The pot lid rattles and you know dinner is almost ready. You spot the float valve dancing up and down, telling you the pressure build has kicked in just right. That little hiss from the valve sounds like a dinner-time drumroll, y'all.
Inside, the rich smell hits your nose first. Garlic, basil, and meaty tomato sauce coming together while the sealing ring does its tight seal thing. You can't wait til that hiss stops and the lid pops open.
You feel that mix of excitement and hunger, cuz lasagna soup is one of those dishes that just hits different. The noodles soak up all that yummy broth. Ricotta and mozzarella wait for that perfect hot moment to melt in your bowl.
The Real Reasons You Will Love This Method
- You only need one pot to get this done. Less mess, more chillin.
- The pressure cooker speeds up the usual long lasagna cook time, so you got dinner faster.
- Lasagna noodles get perfectly soft but not mushy, thanks to the controlled pressure.
- Flavor blends better while everything cooks sealed tight with that sealing ring.
- You get a thick, hearty soup with cheesy toppings that melt just right.
- Making this all in your Instant Pot means effortless cleanup is waiting for ya.
For other time-saving one pot meals, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe and Classic Crockpot Pierogi Casserole with Kielbasa for some quick comfort food options.
Everything You Need Lined Up
- 2 teaspoons olive oil — use only if your beef is super lean or you choose turkey.
- 1 to 1.5 pounds lean ground beef or spicy Italian sausage — or turkey for a lighter spin.
- 1 yellow onion, diced pretty fine so it softens quick.
- 5 cloves garlic, minced — a garlic lover's must.
- 4 cups chicken broth or vegetable broth if you’re keeping it veggie-friendly.
- 2 cups marinara sauce — thick and tangy.
- 1 15 oz can of diced tomatoes, drained a bit if you wanna avoid extra juice.
- Herbs you gotta have: 1 teaspoon basil, 1 teaspoon parsley, ½ teaspoon onion powder, ½ teaspoon oregano, a pinch of red pepper flakes if you like a kick, and ¼ teaspoon rosemary.
- 8 lasagna noodles broken into bite-sized chunks — no giant noodly surprises here.
- Cheese trio: 1 cup ricotta, ½ cup parmesan freshly grated, and 1 cup shredded mozzarella plus fresh parsley for garnish.
Consider browsing additional ingredient ideas in our Easy Marinated Cheese Appetizer with Salami & Green Olives to complement your meal planning.
The Exact Process From Start to Finish
- Kick it off by turning on your Instant Pot to sauté mode. Add olive oil if you using it to keep that meat from sticking and add flavor.
- Sear the ground beef or sausage until nicely browned. Use your spoon to break it up real good so it cooks evenly.
- Toss in diced onion and garlic, sauté for 2 to 3 minutes until onions go soft and smell amazing.
- Pour in chicken broth, marinara sauce, and those diced tomatoes. Give it a good stir to blend everything.
- Add your herbs: basil, parsley, onion powder, oregano, rosemary, and red pepper flakes. Mix so the flavors start jiving.
- Drop in broken lasagna noodles and press them down so they’re under the flavorful liquid. Close the lid, twist that valve to sealing, and set to Manual high pressure for 4 minutes.
- Once done, wait for natural pressure release for 10 minutes before carefully flipping the valve to vent for a quick release so you avoid soup splatter.
- When the float valve drops, open the pot. Stir the soup well, then let it sit a few to thicken up.
- Dish out soup and top with dollops of ricotta, sprinkle mozzarella and parmesan, then add fresh parsley on top.
- Enjoy every comforting spoonful while it’s hot!
For detailed cooking tips and techniques, review our notes on slow cooker pierogi kielbasa casserole which shares plenty of cooking wisdom that also applies to hearty soups.
Quick Tricks That Save Your Time
- Chop onions in advance and pop in the fridge so when you start cooking, you jump right in without fuss.
- Use pre-minced garlic in a jar if you’re in a real rush — it works real good and saves peeling time.
- To speed broth measuring, keep a measuring cup close to your cooking area or buy broth cartons with easy-pour spouts.
Your First Taste After the Wait
You catch that first bite and dang it’s full of cozy flavor. The noodles soak up tomato and herb broth perfectly without going mushy. You get the soft chewy chunks that remind you of classic lasagna but way simpler.
The cheese melts into warm ribbons on top, that ricotta dollop cooling slightly before it blends in smooth and creamy. The parmesan hits ya with a salty tang and the mozzarella pulls it all together with gooey goodness.
Every spoonful is like a hug you didn’t know you needed. And if you added red pepper flakes, that little zing sneaks up and warms you just right. You’re gonna be coming back to this pot a bunch.
How to Store This for Later
- Fridge: Let the soup cool to room temp then pour into airtight containers. It keeps solid in the fridge for up to 4 days easy. When reheating, add a splash of broth or water so noodles don’t clump.
- Freezer: This soup freezes fine but noodles soften more after thaw. Freeze in a sturdy freezer-safe container and thaw overnight in the fridge before warming up gently on stovetop or microwave.
- Reheating: Heat slowly on low in a pot, stir often, and add broth or marinara sauce as needed to keep soup loose and tasty. Avoid overheating or you get noodle mush.
Your Most Asked Questions Answered
- Can I swap ground beef for turkey? Yep totally, turkey works great if you want something lighter. Just add olive oil for best searing.
- Do I gotta pre-cook the noodles? Nope, the noodles cook right in the pot while it’s under pressure. Just break em small so they cook evenly.
- What if I want it spicier? Toss in more red pepper flakes or a dash of hot sauce when you add the herbs for that extra kick.
- Can I make this vegetarian? You sure can. Swap out meat for mushrooms or beans, use veggie broth, and maybe add a little extra seasoning.
- Is it ok to let natural pressure release longer? Yeah, natural release helps noodles finish cooking gently and flavors meld better. Just don’t exceed 15 minutes or noodles get too soft.
- Can I freeze leftovers? For sure, though noodles get softer. Freeze in smaller portions for easy reheating and add broth when warming.
Another recipe you might enjoy is our Easy Marinated Cheese Appetizer with Salami & Green Olives for a tasty snack to go with your soup meal.
Instant Pot Lasagna Soup
Equipment
- 1 Instant Pot 6-quart model
Ingredients
Main Ingredients
- 2 teaspoons olive oil optional, for lean beef or turkey
- 1.5 pounds lean ground beef or Italian sausage or turkey for lighter option
- 1 yellow onion diced
- 5 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce thick and tangy
- 15 oz diced tomatoes drained slightly
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon dried rosemary
- 8 lasagna noodles broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
- 1 cup ricotta
- ½ cup parmesan cheese freshly grated
- 1 cup mozzarella cheese grated
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Instructions
- Turn on the Instant Pot to sauté and add olive oil if using.
- Sear the ground meat until fully browned, breaking it up as it cooks.
- Add diced onion and minced garlic. Sauté for 2–3 minutes until soft and fragrant.
- Pour in broth, marinara sauce, and diced tomatoes. Stir to combine.
- Add dried herbs and red pepper flakes. Mix well.
- Add lasagna noodles, press them into the liquid. Seal lid and cook on Manual High Pressure for 4 minutes.
- Allow natural pressure release for 10 minutes, then quick release.
- Stir the soup, then let sit a few minutes to thicken.
- Top with dollops of ricotta, sprinkle mozzarella and parmesan, and garnish with parsley.
