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Instant Pot Lasagna Soup
5 from 57 votes

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup combines ground beef, aromatic vegetables, herbs, and tomatoes with lasagna noodles cooked in a flavorful broth for a comforting, hearty soup. The use of an Instant Pot streamlines the cooking, producing tender noodles and rich flavors with less hands-on time. This soup offers lasagna flavors in a warm, spoonable form garnished with parmesan, mozzarella, and parsley.

Prep Time
26 mins
Cook Time
4 mins
Total Time
30 mins
Servings: 6 bowls
Calories: 185 kcal
Course: Main Course, Soup
Cuisine: Italian, American

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground beef or sausage
  • 1 onion diced, medium, sweet, yellow
  • 5 garlic minced, cloves
  • 1 green bell pepper diced
  • 1 carrot chopped, medium
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/4 tsp oregano
  • 1/4 tsp rosemary
  • 3 bay leaf
  • 2 cans 14.5oz diced tomatoes petite, preferably San Marzano
  • 2 cans 8oz tomato sauce preferably San Marzano
  • 4 cups chicken broth
  • 2 cups water
  • ½ - ¾ lasagna noodles uncooked, box
  • salt to taste
  • black pepper to taste
Garnish:
  • Parmesan Cheese grated
  • mozzarella cheese grated
  • parsley chopped

Instructions

    Cup of Yum
  1. Select the Sauté function and adjust to medium heat.
  2. Once the IP reads HOT, add one tablespoon of olive oil to the pot.
  3. Add the beef and sear for 2-3 minutes without stirring. Season with salt and pepper, and using a wooden spoon, start breaking it apart. Cook for another 2-3 minutes until it starts to get golden brown. Drain off the grease.
  4. Add diced onions and minced garlic to the pot. Stir and cook for 2-3 minutes.
  5. Add one cup of water to the pot to deglaze it, and use a wooden spoon to scrape the bottom of the pot well.
  6. Add the bell pepper, carrot, thyme, basil, oregano, rosemary, diced tomatoes, tomato sauce, one cup of water, and chicken broth. Stir to combine.
  7. Add half a box of lasagna noodles. I like to break them in half, but you can break them into smaller pieces as well. Stir very well to combine the noodles with the broth. If you would prefer the soup thicker, add the remaining 1/4 box of lasagna noodles.
  8. Ensure you stay within the MAX fill line of the pot.
  9. Add the bay leaves. Adjust for salt and pepper.
  10. Cover the pot and secure the lid. Set the valve to “Sealing.” Cook on manual high pressure for 4 minutes.
  11. Once the timer beeps, let the pressure release naturally for 10 minutes, then gently move the valve to “venting” and let the rest of the pressure release.
  12. Open the pot and stir. Discard the bay leaves.
  13. Serve topped with cheese and fresh parsley or basil.

Notes

  • Use dry lasagna noodles for best texture; pressure cook for 4 minutes to avoid mushy pasta.
  • Fresh lasagna sheets can be torn into pieces and cooked under pressure for 2-3 minutes.
  • Choose high-quality canned tomatoes and tomato sauce, such as San Marzano, for better flavor.
  • Deglaze the pot well after sautéing beef and onions to prevent burn errors.
  • Add broth before tomatoes and add noodles last to prevent them from sinking to the bottom.
  • Use a cornstarch slurry or roux if the soup is too thin after cooking.
  • Keep in mind the Instant Pot takes time to build pressure before cooking starts, about 5 to 20 minutes.

Nutrition Information

Calories 185kcal (9%) Carbohydrates 5g (2%) Protein 10g (20%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 40mg (13%) Sodium 477mg (20%) Potassium 329mg (7%) Fiber 0g (0%) Sugar 2g (4%) Vitamin A 225IU (5%) Vitamin C 22.9mg (25%) Calcium 32mg (3%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 6 bowls

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%
Carbohydrates 5g 2%
Protein 10g 20%
Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 40mg 13%
Sodium 477mg 20%
Potassium 329mg 7%
Fiber 0g 0%
Sugar 2g 4%
Vitamin A 225IU 5%
Vitamin C 22.9mg 25%
Calcium 32mg 3%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.