Instant Pot Lasagna Soup

The lid comes off to a pot of tomato broth, and the lasagna noodles aren’t in it yet. That pause is deliberate: the soup base gets its pressure-cooking time first, then the noodles simmer until tender. It’s the difference between pasta with a little bite and pieces that have softened into the broth. I make this Instant Pot Lasagna Soup when I want the cozy tomato-and-beef taste of lasagna without layering anything in a baking dish.

The soup builds in stages, but none of them are fussy. Ground beef and onion brown right in the pot, and a splash of broth loosens the flavorful bits before the tomatoes go in. The ricotta, mozzarella, and Parmesan stay in a separate bowl until serving, so every bowl gets a creamy, savory spoonful on top of the tomato broth.

Why the Tomatoes Go on Top, Not Into the Broth

Thick tomato ingredients can settle against the bottom of an Instant Pot, where they’re more likely to scorch during pressure cooking. The broth needs to be the first liquid that touches the pot’s base. After the beef is browned, pouring in some broth and scraping thoroughly loosens the browned bits and clears the bottom before the pressure-cooking stage.

Then add the rest of the broth, followed by the crushed tomatoes and the undrained diced tomatoes. Leave those tomatoes on top rather than stirring them down. This keeps the thinner broth at the bottom and the thicker tomato layer above it, which gives the pot a better chance of coming to pressure without tomato solids stuck underneath. The soup comes together when you stir it after the pressure release; there’s no need to mix the layers beforehand.

What the Beef, Tomatoes, and Three Cheeses Each Bring

• Ground beef — The 85% lean beef gives the soup a hearty base without leaving as much fat behind as a fattier grind. The useful prep detail is to break it up as it cooks, so you get small bites throughout the soup rather than a few large clumps.
• Onion, garlic, tomato paste, and Italian seasoning — The onion softens alongside the beef, while the garlic and tomato paste cook briefly in the pot to bring out their aroma. Italian seasoning gives the tomato broth its familiar herb flavor. Mince the garlic finely so it distributes through the soup instead of leaving large, sharp pieces.
• Beef broth and tomatoes — Low-sodium broth lets the salt in the soup stay balanced as the tomatoes cook down. Crushed tomatoes give the broth body; undrained diced tomatoes contribute distinct pieces. Using both is what gives the soup a thicker base with something to bite into.
• Lasagna noodles — The broad noodles make the soup feel like lasagna rather than a basic beef-and-tomato soup. Breaking them into pieces makes them easier to scoop and eat, and keeping the pieces close in size helps them cook at a similar pace.
• Baby spinach — Baby spinach wilts quickly and adds tender green leaves without needing a separate cooking step. It goes in near the end, when the noodles are already tender.
• Ricotta, mozzarella, and Parmesan — Whole-milk ricotta makes the topping soft and creamy, mozzarella brings a stretchy melt, and Parmesan adds a salty, savory edge. Stirring the three together gives each spoonful a little of every cheese.

Build the Soup in the Right Order for Tender Noodles

Brown the Beef and Onion

Set a 6-quart Instant Pot to Sauté and heat the olive oil. Add the ground beef and diced onion, breaking up the beef as it cooks for 6 to 8 minutes. Look for browned beef and softened onion, and check that the beef reaches 160°F. Drain the excess fat before moving on.

Wake Up the Tomato Paste and Clear the Pot

Add the minced garlic, tomato paste, Italian seasoning, kosher salt, and black pepper. Stir and cook for 1 minute, just until the garlic smells fragrant. Pour in 1 cup of the beef broth and scrape the bottom of the pot thoroughly with a spoon. Pay attention to the corners and any spots where beef may have stuck.

Pressure-Cook the Tomato Base

Pour in the remaining 5 cups of broth, then add the crushed tomatoes and undrained diced tomatoes without stirring. Lock the lid, set the valve to sealing, and pressure-cook on High for 5 minutes. Let the pressure release naturally for 5 minutes, then carefully quick-release the rest. Stir the soup once the pressure is fully released.

Simmer the Noodles Until Tender

Set the Instant Pot to Sauté and add the lasagna noodles broken into 2-inch pieces. Simmer uncovered for 8 to 10 minutes, stirring occasionally so the noodles cook evenly in the broth. Start checking for tenderness near the shorter end of that range; the pieces should be soft enough to bite through without turning mushy.

Wilt the Spinach and Finish Each Bowl

Stir in the baby spinach and cook for about 1 minute, just until the leaves wilt. In a small bowl, stir together the ricotta, mozzarella, and Parmesan. Ladle the soup into bowls and add a spoonful of the cheese mixture to each serving. Keep the topping on the surface rather than stirring it into the whole pot.

Two Simple Ways to Change the Cheese Finish

Questions That Come Up With Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Instant Pot lasagna soup cooks in the pressure cooker with ground beef, tomatoes, and broken lasagna noodles for a hearty, tender bowl. Finish each serving with a creamy ricotta, mozzarella, and Parmesan topping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 1 tbsp olive oil
• 1 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 6 cups low-sodium beef broth divided
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes undrained
• 8 oz lasagna noodles broken into 2-inch pieces
• 2 cups baby spinach

For the topping

• 1 cup whole-milk ricotta
• 1 cup mozzarella shredded
• 0.25 cup Parmesan grated

Equipment

• 1 6-quart Instant Pot

Method

 

Make the soup

1. Set a 6-quart Instant Pot to Sauté and heat the olive oil.
2. Add the ground beef and onion and cook for 6 to 8 minutes, breaking up the beef, until browned and the beef reaches 160°F.
3. Drain excess fat.
4. Add the garlic, tomato paste, Italian seasoning, salt, and pepper and cook for 1 minute, stirring.
5. Pour in 1 cup of the broth and scrape the bottom of the pot thoroughly to loosen any browned bits.
6. Pour in the remaining 5 cups broth, then add the crushed tomatoes and diced tomatoes without stirring.
7. Lock the lid, set the valve to sealing, and pressure-cook on High for 5 minutes.
8. Let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.
9. Stir the soup, set the Instant Pot to Sauté, and add the broken noodles.
10. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
11. Stir in the spinach and cook for about 1 minute, until wilted.

Make the topping

1. Stir together the ricotta, mozzarella, and Parmesan in a small bowl.
2. Serve the soup with a spoonful of the cheese mixture on each bowl.

Notes

For the best texture, serve once the noodles are tender; refrigerate leftovers for up to 4 days. Freezing is not recommended because the noodles soften, but the soup can be frozen before adding the noodles. Gluten-free lasagna noodles can be used as a dietary swap.