Name: Instant Pot Lasagna Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb ground beef or Italian sausage; 1 small onion, diced; 3 cloves garlic, minced; 1 (24 oz) jar marinara sauce; 4 cups low-sodium chicken broth; 8 lasagna noodles, broken into pieces; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil, for garnish (optional)

When Soup Tastes Like a Hug (My Instant Pot Lasagna Soup Story)

Okay, so first off—let me say this: lasagna is probably my all-time favorite comfort food, but some nights I just can’t muster the energy for all those layers and (let’s be real) the mountain of dishes. That’s exactly how Instant Pot Lasagna Soup came into my life. One chilly Tuesday, I realized I had all the lasagna stuff but not nearly enough oomph to actually do the whole shebang. Soup to the rescue! And honestly, now my kids ask for this soup more than the regular baked version. Which is wild. Plus, you only have to wash one pot. My kind of math, right? Oh, and once I accidentally bought spicy sausage instead of mild and, well, let’s just say my husband still brings that up whenever I suggest takeout.

Why You’ll Love This (No, Seriously)

I make this when I want lasagna but my kitchen looks like a tornado hit it (which is most weeknights, if I’m honest). My family goes nuts for it because it’s cheesy, hearty, and smells exactly like Sunday dinner, but you don’t have to wait all day. Plus, if you’ve ever wrestled with those slippery lasagna noodles, this lets you just break ‘em up and toss them in. I used to get really worked up about perfect layers; now I’m a soup convert. And—true confession—I once forgot to buy ricotta and just plopped in a dollop of cottage cheese. Nobody noticed. So, it’s forgiving. Which I appreciate. (Who has time to be fussy?)

What You’ll Need (And a Few Easy Swaps)

1 lb ground beef or Italian sausage (If I’m in a hurry, I use ground turkey. My grandmother always said to use spicy sausage, but honestly, mild is less drama at my table.)
1 small onion, diced (Red or yellow; I’ve even used shallots in a pinch)
3 cloves garlic, minced (Or, lazy day? Garlic powder—about 1 tsp—works, too.)
1 can (28 oz) crushed tomatoes (I usually grab San Marzano, but the generic stuff works fine)
4 cups chicken or beef broth (Vegetable broth if you want to keep it lighter. I once used water + bouillon cubes, and it was still tasty.)
2 tsp Italian seasoning (Or just a wild shake of oregano and basil—no judgment.)
1/2 tsp salt (give or take)
1/4 tsp black pepper
8-10 regular lasagna noodles, broken into pieces (I’ve even used bowties. Macaroni, if you must.)
1 cup mozzarella cheese, shredded (More never hurt.)
1/2 cup ricotta cheese
Parmesan for serving
Optional veggies: Spinach, zucchini, mushrooms (I usually sneak in spinach because I’m clever like that.)

So, How Do You Make It?

Brown the Meat: Set your Instant Pot to Sauté. Toss in the beef/sausage and onion. Stir ’til the meat is browned and the onion looks soft—not caramelized, just not raw. (This is where I usually sneak a taste. Quality control, right?)
Add Garlic and Seasoning: Dump in the garlic, Italian herbs, salt, and pepper. Stir for about a minute till it smells like an Italian grandma’s kitchen. (Don’t worry if the meat sticks a bit—scrape the bottom with a wooden spoon, it’ll all come up later.)
Tomatoes and Broth: Pour in the crushed tomatoes and broth. Give it a good stir, getting all the meaty bits off the bottom. If it looks a bit soupy, that’s fine. It thickens up later.
Add Noodles: Break up the lasagna noodles—rough chunks are good, I go for about 2-inch pieces (maybe just a handful). Stir them in.
Pressure Cook: Secure the lid. Set to Manual/High Pressure for 5 minutes. It’ll take about 10 minutes to come to pressure—time to load the dishwasher, or, if you’re like me, scroll through Budget Bytes for more dinner inspiration.
Quick Release: Carefully (seriously) do a quick release. Steam is hot. Open the lid when the pin drops—don’t panic if it looks thin or the noodles seem stuck together, just give it a good stir.
Finishing Touches: Stir in the mozzarella and spinach (if using). Let it sit for a minute or two. Scoop into bowls and dollop ricotta and a sprinkle of parmesan on top. (Confession: sometimes I just add all the cheese straight to the pot. It melts in. No one complains.)

Notes from My Kitchen (A Few Surprises)

The noodles can get pretty soft if you let it sit on “Keep Warm” (I learned that the hard way), but my kids don’t seem to care.
If you use pre-shredded cheese, it sometimes clumps. Freshly grated melts smoother. But honestly, I use whatever I have.
Once, I tried to double the noodles—don’t. They soak up every drop and turn the soup into a stodgy stew (which is not the goal, but still edible).

Variations I’ve Tried (and a Few That Flopped)

Vegetarian? Skip the meat and add more mushrooms or even lentils. Actually, I find it works better if you use mushroom broth, too.
Spicy: Add red pepper flakes with the seasoning. I go easy, but my cousin dumps it in—her soup, her rules.
Cheater version: Use jarred pasta sauce for the tomatoes and skip the extra herbs. Not quite as good, but on a Monday, I’m not picky.
The one that didn’t work: I tried a dairy-free version with coconut milk. It just tasted odd (at least to me). Maybe you’ll like it?

What If I Don’t Have an Instant Pot? (No Worries)

You can totally make this on the stovetop. Use a big soup pot, follow the same steps, and simmer till the noodles are done (probably about 15 minutes). I’ve even used a slow cooker—just brown the meat first and add the noodles in the last 30 minutes. Or, as my neighbor says, “Just use whatever pot you’ve got.” Oh, and if you need an Instant Pot, Serious Eats reviews are super helpful. But don’t stress if you’re still rocking the stovetop.

Storing Leftovers (Ha, As If)

Store leftovers in the fridge, covered, for up to 3 days (though honestly, in my house it never lasts more than a day!). The noodles soak up more broth as it sits, so sometimes I add a splash of water or broth when reheating. Actually, I think this tastes better the next day, but no one’s ever given it the chance here.

How I Like to Serve It (Feel Free to Copy Me)

We do big bowls, top with ricotta and a mountain of parmesan. Sometimes, if I’m feeling fancy, I toast up some garlic bread for dunking. My daughter insists on a sprinkle of fresh basil (when we have it, which is… rare). And during winter, we go full-out and serve with a big green salad. That’s mostly to convince myself it balances out the cheese.

Pro Tips (Learned the Hard Way)

Don’t try to rush the sauté step. I once did and ended up with a weirdly bland broth (and some raw meat bits, eek).
Don’t add the noodles before you’re ready to pressure cook—they’ll get mushy. Ask me how I know.
And actually, taste as you go. Sometimes the broth is saltier than expected, depending on brands.

Questions People Actually Ask Me (And My Answers)

Can I freeze it? Sort of, but the noodles turn a little mushy when reheated. If you don’t mind that, go for it!
What if I don’t have ricotta? Use cottage cheese or even a little cream cheese. Or just skip it—it’s still soup.
Can I make it gluten-free? Sure! Use GF lasagna noodles (or whatever pasta you can find). It tastes just as good, though sometimes the noodles get a bit gummy.
Do I have to use sausage? Nope. Use ground beef, turkey, or go meatless. Once, I even used crumbled veggie burgers (not bad, actually).
My Instant Pot says “burn.” What did I do? Usually, it’s stuff stuck to the bottom. Scrape well after browning meat. Or add a splash more broth. And if it keeps happening, just finish it on the stove. No biggie!
Hey, can I double this recipe? You can, but watch your Instant Pot’s max fill line. Trust me, you don’t want soup all over the counter. Been there.

And there you go—Instant Pot Lasagna Soup, as real and imperfect as my Tuesday nights. If you ever make it, let me know how it turns out! Or if you find some magic way to get kids to eat spinach without complaints, I bow to your wisdom.

Instant Pot Lasagna Soup