Instant Pot Lasagna Soup has all the hearty wholesome flavor of a layered lasagna in one quick and easy dish.

Savory ground beef, onions, garlic, and tender lasagna noodles swim in a zesty tomato-based broth seasoned with balsamic vinegar, red pepper flakes, and Italian herbs.

Serve with a cheesy trio of mozzarella and Parmesan and ricotta cheese on top for a flavourful finishing touch.

taking a spoonfull of Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

  • This economical dish made with ground beef is a great way to feed a crowd. All it needs on the side is a slice of homemade bread.
  • Double the recipe and make enough meals for a week.
  • Easy lasagna soup in the Instant Pot is a true time saver. In just minutes, you can have a hearty, healthy meal on the table that has all the flavor of a layered lasagna.
tomatoes , beef , pepper flakes , garlic , onion , seasonings , vinegar , noodles , and broth with labels to make Instant Pot Lasagna Soup

Ingredients and Variations

Ground Beef – Use lean ground beef, turkey, or chicken. For a vegetarian version, you can substitute soy crumbles.

Noodles – Lasagna noodles broken into bite-sized pieces are thick enough to hold up to pressure cooking and have a hearty texture. Other types of pasta such as penne or even elbow macaroni can be substituted. Use gluten-free versions if you desire.

Broth – Chicken broth from a carton is economical and convenient. You can also use beef or vegetable broth, bouillon cubes, or even water.

Tomatoes – Use a can of crushed tomatoes, tomato puree, or tomato sauce to give the best broth flavor balance.

Variations – Stew beef, cut up white chicken, or pork will give the soup a chunkier texture. Toss in spinach or zucchini for extra nutrition. Make a Southwest version with taco seasoning instead of Italian herbs. Add red or white beans and garnish with shredded pepper jack or cheddar cheese.

How to Make Instant Pot Lasagna Soup

This healthy one-pot recipe delivers dinner to the table in 20 minutes!

  1. Set the Instant Pot to sauté and brown the ground beef.
  2. Add the remaining ingredients (as described in the recipe below).
  3. Attach the lid and seal, and set the timer to pressure cook for 4 minutes.
  4. Vent the pressure manually and remove the lid.

Adjust seasoning and serve hot, topped with cheese.

bowl of Instant Pot Lasagna Soup

Leftover Lasagna Soup

  • Store leftovers in the refrigerator for 3-4 days.
  • To freeze, cool completely, then transfer to an airtight container and store for up to 3 months.
  • Reheat lasagna soup from frozen in the microwave or place it back in the Instant Pot with extra broth or water. Adjust the settings to high pressure for 5 minutes. Manually release the pressure and serve.

More Soup Recipes

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Instant Pot Lasagna Soup with sour cream
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Instant Pot Lasagna Soup

Have all the great flavors of lasagna in this easy to make soup recipe.
Cook Time 15 minutes
10 minutes
Total Time 25 minutes
Servings 4 large bowls
Author I Don’t Have Time For That


6 qt Instant Pot


  • 1 pound ground beef
  • ½ cup onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth or water
  • 1 can crushed tomatoes (28 ounces)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes
  • 8 ounces lasagna noodles broken into 1.5" pieces


  • Set the Instant Pot to the saute function and add the ground beef. Cook, stirring occasionally until the beef is almost completely browned and broken into small pieces, about 5 minutes. 
  • Add the onion and cook, stirring occasionally, until it is soft and just beginning to brown, about 5 minutes. 
  • Add the garlic and cook for an additional minute. 
  • Add the chicken broth, crushed tomatoes, balsamic vinegar, Italian seasoning, and red pepper flakes. Stir to combine and season with salt and pepper. 
  • Add the lasagna noodles and make sure they are all submerged in 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. 
  • Stir the soup and season with additional salt and pepper, if needed. 
  • Garnish the soup with ricotta cheese and shredded parmesan, as well as fresh basil, if desired. 


Store any leftover soup in an airtight container in the fridge for up to three days. 
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 565kcal | Carbohydrates: 55g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1094mg | Potassium: 831mg | Fiber: 4g | Sugar: 9g | Vitamin A: 309IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup
Cuisine Italian

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