You catch the smell through the steam vent and suddenly you are starving. The scent of garlic and simmering tomatoes kinda pulls you into the kitchen like a magnet. It 92s that dang lasagna aroma but faster and easier than the usual oven bake.
Your pressure cooker is going full tilt and the steam cues let you know somethin 9 good is happenin 9 inside. You spot the bubbling broth shine in the pot and remember how lasagna soup is a real game changer for cold nights or any night honestly.
Now, you 92re just counting down the minutes till that lid pops, ready to scoop up that hearty, cheesy soup. It 92s got all the layers of flavor you love in lasagna without the plate and the long wait. This soup 92s gonna warm you from the inside out, I promise.
Why This Recipe Works Every Single Time
- Simple ingredients you probably already got handy. Check out our Stuffed Pepper Soup recipe for another easy, flavorful meal.
- Instant Pot pressure cooker cooks beef and noodles super fast, similar to how you 9d sauté quick veggies in our Quick Bok Choy With Ginger Chili Sauce.
- Natural release blends flavors slowly before you finish it off with a quick release for perfect timing.
- Lasagna noodles break into perfect bite-sized pieces as they cook evenly.
- Balanced herbs like basil, parsley, and oregano add depth without overpowering, much like the fresh herbs in our Cozy Stuffed Pepper Soup Pressure Cooker Recipe.
- Ricotta, mozzarella, and parmesan bring creamy cheesy goodness on top that's just right.
- Steam vent signals help you keep perfect timing every time.
All the Pieces for This Meal
- 2 teaspoons olive oil (optional, for very lean beef or turkey)
- 1 to 1.5 pounds lean ground beef or Italian sausage (turkey if you want lighter)
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth if you prefer)
- 2 cups marinara sauce
- 1 15-ounce can diced tomatoes
- 1 teaspoon dried basil, 1 teaspoon dried parsley
- ½ teaspoon each onion powder and 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 cheese, ½ cup freshly grated parmesan
- Salt and pepper to taste
- 1 cup grated mozzarella cheese
- Chopped fresh parsley for garnish
How It All Comes Together Step by Step
Step one, you hit the Sauté button on your Instant Pot. Once it 92s hot, splash that olive oil in if you 92re using it, then toss in your ground beef or sausage. Stir and break it up good as it browns for 5 to 7 minutes.
After the meat 92s looking nice and browned, you add diced onion next. Let those cook for 2 to 3 minutes till they 92re soft and smell sweet. Then throw in your minced garlic and sauté just 30 seconds 92it gets fragrant real quick.
Hit Cancel to switch off sauté mode. Now pour in the chicken broth, marinara sauce, diced tomatoes, basil, parsley, and onion powder. Give it a good stir so all those flavors mix well.
Break the lasagna noodles into smaller chunks and pop 97em right into the pot. Stir gently so noodles are nice and evenly spread out in the broth.
Put the lid on, seal it up, and set your pot to Manual High Pressure for 4 minutes. When that 92s done, let it do a natural release for about 5 minutes so flavors mingle and the soup thickens just right.
Finish by doing a quick release to get the rest of the pressure out, open the lid, and stir it good. Let it sit a few minutes to chill and thicken more. Then scoop it out in bowls topped with ricotta, mozzarella, parmesan, and a sprinkle of fresh parsley. Heck, you 92re ready to dive in.
Easy Tweaks That Make Life Simple
If you wanna save time, buy pre-minced garlic and pre-diced onion from the store. It cuts down chopping but keeps flavor strong, just like using pre-chopped veggies in our Stuffed Pepper Soup.
Use ground turkey if you want a lighter dish but still want that hearty texture. Just make sure to add that olive oil to keep things from drying out.
Swap out the marinara and canned tomatoes for your fav jarred pasta sauce if you got one handy. It works real good and makes it super simple.
The Flavor Experience Waiting for You
This soup hits you with a warm hug of herbs that smell like a garden in summer. You taste rich, meaty broth depth layered with garlic and tomato that simmer together so well.
Chunks of lasagna noodles soften but still hold their little chewy texture with each spoonful. Then there 92s that creamy ricotta and melted mozzarella topping that melts right in your mouth.
The sprinkle of fresh parsley at the end wakes up your senses and adds a fresh pop that keeps your taste buds guessing. It 92s a bowl of comfort that'll keep you comin 9 back for more.
How to Store This for Later
Once your soup cools, store leftovers in airtight containers in the fridge. It keeps good for about 3 to 4 days and reheats wonderfully on the stove or microwave.
If you wanna keep it longer, freeze it in freezer safe containers or bags. Just be sure to leave space for expansion and thaw in the fridge overnight before reheating.
When reheating, go slow and stir often so noodles don 92t stick together and you keep that smooth soup texture. Add a little extra broth if it 92s too thick after storage.
Your Most Asked Questions Answered
Q Can I use ground turkey instead of beef or sausage?
A Totally. Just brown it with a splash of olive oil so it don 92t dry out. It 92s a lighter but still tasty option.
Q How do I know when to do quick release versus natural release?
A For this soup, natural release for 5 minutes lets flavors blend. Then quick release finishes the rest safely and fast.
Q Can I make this vegetarian?
A Absolutely! Use vegetable broth and swap sausage for a plant-based meat or skip meat all together. Extra veggies work great too.
Q Can I use regular pasta instead of lasagna noodles?
A Sure thing, but cooking times might vary. Break smaller pasta pieces and keep an eye on the steam cues for perfect timing.
Q What if I don 92t have balsamic vinegar?
A No worries, you can skip it or add a touch of lemon juice instead to brighten flavors.
Q How thick should the soup be?
A It 92s great thick enough to coat your spoon but still soupy. Let it sit a bit after cooking to thicken or add more broth if it 92s too thick.
Instant Pot Lasagna Soup
Equipment
- 1 Instant Pot 6-quart model
Ingredients
Main Ingredients
- 2 teaspoons olive oil optional, for very lean beef or if using turkey
- 1.5 pounds lean ground beef or Italian sausage or ground turkey for lighter option
- 1 yellow onion diced
- 5 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 15 oz diced tomatoes
- 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 cheese
- ½ cup parmesan cheese freshly grated
- salt and pepper to taste
- 1 cup mozzarella cheese grated
- fresh parsley chopped, for garnish
Instructions
Instructions
- Turn on the Sauté function on the Instant Pot. Add olive oil if using, then cook ground beef or sausage until browned (5–7 minutes).
- Add diced onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for 30 seconds.
- Hit Cancel, then pour in chicken broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and rosemary. Stir well.
- Break lasagna noodles into chunks and add to pot. Stir gently to distribute evenly.
- Seal lid and cook on Manual High Pressure for 4 minutes.
- Let pressure release naturally for 5 minutes, then quick release remaining pressure.
- Open lid, stir soup, then let sit for a few minutes to thicken.
- Serve into bowls and top with ricotta, mozzarella, parmesan, and parsley.
