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Easy Cozy Instant Pot Lasagna Soup with Ricotta

Instant Pot lasagna soup - featured image
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This comforting lasagna soup is made in the Instant Pot with rich tomato broth, tender pasta, and creamy ricotta dollops. It’s a quick and easy weeknight meal that tastes like you spent all day cooking.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces dried lasagna noodles, broken into 1-inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped (optional)
  • Pinch of salt and pepper
  • Freshly grated Parmesan cheese (for serving)
  • Fresh basil or parsley (for garnish)
  • Red pepper flakes (optional, for serving)

Instructions

  1. Turn Instant Pot to ‘Sauté’ on High. Add olive oil and heat for 30 seconds. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  2. Add ground beef, breaking it up with a wooden spoon. Cook 5-6 minutes until no longer pink. Drain excess fat if desired.
  3. Sprinkle salt, pepper, oregano, basil, and red pepper flakes over the mixture. Stir and cook 1 minute.
  4. Pour in ½ cup chicken broth and scrape up any browned bits from the bottom of the pot (deglaze).
  5. Add remaining broth, crushed tomatoes, tomato sauce, tomato paste, and bay leaf. Stir until tomato paste is incorporated.
  6. Secure lid, set valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on high pressure for 8 minutes. Allow 10-15 minutes to come to pressure.
  7. Quick release pressure. Remove lid and bay leaf. Switch to ‘Sauté’ mode. Add broken lasagna noodles, stirring to submerge. Cook 8-10 minutes, stirring occasionally, until al dente.
  8. While pasta cooks, in a small bowl combine ricotta, Parmesan, parsley, basil (if using), salt, and pepper. Stir well.
  9. Taste soup and adjust seasoning. Ladle into bowls. Top each with a generous dollop of ricotta mixture (about 2 tablespoons). Sprinkle with extra Parmesan and fresh herbs. Serve immediately.

Notes

Don’t skip deglazing to avoid a burn warning. Break lasagna noodles into similar-sized pieces for even cooking. For meal prep, cook pasta separately and add to individual servings to prevent soup from thickening too much. Use full-fat ricotta for best texture. Let soup rest 5 minutes before serving. Season in layers for depth of flavor.

Nutrition

Keywords: lasagna soup, instant pot, comfort food, easy dinner, ricotta, ground beef, tomato soup

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