Instant Pot Lasagna Soup Recipe
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Instant Pot Lasagna Soup is loaded with pasta and beef in a creamy tomato broth. All the flavors of the Italian classic, but in soup form! Make this easy lasagna soup with ground beef for a quick and hearty meal the whole family will love!
Instant Pot Lasagna Soup
Fire roasted tomatoes and Italian herbs create a deliciously rich and savory base for this lasagna soup recipe in the Instant Pot.
Then, a cheesy topping and fresh basil finish off the dish for a warm and comforting meal.
If you love the Italian flavors in this easy lasagna soup with ground beef, you’ll find plenty more in my Chicken Alfredo Tortellini or Basil Sausage versions.
Craving the real thing? I’ve got traditional and skillet versions, depending on how much time and energy you have. Both are simple to put together and ready in under an hour!
Ingredient Notes and Substitutions
- Ground Beef – Aim for a lean blend so your creamy lasagna soup isn’t too greasy.
You can also try mild or hot Italian bulk sausage, ground turkey, or any combination of your favorite ground meats for this lasagna soup Instant Pot recipe. - Fire Roasted Tomatoes. These are a lifesaver in the kitchen! They add that “cooked all day” flavor to quick and easy dishes like this one.
Feel free to use regular diced tomatoes if needed, but add a pinch of sugar if you’re sensitive to acidity. - Chicken Broth – You could substitute beef broth for a bolder flavor, or vegetable for something milder.
For a thinner consistency, increase the amount of broth when making this lasagna soup recipe in the Instant Pot — up to 6 cups total. - Mafalda Corte Pasta – This is a ribbon pasta that has been cut into small pieces to resemble mini lasagna noodles.
If you can’t find this variety at your local store, break apart approximately 10 full-size sheets or substitute bowtie, penne, or rotini instead.
Serving Suggestions
This Instant Pot lasagna soup is pretty hearty and filling on its own, so all you really need is some garlic or cheesy bread and maybe a side salad.
Air fryer garlic knots can be thrown together while cooking lasagna soup in the Instant Pot, and my copycat Olive Garden salad is loaded with Italian flavor.
Storing and Reheating Creamy Lasagna Soup
You could simply warm this easy lasagna soup with ground beef on the stove, but it tends to thicken the longer it sits — especially because the noodles absorb the extra liquid.
What I did was stir any remaining ricotta mixture into the leftovers before storing them in the refrigerator in an airtight container.
Then, I transferred them into a small baking dish and topped with extra cheese before baking. It turns out more like a casserole and is just as delicious!
Lasagna Soup Recipe Instant Pot FAQ
Yes, but I would recommend making the pasta separately so it doesn’t get too soft or mushy.
Put everything except the noodles in the pot and cook as directed, then transfer to containers to freeze. Be sure to leave room at the top for the liquid to expand.
Then, boil and drain the noodles before reheating Instant Pot lasagna soup and stir some in just before serving. Or, freeze a cooked batch to reheat at the same time.
For a heartier texture, add in another handful of noodles or stir in some baby spinach with the heavy cream so it wilts before serving.
Mushrooms would be another welcome addition! You can replace half of the beef with 4-6 ounces of finely diced mushrooms.
Or, use only mushrooms (plus vegetable broth) for a vegetarian version of this Instant Pot lasagna soup.
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Soup Recipes
Instant Pot Lasagna Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 5.5 ounce can tomato paste
- 1 medium onion, diced (2 cups)
- 2 teaspoons minced garlic, or 3 cloves fresh
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 4 Cups low-sodium chicken broth
- 1 14.5 ounce can fire roasted tomatoes
- 2 cups Mafalda corte pasta , 8 ounce (or bow-tie)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Set the instant pot to sauté and add the oil and onions.
- Cook for 2-3 minutes until the onions begin to soften then add the beef. Cook until the beef is no longer pink. If the beef has released more than a tablespoon of fat, carefully drain before proceeding.
- Add the tomato paste, garlic, oregano and basil to the beef and stir to mix, then add the chicken broth, tomatoes and pasta. Stir well then place the lid on the pot and turn the valve to seal and set to high pressure for 4 minutes.
- When the timer has completed, turn the valve to release the pressure.
- Add the heavy cream to the pot and stir to combine. Season with salt and pepper to taste.
- In a small bowl, mix the ricotta and mozzarella cheese.
- Ladle soup into bowls, add a large spoonful of the ricotta mixture and sprinkle with parmesan and fresh basil.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2021, updated and republished October 2023
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I am allergic to tomatoes. What can I substitute for the "fire roasted" tomatoes? Tomato sauce is fine but fresh tomatoes I have a bad allergic reaction. Please say there's a substitute…
This was a great dinner for the whole family, everyone loved the flavor. Definitely a warm cheesy comfort food.
I made this for a cozy supper and I used mild Italian sausage. I received much appreciation (from teenager – in the form of extra helpings!). Will make this again for sure
Big win with this recipe at my house, kids liked it and husband loved it but suggested we add a little spice kick to it next time (Cajun seasoning) like I do with my normal lasagna recipe. Will mark again, so easy in the instant pot!!
Awesome, loved by the whole family! Easy and tasty.