This instant pot lasagna soup is going to become a family favorite. This delicious soup uses jarred marinara sauce so you can get dinner on the table quickly. This easy recipe is a simple dinner that's great for a busy weeknight and sure to warm the whole family up on a cold day.
Try my instant pot Fettuccine Chicken Alfredo for another easy weeknight dinner idea!
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Why you'll love it
A riff on traditional lasagna - if you love a plate of classic lasagna, then you'll love this comfort food twist.
Simple ingredients - easy to find pantry ingredients make up this instant pot lasagna soup.
Hearty soup - this delicious recipe is sure to fill up hungry family and friends.
Ingredients
Italian sausage - use uncooked ground sausage that comes in a package or remove casing from links. I used mild or sweet as it's sometimes called. If you like heat, use spicy Italian sausage.
Ground beef - I use ground sirloin, which is 90% lean. Ground turkey or even ground chicken makes a great alternative to ground beef.
Salt and pepper
Olive oil - or another mild flavored oil like canola oil.
Onions and garlic
Chicken broth - low sodium is best. Vegetable broth can be substituted as well as homemade chicken stock.
Marinara sauce - I used Rao's marinara sauce. It's my favorite jarred sauce. You could use a large 28 ounce can of crushed tomatoes or diced tomatoes (undrained) instead. You can also use one can of tomato sauce and one can of diced tomatoes in place of marinara. You'll need about 3.5 to 4 cups worth.
Italian seasoning
Bay leaf
Lasagna noodles - use traditional noodles, not oven ready.
Mozzarella cheese - shredded
Ricotta cheese - regular or low fat. I don't prefer cottage cheese, but if you love it then by all means use it!
Parmesan cheese - shredded or grated
Instructions
Set instant pot to the (medium heat) SAUTÉ function. When heated, add Italian sausage and ground beef. Cook until the meat is browned and no longer pink. Press CANCEL. Remove meat from the pot and set aside on paper towels to drain. Discard fat (do not pour down sink drain.)
Return the inner pot to the cooker and set to SAUTE again. When heated, add olive oil to coat the bottom of the pot then add chopped onions. Cook, stirring occasionally until onions are softened, about 5 minutes. Add chopped garlic and cook about one minute more.
Add cooked ground beef and sausage back to the pot. Add chicken broth, marinara sauce, Italian seasoning, bay leaf, and broken lasagna noodles.
Stir to combine then submerge the noodles into the liquid
Close and lock the instant pot lid. Set the instant pot to HIGH PRESSURE. Set time for 3 minutes. Turn keep warm OFF. Press START. It will take about 10 minutes for the pot to come to pressure. When cooking time is up, do a QUICK RELEASE (open the steam release valve being careful of hot steam). When the metal pin drops, it is safe to open the lid.
Mix 1 cup ricotta cheese, 1 cup mozzarella cheese, and ½ cup parmesan cheese together in a small bowl.
Remove the instant pot lid. Add cheese mixture and stir to combine it into the soup. This will thicken the lasagna soup and is an optional step if you like your soup thinner. You can add a spoonful of the cheese mixture to each bowl of soup if you prefer.
Garnish with fresh basil or fresh oregano leaves and cheese. A drizzle of balsamic glaze is also a nice touch.
Tips
Please be familiar with your instant pot before making the recipe. I use the Instant Pot Ultra 60 (6 quart).
This instant pot lasagna soup is best served right away in order to keep a soup consistency. While this soup is delicious the next day, the noodles will absorb some of the liquid and become more like a loose casserole.
Jarred marinara sauce is quite flavorful. But if you use unseasoned diced tomatoes, crushed tomatoes, etc then you'll need to add more herbs and spices. Start by adding a teaspoon of garlic powder, onion powder, and a pinch of crushed red pepper flakes. Adding a couple of tablespoons of tomato paste is also a good idea.
Use heavy cream in place of adding cheese to the soup. Start with ¼ cup and add more as desired.
Serve with my Air Fryer Garlic Bread
Quick facts
Follow directions leaving out the ground beef and sausage. Add a 16 ounce package of sliced baby Bella mushrooms to the pot when cooking the onions. Replace chicken broth with vegetable broth. For vegan lasagna soup, skip the cheese or use vegan cheese replacements.
Follow recipe directions using a large soup pot or Dutch oven. After adding lasagna noodles, cover pot and cook until noodles are softened, about 8 to 10 minutes.
Lasagne refers to just the noodles while lasagna is the Italian American layered dish we know and love.
You can easily substitute a short shaped pasta like penne, rigatoni, or farfalle (bow ties). You may want to change what you call it though!
How to store and reheat
Store leftover soup in an airtight container in the refrigerator for a day or two. The longer the noodles sit, the more liquid they will absorb. The noodles will become very soft and may be unappetizing to some.
Reheat in the microwave or on the stove top in a large sauce pan or Dutch oven. Add more broth if desired.
Freeze for up to three months for longer storage. Let thaw overnight in the refrigerator.
Recipes similar to instant pot lasagna soup
- Meatless Baked Ziti
- Slow Cooker Meat Sauce
- Baked Spinach Ricotta Ravioli
- Baked Spaghetti Casserole
- Crockpot Baked Ziti
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Instant Pot Lasagna Soup
Equipment
Ingredients
- 8 ounces mild Italian sausage or spicy
- 1 pound ground beef; lean ground sirloin
- 1 tablespoon olive oil canola oil
- 1 cup onion chopped
- 2 teaspoons garlic minced
- 32 ounce carton low sodium chicken broth
- 24 ounce jar marinara sauce
- 2 teaspoon Italian seasoning
- 1 Bay leaf
- 1 teaspoon Salt or to taste
- ½ teaspoon black pepper
- 8 lasagna noodles broken into pieces
- 1 cup ricotta regular or low fat
- 1 cup shredded mozzarella provolone
- ½ cup parmesan cheese shredded or grated
- Fresh basil or oregano leaves to garnish. optional
Instructions
- This instant pot Lasagna soup is going to become a family favorite. This delicious soup uses jarred marinara sauce so you can get dinner on the table quickly. This easy recipe is a simple dinner that's great for a busy weeknight and sure to warm the whole family up on a cold day.
- Set instant pot to the (medium heat) SAUTÉ function. When heated, add Italian sausage and ground beef. Cook until the meat is browned and no longer pink. Press CANCEL. Remove meat from the pot and set aside on paper towels to drain. Discard fat (do not pour down sink drain.)
- Return the inner pot to the cooker and set to SAUTE again. When heated, add olive oil to coat the bottom of the pot then add chopped onions. Cook, stirring occasionally until onions are softened, about 5 minutes. Add chopped garlic and cook about one minute more.
- Add cooked ground beef and sausage back to the pot. Add chicken broth, marinara sauce, Italian seasoning, bay leaf, and broken lasagna noodles. Stir to combine then submerge the noodles into the liquid.
- Close and lock the instant pot lid. Turn the instant pot to HIGH PRESSURE. Set time for 3 minutes. Turn keep warm OFF. Press START. It will take about 10 minutes for the pot to come to pressure. When cooking time is up, do a QUICK RELEASE (open the steam release valve being careful of hot steam). When the metal pin drops, it is safe to open the lid.
- Mix 1 cup ricotta cheese, 1 cup mozzarella cheese, and ½ cup parmesan cheese together in a small bowl.
- Remove the instant pot lid. Add cheese mixture and stir to combine it into the soup. This will thicken the lasagna soup and is an optional step if you like your soup thinner. You can add a spoonful of the cheese mixture to each bowl of soup if you prefer.
- Garnish with fresh basil or fresh oregano leaves and cheese. A drizzle of balsamic glaze is also a nice touch.
Notes
- This instant pot lasagna soup is best served right away in order to keep the soup consistency. While this soup is delicious the next day, the noodles will absorb some of the liquid and become more like a loose casserole.
- Jarred marinara sauce is quite flavorful. But if you use unseasoned diced tomatoes, crushed tomatoes, etc then you'll need to add more herbs and spices. Start by adding a teaspoon of garlic powder, onion powder, and a pinch of crushed red pepper flakes.
- Use heavy cream in place of adding cheese to the soup. Start with ¼ cup and add more as desired.
Melanie
This was delicious! Very easy to make and turned out so good! I loved it even more the next day.
Nikole
So glad you enjoyed it Melanie! Thank you for the feedback!