Instant Pot Easy Lasagna Soup is for you if you love lasagna, and you also love soup! No oven required, and you can have it ready much faster than baked lasagna. With a thick, tomatoey broth and lots of flavor, pressure cooker lasagna soup is comfort food in a bowl!
Originally published 12/12/2017
Instant Pot Easy Lasagna Soup
My husband is the lasagna master in our house. He doesn’t cook much, but when we want lasagna, he makes it. It is awesome! I’ll have to get him to share his recipe one of these days. In the meantime, I decided to make a soup out of it.
More specifically, a lasagna soup made in the Instant Pot® electric pressure cooker.
You can use any electric pressure cooker to make this Instant Pot Lasagna Soup. If your PC has a sauté or browning feature, that would be best.
This is a one-pot meal, and is so easy to make! Just brown the meat and onions, add the rest of the ingredients in the order of the recipe, and pressure cook it.
This lasagna soup is pretty thick, so keep that in mind. If you want more soupiness, add more broth.
I hope you love this easy pressure cooker Lasagna Soup as much as we do! Serve it with some tasty garlic bread so you can sop up the sauce!
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If you make this easy Instant Pot Lasagna Soup recipe, please leave a comment with a star rating below. I’d love to now how you liked it.
Instant Pot Easy Lasagna Soup is thick and rich, with everything you love about lasagna, in a bowl!
- 1 1/2 lbs Lean Ground Beef or Sausage (or do 1/2 and 1/2)
- 1 Bay Leaf
- 1 4" sprig Fresh Rosemary
- 1 pinch Red Pepper Flakes
- 1 Onion, chopped
- 2 tsp Italian Seasoning
- 1 tsp Basil, dried
- 1 tsp Oregano, dried
- 1 tsp Salt
- 1/2 tsp Pepper
- 5 cloves Garlic, pressed or minced
- 4 oz Mushrooms, sliced
- 1 (28 oz) can Crushed Tomatoes, with juice
- 1 (14 oz) can Tomato Sauce
- 5 cups Chicken Broth (use 4 for a thicker soup)
- 9 Lasagna Noodles, broken in small pieces, about 1.5"
- 1 cup Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, grated
- 1 cup Cottage Cheese* (or Ricotta)
- 1 box Frozen Chopped Spinach, thawed (optional ingredient)
- Fresh Basil or Parsley Leaves
- Parmesan Cheese
Turn pot on to Sauté function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally. You shouldn't have to drain any fat if you used lean meat, but if there is too much, spoon some out.
Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.
Add the garlic and mushrooms, and cook for 1 minute, stirring frequently.
Add the tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.
Add the pasta and stir well.
Put the lid on and turn the steam release knob to the Sealing position.
Turn off/cancel the Sauté function.
Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to choose 6 minutes.
When the cook time ends and the pot beeps, do a Quick Release of the pressure. Start slowly, to make sure no sauce comes out with the steam, then turn the steam release knob fully.
When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the Parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.
Serve in bowls with fresh basil or parsley, and extra parmesan cheese.
*I prefer cottage cheese in my lasagna as I think the flavor is more savory, and the texture is creamier than ricotta. Use what you like!
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I’m pretty wary of the saute function on my Instant Pot. Made spaghetti sauce and as soon as I turned the pressure cook feature on, after sauteing the meat, a “BURN” notification light came on, and I had to transfer the sauce to the stove top. It was a mess. Do you know how I can avoid this?
Hi Maureen, I feel like spaghetti sauce is better simmered than pressure cooked. But with tomatoes, even on the stove they can burn easily if unsupervised/stirred. For many pressure cooker recipes that have tomatoes/tomato sauce, if you put the tomatoes in last and don’t stir, it can help. The liquid will stay thinner, and less tomato will be touching the bottom of the pot.
I’ve made this soup several times; it’s delicious! Has anyone used regular pasta, like bow tie, instead of lasagna noodles? Are they too thin to withstand the pressure cooking?
Hi Julie, I think bow ties would work well for this soup. I might take off a minute of cook time and see how they do. I’m glad you like this recipe! Thank you for your review.
I’m new to instant pot cooking and this recipe was fun, fast and delicious. Also, we have plenty leftover. I used spinach and it gave the soup a nice depth of flavor. This one’s a keeper! Thanks
Hi Maryclaire, I’m glad you liked this lasagna soup recipe! Thank you for your review!
Man was this good! I made it last night after a friend told me to give it a try and she was right! It was lick the bowl yummy! I used half ricotta and half cottage cheese but then added some cottage cheese to each of the bowls when serving and it was so good! Definitely going into the menu rotation in our house! BTW, I see that you have a pug named Gizmo. I have 2 pugs, Frank and Shadow, and a puggle named Tux. Pugs are just the greatest! 🙂
Hi Yvonne! I’m so happy you liked this Lasagna Soup recipe! Comfort food for the win! Yes, Pugs are the best! We’re actually looking for another one. We signed up with the local Pug rescue, so hopefully we get approved soon! Give your Puggies a squeeze from me!
I made this recipe for the first time and it was delicious!
This was the best recipe I have tried on Pinterest.
It tasted like lasagna. Was creamy and rich. Added a salad and garlic bread and it was delicious.
Thank you! I’m so glad you liked it!
Any idea how many cups of pasta (fusilli) one could use instead of 9 lasagne noodles?
Just guessing, but a lasagna noodle weighs about 1 oz, so maybe 9 oz of pasta? I have not tried this particular pasta with this recipe, but It might work well!
Amazing! Flavor is delicious and the recipe is easy to follow. I added 1/4 lb sweet Italian turkey sausage and it kicked it up a notch! Thank you!
Amazing! Flavor is delicious and the recipe is easy to follow. I added 1/4 lb sweet Italian turkey sausage and it kicked it up a notch! Thank you!
I just made this recipe tonight with gluten free lasagna noodles. It was absolutely amazing!
Have made this twice so far and it is such a hit that family want it again on the weekend. Thank you for the amazing, easy, tasty recipe.
So I made this with penne rigate pasta. No mushroom, no spinach, no cottage cheese/ricotta. Dried rosemary instead of fresh (and diced tomatoes instead of crushed only because I had these on hand). I probably should not have used the entire box of pasta (because it did not turn out very red or soupy like the pics) but it still turned out great! Will probably try to stick closer to the recipe next time just for comparisons. It’s very good either way! Thank you!!
This was an awesome recipe! I cannot wait to make it again but first we must finish what we have. Absolutely delicious, easy to make and a hit with the family! Thank you for posting this recipe!
This is the first soup I’ve ever made, as well as the first time I used a pressure cooker. I was NOT disappointed! An amazing depth of flavour for essentially no effort. I made it veggie with Quorn mince and veg stock and put in broken up parpadelle pasta as I think our lasagne sheets are different to yours in the UK! Also I didn’t try the saute setting and just increased the cook time by 2 minutes. I’ll make this again and again I’m sure. Thank you so much for the recipe.