Servings
Font
Back
5.0 from 57 votes

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup is an easy and flavorful meal with all the flavors of lasagna but in soup form. It has ground beef, Italian spices, and a tasty tomato sauce. This easy recipe will quickly become a family favorite.

Prep Time
26 mins
Cook Time
26 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 medium sweet yellow onion diced
  • 5 garlic cloves minced
  • 1 green bell pepper diced
  • 1 medium carrot chopped
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/4 tsp oregano
  • 1/4 tsp rosemary
  • 3 bay leaves
  • 2 cans 14.5oz petite diced tomatoes, preferably San Marzano
  • 2 cans 8oz tomato sauce, preferably San Marzano
  • 4 cups chicken broth
  • 2 cups water
  • ½ - ¾ box of lasagna noodles uncooked
  • salt and pepper to taste
Garnish:
  • grated Parmesan cheese
  • grated Mozzarella cheese
  • chopped parsley

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

  • I recommend dry pasta for this recipe, as when cooking under pressure, it will hold its shape better, and the leftovers will not be mushy. When using dry lasagna sheets, you must pressure cook the soup for four minutes. If you prefer or have fresh lasagna sheets on hand, tear them into smaller pieces and pressure cook the soup only for 2-3 minutes.
  • Another way to save time is to use my Italian seasoning instead of the individual spices.
  • Make sure you use high-quality tomatoes and tomato sauce. San Marzano is my pick because they taste the freshest and come in many flavors.
  • Deglaze the pot after you saute the beef and onions so you do not get the dreaded BURN notice.
  • Another way to avoid a BURN notice is to add the ingredients correctly. The broth should be added before the tomatoes, and the noodles should last so they do not fully sink to the bottom.
  • Add cornstarch slurry or roux if the soup is too watery.
  • Remember that your instant pot must build up pressure before it cooks. This could take five to twenty 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 (9%) 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: 6bowls

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.