Easy Cozy Instant Pot Lasagna Soup with Ricotta

The first time I made lasagna soup, I was standing in my kitchen on a Tuesday that had gone completely sideways. You know those days where everything feels just a little bit off? The kind where you burn your toast and spill coffee on your shirt before you’ve even left the house? That was my Tuesday. I was staring into my pantry, wondering what to make for dinner, when I remembered a conversation I’d had with my neighbor, Mrs. Kowalski, about six months earlier.

Mrs. Kowalski is this tiny, quiet woman in her seventies who lives two doors down. She keeps to herself mostly, tends to her rose bushes, and waves politely when I take out the trash. I never would have pegged her as someone who’d change the way I cook. But there I was, knee-deep in a bad day, remembering how she’d described this soup she made for her grandkids. “It’s like lasagna,” she’d said, her eyes lighting up, “but you eat it with a spoon and it just warms you right up.” I honestly almost forgot the conversation entirely, but something about the way she said “warms you right up” stuck with me.

I didn’t have a recipe. I had a vague memory of her describing broken lasagna noodles, some tomatoes, and a whole lot of cheese. So I just started throwing things together, hoping for the best. I burned my hand on the Instant Pot lid, I spilled broth on the counter, and for a minute there I was sure I’d ruined dinner. But when I finally sat down with that bowl of soup, with those big dollops of ricotta melting into the broth, I swear I almost cried. Not from the bad day, but because it was so good. It was exactly what I needed. And I’ve been making it ever since, tweaking it here and there, until it became the recipe I’m sharing with you today.

Why You’ll Love This Recipe

Let me tell you why this soup has become my go-to comfort meal. I’ve tested this recipe more times than I can count, and I’ve shared it with friends, family, and even my picky-eating cousin who swears he doesn’t like soup. Every single person has asked for the recipe. That’s not bragging, honestly, it’s just that good.

• Quick & Easy: This comes together in under 45 minutes, most of which is hands-off time while the Instant Pot does its magic. Perfect for those nights when you want something amazing but don’t have hours to spend in the kitchen.
• Simple Ingredients: You probably have most of these in your pantry right now. Ground beef, canned tomatoes, onions, garlic, pasta, and cheese. No fancy trips to specialty stores needed.
• Perfect for Cozy Nights: This soup was made for cold weather, rainy days, or any time you need a warm hug in a bowl. It’s the ultimate comfort food.
• Crowd-Pleaser: Kids love it, adults love it, and it’s always the first thing to disappear at potlucks. I’ve never met anyone who didn’t go back for seconds.
• Unbelievably Delicious: The combination of rich, savory broth with tender pasta and those creamy ricotta dollops is next-level. It tastes like you spent all day cooking, but you didn’t.

What makes this recipe different from the dozens of other lasagna soup recipes out there? It’s the technique. I spent a lot of time figuring out how to get the pasta perfectly al dente without it turning into mush, and how to build that deep, slow-simmered flavor in a fraction of the time. The secret is in how you layer the ingredients and the pressure cooking time. Plus, those ricotta dollops are a game-changer. They melt into the soup, creating these creamy pockets of goodness that make every spoonful feel special.

This isn’t just another soup recipe. It’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined—faster, easier, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple Tuesday night into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and I’ve included substitution notes where helpful.

For the Soup Base

• 1 tablespoon olive oil (for sautéing; avocado oil works too)
• 1 pound ground beef (80/20 works well; you can also use ground Italian sausage for more flavor)
• 1 medium yellow onion, diced (about 1 cup; adds sweetness and depth)
• 4 cloves garlic, minced (fresh is best, but jarred minced garlic works in a pinch)
• 1 teaspoon salt (adjust to taste; I prefer kosher salt)
• ½ teaspoon black pepper (freshly ground is always better)
• 1 teaspoon dried oregano (adds that classic Italian flavor)
• ½ teaspoon dried basil (or use 1 tablespoon fresh if you have it)
• ¼ teaspoon red pepper flakes (optional, for a little heat; skip if you’re serving kids)
• 4 cups low-sodium chicken broth (or vegetable broth; I recommend Kitchen Basics for best flavor)
• 1 can (15 ounces) crushed tomatoes (San Marzano tomatoes are my go-to, but any good brand works)
• 1 can (15 ounces) tomato sauce (adds richness without being too chunky)
• 2 tablespoons tomato paste (concentrates the tomato flavor beautifully)
• 1 bay leaf (removed before serving; adds subtle depth)
• 8 ounces dried lasagna noodles, broken into pieces (about 1-inch pieces; use gluten-free noodles if needed)

For the Ricotta Dollops

• 1 cup whole milk ricotta cheese (full-fat is best for creamy texture; part-skim works too)
• ¼ cup grated Parmesan cheese (adds salty, nutty flavor; I recommend Parmigiano-Reggiano)
• 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1 tablespoon fresh basil, chopped (optional, but adds a lovely freshness)
• Pinch of salt and pepper (to taste)

For Serving

• Freshly grated Parmesan cheese (for sprinkling on top)
• Fresh basil or parsley (for garnish)
• Red pepper flakes (optional, for spice lovers)

Ingredient Tips: For the best texture, use whole milk ricotta. I’ve tried low-fat versions, and they can be a bit watery. If you’re dairy-free, there are some good cashew-based ricotta alternatives out there, but the flavor will be different. For the pasta, I prefer using traditional lasagna noodles broken into pieces because they have that nice, sturdy texture that holds up well in soup. You can use other short pasta like mafalda or fusilli if that’s what you have on hand.

Equipment Needed

You don’t need a lot of fancy equipment for this recipe, which is part of why I love it. Here’s what you’ll need:

• 6-quart Instant Pot or pressure cooker: This is the star of the show. I use a 6-quart Duo, and it’s perfect for this recipe. If you have an 8-quart, that works too, just make sure you have enough liquid.
• Wooden spoon or silicone spatula: For sautéing and scraping up any browned bits from the bottom of the pot.
• Measuring cups and spoons: For accuracy, especially with the broth and spices.
• Sharp knife and cutting board: For dicing the onion and mincing the garlic.
• Small bowl: For mixing the ricotta dollops.
• Soup ladle: For serving.
• Bowls and spoons: For eating, obviously!

Budget-friendly tip: If you don’t have an Instant Pot, you can make this soup on the stovetop. Just use a large Dutch oven or heavy-bottomed pot, and simmer the soup for about 30-40 minutes before adding the pasta. The flavor will be just as good, it just takes a little longer.

Personal note: I’ve made this soup in both my 6-quart and 8-quart Instant Pots, and I actually prefer the 6-quart for this recipe. The smaller size helps the flavors concentrate better. But honestly, either works great.

Preparation Method

Let’s get cooking! I’ve broken this down into clear steps so you can follow along easily. Trust me, it’s simpler than it looks.

1. Start by sautéing the aromatics. Turn your Instant Pot to the “Sauté” function and select “High.” Add the olive oil and let it heat up for about 30 seconds. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and starts to soften. You should be able to smell that sweet onion fragrance. Then add the minced garlic and cook for another 30 seconds, just until fragrant. Don’t let the garlic burn—it gets bitter.
2. Brown the ground beef. Add the ground beef to the pot, breaking it up with your wooden spoon. Cook for 5-6 minutes, stirring occasionally, until it’s no longer pink. I like to let it get a little bit of brown color on some pieces—that’s where the flavor comes from. If there’s a lot of excess fat, you can drain it off, but I usually leave a little for flavor.
3. Add the seasonings. Sprinkle the salt, pepper, oregano, basil, and red pepper flakes (if using) over the beef and onion mixture. Stir everything together and let it cook for another minute. This step helps bloom the spices, making them more flavorful.
4. Deglaze the pot. Pour in about ½ cup of the chicken broth and use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This is important—if you don’t deglaze, you might get a “burn” warning from your Instant Pot later. Trust me, I learned this the hard way.
5. Add the remaining liquids and tomatoes. Pour in the remaining broth, crushed tomatoes, tomato sauce, and tomato paste. Stir everything together until the tomato paste is fully incorporated. Add the bay leaf. Give it one more good stir.
6. Pressure cook the soup base. Secure the lid on your Instant Pot and make sure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the time to 8 minutes on high pressure. The pot will take about 10-15 minutes to come to pressure, depending on how full it is.
7. Quick release and add the pasta. Once the cooking time is up, carefully do a quick release by turning the valve to “Venting.” Stand back—the steam is hot! Once the pin drops, remove the lid. Remove the bay leaf. Switch the Instant Pot back to “Sauté” mode and add the broken lasagna noodles. Stir them in, making sure they’re submerged in the liquid. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. The soup will thicken as the pasta cooks and releases starch.
8. Make the ricotta dollops. While the pasta is cooking, prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, grated Parmesan, chopped parsley, and basil (if using). Add a pinch of salt and pepper and stir until well combined. Set aside.
9. Finish and serve. Once the pasta is cooked to your liking, taste the soup and adjust the seasoning if needed. Ladle the soup into bowls. Top each bowl with a generous dollop of the ricotta mixture (about 2 tablespoons per serving). Sprinkle with extra Parmesan cheese and fresh herbs. Serve immediately.

Visual cues: The soup should be thick and hearty, with the pasta tender but not mushy. The broth should be a rich, deep red color, almost like a thick marinara sauce. The ricotta dollops should be creamy and slightly fluffy, not runny. When you spoon them into the hot soup, they’ll start to melt and create beautiful white swirls.

Personal tip: I always taste the soup before adding the pasta to make sure the seasoning is right. Sometimes I add a little more salt or a pinch of sugar if the tomatoes are too acidic. It’s easier to adjust before the pasta goes in.

Cooking Tips & Techniques

I’ve made this soup more times than I can count, and I’ve learned a few things along the way. Here are my best tips to make sure yours turns out perfectly.

Don’t skip the deglazing step. I know it seems like an extra step, but it’s crucial. If you don’t scrape up those browned bits from the bottom of the pot, you might get a “burn” warning from your Instant Pot. I’ve had it happen, and it’s annoying. The soup still tastes fine, but you have to stop and clean the pot, which is a hassle.

Break the lasagna noodles into similar-sized pieces. This helps them cook evenly. I usually break them into about 1-inch pieces. If some are bigger and some are smaller, the smaller ones will get mushy before the larger ones are done. I learned this the hard way when I made a batch where the noodles were all different sizes.

Cook the pasta separately if you’re meal prepping. If you plan to have leftovers, consider cooking the pasta separately and adding it to individual servings. The pasta will continue to absorb liquid as it sits, and by day two, the soup can get a bit thick. I’ve had bowls of soup that turned into more of a pasta casserole by the next day. Still delicious, but not what I was going for.

Use full-fat ricotta for the best texture. I’ve tried low-fat and non-fat ricotta, and they just don’t have the same creamy, luxurious texture. The whole milk version melts into the soup beautifully and creates those dreamy pockets of creaminess. If you’re watching calories, you can use part-skim, but the texture won’t be quite as good.

Let the soup rest for a few minutes before serving. This allows the flavors to meld together and the soup to thicken slightly. It also gives the ricotta dollops a chance to warm up a bit before you dig in. I usually let it sit for about 5 minutes after I turn off the heat.

Season in layers. I add salt and pepper at the beginning when I’m sautéing, and then I taste and adjust at the end. This builds depth of flavor. Don’t just add all the salt at once—you might end up with a soup that’s too salty.

My biggest failure: The first time I made this, I added the pasta before pressure cooking. Big mistake. The noodles turned into a mushy, starchy mess, and the soup was way too thick. Now I know better. Always add the pasta after pressure cooking, and cook it on the sauté setting.

Variations & Adaptations

One of the best things about this soup is how versatile it is. Here are some ways to make it your own.

Vegetarian Version

Skip the ground beef and add a can of drained and rinsed lentils or your favorite plant-based ground meat substitute. Use vegetable broth instead of chicken broth. The lentils add a nice, meaty texture and plenty of protein. I’ve made this version for my vegetarian friends, and they always ask for the recipe.

Spicy Arrabbiata Style

If you like heat, double the red pepper flakes and add a pinch of cayenne pepper to the soup base. You can also use spicy Italian sausage instead of ground beef. Top with extra red pepper flakes and a drizzle of chili oil. This version is perfect for those cold winter nights when you want something that warms you from the inside out.

Cheesy Baked Version

After the soup is done, ladle it into oven-safe bowls. Top with the ricotta dollops, sprinkle with mozzarella and Parmesan, and broil for 2-3 minutes until bubbly and golden. This turns it into more of a deconstructed lasagna experience. It’s a bit extra, but sometimes you need that.

Gluten-Free Adaptation

Use gluten-free lasagna noodles or your favorite gluten-free short pasta. Check the cooking time on the package, as gluten-free pasta often cooks faster than regular pasta. You might need to reduce the sauté time by a minute or two. I’ve used brown rice lasagna noodles with great results.

Dairy-Free Version

For the ricotta dollops, use a dairy-free ricotta alternative made from cashews or tofu. Omit the Parmesan or use a dairy-free version. The soup itself is naturally dairy-free except for the cheese toppings, so this is an easy adaptation. I’ve tried it with cashew ricotta, and while it’s different, it’s still delicious.

Seasonal Variations

In the summer, add fresh zucchini or yellow squash, diced and sautéed with the onions. In the fall, try adding some chopped kale or spinach at the end for extra nutrients. You can also swap the herbs based on what you have—fresh thyme or rosemary work beautifully in this soup.

Serving & Storage Suggestions

This soup is best served hot, right after you make it. The ricotta dollops are at their creamiest, and the pasta is perfectly al dente. But leftovers are still amazing, so don’t worry if you have extra.

How to serve: Ladle the soup into deep bowls. Top each bowl with a generous dollop of the ricotta mixture. Sprinkle with freshly grated Parmesan and a few fresh basil leaves. Serve with crusty bread or garlic bread for dipping. A simple side salad with a lemon vinaigrette is also lovely to balance the richness.

Storage instructions: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep the ricotta dollops separate if possible, as they can get watery if stored in the soup. If you’ve already added the ricotta, it’s still fine—just stir it in before reheating.

Freezing instructions: This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. I like to freeze it in individual portions so I can grab one for a quick lunch. Thaw overnight in the refrigerator before reheating.

Reheating tips: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If the soup has thickened too much, add a splash of broth or water to thin it out.

How flavors develop: This soup actually tastes even better the next day. The flavors have time to meld together, and the soup becomes even more rich and savory. I often make a double batch just so I can have leftovers. The only thing is that the pasta will continue to absorb liquid, so the soup will be thicker. Some people prefer it that way!

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown for one serving of this soup (based on 6 servings, with ricotta dollops):

Nutrient	Amount per Serving
Calories	385
Protein	28g
Carbohydrates	32g
Fat	16g
Saturated Fat	7g
Fiber	4g
Sugar	8g
Sodium	820mg

Health benefits: This soup is packed with protein from the ground beef and ricotta, which helps keep you full and satisfied. The tomatoes are rich in lycopene, a powerful antioxidant that supports heart health. Garlic and onions provide immune-boosting properties, and the herbs add anti-inflammatory benefits. It’s a well-rounded meal that’s both comforting and nourishing.

Dietary considerations: This recipe is naturally nut-free and egg-free. To make it gluten-free, use gluten-free pasta. To make it lower in carbs, use zucchini noodles or shirataki noodles instead of lasagna noodles. The soup is also relatively low in added sugar—most of the sweetness comes from the tomatoes.

Personal wellness perspective: I love that this soup feels indulgent but is actually pretty balanced. It’s the kind of meal that makes you feel good, both physically and emotionally. Sometimes you need that comfort food that doesn’t leave you feeling heavy or guilty. This is that recipe.

Conclusion

This Cozy Instant Pot Lasagna Soup with Ricotta Dollops has become a staple in my kitchen for good reason. It’s everything you love about lasagna—the rich tomato sauce, the savory meat, the creamy cheese—but in a fraction of the time and with way less fuss. It’s the kind of recipe that saves a bad day, warms a cold night, and makes you feel like you’ve accomplished something wonderful.

I hope you give this recipe a try. Don’t be afraid to make it your own—add more garlic, swap the meat, try different herbs. That’s the beauty of cooking. And when you sit down with that steaming bowl of soup, with those creamy ricotta dollops melting into the broth, I hope you feel the same warmth and comfort that I do every time I make it.

If you make this recipe, I’d love to hear about it! Leave a comment below and let me know how it turned out. Did you make any changes? Did your family love it? Share your photos and tag me—I can’t wait to see your cozy bowls of lasagna soup. And if you have any questions, just ask. Happy cooking, friends!

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! While broken lasagna noodles are traditional, you can use any short pasta you have on hand. Mafalda, fusilli, penne, or even rotini work great. Just adjust the cooking time according to the pasta package instructions.

Can I make this in a slow cooker instead?

Yes, you can! Brown the beef and sauté the onions and garlic on the stovetop first, then transfer everything except the pasta to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta in the last 20-30 minutes of cooking, or cook it separately and add it just before serving.

How can I make this soup thicker?

If you prefer a thicker soup, you can mash some of the cooked pasta against the side of the pot to release more starch, which will naturally thicken the broth. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last few minutes of cooking.

Can I use ground turkey instead of beef?

Definitely! Ground turkey works well in this recipe. Just keep in mind that turkey is leaner, so you may want to add a little extra olive oil to prevent it from drying out. Ground chicken or Italian sausage are also great options.

Why did my soup turn out too salty?

This can happen if you use regular broth instead of low-sodium, or if you add too much salt early on. Always use low-sodium broth and taste before adding extra salt. If your soup is too salty, you can try adding a peeled potato to the pot and simmering for 10-15 minutes—the potato will absorb some of the salt. Remove it before serving.

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