I absolutely love lasagna soup, and this Instant Pot lasagna soup is the perfect fuss-free weeknight dinner. Made with ground beef, this tomato-based pasta soup has the most wonderful deep and rich flavor. One bowl is really filling, but I find it so hard not to reach for a second!
Serving Suggestions
This Instant Pot lasagna soup is a filling meal all by itself, so I usually like to serve it simply with some bread for dipping. It’s great with garlic bread, dinner rolls, or breadsticks. For a little extra nutrition, I like to serve it with my favorite Olive Garden salad. If you’d like to freeze this soup, I recommend leaving out the noodles until you plan to reheat it. It’ll keep well for up to 3 months if properly frozen.
How to Make Instant Pot Lasagna Soup Step by Step
Cook the Beef: Set your Instant Pot to the Sauté function and add 1 pound of ground beef. Cook, stirring occasionally until the beef is almost completely browned and broken into small pieces, about 5 minutes. Add ½ cup of diced onion and cook, stirring occasionally, until it is soft and just beginning to brown, about 5 minutes. Add 2 cloves of minced garlic and cook for an additional minute. Add the Broth: Add 4 cups of low-sodium chicken broth, 28 ounces (1 large can) of crushed tomatoes, 2 tablespoons of balsamic vinegar, 1 teaspoon of Italian seasoning, and ½ teaspoon of crushed red pepper flakes. Stir to combine and season with salt and pepper. Cook the Soup: Add 8 ounces of lasagna noodles and make sure they are all submerged under the liquid. Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 4 minutes. Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Garnish and Serve: Stir the soup and season with additional salt and pepper, if needed.Kosher salt and freshly ground black pepper If desired, garnish the soup with ricotta cheese, shredded parmesan cheese, and fresh basil. Serve and enjoy!
