The Instant Pot is the Easiest Way to Enjoy Lasagna Soup

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 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

ingredients for instant pot lasagna soup on a counter.
  • 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

cooked onion and pepper with ground beef and italian sausage.

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.

ingredients for lasagna soup in an Instant Pot.

Step 2. Add to the Instant Pot. Add the remaining ingredients, except the noodles and cream, to the Instant Pot and stir to combine.

Lasagna soup cooked in the Instant Pot.

Step 2. Pressure Cook. Turn the vent to the sealing position and pressure cook (manual cook) on high pressure for 8 minutes.

Lasagna soup after cooking the noodles in the Instant Pot.

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!

a bowl of instant pot lasagna soup topped with ricotta and basil.

More Instant Pot Soups

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5 from 5 votes

Instant Pot Lasagna Soup

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
This easy Instant Pot Lasagna Soup gives you all the cozy, cheesy flavors of traditional lasagna but with way less effort. Packed with ground beef, Italian sausage, and rich tomato sauce; it’s perfect for busy weeknights requiring just 10-minutes of prep and no pre-cooking the noodles, because they cook right in the Instant Pot!
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Molly Thompson

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Molly Thompson
Servings: 8 people

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.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Store: Leftover Instant Pot lasagna soup can be stored in the refrigerator up to 5 days in an airtight container. 
Freeze: Allow the soup to cool completely then store it in the freezer in a freezer bag or container for up to 3 months. Thaw overnight in the fridge and follow the instructions above to reheat.
Reheat: warm leftover lasagna soup on the stovetop or in the microwave until heated all the way through. You may need to add more broth as the noodles soak up the liquid over time.
Meal prep tip: if you’re making it in advance and want the pasta to remain al dente, don’t stir the noodles into the soup. Instead, boil/cook the noodles separately and store them in a separate container and mix them together when you’re ready to eat.
If you want a thinner soup: add 1-2 cups of extra broth the soup. It gets thicker when you add the noodles and will be even more thick if you store it in the fridge.
Dairy-free: use full fat canned coconut cream at the end rather than heavy cream and avoid toppings with dairy.
Gluten-free: use a gluten-free lasagna noodle. We found ours at our local grocery store, but you can also find them on Amazon.
 

Equipment

Nutrition

Serving: 1bowl | Calories: 509kcal | Carbohydrates: 42.3g | Protein: 29.9g | Fat: 24.4g | Cholesterol: 76.5mg | Sodium: 657mg | Fiber: 7g | Sugar: 8.9g | Vitamin A: 103.8IU | Vitamin C: 39.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 5 votes (3 ratings without comment)

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Recipe Rating




4 Comments

  1. Courtney says:

    5 stars
    This was delicious 😋

    Reply
    1. Molly Thompson says:

      Glad to hear that, Courtney!!

      Reply
  2. Stacey says:

    It doesn’t say when to add the tomato paste and crushed tomatoes? When do I do that?

    Reply
  3. Kelly Meyers says:

    5 stars
    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.

    Reply