Instant Pot Lasagna Soup

When the lid comes off, the crushed tomatoes are still sitting on top, while the lasagna noodles have cooked down into the beef broth below. That layering is what makes…

By Ava
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November 14, 2026
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Reading time: 9 min

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When the lid comes off, the crushed tomatoes are still sitting on top, while the lasagna noodles have cooked down into the beef broth below. That layering is what makes this Instant Pot lasagna soup work: you get a full tomato-and-herb broth without having to watch a pot on the stove. The broken noodles make each spoonful feel like lasagna, and a soft mound of cheese finishes every bowl.

I like this version when I want the comfort of lasagna without stacking noodles or heating the oven. The beef and onion brown right in the Instant Pot, and the spinach goes in after pressure cooking so it wilts without disappearing into the broth.

The cheese topping is mixed separately, then added to individual bowls. That keeps the ricotta creamy and gives the mozzarella a chance to soften against the hot soup, with Parmesan bringing a salty, savory edge.

Why the Crushed Tomatoes Stay on Top Until the Lid Opens

Pressure cookers are quick, but thick tomato mixtures can settle against the bottom of the pot and trigger a burn warning. This soup avoids that problem by building a thin layer of broth between the pot and the concentrated tomato. The beef broth goes in first, and you scrape up the browned bits before adding anything else. The noodles sit in that liquid; the crushed tomatoes are poured over them without stirring.

That order does more than protect the bottom of the pot. It gives the dried noodles liquid to cook in while keeping the thickest part of the tomato mixture away from direct contact with the hot surface. Stirring everything together before pressure cooking seems like a shortcut, but it works against both goals. Let the layers stay put until you open the lid, then stir the soup together before adding spinach. If you’ve had a pressure-cooker soup stop with a burn notice, pay attention to that clear broth layer and the scrape along the bottom.

Why These Noodles, Broth, and Cheeses Shape the Bowl

• Ground beef — The 85% lean beef browns well without leaving a heavy layer of grease in the soup. Breaking it up as it cooks gives you small, spoon-friendly pieces; a leaner cut can make the broth less rich, while fattier beef can leave more fat behind.
• Yellow onion and garlic — The onion softens alongside the beef and gives the broth a savory base. Fresh minced garlic brings a sharper aroma than garlic cooked for a long time, so it goes in briefly with the tomato paste and seasonings.
• Tomato paste and crushed tomatoes — Tomato paste concentrates the savory tomato flavor, while crushed tomatoes create the body of the broth. The crushed tomatoes’ thickness is also why they’re layered on top instead of stirred into the bottom of the pot before cooking.
• Italian seasoning — The dried herb blend seasons the beef and broth in one step. Stirring it with the tomato paste for a short time helps distribute it throughout the base.
• Low-sodium beef broth — This gives the noodles their cooking liquid and keeps the soup from becoming overly salty once the cheeses are added. Low-sodium matters here because the Parmesan and seasoned beef add plenty of savory depth.
• Dried lasagna noodles — Broken pieces give the soup its lasagna feel, and their size is matched to the pressure-cooking time. I stick with the dried lasagna noodles for this method; other pasta shapes don’t necessarily cook to the same texture in the same time.
• Baby spinach — It wilts quickly and folds into the soup without needing another cooking stage. Add it after pressure cooking so the leaves stay visible rather than breaking down under pressure.
• Ricotta, mozzarella, and Parmesan — Ricotta makes the topping soft and creamy, mozzarella brings the stretchy melt, and Parmesan adds a sharper, salty finish. The cheeses work best together here; the topping is what gives each bowl its lasagna-like contrast.

Building the Soup in the Right Order for Tender Noodles

Brown the Beef and Onion

Set a 6-quart Instant Pot to high Sauté and add the olive oil, ground beef, and diced onion. Cook for 6–8 minutes, breaking up the beef as it browns. The beef should reach 160°F before you move on. If the meat is still in large clumps, break it apart so it cooks evenly and is easy to eat by the spoonful.

Give the Garlic and Tomato Paste a Brief Sauté

Add the minced garlic, tomato paste, Italian seasoning, kosher salt, and black pepper. Stir constantly for 1 minute so the garlic and seasonings are distributed through the beef. Keep the mixture moving; garlic can scorch if it sits against the hot pot. You’ll smell the tomato paste and herbs as they warm.

Layer Broth, Noodles, and Tomatoes

Pour in the beef broth and scrape the bottom thoroughly to loosen the browned bits. Add the broken lasagna noodles and press them into the broth, then pour the crushed tomatoes evenly over the top without stirring. Lock the lid, set the valve to sealing, and cook at high pressure for 4 minutes. Carefully quick-release the pressure in short bursts.

Wilt the Spinach and Finish Each Bowl

Open the lid and stir in the baby spinach. Cook on Sauté for 1–2 minutes, just until the leaves have wilted into the hot soup. In a small bowl, stir together the ricotta, mozzarella, and Parmesan. Ladle the soup into bowls and finish each one with a spoonful of the cheese mixture.

Two Small Changes That Shift the Bowl

Questions That Come Up With Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Instant Pot lasagna soup brings broken lasagna noodles, beef, tomatoes, and spinach together in a pressure-cooked broth. Finish each bowl with a creamy ricotta, mozzarella, and Parmesan topping.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 1 tbsp olive oil
• 1 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp kosher salt
• 0.5 tsp ground black pepper
• 5 cups low-sodium beef broth
• 8 oz dried lasagna noodles broken into 2-inch pieces
• 1 can (28 oz) crushed tomatoes
• 5 oz baby spinach

For the cheese topping

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 0.25 cup grated Parmesan cheese

Equipment

• 1 6-quart Instant Pot

Method

 

Make the soup

1. Set a 6-quart Instant Pot to high Sauté and add the olive oil, ground beef, and onion; cook for 6–8 minutes, breaking up the beef, until browned and it reaches 160°F.
2. Add the garlic, tomato paste, Italian seasoning, salt, and pepper; cook for 1 minute, stirring constantly.
3. Pour in the beef broth and scrape the bottom of the pot thoroughly to loosen any browned bits.
4. Add the broken lasagna noodles and press them into the broth.
5. Pour the crushed tomatoes evenly over the top without stirring.
6. Lock the lid and set the valve to sealing.
7. Cook at high pressure for 4 minutes.
8. Carefully quick-release the pressure in short bursts.
9. Open the lid and stir in the spinach.
10. Cook on Sauté for 1–2 minutes, until wilted.

Make the cheese topping and serve

1. Stir the ricotta, mozzarella, and Parmesan together in a small bowl.
2. Ladle the soup into bowls and add a spoonful of cheese topping to each.

Notes

For the best texture, avoid stirring after pouring the crushed tomatoes over the noodles. Refrigerate leftovers for up to 3 days; the soup can be frozen, though the noodles may soften when thawed. For a gluten-free option, use certified gluten-free lasagna noodles.