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