I love making this Instant Pot Lasagna Soup because it gives me all the cozy flavors of classic lasagna in a comforting, easy soup. It’s rich, hearty, cheesy, and comes together without the work of layering or baking.
Why You’ll Love This Recipe
I like how quickly this recipe comes together, especially on nights when I want something warm and satisfying without much effort. The Instant Pot does all the work, and I still get that deep, savory lasagna flavor. It’s a one-pot meal, easy to customize, family-friendly, and perfect for leftovers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound ground beef
1 pound ground sausage (mild or spicy)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups beef broth
24 ounces marinara sauce
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1 teaspoon fennel seeds, lightly crushed
1/2 teaspoon red pepper chili flakes (optional)
1/4 teaspoon black pepper
1/4 cup tomato paste
8 lasagna noodles, broken into 1–2 inch pieces
1/2 cup heavy cream
Garnish options:
Ricotta cheese
Parmesan cheese
Mozzarella cheese
Parsley
Basil
Black pepper
Directions
Turn the Instant Pot to sauté and heat the olive oil for about 1 minute.
Add the ground beef and sausage. Break them up and cook until partially browned.
Stir in the onion and garlic and cook until the onion softens and the meat is fully browned, about 5–6 minutes.
Deglaze the pot with a splash of broth if needed, scraping up any browned bits.
Add the broth, marinara sauce, Italian seasoning, salt, fennel seeds, chili flakes (if using), black pepper, and tomato paste.
Place the broken lasagna noodles on top without stirring. Gently press the noodles down so they are submerged in liquid.
Seal the lid and cook on high pressure for 5 minutes. Allow a natural release for 5 minutes, then quick-release the remaining steam.
Open the lid and stir in the heavy cream.
Serve hot with your favorite garnishes.
Servings And Timing
This recipe makes 6 servings.
Total time is about 30 minutes, including sautéing, pressure cooking, and finishing.
Variations
I sometimes use ground turkey or chicken instead of beef and sausage for a lighter version.
I swap the marinara with a spicy arrabbiata sauce when I want a kick.
I add vegetables like spinach, mushrooms, or zucchini to bulk it up.
I use gluten-free pasta when I need a gluten-friendly version.
I replace heavy cream with half-and-half for a lighter finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. The noodles continue to absorb liquid, so when reheating, I usually add a splash of broth or water to loosen the soup. I reheat it gently on the stove or in the microwave until warm.
FAQs
Can I use a different pasta shape?
Yes, I can use any small pasta shape if I don’t have lasagna noodles.
Can I freeze this soup?
I prefer not to freeze it since the noodles tend to break apart and the cream can separate.
Can I make this without sausage?
Yes, I can use all beef or substitute the sausage with ground turkey or chicken.
Can I make it dairy-free?
Yes, I can omit the heavy cream or replace it with a dairy-free alternative, and skip or swap the cheese garnishes.
Can I make this on the stovetop?
Yes, I can cook it in a large pot, simmering until the noodles are tender.
Conclusion
This Instant Pot Lasagna Soup always satisfies my craving for classic lasagna but saves me so much time and cleanup. It’s creamy, rich, flavorful, and incredibly easy to adapt to whatever I’m in the mood for. I love keeping this recipe in rotation for quick, comforting meals.
Instant Pot Lasagna Soup is a rich, hearty one-pot meal that delivers all the classic lasagna flavors — ground meat, marinara, pasta, and cheese — in a comforting, easy-to-make soup.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 pound ground sausage (mild or spicy)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups beef broth
24 ounces marinara sauce
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1 teaspoon fennel seeds, lightly crushed
1/2 teaspoon red pepper chili flakes (optional)
1/4 teaspoon black pepper
1/4 cup tomato paste
8 lasagna noodles, broken into 1–2 inch pieces
1/2 cup heavy cream
Garnish options: ricotta, Parmesan, mozzarella, parsley, basil, black pepper
Instructions
Set Instant Pot to sauté. Add olive oil and heat for 1 minute.
Add ground beef and sausage. Cook, breaking up meat, until partially browned.
Add onion and garlic. Sauté until onion softens and meat is fully browned (5–6 minutes).
Deglaze with a splash of broth if needed, scraping up browned bits.
Add remaining broth, marinara, Italian seasoning, salt, fennel, chili flakes, black pepper, and tomato paste.
Layer broken noodles on top, gently pressing down to submerge without stirring.
Seal lid. Pressure cook on high for 5 minutes. Naturally release for 5 minutes, then quick-release.
Stir in heavy cream. Serve hot with your choice of garnishes.
Notes
Add broth when reheating to loosen consistency.
For a lighter version, use ground turkey or half-and-half.
Customize with vegetables or spicy sauces as desired.
Use gluten-free pasta if needed.
Best served fresh; freezing not recommended due to pasta texture.
