Name: Instant Pot Lasagna Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (or 1/2 lb beef + 1/2 lb Italian sausage); 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 (24 oz) jar marinara sauce; 1 (14.5 oz) can diced tomatoes, undrained; 4 cups low-sodium beef broth; 8 ounces broken lasagna noodles or lasagna sheets torn into pieces; 1 teaspoon dried Italian seasoning; 1/2 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese; Fresh basil or parsley for garnish (optional)

I made this Instant Pot Lasagna Soup on a rainy Tuesday when I was honestly too knackered to layer actual lasagna. The dog was staring at me like I owed him rent, the kid had a science project, and I just wanted something that tasted like a big friendly blanket. This soup was it. First time I tried it, I ate a spoonful and said oh wow out loud to no one. Also, small confession, I once forgot the noodles and we ate it with toast. Still great, surprisingly.

Why this soup hits the spot

I make this when I crave lasagna but cannot face the whole construction project. My family goes mad for it because it has the cozy tomato thing going on, plus those curly noodle edges that catch sauce like tiny scoops. And you know when dinner smells so good that people drift into the kitchen pretending they came for water well this does that. I used to get frustrated with burned bits on the bottom of the pot, but actually, I find it works better if I take an extra minute to deglaze, so that solved it. On second thought, it also helps me slow down, which is not my best skill.

Ingredients I grab

500 g ground Italian sausage or lean ground beef, or half and half if you like balance
1 small onion, finely chopped
3 cloves garlic, minced
2 cups chicken broth plus a splash if the noodles drink it up
1 can 796 ml crushed tomatoes I like San Marzano style but honestly any decent brand works
2 tablespoons tomato paste if I remember it, big flavor bump
1 teaspoon dried oregano and 1 teaspoon dried basil a pinch of chili flakes if you like
8 to 10 lasagna noodles broken into big shards I sometimes use mafalda or rotini when I am in a hurry
1 cup ricotta cheese my grandmother always insisted on a fancy brand, but any tub is fine
1 cup shredded mozzarella a good handful
1 to 2 tablespoons grated Parmesan plus extra for serving
Olive oil, salt, black pepper
Optional add ins chopped spinach, a handful of basil, or a parmesan rind toss it in for simmer time

Side note, if you like reading about why browning meat matters, this piece helped me a ton: Serious Eats on searing. Also, parmesan rinds are not a myth, they are delicious magic, see here: Bon Appetit explains rinds.

How I make it in the Instant Pot

Set the Instant Pot to Sauté. Drizzle in a little olive oil. Add the sausage or beef and let it sit for a minute before stirring so it gets that nice browning. Season with a pinch of salt and pepper. Break it up, cook until no longer pink. If it looks a bit stuck, good, that is flavor.
Add the onion and cook 3 to 4 minutes, stirring now and then. Toss in the garlic for the last 30 seconds. This is where I usually sneak a taste, purely for quality control.
Hit Cancel. Pour in 1 cup of broth and use a wooden spoon to scrape up the browned bits form the bottom. Do not skip this or you risk the dreaded burn notice.
Stir in the crushed tomatoes, tomato paste, oregano, basil, chili flakes if using, and the rest of the broth. Taste the liquid and adjust salt. It should taste like a soup you want to drink already.
Scatter in the broken lasagna noodles. Push them down to submerge, but do not pack them tight.
Seal the lid. Cook on Manual High Pressure for 4 minutes. Yes, really 4. The noodles finish perfectly while it rests.
Let pressure release naturally for 5 minutes, then quick release the rest. If you are new to this part, the Instant Pot site has a helpful overview: Instant Pot basics.
Open the lid, give it a gentle stir. If it seems thick, add a splash of broth or hot water. If thin, let it sit a couple minutes, noodles keep absorbing. Do not worry if it looks a bit weird at this stage it always does, then it suddenly looks perfect.
In a small bowl, mix ricotta with Parmesan, a pinch of salt, and a little pepper. Ladle soup into bowls and dollop ricotta mixture on top. Shower with mozzarella. The heat will melt it in a very satisfying way. If you like, broil bowls briefly, but I rarely wait. Its ready.

Little notes from my notepad

Breaking the noodles into uneven pieces makes the soup feel rustic, in a good way. I tried perfect squares once, it looked fussy.
If you have a parmesan rind, let it pressure cook with the soup, then fish it out. It adds a nutty backbone that makes people go huh what is that.
Tomato paste sometimes sticks on the bottom. Stir it into the liquid before you add noodles, easier life.
I think this tastes better the next day, the flavors hug each other overnight. But also, we rarely have leftovers, so who knows.

Variations I have tried

Spinach swirl toss in 2 big handfuls of baby spinach after cooking, stir until it wilts. Pretty and green.
Turkey version swap sausage for ground turkey, add a teaspoon of fennel seeds and extra salt. Lighter but still cozy.
Veg friendly skip the meat, start with onion and garlic, add diced mushrooms for that savory oomph, and use veggie broth.
White lasagna riff use chicken, a splash of cream, and skip tomato. It was fine, not my fav, a bit flat to be honest.

Gear I use plus workarounds

I lean on a 6 quart Instant Pot, a wooden spoon, and a ladle that feels like it was designed for soup night. A microplane for the Parmesan if I am feeling proper. If you do not have an Instant Pot, you can simmer this in a heavy pot on the stove about 20 minutes for the noodles, just stir more often. I know I said the pressure cooker is essential, and it is for weeknights, but hey, use what you have.

Minor digression I got my current ladle at a thrift shop and it pours like a dream. Sometimes the universe hands you the right spoon.

How to store or reheat

Fridge keep in a sealed container up to 3 days. The noodles get softer, which I kinda love. Reheat gently on the stove with a splash of water or broth. Freezer it works if you freeze the soup without noodles, then add fresh noodles when you reheat. Though honestly, in my house it never lasts more than a day.

What to serve with it

Garlic bread is the obvious pal. I also like a simple salad with a sharp vinaigrette to cut the cozy. If my mum is over, she brings pickled peppers, which sounds odd but absolutely sings next to the tomato richness.

Hard won tips so you do not make my mistakes

I once tried rushing the sauté and regretted it because the meat steamed instead of browned. Take the extra two minutes.
Another time I dumped in the noodles before seasoning the liquid, and the soup tasted shy. Season the broth first, then noodles.
Do not stack the noodles in one spot. They clump and you will poke at them forever.
Open the lid away from your face. I know, obvious, but steam is feisty. Ask my eyebrows.

Questions you have actually asked me

Can I use gluten free noodles
Yes, but pick a sturdy brand and reduce pressure time to 3 minutes. They can go mushy fast. Stir gently.

What if I only have marinara
Use it. Skip the tomato paste, reduce added salt, and add a splash more broth to thin it.

Do I have to use ricotta
Nope. A spoon of cottage cheese blended smooth works. Or just finish with mozzarella and Parmesan. It is your bowl.

How spicy is it
Not very, unless you add hot Italian sausage or a heavy shake of chili flakes. Start small, you can always add more heat later.

Can I double the recipe
In a 6 quart, I would not. It gets tight. In an 8 quart, probably fine, but do not fill past the max line. Also, more noodles means more absorbing, so add broth accordingly.

Why did I get the burn notice
Most likely the bottom was not fully deglazed or the tomato paste sat on the heat. Scrape well, then add liquids, then noodles. It is fussy, but it works.