Hearty, warming and so delicious in the cold weather, this Instant Pot lasagna soup is so simple to make. This soup is loaded with ground beef, tomatoes, and plenty of lasagna noodles. I used my pressure cooker for easy cleanup and a quick infusion of rich flavor. The whole thing is ready in just 30 minutes, so it’s a great easy weeknight meal!
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I absolutely love lasagna soup, and this Instant Pot lasagna soup is the perfect fuss-free weeknight dinner. Made with ground beef, this tomato-based pasta soup has the most wonderful deep and rich flavor. One bowl is really filling, but I find it so hard not to reach for a second!
What’s in This Instant Pot Lasagna Soup Recipe?
- Ground Beef: I used 80/20 ground beef for this recipe, but Italian sausage, ground turkey, or plant-based meat crumbles would be delicious alternatives.
- Onion + Garlic: Create a savory base for the dish.
- Chicken Broth: Forms the base of the soup, infusing it with tons of flavor. Beef or veggie broth also work here.
- Crushed Tomatoes: Add tangy tomato flavor to the soup. For more texture, try using diced tomatoes, too!
- Vinegar: Balsamic vinegar adds sweetness and acidity that compliments the tomatoes perfectly.
- Italian Seasoning: Adds classic Italian flavor to the dish.
- Crushed Red Pepper Flakes: I love the spice that red pepper flakes add, but these are completely optional!
- Lasagna Noodles: Use standard lasagna noodles (not the no-boil kind) that have a normal cooking time of about 10 minutes.
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Tips for Success
- Make sure to stir well, scraping the bottom of the Instant Pot, after adding the chicken broth. This helps ensure nothing is stuck to the bottom that could cause a “burn” notice.
- Be sure to add in the noodles last so that they don’t stick to the pot. They should be fully submerged in the liquid.
How to Store and Reheat
Store leftover Instant Pot lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through.
If you’d like to freeze this soup, I recommend leaving out the noodles until you plan to reheat it. It’ll keep well for up to 3 months if properly frozen.
Serving Suggestions
This Instant Pot lasagna soup is a filling meal all by itself, so I usually like to serve it simply with some bread for dipping. It’s great with garlic bread, dinner rolls, or breadsticks. For a little extra nutrition, I like to serve it with my favorite Olive Garden salad.
Instant Pot Lasagna Soup Recipe
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Ingredients
- 1 pound ground beef
- ½ cup diced onion
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- 28 ounces crushed tomatoes (1 large can)
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 8 ounces lasagna noodles broken into 1½-inch pieces
- Kosher salt and freshly ground black pepper to taste
Optional Garnishes
- Ricotta cheese
- Shredded Parmesan cheese
- Chopped fresh basil
Instructions
- Set the Instant Pot to the Sauté function and add the ground beef. Cook, stirring occasionally until the beef is almost completely browned and broken into small pieces, about 5 minutes.1 pound ground beef
- Add the onion and cook, stirring occasionally, until it is soft and just beginning to brown, about 5 minutes.½ cup diced onion
- Add the garlic and cook for an additional minute.2 cloves garlic
- Add the chicken broth, crushed tomatoes, balsamic vinegar, Italian seasoning, and red pepper flakes. Stir to combine and season with salt and pepper.4 cups low-sodium chicken broth, 28 ounces crushed tomatoes, 2 tablespoons balsamic vinegar, 1 teaspoon Italian seasoning, ½ teaspoon crushed red pepper flakes
- Add the lasagna noodles and make sure they are all submerged under the liquid.8 ounces lasagna noodles
- Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 4 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.
- Stir the soup and season with additional salt and pepper, if needed.Kosher salt and freshly ground black pepper
- If desired, garnish the soup with ricotta cheese, shredded parmesan cheese, and fresh basil. Serve and enjoy!Ricotta cheese, Shredded Parmesan cheese, Chopped fresh basil
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Instant Pot Lasagna Soup Step by Step
Cook the Beef: Set your Instant Pot to the Sauté function and add 1 pound of ground beef. Cook, stirring occasionally until the beef is almost completely browned and broken into small pieces, about 5 minutes. Add ½ cup of diced onion and cook, stirring occasionally, until it is soft and just beginning to brown, about 5 minutes. Add 2 cloves of minced garlic and cook for an additional minute.
Add the Broth: Add 4 cups of low-sodium chicken broth, 28 ounces (1 large can) of crushed tomatoes, 2 tablespoons of balsamic vinegar, 1 teaspoon of Italian seasoning, and ½ teaspoon of crushed red pepper flakes. Stir to combine and season with salt and pepper.
Cook the Soup: Add 8 ounces of lasagna noodles and make sure they are all submerged under the liquid. Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 4 minutes. Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.
Garnish and Serve: Stir the soup and season with additional salt and pepper, if needed.Kosher salt and freshly ground black pepper If desired, garnish the soup with ricotta cheese, shredded parmesan cheese, and fresh basil. Serve and enjoy!
