 3 ounces tomato paste
- Turn the vent to the sealing position and pressure cook (manual cook) on high pressure for 8 minutes. It will take 8-10 minutes to come to pressure before it beeps and begins to count down.
- Quick release the Instant Pot by immediately turning the valve to the venting position. Use a wooden spoon or utensil to turn the knob to the venting position so the steam escapes all at once.
- Carefully open the lid and stir in the cream then the broken lasagna noodles. Set the Instant Pot to the sauté mode again and allow the noodles to cook until al dente, about 8-10 minutes.10 ounces lasagna noodles (we used Gluten-Free), 1 cup heavy cream
- Ladle into bowls and serve hot with fresh basil, parmesan cheese, or ricotta cheese.
Notes
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was delicious 😋
Glad to hear that, Courtney!!
It doesn’t say when to add the tomato paste and crushed tomatoes? When do I do that?
This was delicious. I am dairy free and CRAVE Italian. It was so nice to have a go to recipe. The family loved it as well.