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The Ultimate Quick & Cheesy Instant Pot Lasagna Soup (One-Pot Wonder)

A close-up of a bowl of rich instant pot lasagna soup, topped with dollops of ricotta cheese, shredded mozzarella, and herbs.
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Make this easy Instant Pot Lasagna Soup for a hearty, comforting meal that tastes like classic lasagna without the layering. This one-pot wonder is perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 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
  • 1 (6 ounce) can tomato paste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1/2 cup heavy cream (optional, for creaminess)
  • 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, breaking up the meat, until the beef is browned and the onion is soft, about 5 to 7 minutes. Drain excess grease.
  2. Add minced garlic, oregano, basil, salt, and pepper to the pot. Stir and cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, beef broth, water, and tomato paste. Stir well to combine everything and scrape up any browned bits from the bottom of the pot.
  4. Add the broken lasagna noodles to the liquid. Do not stir them in completely; let them sit mostly submerged.
  5. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook (High Pressure) for 4 minutes.
  6. When the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure.
  7. Open the lid. Stir the soup. If using, stir in the heavy cream until combined.
  8. Stir in 1/2 cup of the mozzarella cheese until it melts into the soup.
  9. Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese and the remaining mozzarella cheese. Garnish with fresh parsley. Serve immediately.

Notes

  • For a richer flavor, substitute half the beef broth with dry red wine and let it cook for 2 minutes during the sauté step before adding the tomatoes.
  • If you do not have an Instant Pot, you can make this on the stovetop by simmering everything (except the cream and final cheese additions) for 20 minutes after bringing it to a boil.
  • You can use frozen spinach, added during the last 5 minutes of pressure cooking, for added vegetables.

Nutrition

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