Lasagna Soup

I first discovered lasagna soup when I was desperately craving my grandmother's lasagna but had absolutely no time to make it properly. The idea of deconstructing all those beloved layers into a simple soup seemed almost too good to be true. When I took my first spoonful – that rich tomato broth with perfectly tender meat, those wavy noodles that still had the perfect bite, and the way the ricotta melted into creamy ribbons throughout – I knew I'd found something special. It captures everything magical about lasagna: the savory meat sauce, the cheese that stretches and melts, the satisfying pasta, but in a form that comes together in under an hour. The Instant Pot makes it practically foolproof, building incredible depth of flavor through pressure cooking that would normally take hours of simmering on the stove.

Why I love this recipe

What I absolutely love about this recipe is how it delivers maximum comfort with minimum effort. There's something deeply satisfying about a soup that tastes like you spent all day cooking when really your Instant Pot did the work while you relaxed. I love that every bowl can be customized – more ricotta for the cheese lovers, extra parmesan for those who want it sharper, a sprinkle of red pepper flakes for heat seekers. It's also incredibly forgiving; the noodles don't get mushy even as leftovers, and it actually tastes better the next day once all those flavors have melded together. Most importantly, it brings the same warm, gathered-around-the-table feeling that traditional lasagna does, but any night of the week.

What You Need From Your Kitchen

• Ground Beef: Brown until no pink remains and break into small crumbles for even distribution.
• Lasagna Noodles: Break into 2-inch pieces before adding; no need to pre-cook them.
• Crushed Tomatoes: Use high-quality canned tomatoes for the best flavor base.
• Ricotta Cheese: Keep cold until serving and dollop generously on top of hot soup.
• Mozzarella: Shred fresh from a block for better melting into the soup.
• Parmesan: Freshly grate for topping; adds sharp, salty finish to each bowl.
• Beef Broth: Use low-sodium to control saltiness; add more for thinner consistency.

Let's Make These Together

Brown the ground beef until crumbled

Set your Instant Pot to sauté mode and add the ground beef. Use a wooden spoon to break it into small pieces as it cooks. Continue cooking for 5-6 minutes until the meat is fully browned with no pink remaining. Drain excess fat if there is a lot.

Cook the aromatics until fragrant

Add the diced onion to the browned beef and cook for about 3 minutes until it becomes soft and translucent. Then add the minced garlic and stir constantly for one minute until you can smell that wonderful garlic aroma.

Build the flavorful soup base

Stir in the tomato paste first, coating the meat and onions. Then pour in the crushed tomatoes, diced tomatoes, and beef broth. Add the Italian seasoning, salt, and black pepper. Give everything a good stir to combine all the flavors.

Add the broken lasagna noodles

Take your lasagna noodles and break them into roughly 2-inch pieces directly into the pot. Use a spoon to gently push them down so they are mostly covered by the liquid. They don't need to be fully submerged as the pressure will cook them perfectly.

Pressure cook until noodles are tender

Secure the lid on your Instant Pot and turn the valve to the sealing position. Set it to cook on high pressure for 4 minutes. When the timer goes off, let the pressure release naturally for 5 minutes, then carefully turn the valve to quick release the remaining steam.

Finish with cheese and serve hot

Open the lid and stir in the shredded mozzarella cheese until it melts into the hot soup. Ladle generous portions into serving bowls. Top each bowl with a big dollop of cold ricotta cheese, a sprinkle of grated parmesan, and fresh chopped parsley.

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Switch Things Up

The first time I made this soup, I accidentally broke way too many lasagna noodles and thought I'd ruined everything. Turns out, those extra noodles soaked up the broth beautifully and made it even heartier! Now I always add a little extra pasta. I've also tried swapping ground beef for Italian sausage when I want more flavor punch, and adding a handful of fresh spinach right before serving for some extra nutrition. The ricotta on top is non-negotiable though – that creamy swirl into the hot soup is what makes this dish truly special.

Perfect Pairings

This lasagna soup pairs wonderfully with warm, crusty Italian bread or garlic knots for dipping into that flavorful broth. A simple Caesar salad or mixed green salad with Italian vinaigrette balances the richness perfectly. For wine lovers, a medium-bodied Chianti or Sangiovese complements the tomato-based soup beautifully. If you're serving a crowd, add a simple antipasto platter with olives, pepperoncini, and sliced salami to start the meal Italian-style.

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Frequently Asked Questions

→ Can I make this soup on the stovetop instead?

Absolutely! Brown the meat and sauté the aromatics in a large pot, add all the liquids and seasonings, bring to a boil, then add the noodles and simmer for 15-20 minutes until the pasta is tender.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so add a splash of broth when reheating on the stovetop or in the microwave.

→ Can I freeze lasagna soup?

Yes, but the noodles may become softer upon thawing. For best results, freeze the soup without the noodles and add freshly cooked pasta when reheating. Frozen soup keeps for up to 3 months.

→ What can I substitute for ricotta cheese?

Cottage cheese blended until smooth works well, or you can use mascarpone for a richer option. Some people also enjoy a dollop of sour cream or cream cheese.

→ How can I make this soup vegetarian?

Replace the ground beef with plant-based meat crumbles or crumbled firm tofu. Use vegetable broth instead of beef broth. The rest of the recipe stays the same.

→ Why are my noodles mushy?

The noodles may have been overcooked if the pressure cook time was too long or if they sat in the hot soup too long before serving. Stick to 4 minutes of pressure cooking and serve promptly.

Conclusion

This Instant Pot Lasagna Soup brings together everything you love about traditional lasagna in a fraction of the time. The rich, meaty tomato broth combined with tender pasta and that incredible three-cheese topping creates pure comfort in every spoonful. It's perfect for busy weeknights when you crave something hearty and satisfying without spending hours in the kitchen. Serve it with crusty garlic bread and watch it disappear!