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Easy Creamy Instant Pot Lasagna Soup

Close-up of a hearty bowl of instant pot lasagna soup topped with melted mozzarella and herbs.
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Get the rich, cheesy flavor of lasagna in a comforting soup bowl using your Instant Pot. This one-pot recipe is fast, family-friendly, and perfect for busy weeknight dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1/2 cup heavy cream
  • 1 cup frozen peas (optional)
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Set the Instant Pot to the Sauté function. Add olive oil. When hot, add ground beef and onion. Cook until the meat is browned and the onion is soft, about 5 minutes. Drain excess grease if necessary.
  2. Stir in the minced garlic, oregano, basil, salt, and pepper. Cook for 1 minute until fragrant. Press Cancel.
  3. Pour in the crushed tomatoes, tomato sauce, beef broth, and water. Stir well, scraping up any browned bits stuck to the bottom of the pot. This prevents a burn notice.
  4. Add the broken lasagna noodles to the liquid. Do not stir them in completely; let them sit mostly submerged.
  5. Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual/Pressure Cook) for 5 minutes.
  6. When the cooking time is complete, perform a Quick Release of the pressure. Carefully remove the lid.
  7. Stir the soup gently. If using, stir in the frozen peas. Let the soup sit for 5 minutes to allow the noodles to absorb remaining liquid and soften slightly.
  8. Stir in the heavy cream, 1/2 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese until the cheese melts and the soup becomes creamy.
  9. Ladle the soup into bowls. Top each serving with the remaining mozzarella, Parmesan cheese, and fresh parsley.

Notes

  • For a richer flavor, use Italian sausage instead of ground beef, or a mix of both.
  • If you prefer a thicker soup, skip the heavy cream and stir in 4 ounces of softened cream cheese instead.
  • You can substitute the lasagna noodles with small pasta shapes like rotini or penne, adjusting the cook time if necessary (usually 4 minutes on high pressure).
  • This recipe is excellent for a lazy dinner solution when you want fast Italian cooking.

Nutrition

Find it online: https://tastethisplate.com/instant-pot-lasagna-soup/