Easy Lasagna Soup in 30 Minutes

Instant Pot Lasagna Soup is a creamy saucy one pot meal that has all the familiar layers of flavor like traditional lasagna. This quick and easy lasagna soup is ready in just 30 minutes and it’s perfect for busy weeknights or when you just want comfort food without spending hours in the kitchen. It’s freezer-friendly, toddler-approved, and cozy enough to become your family’s new go-to soup.

And if you don’t have an Instant Pot, don’t worry — I’ve included simple stovetop instructions too! See the recipe card below.

If you love lasagna recipes, try my Chicken Pesto Lasagna Roll Ups next.

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There’s something about lasagna that just feels like a hug in a bowl. But between layering pasta, sauce, and cheese, traditional lasagna can take hours to prepare. That’s where this Instant Pot Lasagna Soup recipe comes in! You’ll get all the flavors of classic lasagna, rich tomato broth, tender noodles, melty cheese without the time and dishes.

This one pot lasagna soup is perfect for:

• Busy weeknights when you need dinner in 30 minutes
• Freezer meal prep to save your future self
• Family dinners (even toddlers and picky eaters will dig in!)
• Cozy fall and winter nights

What is Lasagna Soup?

Lasagna soup is a thick, creamy tomato-based soup enhanced with Italian sausage crumbles, onions, garlic, dried herbs, beef broth, tomatoes, heavy cream, and pasta. It’s garnished with ricotta cheese so you get a taste of classic lasagna flavor in each spoonful.

Why This is the Best Lasagna Soup Recipe

• Customizable: Swap or omit ingredients based on your personal preference to make this recipe your own.
• Convenient: When you think about soup recipes, you anticipate standing over a large pot on the stove for hours and hours. But this recipe has just 10 minutes of prep and another 15 minutes of cooking time. And it’s all thanks to the instant pot!
• Comfort Food: As the weather gets cooler and we transition into fall and winter, this is the perfect comfort meal.

For more Instant Pot recipes, check out my Broccoli Cheddar Soup and Homemade Chicken Noodle Soup.

Ingredients

• Italian sausage: Whether you use mild or spicy Italian sausage, ensure the casings are removed before adding them to the instant pot.
• Aromatics: I use diced yellow onion and minced garlic cloves.
• Dried herbs: Add dried oregano, dried basil, dried thyme, and dried parsley.
• Seasoning: I season the soup with smoked paprika, salt, and black pepper.
• Beef broth: Use this as the liquid base for your soup. Some recipes use chicken broth or vegetable broth instead.
• Tomatoes: While other recipes may use just marinara sauce, I use two kinds of tomato base for that rich, sweet, savory flavor; crushed tomatoes and smooth marinara.
• Pasta: Use broken lasagna noodles or Mafaldine Pasta. Use regular lasagna noodles and not oven-ready lasagna noodles.
• Heavy cream: This enriches the texture of the soup so it’s velvety smooth.

Ricotta Mixture

• Cheese: This recipe uses three cheeses: ricotta cheese, shredded mozzarella cheese, and grated parmesan cheese.
• Seasoning: Keep it simple with salt and pepper.
• Dried Parsley: This adds an earthy, peppery taste.

How to Make Lasagna Soup

Set the Instant Pot to sauté mode. Add the Italian sausages and cook, breaking them apart with a spoon or mincer, until they are browned and crumbled. Remove any excess fat.

Add the diced onion, minced garlic, oregano, basil, thyme, parsley, smoked paprika, salt and pepper to the pot. Give it a good stir and sauté for a few minutes until the onion is translucent.

Pour in the beef broth, crushed tomatoes and diced tomatoes. Stir to combine and allow the soup to come to a rolling boil.

Add the broken lasagna noodles to the pot, ensuring they are submerged in the liquid.

Close the Instant Pot lid and set it to manual high pressure for 4 minutes. Once the cooking time is up, perform a quick pressure release.

While the soup is cooking, in a small bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, pepper and parsley. Set aside.

Once the pressure is released, carefully open the Instant Pot lid. Stir the soup well. Pour in the heavy creamy and about 1/4 cup of the ricotta mixture. Stir until the cheese is melted and the soup is creamy. Ladle the soup into serving bowls. Top each bowl with a dollop of the ricotta cheese mixture.

Why I Love Using the Instant Pot for Soup

If you do not already have an Instant Pot, now is the time to get one. It’s a game changer and a kitchen essential that I cannot live without, especially those times when I don’t want to be in the kitchen. The Instant Pot makes getting dinner on the table faster and your meals will tastes like they’ve been simmering all day. I pretty much use it for everything especially for soups during the winter months.

Right now the Instant Pot RIO is a best seller on Amazon. You might want to grab one today!

How to Make Lasagna Soup on the Stove Top

No Instant Pot? No problem! You can still enjoy this easy lasagna soup recipe right on the stove top:

1. Sauté the meat and veggies – In a large pot or Dutch oven, brown sausage (or ground beef) with onion until cooked through. Add garlic and cook another 1–2 minutes.
2. Build the broth – Stir in crushed tomatoes or marinara sauce, seasonings, and broth. Bring to a gentle boil, then reduce heat and let simmer for 5 minutes.
3. Cook the pasta – Add broken lasagna noodles and simmer until tender, about 12–15 minutes. Stir occasionally to prevent sticking.
4. Make it creamy – Stir in the heavy cream and about 1/2 cup of shredded parmesan cheese to give the soup its rich, velvety texture
5. Finish and serve – Ladle into bowls and top with ricotta, mozzarella, and Parmesan cheese. Garnish with basil or parsley and enjoy!

Pro Tips

• After adding the broth, deglaze the bottom of the instant pot so no sausage or onion bits burn.
• Lasagna soup is best when served immediately because the noodles absorb the liquid once stored.
• If the soup is too thick after its pressure cooked, add more beef broth.
• Serve this soup with garlic bread for an even heartier meal.

Recipe Variations

• Protein: Try adding ground beef or ground turkey for a leaner option.
• Veggies: In the last 5 minutes of cooking, add spinach to the instant pot.
• White lasagna soup: Omit the tomatoes for a creamy, cheesy white lasagna soup.
• Spicy: Add red pepper flakes for a kick of heat.
• Crockpot: Want to cook this low and slow? Make lasagna soup in a slow cooker on low for 6-8 hours.
• Lasagna Soup without Ricotta: skip the ricotta and stick to mozzarella + Parmesan.

Storing Leftovers

Lasagna soup is best when served fresh. However, you can store leftovers in an airtight container in the fridge for up to 3 days. Refrigerate any of the leftover ricotta mixture in a separate container. Reheat the soup over medium heat on the stovetop. Add water or broth if the soup is too thick.

Common Questions

Why use an Instant Pot for soup?

You can cook soups in a fraction of the time when using an instant pot. Most instant pot soup recipes cook in 15 minutes or less.

Can you freeze lasagna soup?

You can freeze lasagna soup in an airtight container for up to 3 months. Defrost it in the microwave or overnight in the refrigerator. Because the pasta absorbs the broth as it sits, you may need to add liquid when reheating.

Also keep in mind that the texture of the noodles may change slightly when thawing. I recommend undercooking the noodles slightly or don’t add the noodles until you are serving.

What can I use if I don’t have ricotta cheese?

If you don’t have ricotta cheese, or maybe you don’t like ricotta cheese, you can substitute with cottage cheese or even a dollop of cream cheese for a creamy texture.

Can I use ground turkey instead of ground beef or Italian sausage?

Absolutely, I’ve made this soup using ground turkey and it was just the same.

Can I make lasagna soup vegetarian?

Yes! You can omit the meat and use vegetable broth for a delicious vegetarian version. You can also add vegetables like mushrooms, spinach, or zucchini for extra flavor.

More Soup Recipes:

Roasted Red Pepper Tomato Soup

Instant Pot Broccoli Cheddar Soup

Curry Lentil Soup

Homemade Chicken Noodle Soup with Bone Broth

DID YOU MAKE THIS EASY LASAGNA SOUP RECIPE?

Leave a star rating and comment below to let us know your thoughts. You can also share the recipe on Instagram and tag @eatwell.withlex.

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup is a creamy saucy one pot meal that has all the familiar layers of flavor like traditional lasagna. This quick and easy lasagna soup is ready in just 30 minutes with the help of the instant pot.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cook Time (Stove Top) 20 minutes mins

Course Main Course, Soup

Cuisine American, Italian

Servings 6

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 1 lb Italian sausage mild or spicy (casings removed)
• 1 Small yellow onion diced
• 4 Garlic cloves minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp Smoked paprika
• 1 tsp Salt
• ¼ tsp Pepper
• 4 cups Beef broth
• 1 18 oz can of Crushed tomatoes
• 1 14 oz jar smooth marinara sauce
• 6-8 oz lasagna noodles or Mafaldine Pasta broken into pieces
• 1/3 cup Heavy cream

Ricotta Mixture

• 1 cup Ricotta cheese
• 1 cup Mozzarella cheese shredded
• ¼ cup Parmesan cheese grated
• 1/4 tsp Salt
• ¼ tsp Pepper
• ½ tsp Dried Parsley

Get Recipe Ingredients

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Instructions

 

• Set the Instant Pot to sauté mode. Add the Italian sausages and break them apart with a spoon or mincer until they are browned and crumbled. Remove any excess fat.
• Add the diced onion, minced garlic, dried herbs, smoked paprika, salt and pepper to the pot. Give it a good stir then add a splash of broth and scrape the bottom to prevent burning.
• Pour in the beef broth, crushed tomatoes and marinara sauce. Stir to combine and let it simmer/boil for about 2 minutes.
• Add the broken lasagna noodles to the pot, ensuring they are submerged in the liquid.
• Close the Instant Pot lid and set it to manual high pressure for 5 minutes. Once the cooking time is up, perform a quick pressure release.
• While the soup is cooking, in a small bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, pepper and parsley. Set aside.
• Once the pressure is released, carefully open the Instant Pot lid and stir the soup well.
• Pour in the heavy cream and about 1/4 cup of the ricotta mixture. Stir it all together until the cheese is melted and the soup is creamy.
• Ladle the soup into serving bowls. Top each bowl with a dollop of the ricotta cheese mixture. Garnish with extra parsley or basil if desired.

Stove Top Instructions

• In a large pot or Dutch oven, cook the Italian sausage and break it apart with a spoon or mincer, until they are browned and crumbled. Remove any excess fat.
• Stir in oregano, basil, thyme, parsley, smoked paprika, salt, and pepper.
• Add crushed tomatoes, marinara sauce, and beef broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
• Stir in broken lasagna noodles and simmer until tender, about 12–15 minutes. Stir occasionally to prevent sticking.
• Add the heavy cream and a dollop of the ricotta mixture and stir until creamy.
• Ladle into bowls, top with ricotta mixture, and garnish with fresh parsley or basil.

DID YOU MAKE THIS RECIPE?Share your creations on Instagram! Tag us @Eatwell.withlex and use #eatwellwithlex! Don’t forget to leave a star rating and comment.

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