Description

This Instant Pot Lasagna Soup has all the hearty, cheesy goodness of traditional lasagna but in a cozy soup form. It’s packed with ground beef, tender pasta, rich tomato flavor, and topped with a creamy dollop of ricotta and melty mozzarella. A quick, satisfying dinner made easy in the pressure cooker!

Ingredients

1 pound ground beef or Italian sausage
1 tablespoon olive oil (if needed)
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
4 cups chicken or beef broth
1 (24 oz) jar marinara or pasta sauce
1 (14.5 oz) can diced tomatoes
8-10 uncooked lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Set the Instant Pot to Sauté mode. Add olive oil if needed, then cook ground beef with onion until browned. Drain excess fat if necessary.
Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 more minute.
Add broth, marinara sauce, diced tomatoes, and broken lasagna noodles. Stir to combine.
Close the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 5 minutes.
Once done, let the pressure release naturally for 5 minutes, then do a quick release.
Stir the soup. If needed, let it sit for a few minutes to thicken.

To serve, ladle soup into bowls and top each with a spoonful of ricotta, a sprinkle of mozzarella and Parmesan, and fresh basil or parsley.

Notes

You can substitute ground turkey or make it vegetarian by skipping the meat and using veggie broth.
Stir in some spinach or kale at the end for extra greens.

Leftovers thicken up beautifully—just add a splash of broth when reheating.