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Quick One-Pot Instant Pot Lasagna Soup

A close-up of a dark bowl filled with rich instant pot lasagna soup, topped with melted cheese and meat sauce.

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Make a hearty, cheesy lasagna soup quickly in your Instant Pot. This one-pot recipe delivers classic lasagna flavor with minimal cleanup, perfect for a fast weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided

Instructions

  1. Set the Instant Pot to Sauté mode. Add olive oil. Brown the ground meat with the chopped onion until no pink remains. Drain excess fat.
  2. Add garlic, oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, beef broth, and water. Stir well, scraping the bottom of the pot to release any browned bits.
  4. Add the broken lasagna noodles. Do not stir after adding the noodles.
  5. Secure the lid and set the valve to sealing. Cook on High Pressure for 4 minutes.
  6. When the cooking time finishes, perform a Quick Release (QR) of the pressure.
  7. Stir the soup gently. Stir in the heavy cream, 1/2 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese until melted and creamy.
  8. Ladle the soup into bowls. Top each serving with the remaining mozzarella and Parmesan cheese.

Notes

  • If you prefer a richer flavor, substitute half the beef broth with chicken broth.
  • For a thicker soup, reduce the amount of water by 1/2 cup.
  • This recipe adapts well to a slow cooker; cook on low for 4 hours after browning the meat separately.

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