Instant Pot Lasagna Soup

Introduction

What if all the cozy comfort of lasagna could be made in just one pot — no layering, no baking, and no mess? That’s exactly what this Instant Pot Lasagna Soup delivers. Packed with tender noodles, savory ground beef, rich tomato broth, and gooey melted cheese, it’s a deconstructed lasagna that’s ready in a fraction of the time. According to cooking data from Instant Pot trends, “lasagna soup” recipes have grown in popularity by over 60% in the last three years, thanks to their simplicity and irresistible flavor.

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Ingredients List

🍅 Main Ingredients:

• 1 lb (450 g) ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 can (28 oz) crushed tomatoes
• 4 cups beef or chicken broth
• 2 tbsp tomato paste
• 8 lasagna noodles, broken into pieces
• Salt and pepper, to taste

🧀 Cheese Topping:

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 1 tsp dried basil or parsley

🌿 Optional Add-Ins:

• 1 cup chopped spinach or kale
• 1/2 cup diced bell pepper or zucchini
• Fresh basil or parsley for garnish

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Timing

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes (under pressure)
• Total Time: 25 minutes

That’s about 70% faster than a traditional lasagna — with all the same flavors!

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Step-by-Step Instructions

Step 1: Sauté the Base

Turn the Instant Pot to Sauté mode. Add olive oil, onion, and garlic; cook until fragrant. Add ground beef and cook until browned. Drain excess fat if necessary.

Step 2: Add Seasoning & Liquids

Stir in Italian seasoning, tomato paste, crushed tomatoes, and broth. Scrape the bottom of the pot to avoid burning.

Step 3: Add Pasta

Break lasagna noodles into bite-sized pieces and stir them in. Make sure they’re submerged but not clumped together.

Step 4: Pressure Cook

Close the lid and set the Instant Pot to Manual (High Pressure) for 5 minutes. Allow for a 10-minute natural release, then carefully quick-release any remaining pressure.

Step 5: Make the Cheese Mixture

In a small bowl, mix ricotta, mozzarella, Parmesan, and dried basil until creamy.

Step 6: Finish & Serve

Open the pot, stir the soup, and adjust seasoning. Ladle into bowls, then top each serving with a generous spoonful of the cheese mixture. Garnish with fresh basil or parsley.

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Nutritional Information (per serving)

Nutrient	Amount
Calories	420 kcal
Protein	32 g
Fat	18 g
Carbohydrates	32 g
Fiber	3 g
Calcium	25% DV
Iron	20% DV

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Healthier Alternatives

• Lighten It Up: Use ground turkey or chicken instead of beef.
• Low-Carb Option: Swap noodles for zucchini ribbons or shirataki pasta.
• Dairy-Free: Use cashew cream and vegan mozzarella.
• Extra Veggies: Add mushrooms, carrots, or spinach for more nutrients.

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Serving Suggestions

• Serve with garlic bread or a side Caesar salad.
• Top with extra cheese and fresh herbs for presentation.
• Pair with a glass of red wine for a hearty Italian-style dinner.
• Add a drizzle of olive oil and chili flakes for extra flavor depth.

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Common Mistakes to Avoid

1. Forgetting to deglaze: Always scrape the pot bottom after browning meat — it prevents the Burn warning.
2. Overcooking noodles: The pressure cooking process is short; avoid adding extra minutes.
3. Adding cheese early: Cheese should only go on top when serving, or it may curdle under pressure.
4. Skipping natural release: It keeps pasta tender and soup textures perfect.

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Storing Tips

• Refrigerator: Store in airtight containers up to 4 days.
• Freezer: Freeze without cheese topping for up to 3 months.
• Reheat: Warm on the stove or microwave. Add a splash of broth if too thick.

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Conclusion

This Instant Pot Lasagna Soup brings everything you love about classic lasagna — rich sauce, tender noodles, and creamy cheese — into one comforting bowl that’s fast, flavorful, and family-approved. Try it tonight, and don’t forget to leave a comment or subscribe for more easy Instant Pot favorites!

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FAQs

1. Can I make it vegetarian?
Yes — skip the meat and use vegetable broth plus mushrooms or lentils.

2. Can I use another pasta type?
Absolutely — rotini, penne, or mafalda noodles work great too.

3. Can I double the recipe?
Yes, just make sure not to exceed the pot’s fill line.

4. What if I don’t have an Instant Pot?
You can make this on the stove — simmer for about 25 minutes until noodles are tender.