Instant Pot Lasagna Soup
This Instant Pot Lasagna Soup is a hearty, cheesy, one-pot wonder made with noodles, beef or turkey, marinara, and loads of creamy melted cheese. Perfect for busy nights and pure cozy comfort.
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.
Notes
Add extra broth after cooking if you prefer it soupier. For vegetarian version, use mushrooms or beans. Noodles soften after freezing, so reheat gently with added broth.