There are evenings when only the deep, savoury satisfaction of a classic lasagna will do. But let’s be honest, the layering, the baking, the waiting… it can feel like a project. That’s where this Instant Pot Lasagna Soup recipe comes in. It captures all the rich, meaty, tomato-and-cheese goodness of its namesake, but transforms it into a hearty, comforting bowl of soup that comes together in about 30 minutes. This was inspired by a dish I had at a little restaurant in Italy where they served a ‘deconstructed’ lasagna that blew my mind; it had all the soul of the original without the rigid structure.

What we’ve created here is something truly special. Imagine a robust, flavourful broth, rich with savoury beef mince, aromatic garlic, and sweet tomatoes, all simmered together with classic Italian herbs. Broken shards of lasagna pasta swim in the soup, cooked to a perfect al dente texture right in the pot. But the final flourish is what makes it sing: a generous dollop of a creamy ricotta, mozzarella, and Parmesan mixture melts slowly into the hot soup, creating glorious, cheesy ribbons with every spoonful. It’s the kind of meal that works beautifully for a hectic Tuesday night but feels special enough for a relaxed Sunday supper.

Recipe Overview

This recipe delivers the quintessential flavours of a traditional lasagna in a wonderfully accessible, one-pot soup format. The base is a rich and savoury tomato and beef sauce, pressure-cooked to develop a flavour that tastes like it’s been simmering for hours. The pasta cooks directly in the broth, absorbing all that wonderful taste. After testing this a few times, I found that breaking the lasagna sheets into irregular, 5cm pieces gives the best texture and mouthfeel, preventing them from clumping together.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Instant Pot Lasagna Soup Recipe

• Genuine Flavour: We’re not cutting corners on taste. The combination of browned beef mince, sautéed onion and garlic, and a good-quality tomato passata creates a sauce with genuine depth. The final swirl of the three-cheese topping adds a creamy, salty richness that perfectly balances the acidity of the tomatoes.
• Ready in Under 30 Minutes: The Instant Pot is the star here, building layers of flavour in a fraction of the time it would take on the stovetop. It’s a complete, satisfying meal on the table in about half an hour.
• A Flexible Recipe: You can easily adapt this to your liking. Swap the beef mince for Italian sausage mince (casings removed) for a spicier kick, or stir in a few large handfuls of fresh spinach at the end for extra nutrients.
• Ideal for Chilly Evenings: This soup is pure comfort in a bowl. It’s brilliant for those dark, chilly nights when you need something to warm you up from the inside out.
• Family Tested: This one always gets compliments in my house. My kids, who can be fussy about textures, devoured this and asked for seconds – the combination of soup, pasta, and melty cheese is a winner.

Instant Pot Lasagna Soup Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, classic ingredients. The quality of your tinned tomatoes really matters here; I prefer using Mutti brand passata or finely chopped tomatoes as they have a natural sweetness and vibrant flavour that forms an excellent base for the soup. Don’t be shy with the fresh basil at the end, it truly lifts the whole dish.

• For the Soup:
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 500g lean beef mince
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1 litre beef or chicken stock
• 700g tomato passata or finely chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar (to balance the acidity of the tomatoes)
• Salt and freshly ground black pepper, to taste
• 225g dried lasagna sheets, broken into rough 5cm pieces
•  
• For the Cheesy Topping:
• 250g full-fat ricotta cheese
• 100g grated mozzarella cheese
• 50g freshly grated Parmesan cheese
• A small handful of fresh basil leaves, chopped, plus extra for garnish

Adam’s Tip: Don’t use the pre-grated Parmesan that comes in a shaker tub. Grating a block of proper Parmigiano-Reggiano yourself provides a much better flavour and it melts into the soup beautifully without becoming grainy.

How to Make Instant Pot Lasagna Soup

The process is wonderfully straightforward. We’ll build the flavour in layers right in the Instant Pot, then let the pressure cooker work its magic to meld everything together into a delicious, cohesive soup. Mixing the cheese topping while the soup cooks is an efficient use of time.

1. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function on high. Add the olive oil. Once shimmering, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
2. Brown the Mince: Add the beef mince to the pot. Break it up with a wooden spoon and cook for 5-7 minutes, stirring occasionally, until it’s browned all over. I find that getting a good colour on the mince is crucial for a deep, savoury flavour.
3. Deglaze and Season: Pour in about 100ml of the stock to deglaze the pot, scraping up any browned bits stuck to the bottom with your spoon. This is a vital step to avoid the ‘Burn’ warning. Stir in the dried oregano, dried basil, tomato purée, and sugar.
4. Add Liquids: Pour in the remaining stock and the tomato passata. Season generously with salt and pepper and give everything a good stir to combine.
5. Add the Pasta: Scatter the broken lasagna pieces over the top of the liquid. Gently press them down with your spoon to ensure they are mostly submerged. Do not stir them into the bottom of the pot, as this can cause them to stick.
6. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to ‘Sealing’. Select ‘Pressure Cook’ (or ‘Manual’) and set the timer for 6 minutes at high pressure.
7. Prepare the Topping: While the soup is cooking, combine the ricotta, mozzarella, grated Parmesan, and chopped fresh basil in a small bowl. Mix well and season with a pinch of salt and pepper. Set aside.
8. Release Pressure and Serve: Once the 6-minute cook time is complete, perform a quick release of the pressure by carefully moving the valve to ‘Venting’. Once the pin drops, open the lid. Give the soup a gentle stir. Ladle into bowls and top each serving with a generous dollop of the ricotta mixture and a scattering of extra fresh basil.

Tips From My Kitchen

• Don’t Skip Deglazing: Scraping the bottom of the pot after browning the mince is non-negotiable. Those caramelised bits are packed with flavour, and removing them prevents the Instant Pot’s dreaded ‘Burn’ notice. You can find a great explanation of this technique on Serious Eats.
• The Secret Step: I learned that adding a small Parmesan rind to the soup while it pressure cooks infuses the broth with an incredible, savoury, umami depth. Just remember to fish it out before serving!
• Make-Ahead: The soup base (without the pasta) can be made up to two days in advance and stored in the fridge. When ready to serve, bring it to a simmer in the Instant Pot on ‘Sauté’ mode, add the pasta, and cook for 8-10 minutes until tender.
• Storage: Store leftover soup and the cheese topping in separate airtight containers in the refrigerator for up to 3 days. The pasta will soften further upon reheating, which I personally don’t mind, but it’s best eaten fresh for that al dente texture.

Equipment You’ll Need

• An Instant Pot (6-quart or 8-quart model works well)
• A sturdy wooden spoon or spatula for sautéing
• A ladle for serving
• A sharp knife and cutting board for the onion and garlic
• A small bowl for mixing the cheese topping

Common Mistakes to Avoid

• Forgetting to Deglaze: As mentioned, this is the number one cause of the ‘Burn’ error on an Instant Pot. Always add a splash of liquid and scrape the bottom of the inner pot thoroughly after browning meat.
• Stirring in the Pasta: Pushing the pasta down into the liquid is enough. If you stir it vigorously, it can sink to the bottom and clump together, which can also contribute to a ‘Burn’ notice.
• Overcooking the Pasta: A 6-minute pressure cook time followed by a quick release is usually perfect for standard lasagna sheets. If you use a different pasta, you may need to adjust. A good rule of thumb is to halve the cooking time stated on the pasta packet.

Delicious Variations to Try

One of the best things about this soup is how easily it can be adapted. Here are a few variations my family and I enjoy:

• Spicy Sausage Version: Swap the beef mince for 500g of spicy Italian sausage meat (casings removed). The fennel and chilli in the sausage add a fantastic layer of flavour.
• Vegetarian Option: For a hearty vegetarian soup, omit the mince and add a 400g tin of brown or green lentils (drained) along with the stock and tomatoes. A finely diced courgette or some mushrooms sautéed with the onion would also be a brilliant addition.
• Creamy Tomato Lasagna Soup: For an even richer broth, stir in 100ml of double cream or full-fat coconut milk at the very end, after pressure cooking. This gives it a lovely, silky texture. For other creamy pasta ideas, check out this Creamy Garlic Penne Pasta.

What to Serve With Instant Pot Lasagna Soup

This is a hearty, all-in-one meal, but a couple of simple sides can round it out beautifully.

• Crusty Garlic Bread: Essential for mopping up every last drop of the rich, tomatoey broth.
• A Simple Green Salad: A crisp salad with a sharp vinaigrette cuts through the richness of the soup perfectly. This Classic House Salad with Red Wine Vinaigrette is a fantastic choice.
• Wine Pairing: A medium-bodied Italian red wine like a Chianti or a Montepulciano d’Abruzzo complements the tomato and beef flavours wonderfully.

Frequently Asked Questions

Instant Pot Lasagna Soup Recipe

A hearty and comforting soup that packs all the delicious, cheesy, and meaty flavors of a classic lasagna into an easy one-pot meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 760

Ingredients Method Notes

Ingredients

  

For the Soup

• 1 tbsp olive oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 500 g lean beef mince
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes optional
• 1 litre beef or chicken stock
• 700 g tomato passata or finely chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar to balance the acidity of the tomatoes
• Salt and freshly ground black pepper to taste
• 225 g dried lasagna sheets broken into rough 5cm pieces
•  

For the Cheesy Topping

• 250 g full-fat ricotta cheese
• 100 g grated mozzarella cheese
• 50 g freshly grated Parmesan cheese
• A small handful of fresh basil leaves chopped, plus extra for garnish

Method

 

1. Sauté the Aromatics: Set your Instant Pot to the 'Sauté' function on high. Add the olive oil. Once shimmering, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
2. Brown the Mince: Add the beef mince to the pot. Break it up with a wooden spoon and cook for 5-7 minutes, stirring occasionally, until it's browned all over. I find that getting a good colour on the mince is crucial for a deep, savoury flavour.
3. Deglaze and Season: Pour in about 100ml of the stock to deglaze the pot, scraping up any browned bits stuck to the bottom with your spoon. This is a vital step to avoid the 'Burn' warning. Stir in the dried oregano, dried basil, tomato purée, and sugar.
4. Add Liquids: Pour in the remaining stock and the tomato passata. Season generously with salt and pepper and give everything a good stir to combine.
5. Add the Pasta: Scatter the broken lasagna pieces over the top of the liquid. Gently press them down with your spoon to ensure they are mostly submerged. Do not stir them into the bottom of the pot, as this can cause them to stick.
6. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to 'Sealing'. Select 'Pressure Cook' (or 'Manual') and set the timer for 6 minutes at high pressure.
7. Prepare the Topping: While the soup is cooking, combine the ricotta, mozzarella, grated Parmesan, and chopped fresh basil in a small bowl. Mix well and season with a pinch of salt and pepper. Set aside.
8. Release Pressure and Serve: Once the 6-minute cook time is complete, perform a quick release of the pressure by carefully moving the valve to 'Venting'. Once the pin drops, open the lid. Give the soup a gentle stir. Ladle into bowls and top each serving with a generous dollop of the ricotta mixture and a scattering of extra fresh basil.

Notes

For a creamier soup, stir in a splash of heavy cream after pressure cooking. Leftovers can be stored in the refrigerator for up to 3 days.

I really hope you give this Instant Pot Lasagna Soup recipe a go. It has all the nostalgic, comforting flavour of the dish we all know and love, but it’s ready in a flash and is immensely satisfying to eat. It’s become a firm favourite in my kitchen, and I’m sure it will in yours too. If you try it, please drop a comment below and let me know how it turned out!

Happy cooking,
Adam Henderson