This Instant Pot lasagna soup has become my fast-track comfort meal for busy weeknights and lazy Sundays alike. I first put the idea together on a rainy evening when I wanted the layered, cheesy warmth of lasagna without the assembly and oven time; the pressure cooker transformed pantry staples into a rich, saucy bowl that tastes unmistakably like traditional lasagna. The texture is a delightful balance of tender broken noodles, hearty seasoned beef, and a broth that carries tomato, herb, and a subtle fennel whisper reminiscent of Italian sausage.

What makes this version special is the ricotta topping — a cool, creamy counterpoint to hot, savory broth that melts slightly when added, creating a luxurious bite. I discovered early that breaking lasagna noodles into bite-size pieces and pushing them fully under the broth before sealing ensures even cooking without clumping. The dish always gets rave reactions from friends and family: it feels indulgent, but it comes together with minimal fuss thanks to the Instant Pot.

Ingredients

• Extra virgin olive oil: A single tablespoon provides the initial flavorful base for browning. Choose a fruity, medium-bodied oil from a reputable brand; it adds a gentle richness that carries the aromatics.
• Lean ground beef (1 lb): Use 85/15 or 90/10 for balance between flavor and fat. The meat is the backbone of the soup; browning it properly builds deep savory notes.
• Dried herbs and spices: Basil, oregano, fennel seed, and thyme create the classic lasagna seasoning—crush fennel lightly to release aroma.
• Yellow onion and garlic: One medium diced onion and four cloves garlic add sweetness and aromatic depth; cook until the onion is translucent.
• Bone broth (4 cups): Chicken or beef broth works too; bone broth adds body and a richer mouthfeel. Use low-sodium if you prefer more control over final seasoning.
• Canned petite diced tomatoes (2 x 14.5 oz): These provide the tomato base; choose a trusted brand with no added sugar for bright flavor.
• Tomato paste (3 tbsp): Contributes concentrated tomato flavor and helps thicken the broth slightly for a saucier finish.
• Lasagna noodles (8 pieces, about 6.5 oz): Break into bite-sized pieces so they cook evenly in the pot; fresh or no-boil noodles will behave differently, so stick to standard dried lasagna sheets.
• Ricotta topping: Combine 8 oz ricotta with 3/4 cup shredded mozzarella, 1/2 cup grated parmesan, and 2 tbsp chopped parsley for a creamy, salty finish.

Instructions

1. Sauté and brown:Set the Instant Pot to SAUTÉ and add 1 tablespoon extra virgin olive oil. When the surface shimmers, add 1 pound lean ground beef and the dried herbs: 1 teaspoon each dried basil and oregano, 3/4 teaspoon crushed fennel seeds, and 1/2 teaspoon dried thyme. Season with salt and freshly ground black pepper. Brown the meat thoroughly, using a wooden spoon to break it up; you want small, evenly browned pieces for maximum flavor, about 5-7 minutes.2. Add aromatics:Stir in 1 diced yellow onion and 4 minced garlic cloves. Cook until the onion becomes translucent and fragrant, about 2-3 minutes. This step softens the onion and releases its sugars, which deepen the soup's overall flavor.3. Build the tomato broth:Cancel the SAUTÉ mode. Add 4 cups bone broth, 2 cans (14.5 oz each) petite diced tomatoes with their juices, and 3 tablespoons tomato paste. Stir thoroughly to combine and scrape any browned bits from the pot bottom — those add welcome umami.4. Add noodles and pressure cook:Break 8 lasagna noodles into bite-size pieces and push them under the liquid so they are fully submerged. Lock the lid, set the valve to SEALING, and cook on HIGH pressure for 4 minutes. The pot will take roughly 15 minutes to reach pressure before the timer starts.5. Release and finish:Allow a natural pressure release for 10 minutes after the cook time ends, then perform a quick release for any remaining pressure. Open the lid, stir the soup, and taste for salt and pepper. If the noodles have absorbed too much liquid, add up to 1/2 cup extra broth to adjust consistency.6. Prepare ricotta topping:While the soup cooks or during the final release, mix 8 oz ricotta, 3/4 cup shredded mozzarella, 1/2 cup grated parmesan, and 2 tbsp chopped fresh parsley in a small bowl. Season lightly with salt to taste. This mixture adds creaminess and a salty tang to each bowl.7. Serve:Ladle soup into bowls and top each with 1 to 2 tablespoons of the ricotta mixture and a sprinkle of extra mozzarella or fresh basil if desired. The contrast of hot soup and cool creamy topping is key to the experience.

Storage Tips

To store leftovers, cool the soup to room temperature within two hours, then refrigerate in airtight containers for up to 4 days. If you plan to freeze, leave out the ricotta topping: transfer cooled soup into freezer-safe containers and freeze for up to 3 months. Reheat on the stovetop over low-medium heat, stirring occasionally, and add a splash of broth if the noodles have absorbed too much liquid. Store the ricotta mixture separately in the fridge for up to 48 hours and spoon over hot soup when serving for the best texture contrast.

Ingredient Substitutions

If you want to reduce meat, substitute half the ground beef with finely chopped mushrooms or cooked lentils for a similar texture and umami. For a pork-forward flavor, swap in Italian sausage or eliminate fennel if you prefer less anise note. Use gluten-free lasagna noodles broken into pieces for a gluten-free adaptation, keeping in mind cook times may vary—use a product that is intended for standard cooking. For dairy-free, omit the ricotta topping and stir in a dollop of dairy-free crème fraîche or a spoon of nutritional yeast for savory depth.

Serving Suggestions

Serve bowls of soup with crisp, garlicky crostini or a simple green salad dressed with lemon and olive oil to cut through the richness. Garnish with fresh basil or chopped parsley for color and brightness. For an extra indulgent presentation, broil additional mozzarella on small toast points and lay them across the bowl. This is a cozy main dish for family dinners but also scales well for potlucks — bring the ricotta separately and let people top their own bowls.

Cultural Background

This soup is an Americanized riff on classic Italian lasagna, borrowing the layered flavors—tomato, herb, beef, and creamy cheeses—and translating them into a single-pot, brothy format. Dishes that deconstruct pasta casseroles into soups have appeared in home kitchens as a convenience-driven approach, making hearty regional flavors more accessible and faster to prepare. While it’s not a traditional Italian staple, it honors the flavor combinations of northern Italian cuisine where rich ragùs and fresh cheeses are prominent.

Seasonal Adaptations

In summer, brighten the pot with a handful of chopped fresh basil or swap canned tomatoes for 2 pounds of fresh ripe tomatoes, peeled and chopped, for a brighter, lighter finish. In fall or winter, add a handful of chopped kale or baby spinach at the end of cooking for added nutrition and heartiness. For holiday gatherings, serve alongside roasted vegetables and a robust red wine to echo the soup’s savory profile.

Meal Prep Tips

To meal prep, make the base and cool it fully before portioning into individual containers for the week. Keep the ricotta topping in a separate small mason jar per portion and add it after reheating. Reheat gently to avoid over-softening the noodles; if the texture becomes too soft, stir in a small handful of fresh broken noodle pieces and simmer briefly to refresh the bite. Label containers with date and contents for easy rotation.

Bringing everything together: this Instant Pot lasagna soup gives you lasagna’s soul with less fuss. It’s forgiving, flavorful, and designed to become a regular in your weeknight rotation — try it once and you’ll see why it’s so beloved at my table.