Quick Facts — Time: 30 minutes • Yield: 4 servings • Skill: Easy • Method: Instant Pot one-pot • Diet tags: Family-friendly, weeknight-ready
Introduction
Lasagna Soup is the answer when you crave all the creamy, cheesy, tomato-rich comfort of classic lasagna but need dinner fast—and without a sink full of dishes. Using the pressure cooker, you’ll build deep flavor in minutes, keep the noodles perfectly al dente, and ladle up bowls that taste like they simmered all afternoon. Expect a bright tomato broth, gentle heat from red pepper flakes, and that dreamy ricotta-Parmesan finish that melts into every spoonful. It’s hearty yet balanced, with tender pasta and savory meat in each bite. This recipe is perfect for busy families, meal-prep lovers, and anyone filing away Easy Fall Soup Recipes, Easy Dinner Recipes, or Pasta Soup Recipes for the season.
If this bowl becomes your new favorite, browse our Lasagna Soup recipes for more cozy variations.
Why You’ll Love It
- Weeknight-easy: One pot, minimal prep, clear timing.
- Flexible: Use noodles you have; adjust heat and dairy to taste.
- Balanced flavor: Tomato tang, herby warmth, and creamy finish.
- Great leftovers: Reheats beautifully for lunches.
Easy Lasagna Soup (One-Pot, 30 Minutes)
- Total Time: 30 minutes
- Yield: 4 servings
Description
Lasagna Soup delivers all the cheesy, tomato-rich comfort of classic lasagna in a fast, one-pot, 30-minute meal. Ground beef, aromatics, broth, and crushed tomatoes create a flavorful base, while broken lasagna noodles cook to perfect tenderness under pressure. Each bowl is finished with ricotta, Parmesan, and basil for a creamy, cozy, weeknight-friendly dish.
Ingredients
1 lb ground beef
½ cup diced onion
2 cloves garlic, minced
4 cups low-sodium chicken broth
28 oz crushed tomatoes
2 tbsp balsamic vinegar
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
8 oz lasagna noodles, broken into 1½-inch pieces
Kosher salt and black pepper, to taste
Garnish:
Ricotta cheese
Shredded Parmesan or mozzarella
Fresh basil
Instructions
Sauté: Set Instant Pot to Sauté. Brown beef until mostly cooked. Add onion and cook until softened; add garlic for 30–60 seconds.
Deglaze: Add a splash of broth and scrape up browned bits.
Add Liquids & Season: Stir in remaining broth, crushed tomatoes, balsamic vinegar, Italian seasoning, and red pepper flakes.
Add Noodles: Scatter in broken noodles and gently press to submerge.
Pressure Cook: Seal and cook on High for 4 minutes (about 10 minutes to come to pressure).
Quick Release: Vent and open. Stir and adjust seasoning with salt, pepper, or more vinegar.
Serve: Ladle into bowls and garnish with ricotta, Parmesan or mozzarella, and basil.
Notes
Add spinach or diced zucchini for extra veg.
For lighter soup, use turkey; for creamy soup, swirl in ricotta or evaporated milk off heat.
Leftovers thicken—add broth when reheating.
Freeze without noodles; add fresh noodles when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: Instant Pot / One-Pot
- Cuisine: Italian-American
Ingredients
- 1 lb ground beef
- ½ cup diced onion
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 28 oz crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 8 oz lasagna noodles, broken into 1½-inch pieces
- Kosher salt and black pepper, to taste
Garnish (highly recommended):
- Ricotta cheese
- Shredded Parmesan or mozzarella
- Fresh basil
What each ingredient does:
- Ground beef: savory body.
- Onion & garlic: aromatic base.
- Broth: flavorful cooking liquid.
- Crushed tomatoes: tangy backbone.
- Balsamic: subtle sweetness and depth.
- Italian seasoning: classic herby profile.
- Red pepper flakes: gentle heat.
- Lasagna noodles: signature ruffled texture.
- Ricotta/Parmesan: creamy, salty finish.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Add diced carrots or celery for extra sweetness and body.
- Protein: Ground turkey or chicken works great; plant-based crumbles for a vegetarian direction.
- Veg: Fold in spinach at the end or stir in diced zucchini with the onions.
- Starch: Mafalda corta (mini lasagna) or broken fettuccine if needed.
- Dairy/Fats: Swap ricotta with cottage cheese blended smooth; use dairy-free ricotta and a sprinkle of nutritional yeast for a creamy vibe.
- Budget/Time savers: Use pre-chopped onions and jarred crushed tomatoes; keep pre-broken noodles in a container for quick soups.
Equipment Notes
- Must-have: 6- to 8-quart Instant Pot or similar pressure cooker; wooden spoon.
- Nice-to-have: Ladle, flat whisk for breaking meat.
- Size notes: A 6-quart fits this recipe comfortably; avoid overfilling past the max line after adding noodles.
- Cleanup tip: Deglaze well after sautéing to prevent burn notices and stuck bits.
Step-by-Step
- Sauté & build flavor (5–6 min): Set Sauté. Brown the beef, breaking it up until mostly cooked. Add onion; cook until softened and lightly golden. Add garlic for 30–60 seconds until fragrant. Browning concentrates flavor—don’t rush.
- Deglaze & layer liquids (1–2 min): Pour in a splash of broth and scrape up browned bits. Those bits are flavor and help prevent burn warnings.
- Add tomatoes & season (1 min): Stir in remaining broth, crushed tomatoes, balsamic, Italian seasoning, and red pepper flakes. Taste the liquid; it should be slightly salty and tangy.
- Add noodles (30 sec): Scatter broken lasagna noodles and press to submerge—do not stir aggressively, which can cause clumping.
- Pressure cook (4 min at High): Seal and cook 4 minutes. It will take about 10 minutes to come to pressure.
- Quick release & finish (2–3 min): Vent, open, and stir. Taste and adjust with salt, pepper, or a splash more vinegar.
- Garnish & serve: Ladle into bowls, top with a dollop of ricotta, a shower of Parmesan or mozzarella, and fresh basil.
Doneness cues: Noodles should be tender with a slight bite; broth glossy and lightly thickened; aromas herby and savory.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop onions/garlic 2 days ahead. Pre-measure spices.
- Fridge: Store up to 3–4 days; noodles will continue to absorb broth.
- Freeze: Best to freeze without noodles up to 3 months; add fresh noodles when reheating.
- Reheat: Warm gently on the stove with a splash of broth or water to loosen; re-season with salt and a squeeze of lemon if needed.
How to Lighten / Make It Creamy
- Lighten: Use ground turkey and increase diced tomatoes; add extra spinach or cannellini beans for body.
- Creamy: Stir in a spoonful of ricotta per bowl or finish the pot off heat with a swirl of evaporated milk or plain yogurt (temper first to prevent curdling).
Toppings, Garnishes & Finishes
- Crunch: Garlic croutons or toasted pine nuts.
- Fresh: Basil, parsley, or scallions.
- Tang/Heat: Lemon squeeze, red pepper flakes, or a drizzle of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm bread, a simple arugula salad with lemon and olive oil, or roasted broccoli. For drinks, try sparkling water with citrus or a light red served slightly chilled.
Building a cozy menu? Browse our soup recipes for simple starters and sides.
Scaling the Recipe
To double, keep the same pressure-cook time; ensure noodles stay below the max fill and allow more time to reach pressure. To halve, keep time the same and reduce liquid proportionally so noodles stay submerged. Cool large batches quickly in shallow containers.
Nutrition & Dietary Notes
This soup brings protein and carbohydrate balance with options for extra fiber (spinach, beans). Contains wheat and dairy; use gluten-free lasagna sheets and dairy-free garnish if needed.
Troubleshooting
- Too salty? Add a splash of water or more crushed tomatoes, then re-balance with a small squeeze of lemon.
- Too bland? Salt in stages; add a pinch more Italian seasoning and a splash of balsamic.
- Too watery? Simmer on Sauté for 2–3 minutes, or melt in extra cheese.
- Overcooked noodles? Stir in a handful of fresh chopped basil and a spoon of ricotta to reset texture and richness.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced onions and pre-minced garlic work well; sauté a minute longer.
Best protein swaps? Ground turkey or chicken are excellent; plant-based crumbles also hold up.
How do I keep it from drying out? Add a splash of broth when reheating; the noodles absorb liquid.
Dairy-free or gluten-free? Use dairy-free ricotta and gluten-free lasagna sheets; check cook time on the pasta.
How long does it keep or freeze? 3–4 days in the fridge; up to 3 months in the freezer (without noodles).
Variations
- Lemony Herb: Finish with lemon zest and juice plus parsley and dill.
- Spicy Chipotle: Stir in chipotle puree and balance with a touch of honey and lime.
- Creamy Parmesan: Finish with extra Parmesan and a splash of cream or evaporated milk.
Chef Notes / Test Kitchen Tips
The biggest flavor boost comes from thoroughly browning the meat and deglazing the pot—those fond bits season the entire soup. Salt in stages, then taste again after the balsamic to avoid overseasoning. Expect a finish window where noodles are perfect between 18–22 minutes total elapsed time from sauté start to bowl.
Conclusion
This Lasagna Soup works because it condenses the best parts of classic lasagna into a single pot with weeknight timing. It keeps beautifully for 3–4 days and reheats like a dream. If this becomes your go-to cozy bowl, leave a comment, rate it, and share your tweaks—I’d love to hear how you made it yours.
