Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
