Why This Lasagna Soup Is Always a Weeknight Win
Hey there! If you’ve ever craved lasagna but just didn’t have the time (or energy) for all that layering and baking, this Creamy Instant Pot Lasagna Soup is going to be your new best friend. Seriously, I was blown away the first time I made it—it’s cozy, cheesy, and full of that classic lasagna flavor… all done in one pot in under 30 minutes. Total game-changer.
I love how it turns everything you love about lasagna into a spoonable, slurp-worthy bowl of comfort. Perfect for chilly nights, busy days, or honestly anytime you’re just craving something warm and satisfying without a ton of effort.
Why You’ll Feel Good About This Meal
This soup doesn’t just taste amazing—it’s actually pretty balanced too. You’ve got protein from the ground beef or turkey, carbs from the pasta, and if you toss in some spinach or zucchini, it’s an easy way to sneak in veggies. Plus, the creaminess makes it feel indulgent without being too heavy.
Easy Tweaks to Fit Your Needs
- Low-Carb Version: Use chopped zucchini or low-carb pasta instead of noodles.
- Make it Vegetarian: Skip the meat and use mushrooms or lentils for a hearty alternative.
- Dairy-Free? Use coconut cream or dairy-free cheese to get that creamy vibe without the dairy.
Creamy Instant Pot Lasagna Soup Recipe
Ingredients
- 1 lb ground beef or turkey
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken or beef broth
- 1 (24 oz) jar of marinara or pasta sauce
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese (plus more for topping)
- Fresh basil or parsley for garnish (optional)
Instructions
- Turn the Instant Pot to sauté mode. Brown the ground beef with onion and garlic. Drain any excess grease.
- Stir in Italian seasoning, salt, red pepper flakes, broth, marinara sauce, and broken lasagna noodles.
- Close the lid, seal the valve, and cook on high pressure for 5 minutes. Quick release the pressure when it’s done.
- Stir in heavy cream, mozzarella, and ricotta. Let it sit for a few minutes until melty and creamy.
- Ladle into bowls and top with extra ricotta and fresh basil if you’re feeling fancy. Enjoy!
Helpful Tips You’ll Love
- Break your noodles before cooking: Bite-sized pieces work best for soup.
- Add greens: Stir in spinach or kale right at the end for an extra nutrition boost.
- Make ahead: You can refrigerate leftovers for 3–4 days. Just add a splash of broth or cream when reheating to bring it back to life.
Let’s Chat About It!
What do you think—did this Instant Pot lasagna soup become a favorite in your kitchen too? I’d love to hear how it turned out or if you put your own spin on it. Feel free to tag me if you share your bowl of cozy online! And if you’re on Pinterest, make sure to follow along—I’ve got tons of one-pot meal ideas just like this one waiting for you.
