I turned lasagna into a spoonable Instant Pot soup I love to serve with ground beef and three cheeses or in a lighter ground turkey version, and you can even add extra noodles for a lazy lasagna, one of my easy pressure cooker dinner recipes.

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I didn’t think lasagna would ever become soup, but here we are. Instant Pot Lasagna Soup is cold weather comfort food that somehow feels both clever and lazy, and I love that.

I make it with ground beef and a melty heap of mozzarella cheese most nights, though sometimes I try a lighter swap and it still surprises me. Its the kind of bowl that tastes like the best parts of lasagna in every spoonful, with little surprises that make you keep eating just to figure them out, and honestly I use it when I need a Quick Meals Instant Pot win for dinner.

Ingredients

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Ground beef or turkey: hearty protein, fills you up, adds savory, slightly fatty richness.
Onion: gives sweetness when cooked, adds fiber and subtle savory base.
Garlic: strong aroma, antimicrobial benefits, boosts flavor without many calories.
Crushed tomatoes: tangy, rich in lycopene and vitamin C, slightly acidic, balances richness.
Lasagna noodles: carbs for energy, soak up broth, gives pasta comfort texture.
Ricotta cheese: creamy, good source of calcium and protein, adds tang and richness.
Mozzarella: melty, mild, adds gooey texture and more protein, mild saltiness.
Parmesan and herbs: salty umami punch, Parmesan boosts savoriness; basil freshens, parsley brightens.

Ingredient Quantities

1 lb ground beef (or 1 lb ground turkey if you want a lighter version)

1 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 tbsp tomato paste

1 tsp sugar (optional, i usually add it to cut the acidity)

1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)

1/4 tsp red pepper flakes (optional, if ya like heat)

1/2 tsp kosher salt (plus more to taste)

1/4 tsp freshly ground black pepper

4 cups beef broth (use low sodium chicken broth with turkey)

1 (28 oz) can crushed tomatoes

8 oz lasagna noodles, broken into ~1-inch pieces

1 cup whole-milk ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil or parsley for garnish, about 1/4 cup chopped (optional)

How to Make this

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1. Turn the Instant Pot to Sauté and heat 1 tbsp olive oil. Add 1 lb ground beef or ground turkey, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and brown until no pink remains, breaking it up as it cooks. Drain excess fat if theres a lot.

2. Add 1 medium diced yellow onion to the pot and cook until softened, about 3 minutes. Stir in 3 cloves minced garlic and cook 30 to 45 seconds until fragrant.

3. Stir in 2 tbsp tomato paste, 1 tsp sugar (optional), 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil), and 1/4 tsp red pepper flakes if you want heat. Cook another minute to toast the paste.

4. Pour in 4 cups beef broth (or low sodium chicken broth if using turkey) and 1 (28 oz) can crushed tomatoes. Use a wooden spoon to scrape any browned bits off the bottom to deglaze.

5. Add 8 oz lasagna noodles broken into ~1-inch pieces, pushing them gently so theyre mostly submerged but dont over stir and make them clump.

6. Lock the lid, set the valve to Sealing, and pressure cook on High for 4 minutes. When time is up do a Quick Release carefully.

7. Open the lid, stir the soup, taste and add more salt if needed. If noodles need a bit more time let it sit 2 to 3 minutes or use Sauté for a short simmer.

8. Turn off the Instant Pot and stir in 1 cup whole-milk ricotta until creamy, then add 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan, folding until melted and combined. Reserve a little mozzarella for topping if you like.

9. If the soup seems too thin simmer on Sauté for a couple minutes to reduce, or add extra noodles next time to make it more like lazy lasagna.

10. Ladle into bowls, garnish with about 1/4 cup chopped fresh basil or parsley and extra cheese or cracked black pepper to serve. Save leftovers in the fridge and reheat gently.

Equipment Needed

1. Instant Pot or other electric pressure cooker
2. Wooden spoon or silicone spatula for stirring and deglazing
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh strainer for draining excess fat or noodles
8. Ladle plus a rubber spatula for folding in the cheeses

FAQ

Q: Can I swap ground turkey for beef? A: Yep, turkey works great. Use the same amount, brown it like beef but add a little extra oil since turkey is leaner, and switch to low sodium chicken broth if you want a lighter base. Taste and bump up salt if it seems flat.

Q: Won't the broken lasagna noodles get mushy in the Instant Pot? A: They can if you overcook. Add the noodles last, make sure they're mostly submerged, pressure cook for about 5 minutes, then do a quick release. If they’re slightly underdone after pressure release, stir and let sit a couple minutes in the hot soup to finish.

Q: Can I make this vegetarian? A: Yes. Replace beef with cooked lentils or chopped mushrooms or a plant based crumble, use vegetable broth, and keep the cheeses or swap to dairy free versions. Add extra herbs and a splash of soy sauce for umami so it’s not flat.

Q: How do I store and reheat leftovers? A: Fridge for up to 4 days, freezer up to 3 months but don’t freeze with ricotta mixed in. For freezing, leave ricotta and fresh basil off, freeze soup only. Reheat gently on the stove with a splash of broth or microwave in short bursts, stir between, then add fresh ricotta or mozzarella when hot.

Q: I dont have ricotta. Any substitutes? A: Cottage cheese blended smooth makes a good stand in, or use mascarpone or cream cheese for richness. You can also skip it and just stir in extra Parmesan and mozzarella for gooeyness.

Q: Can I make this ahead or adapt it to a slow cooker? A: Sure. For make ahead, prepare everything and refrigerate, add noodles and cheese just before reheating. For slow cooker, brown the meat first, transfer to slow cooker with tomatoes and broth, cook low 4 to 6 hours, add pasta in the last 25 to 30 minutes so it doesn’t turn to mush.

Instant Pot Lasagna Soup Recipe Substitutions and Variations

Ground beef: swap for ground turkey if you want it lighter; use Italian sausage (mild or hot) for more flavor; or try chopped mushrooms (sautéed) plus a splash of soy sauce for a vegetarian-ish option.
Whole-milk ricotta: use part-skim ricotta to cut fat; blend cottage cheese until smooth as a cheaper, similar-texture swap; or for extra creaminess use mascarpone or cream cheese.
Lasagna noodles (broken): use broken penne, rigatoni or another short pasta if you dont have lasagna noodles; or cut no-boil lasagna sheets into 1-inch pieces and cook them right in the soup.
Beef broth: swap with low-sodium chicken broth (especially if using turkey), vegetable broth to keep it meat-free, or water plus 1-2 tsp bouillon if thats all you got.

Pro Tips

1) Brown and season the meat like you mean it, dont skip that step. If you use turkey add a tablespoon of olive oil or a little butter so it isnt bland, and season while it cooks so the flavor builds instead of tasting flat later.

2) Toast the tomato paste and scrape up every browned bit before you add liquids, that little fond is where the deep flavor hides. If you have a splash of red wine or a teaspoon of balsamic, toss it in while deglazing for extra umami.

3) Be aggressive about deglazing the pot so you avoid a burn error. Use a wooden spoon and really scrape the bottom, then add the noodles gently and push them down instead of stirring them into a clump.

4) Finish smart with the cheeses and resting time. Stir a ladle of hot broth into the ricotta first to loosen it, fold cheeses in off the heat, reserve some mozzarella for the top, and let the soup sit a few minutes after pressure release so noodles finish and the flavors meld. If it seems thin, simmer a bit to reduce or add extra noodles next time.