This lasagna soup has become my go-to weeknight comfort bowl when the family needs something hearty without hours in the kitchen. I first adapted this into a pressure-cooker version on a busy week when I had leftover jarred sauce and a pound of ground beef in the fridge. The result tastes like a bowl of lasagna but comes together in so little time that the kids still compliment the dinner while it’s bubbling on the counter. It’s tangy from the tomatoes, savory from the beef and broth, and comfortingly cheesy when finished with a spoonful of ricotta and shredded mozzarella.

I love how this recipe reduces the fuss of layered pasta into a single-pot meal that still delivers the creaminess and tomato-forward flavor of classic lasagna. The texture is important here: tender pasta that has soaked up broth but still holds a bite, a meaty base that isn’t greasy, and a final cheese finish that melts into ribbons on top. Cooking it in a pressure cooker preserves those flavors while saving time and cleanup—a real life-saver on school nights and when you’re craving something cozy without the work.

Ingredients

• Ground beef (1 pound): I recommend 80/20 for flavor; if you prefer less fat, use 90/10 or substitute ground turkey. Spicy Jimmy Dean sausage works well if you like a peppery edge. Browning develops the fond that builds the soup’s depth.
• Onion (1/2 medium, diced): Yellow or sweet onion adds aromatics; dice small so it softens quickly during sauté. Cooking until translucent brings natural sweetness to balance the tomatoes.
• Diced tomatoes (1 cup, canned): Use fire-roasted for a smoky layer or plain for a brighter tomato note. The diced pieces give a pleasant texture contrast to smooth jarred sauce.
• Broth (40 ounces): Beef broth gives heartier flavor; chicken broth lightens it. Use low-sodium if you want control over final salt levels—adjust at the end.
• Spaghetti sauce (1 jar, 24 ounces): A good-quality jar works fine—choose a classic marinara or an herbed sauce. I often use Rao's or Prego for reliable flavor without extra effort.
• Pasta (1.5 to 2 cups uncooked): Break lasagna noodles into pieces or use bowtie/rotini. Measure by cups; 1.5 cups yields a saucier bowl, 2 cups gives more body.
• Olive oil (1 tablespoon): For sautéing the meat and onions; a neutral oil also works.
• Seasoning: Pinch of salt and pinch of dried oregano—add more to taste after cooking.
• Mozzarella (1 cup shredded): For topping and melting into the hot soup.
• Ricotta (1 cup, optional): Adds creaminess when spooned on top. Omit for a lighter finish; you’ll still get melty satisfaction from the shredded mozzarella.

Instructions

Prepare the pot and ingredients: Set your Instant Pot to Sauté on high and add 1 tablespoon olive oil. While the pot heats, dice 1/2 medium onion and measure the broth, jarred sauce, diced tomatoes, and pasta. Have cheeses ready for topping so you can finish immediately after cooking. Brown the meat and soften onions: Add 1 pound ground beef (or spicy sausage) and the diced onion to the hot oil. Cook, breaking the meat apart with a wooden spoon, until no pink remains and the onion is translucent, about 4 to 5 minutes. Scrape browned bits from the bottom to avoid a burn notice later. Deglaze and combine liquids: Press Cancel to stop Sauté. Pour in 40 ounces beef or chicken broth and 24 ounces jarred spaghetti sauce, then add 1 cup canned diced tomatoes. Stir gently to combine and loosen any fond. Taste the broth for salt and adjust lightly now because pressure cooking intensifies flavors. Add pasta without stirring: Scatter 1.5 to 2 cups uncooked noodles evenly over the surface and gently press them into the liquid so they are submerged but avoid stirring. Do not stir—layering prevents clumping and ensures even cooking during pressure release. Pressure cook: Seal the lid and set to Manual or Pressure Cook on High for 3 minutes. It will take a few minutes to come to pressure; cooking time is measured as the 3-minute high-pressure cycle. For thicker soup reduce the broth by 8 ounces next time. Quick release and finish: Quick-release the pressure carefully once the 3 minutes are up and remove the lid. Stir gently to combine. If the soup seems thin, simmer on Sauté for 1 to 2 minutes to reduce. Serve immediately topped with a spoonful of ricotta and a sprinkle of shredded mozzarella.

Storage Tips

Cool the soup to room temperature for no more than one hour and store in airtight containers. In the refrigerator it keeps well for up to 4 days; reheat gently on the stovetop over medium-low heat, adding a splash of broth to loosen if needed. For freezing, portion into single-serving freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge, then reheat slowly. Note that ricotta does not freeze well—add fresh ricotta or mozzarella when serving.

Ingredient Substitutions

If you’re avoiding red meat, use 1 pound ground turkey or chicken—brown as directed and increase seasoning to compensate for lower fat. Swap regular pasta for gluten-free pasta and reduce initial cook time by 1 minute if the package recommends shorter pressure-cook timing. For a vegetarian version, use a plant-based meat substitute or double the mushrooms and add a teaspoon of soy sauce for umami. For lower sodium, choose low-sodium broth and sauce and season after cooking.

Serving Suggestions

Serve in deep bowls with a spoonful of ricotta and a generous sprinkle of shredded mozzarella. Garnish with fresh basil or chopped parsley and a grinding of black pepper. This pairs well with a crisp green salad and crusty bread for dipping. For a lighter meal, serve with steamed green beans and a squeeze of lemon to cut the richness.

Cultural Background

This one-pot adaptation draws on Italian-American lasagna flavors—tomato, seasoned meat, and cheeses—reimagined for modern time-saving appliances. While traditional lasagna is a layered baked pasta originating in Italy, the soup form is an American comfort adaptation designed to capture the same flavor profile with less fuss. It reflects how home cooks simplify classics while keeping signature elements like ricotta and mozzarella.

Seasonal Adaptations

In winter, add a teaspoon of red pepper flakes and use fire-roasted tomatoes for warmth. During summer when fresh basil is abundant, stir chopped basil into the soup just before serving for brightness. For fall, mix in roasted butternut squash cubes for sweetness and texture. The base method remains the same; simply swap or add seasonal produce to keep it interesting year-round.

Meal Prep Tips

Make a double batch and portion into 2-cup servings to streamline lunches and dinners through the week. Keep the cheese separate until reheating to preserve texture. When reheating in the microwave, add a tablespoon of water or broth to prevent dryness and stir midway. Label freezer containers with date and contents to rotate easily.

Whether you’re feeding a family on a weekday or bringing something to share, this Instant Pot lasagna soup hits all the marks: fast, satisfying, and nostalgic. Give it a try and make it your own with the variations suggested above.