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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
Cook Time 15 minutes
Total Time 25 minutes
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.