Love lasagna but hate the wait? Our Instant Pot Lasagna Soup brings all the flavors of classic lasagna into a warm bowl of goodness.
This Instant Pot Lasagna Soup is a hearty, comforting meal that captures all the flavors of classic lasagna in a warm, cozy bowl. Made with ground meat, garlic, marinara sauce, Italian herbs, and broken lasagna noodles, this soup comes together quickly in your Instant Pot. The noodles cook to tender perfection, while the rich tomato broth develops deep flavor in a fraction of the time compared to traditional lasagna. Topped with a dollop of ricotta and a sprinkle of fresh basil, each spoonful delivers the same cheesy, savory goodness you’d expect from oven-baked lasagna, without the fuss of baking.
There’s hardly a better combination than garlic bread and Italian food! Bake up some Best Ever Cheesy Garlic Bread or Cheese Breadsticks to accompany this delicious Instant Pot Lasagna Soup.
Table of Contents
Why We Love This Instant Pot Lasagna Soup
- This lasagna recipe is simple, with minimal cleanup required.
- Instant Pot Lasagna Soup is quick and easy, saving you time in the kitchen.
- This Lasagna Soup can be made in large batches for meal prep.
Recipe Ingredients
- Mild Italian Sausage: Adds a rich, savory flavor with hints of fennel and garlic.
- Ricotta Cheese: A dollop of Ricotta cheese adds a creamy, slightly sweet texture.
- Marinara Sauce: Delivers a robust tomato flavor with herbs and spices.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: Enhance your lasagna soup by adding dried basil, oregano, and Italian seasoning for aromatic depth. Garnish with fresh basil, rosemary, or parsley for a vibrant touch. Incorporate smoked paprika, ground cumin, garlic powder, onion powder, crushed red pepper flakes, and ground fennel seeds for a subtle spice.
- Hearty Addition: For a heartier soup, add a few more broken lasagna noodles. This enhances the soup’s texture and makes it more filling.
How to Make Instant Pot Lasagna Soup
Step 1: Add the sausage and ground beef to the Instant Pot insert on sauté mode. Cook, crumbling into pieces, until browned. Drain the grease, then add the meat back into the pot. Add the garlic and cook for 2-3 minutes, until fragrant.
Step 2: Add the chicken broth, marinara sauce, lasagna noodles, salt, and pepper to the pot. Turn off the sauté mode, place the lid on the pot, and turn the knob to seal. Cook on high pressure for 3 minutes.
Step 3: Quick release the pressure, then stir the soup to combine.
Step 4: To serve, add a hearty spoonful of ricotta to the bottom of a bowl, then ladle the soup over the top. Sprinkle the soup with parmesan cheese.
Expert Tips
- Perfect Pasta Cooking: Add the lasagna noodles last and gently press them into the liquid until just submerged. This prevents sticking and ensures even cooking without triggering a burn warning.
- Brown Meat Thoroughly: Ensure the Italian sausage and ground beef are well-browned and no longer pink during the sauté stage. This adds a rich, caramelized flavor to the base of your soup.
FAQs
Yes, you can add veggies to your Instant Pot Lasagna Soup. Consider adding sliced mushrooms, zucchini, carrots, or diced tomatoes. Add them after the chicken broth and marinara sauce to ensure they cook evenly. For extra nutrition, add baby spinach or kale after the soup has finished cooking.
Replace the Italian sausage and ground beef with turkey sausage and/or ground turkey. This substitution makes the soup leaner while still maintaining its delicious flavor.
Storage Info
To STORE Instant Pot Lasagna Soup, place it in an airtight container and refrigerate for up to 4 days. You can also FREEZE it for up to 3 months.
To REHEAT, thaw the frozen soup in the refrigerator overnight. Warm it on the stove top over medium heat, stirring occasionally, until hot. Alternatively, microwave it in a microwave-safe bowl in 1-minute intervals, stirring between each interval, until thoroughly heated.
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Instant Pot Lasagna Soup Recipe
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Ingredients
- 4 ounces mild Italian sausage
- 1 pound ground beef
- 1 tablespoon garlic - minced
- 4 cups low sodium chicken broth
- 24 ounces marinara sauce
- 10 lasagna noodles - broken into pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup ricotta cheese
- 1/4 cup grated parmesan cheese
Instructions
- Add the sausage and ground beef to the Instant Pot insert on sauté mode. Cook, crumbling into pieces, until browned. Drain the grease, then add the meat back into the pot. Add the garlic and cook for 2-3 minutes, until fragrant.
- Add the chicken broth, marinara sauce, lasagna noodles, salt, and pepper to the pot. Turn off the sauté mode, place the lid on the pot, and turn the knob to seal. Cook on high pressure for 3 minutes.
- Quick release the pressure, then stir the soup to combine.
- To serve, add a hearty spoonful of ricotta to the bottom of a bowl, then ladle the soup over the top. Sprinkle the soup with parmesan cheese.
It was easy to make and very tasty!
Thanks for this recipe! I’ve made it twice and love how it’s all one pot. It is lasagna without a huge prep and kitchen mess.
I am new to cooking with the Instant Pot and quite frankly I am new to cooking with a recipe too! I was wondering how you buy 4 oz of meat that a recipe calls for. When ground sausage or beef comes in 1 lb packs? I know this isn’t rocket science, but I’m a 68 yr old guy trying to learn a new thing. hahahaha
Hi Ron, you are funny! Glad you are learning how to use the Instant Pot and you love this recipe. We often brown and freeze any left over ground sausage or beef and use it in a pasta sauce later for a quick meal.
Mt kids unfortunately don’t like lasagne but since I can add the ricotta to individual bowls this ends up being a winner for everyone. Finally a compromise!! We love it!
Love that this is an instant pot meal. We love lasagna, so we knew that we would love this soup too!