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Creamy Instant Pot Lasagna Soup: A Cozy One-Pot Dinner in 30 Minutes

A close-up of a hearty bowl of instant pot lasagna soup topped with dollops of ricotta, shredded mozzarella, and fresh parsley.
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This recipe gives you all the rich, cheesy flavors of classic lasagna in a warm, easy-to-eat soup format. Made quickly in your Instant Pot, this one-pot meal is hearty, comforting, and perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 12 ounces lasagna noodles, broken into 1-inch pieces
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup ricotta cheese, for topping
  • Fresh parsley, chopped, for garnish

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. When hot, add ground beef and onion. Cook until the beef is browned and the onion is soft, about 5 minutes. Drain excess grease.
  2. Stir in the minced garlic, basil, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, beef broth, and water. Stir well to scrape up any browned bits from the bottom of the pot.
  4. Add the broken lasagna noodles. Press them down slightly so they are mostly submerged, but do not stir after adding the pasta.
  5. Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High for 4 minutes.
  6. When the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure.
  7. Remove the lid. Stir in the heavy cream and 1/2 cup of the mozzarella cheese until melted and creamy.
  8. Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of the remaining mozzarella cheese and fresh parsley. Serve immediately.

Notes

  • For a richer flavor, substitute Italian sausage for the ground beef.
  • You can use dried egg noodles instead of lasagna noodles if you prefer a different pasta shape.
  • If you do not have an Instant Pot, you can make this recipe on the stovetop by simmering the ingredients (after browning the meat) for 20-25 minutes, or until the pasta is tender.

Nutrition

Find it online: https://cookingzenith.com/instant-pot-lasagna-soup/