All the comfort of lasagna in 30 minutes, ONE pot, no layering. Ground beef, broken lasagna noodles, marinara, and the signature 3-cheese ricotta dollop on top that makes it taste like real lasagna without the bake time. The Instant Pot does all the work — pressure-cook 4 minutes, done. Family of four thrilled, freezer-friendly, and there's a stovetop version below if you don't own a pressure cooker.
Fun fact: lasagna soup started as a Pinterest fad in 2014 — a way to skip the 90-minute lasagna bake on weeknights. It went mainstream after Instant Pot adoption exploded and home cooks realized that broken lasagna noodles cook perfectly in 4 minutes of high-pressure steam. The 3-cheese ricotta dollop on top is what separates a lasagna soup from a meaty pasta soup — without it, you've just made minestrone with beef.
Why this recipe works
- BROKEN NOODLES, NOT FINISHED. Hand-break dry lasagna noodles into 1.5-inch pieces. They cook to perfect texture in 4 minutes of pressure cooking — no soaking, no parboil.
- THREE-CHEESE DOLLOP IS THE MAGIC. Mixing ricotta with mozzarella and parmesan and dropping a spoonful in each bowl is what makes it taste like LASAGNA, not just soup.
- BROWN THE BEEF FIRST. Don't skip the sauté step. Browned beef adds the depth that turns this from "red soup with meat" into "actually tastes like lasagna."
Nutrition information
- Calories: 590 kcal per serving
- Protein: 32 g
- Carbohydrates: 48 g
- Fat: 30 g
- Saturated Fat: 13 g
- Sodium: 1,650 mg
Pro tips for the best instant pot lasagna soup
- Use FRESH MOZZARELLA in the dollop. Pre-shredded has anti-caking agents that gum up the melt. Block mozzarella, shredded yourself.
- MAKE IT MEATIER. Sub half the ground beef for hot Italian sausage. Don't skip browning.
- MAKE IT VEGETARIAN. Skip beef, brown 8 oz mushrooms + 1 can lentils in step 1. Same depth, no meat.
- Freeze WITHOUT noodles. Cooked lasagna noodles get mushy when frozen. Freeze just the broth + beef base. Cook fresh noodles when reheating.
Frequently asked questions
Can I use no-boil lasagna noodles?
No — they're designed to soak up sauce in the oven, not soup broth. They turn to mush. Use regular dry lasagna noodles, broken.
Why did my Instant Pot show BURN?
Stuck beef bits at the bottom. ALWAYS deglaze before pressure cooking. Tomato sauce is also thick, which makes it more prone — keep liquid above the food line.
Can I use any pasta?
Yes — penne, rotini, mafalda, even bowtie. Adjust pressure cook time: penne 4 min, rotini 5 min. Avoid long thin pasta like spaghetti — won't fit the spoonful feel.
How long does it keep?
3 days fridge (noodles get soft). The broth itself keeps a week. Reheat with a splash of broth to loosen.
Can I add vegetables?
Yes — diced carrots, celery, zucchini, bell pepper all work. Add with the onion in step 2.
