Quick Facts — Time: 30 minutes • Yield: 4 bowls • Skill: Easy • Method: Instant Pot, one-pot • Diet tags: Make-ahead friendly
Introduction
Lasagna Soup takes the comfort of layered pasta, cheese, and tomato goodness and turns it into a fast, fuss-free bowl that actually fits a Tuesday. Using pressure to concentrate flavor, this copycat of the viral favorite keeps noodles bouncy, the broth bright and savory, and the finish irresistibly creamy thanks to a ricotta-Parmesan topper. You get all the cozy nostalgia of lasagna without preheating an oven, boiling sheets, or waiting an hour to eat. It’s ideal for Easy Dinner Recipes, creamy but balanced enough for Healthy Lasagna Soup goals, and flexible for stovetop or slow-cooker nights too.
Looking for more bowls like this? Start with our soup recipes.
Why You’ll Love It
- Weeknight-easy: Sauté, pressure, serve—done in 30.
- Flexible: Protein, noodle shape, and heat level are all customizable.
- Balanced flavor: Sweet-tart tomato, herby notes, and a creamy finish.
- Great leftovers: Thickens slightly and reheats beautifully.
Ingredients
Equipment
Method
- Sauté the ground beef until most of the pink is gone, 4–6 minutes. Add onion to soften and sweeten; finish with garlic for 30–60 seconds until fragrant.
- Add a splash of broth and scrape up every browned bit to deglaze and prevent burn warnings.
- Stir in remaining broth, crushed tomatoes, balsamic vinegar, Italian seasoning, and red pepper flakes. Taste and adjust salt as needed.
- Scatter broken lasagna noodles on top and press gently to submerge.
- Seal Instant Pot and cook on High Pressure for 4 minutes. Allow 10 minutes to come to pressure, then quick-release.
- Stir the soup and adjust salt, pepper, or vinegar. For a creamier finish, stir in shredded mozzarella off heat.
- Ladle into bowls and garnish with ricotta, Parmesan, and fresh basil before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 lb ground beef
- ½ cup diced onion
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 28 oz crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 8 oz lasagna noodles, broken
- Salt and pepper
Garnish: Ricotta, shredded Parmesan or mozzarella, fresh basil.
What each ingredient does (quick):
Beef: hearty base; Onion/Garlic: savory aroma; Broth: carries flavor; Tomatoes: body and tang; Balsamic: depth; Italian seasoning: classic profile; Flakes: gentle warmth; Noodles: signature ruffle; Ricotta/Parmesan: silky richness.
Pro tip: After sautéing, scrape the pot well to avoid burn notices.
Substitutions & Swaps
- Aromatics: Add grated carrot for sweetness or a pinch of fennel seed for “Italian sausage” vibes.
- Protein: Use ground turkey or chicken; for Chicken Lasagna Soup, add 2 cups shredded cooked chicken at the end.
- Veg: Wilt spinach or kale; add diced bell pepper or zucchini with the onion.
- Starch: Mafalda corta, bowties, or broken pappardelle work in a pinch; adjust time if needed.
- Dairy: Cottage cheese whipped smooth stands in for ricotta; dairy-free alternatives also work.
- Budget/time: Jarred crushed tomatoes save time; pre-measured spice blends keep things fast.
Equipment Notes
A 6-quart Instant Pot is perfect for this batch. Use a wooden spoon for deglazing and a ladle for serving. Keep a trivet handy to rest the hot lid. If doubling, an 8-quart pot gives extra headroom.
Step-by-Step
- Brown & bloom: Sauté the ground beef until most of the pink is gone, 4–6 minutes. Add onion to soften and sweeten; finish with garlic for 30–60 seconds until fragrant.
- Deglaze smartly: Add a splash of broth and scrape up every browned bit—this prevents burn warnings and makes the soup taste slow-simmered.
- Build the base: Stir in the rest of the broth, crushed tomatoes, balsamic, Italian seasoning, and red pepper flakes. Taste; it should be bright and just a touch salty.
- Noodles last: Scatter broken noodles and press to submerge so they cook evenly and don’t clump.
- Pressure finish: Seal and cook 4 minutes on High Pressure. Allow the pot to come up to pressure (about 10 minutes), then quick-release.
- Taste & balance: Stir, then adjust salt, pepper, or vinegar for pop. If you want a creamier pot, stir in a handful of shredded mozzarella off heat.
- Serve like a pro: Ladle into bowls and crown with a spoon of ricotta, a snowfall of Parmesan, and basil.
Cues: Ruffled pasta should be tender with a little bite; broth glossy; aromas savory and herby.
Make-Ahead, Storage & Reheating
- Prep ahead: Dice aromatics and measure spices up to 2 days early.
- Fridge: 3–4 days; add a splash of broth on reheat since noodles absorb liquid.
- Freeze: Best without noodles, up to 3 months. Cook fresh noodles in broth and combine after thawing.
- Reheat: Gentle stovetop heat; brighten with lemon or a touch of vinegar if flavors feel flat after chilling.
How to Lighten / Make It Creamy
- Lighten: Swap in lean turkey and add extra tomatoes and spinach; finish each bowl with a modest ricotta dollop.
- Creamy: Stir ricotta into the pot off heat or blend a ladle of soup and return to the pot for body.
Toppings, Garnishes & Finishes
- Crunch: Buttered breadcrumbs, garlic croutons, or toasted almonds.
- Fresh: Basil, parsley, or a scatter of scallions.
- Tang/Heat: Lemon, red pepper flakes, or a mild chili crisp.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread, a green salad with lemon vinaigrette, or roasted green beans pair perfectly. Sip sparkling water with citrus, or a crisp, non-sweet drink to cut the richness.
Scaling the Recipe
Double the ingredients but keep pressure time the same; ensure noodles are below the max line. For half batches, use the same timing and maintain enough liquid to submerge pasta. Cool larger batches quickly in shallow containers.
Nutrition & Dietary Notes
Protein-forward with satisfying carbs and room for added greens. Contains wheat and dairy; choose gluten-free pasta and dairy-free garnish if needed.
Troubleshooting
- Too salty: Add water or tomatoes; balance with a squeeze of lemon.
- Too bland: Salt in stages; add more Italian seasoning and a pinch of sugar if tomatoes taste sharp.
- Too thin: Simmer on Sauté to reduce or melt in extra cheese.
- Overcooked pasta: Next time, shave a minute off; for now, add fresh basil and ricotta to revive texture.
FAQs
Can I use frozen/precut ingredients? Absolutely—just sauté a minute or two longer to cook off extra moisture.
What are the best swaps for noodles? Mafalda corta is ideal; short shapes or broken long pasta work.
How do I prevent burn warnings? Deglaze thoroughly and avoid thick layers of tomato at the bottom before liquids.
Can this be dairy-free or gluten-free? Yes—use dairy-free toppings and gluten-free sheets; adjust cook time per the pasta brand.
Stovetop directions? Simmer 12–15 minutes after adding noodles, stirring often; finish as written.
Variations
- Garden Spinach: Stir in 3 cups baby spinach after pressure release.
- Mushroom Umami: Sauté sliced mushrooms with the onions; add a splash of soy-style seasoning to taste.
- Cheesy Tortellini: Swap noodles for cheese tortellini; pressure 1 minute with quick release (great for Tortellini Soup Recipes fans).
Want more riffs? Check out our Lasagna Soup recipes for spicy, creamy, and veggie-packed versions.
Chef Notes / Test Kitchen Tips
Browning is flavor—let the meat pick up color before onions go in. Taste the broth before noodles; it should be slightly salty so the pasta seasons as it cooks. Expect a done window around 18–22 minutes total elapsed time from start to bowl; serve immediately for the best noodle texture.
Conclusion
When comfort needs to be quick, Lasagna Soup checks every box: one pot, bold flavor, and a creamy finish that feels special on a weeknight. It stores well for 3–4 days, so make extra for lunches. If you loved it, leave a rating, share your notes, and add it to your Easy Fall Soup Recipes board for later.
