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If I’m craving lasagna during the week, this Instant Pot Lasagna Soup is the best solution. It has everything you love about lasagna but in cozy soup form.
For the record let me just say I.love.soup.season.
Who could turn down creamy, cheesy, lasagna noodles swirled around ground beef and spicy Italian sausage all swimming in a rich, marinara sauce infused with flavors of fennel, Italian seasonings and fresh garlic?! Not me 🤩
This soup is all about the toppings too. Hello whole milk ricotta cheese, parmesan cheese, fresh parsley, black pepper and lots of fresh basil.
And if you’re looking for other lasagna recipes you’ll love these lasagna roll ups are easy and delicious, spinach and mushroom lasagna is always a hit, and this ravioli lasagna is one of my favorite lazy girl meals!
I absolutely love using my Instant Pot, and making soup in it makes cooking EASY, but don’t stop reading if you don’t have an Instant Pot. I have included cooking instructions below in the recipe card for a quick, stove top version and a crock pot version. Now, you can answer that lasagna craving and you’ll have several ways to get this comforting, lasagna-lovers soup on the table quickly.
Why You Will Love This Instant Pot Lasagna Soup
- Get your lasagna fix in a quarter of the time – it’s a super quick meal that tastes like it took hours to make!
- It’s a one pot meal! Yay for easy clean up.
- No patience required! Lasagna Soup is so much easier to make than building layers of lasagna.
- It’s a filling, flavorful and nutritious meal all in one bowl.
- No need to pre-cook the lasagna noodles. More time saved!
- Olive oil: I always use olive oil but you can use canola oil as well.
- Ground beef: I like using 80/20 ground chuck for great flavor and the ideal lean to fat ratio.
- Ground sausage (mild or spicy): Spicy Italian sausage that’s flavored with spicy red peppers is my go to. I just love the additional heat it gives my Instant Pot Lasagna Soup.
- Yellow onion diced: When cooked the yellow onion becomes sweet and flavorful making it my go-to onion for cooking.
- Garlic: Fresh garlic always tastes betters and has just a little bit of heat.
- Italian seasoning: Italian seasoning is a great savory addition to Italian dishes. It includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram,
- Fennel seeds: Fennel seeds add a slight aniseed flavor and a warm, sweet aroma and they are one of my favorite herbs to add to iItalian food. I like to lightly crush them too with a mortar and pestle.
- Tomato paste: Just the right amount of tomato paste helps thicken, add color and enrich the flavor of my Instant Pot Lasagna Soup.
- Jar marinara: Build this soup quickly by using your favorite brand of marinara.
- Beef broth: Beef Broth ads a velvety texture and a rich flavor to your soup.
- Broken lasagna noodles: There is no need to pre-cook these noodles. Just break them up and add them to your Instant Pot.
- Heavy cream: This is just the right amount of cream to give the soup a rich, creamy texture.
- Garnish ideas: ricotta cheese, mozzarella cheese, parsley, black pepper, Parmesan shreds, fresh basil
Step by Step Directions
- Sauté the beef and sausage with olive oil.
- Add the garlic and onions until the meat is no longer pink.
- Add the broth, water, marinara, seasonings, tomato paste and noodles on top, in this order. Do not stir. But press noodles down gently.
- Cook on high pressure for 5 minutes. Natural release 5 minutes. Quick release remaining steam. Stir.
- Pour in the heavy cream in once pin drops. Stir well.
- Ladle into bowls, garnish and enjoy!
Tips and Variations
- Tips for success with your instant pot
- Add the ingredients in the order listed.
- Deglaze the bottom of the pot to scrape up the bits of onion and meat if there are any stuck.
- After you add the lasagna noodles, do not stir, put gently press them down.
- If you want to bulk up the soup a bite more, add your favorite veggies: Spinach, mushrooms, or bell peppers.
- When reheating the soup, just add some beef broth or water to replace some of the liquid that the noodles have absorbed.
- Not a sausage fan? Swap out the sausage for ground turkey or ground chicken.
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Can I use a different pasta if I don’t have lasagna noodles?
Yes, any small noodle shape will work.
Can I freeze the lasagna soup?
I wouldn’t recommend it. The noodles tend to separate when frozen, and they get mushy when reheated, plus cream in soups don’t freeze well.
How long can I keep lasagna soup in the refrigerator?
Keep the lasagna soup for up to 3-4 days in the refrigerator stored properly in an air-tight container.
What size Instant Pot did you use for this recipe?
The 6 QT.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1 lb. ground sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 24 oz. jar marinara
- 1 tsp. Italian seasoning
- 1 tsp. kosher salt
- 1 tsp. fennel seeds, lightly crushed
- 1/2 tsp. red pepper chili flakes (optional)
- 1/4 tsp. black pepper
- 1/4 cup tomato paste
- 8 lasagna noodles, uncooked, broken into small 1-2 inch pieces
- 1/2 cup heavy cream
- whole milk ricotta, parsley, black pepper, Parmesan cheese, mozzarella cheese, fresh basil
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Press the sauté button on the instant pot. Pour in the olive oil and allow the oil to get hot, ~1 minute.
- Add the beef and sausage, breaking it up with a wooden spoon to cook evenly.
- Once it’s about half way cooked, add onions and garlic. Stir until the onions are soft and meat is no longer pink, another 5-6 minutes.
- If needed, add a splash of broth to deglaze the bottom and scrape up any browned bits.
- Then add the next ingredients in this order: beef broth, marinara, seasonings, tomato paste and noodles on top. Do not stir, but press the noodles down gently so they are submerged by the liquid. Press cancel.
- Secure the lid and press the “Pressure Cook” button until the display light is under “HIGH” and use the “-/+” button to adjust the time to 5 minutes. Be sure the valve on top is set to sealing.
- Once the soup is done, allow the pressure to naturally release for 5 minutes. Quick release any of the remaining pressure and once the pin drops, remove the lid. Stir the soup.
- Pour in the heavy cream and stir again. Ladle the soup into bowls and top with your favorite toppings, ricotta, basil, Parmesan cheese, etc. Store soup for 3-4 days in the fridge, and add more broth or water when reheating the soup to thin it out.
Stove Top Instructions:
- Heat oil in a large soup pot or dutch oven. Cook beef and sausage for a couple minutes. When meat is half way cooked, add onions, salt, pepper, fennel seed, chili flakes and garlic. Cook ~5 minutes until onions are soft and meat is no longer pink.
- Add the tomato paste and stir. Then add the marinara, broth, water. Add in broken lasagna noodles and cook until noodles are al dente, ~7 minutes. Serve with favorite toppings.
Crock Pot Instructions:
- Brown the beef, sausage, onions and garlic on the stove.
- Add this to slow cooker and add seasonings, tomato paste, marinara, 4 cups beef broth. Cook on high for 4 hours or low for 6. Uncover and stir in pasta then place the lid back on and cook for about 30 minutes or until pasta is cooked. (or you can cook the pasta on the side and add it to your soup when ready for a bowl!)
- Serve with ricotta and favorite toppings.