This Instant Pot lasagna soup is my shortcut to everything I love about lasagna without the assembly and oven time. I first adapted this when I needed something warm and simple after a day of running kids to activities. The electric pressure cooker turned a handful of pantry staples and a pound of browned beef into a rich broth studded with tender pieces of noodle and bright tomato. It tastes like the center of a classic lasagna bowl with that creamy ricotta finish that always makes my family linger over the table.

I remember the first time I served this for a busy weekday dinner and my teenager declared it better than the layered version. The texture is what sells it to me. The broth is meaty and tomato forward while the broken lasagna noodles soften just enough to feel indulgent without turning to mush. The small ricotta dollop on top melts into the soup adding a luxurious, creamy contrast to the bright tomatoes and fragrant italian seasonings. This version is streamlined for a 6 person yield and works beautifully with bone broth for extra depth or a simple chicken broth when you want a lighter finish.

Ingredients

• Extra virgin olive oil 1 tablespoon Use a good quality oil like California Olive Ranch for a clean skillet sear when browning the meat. The oil helps carry the dried herbs into the dish.
• Lean ground beef 1 pound Choose beef with 85 to 90 percent lean content for a balance of flavor and lower fat. Ground turkey or Italian sausage are options if you prefer a different protein.
• Dried Italian herbs 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme These provide classic italian aromatics. Crushed fennel seeds 3/4 teaspoon add a subtle anise note reminiscent of sausage without the need for processed meat.
• Granulated sugar 1 teaspoon A small pinch balances the acidity of the canned tomatoes and brightens the overall flavor.
• Yellow onion 1 medium diced Onions build the savory base. Dice to uniform pieces so they soften quickly while sauteing.
• Garlic 4 cloves minced Fresh garlic gives immediate aroma. Avoid preminced jarred garlic for best flavor.
• Bone broth 4 cups or substitute chicken or beef broth Bone broth gives a deep, meaty base. Use low sodium if you want more control of final salt.
• Petite diced tomatoes 2 14.5 ounce cans Look for varieties packed in tomato juice for a fuller body.
• Tomato paste 3 tablespoons Adds concentrated tomato intensity and helps thicken the broth slightly.
• Lasagna noodles 8 pieces broken into bite sized pieces about 6.5 ounces Use regular lasagna noodles not noodles with fillings. Break into pieces so they cook evenly in the broth.
• Salt and black pepper To taste Season toward the end after the noodles have cooked so you can adjust accurately.
• Ricotta topping 8 ounces ricotta, 3/4 cup shredded mozzarella, 1/2 cup grated parmesan, 2 tablespoons chopped fresh parsley Combine and season lightly with salt for a creamy finish.

Instructions

Step 1: Sear the beefSet the electric pressure cooker to the SAUTE setting and add 1 tablespoon extra virgin olive oil. When the oil shimmers add 1 pound lean ground beef and season with 1 teaspoon dried basil, 1 teaspoon dried oregano, 3/4 teaspoon crushed fennel seeds, 1/2 teaspoon dried thyme, 1 teaspoon granulated sugar and a pinch of salt and black pepper. Use a wooden spoon to break the meat into small pieces and brown until no pink remains. This browning builds key flavor through the Maillard reaction so take a few extra minutes if needed to develop a bit of color.Step 2: Soften the aromaticsOnce the beef is nicely browned add 1 diced yellow onion and 4 cloves minced garlic. Cook while stirring until the onion turns translucent about 2 to 3 minutes. Keep the heat at the saute setting so the garlic becomes fragrant without burning. Taste a small piece of onion to confirm softness.Step 3: Add liquids and tomatoesPress CANCEL on the pot then stir in 4 cups bone broth, 2 14.5 ounce cans petite diced tomatoes and 3 tablespoons tomato paste. Scrape the bottom of the insert with a wooden spoon to release any browned bits so the pot will come to pressure without a burn notice.Step 4: Add noodles and cookBreak 8 lasagna noodles into bite size pieces and add them to the pot. Push the pieces down so they are submerged in the broth. Seal the lid and set the valve to sealing. Cook on high pressure for 4 minutes. Expect about 15 minutes for the pot to reach full pressure before the 4 minute countdown begins.Step 5: Release pressure and finishAfter the 4 minute cook time allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure. Open the lid and stir the soup. Taste and adjust salt and pepper. The noodles should be tender but not falling apart. If they are slightly firm close the lid and let them sit off heat for a couple minutes to soften.Step 6: Prepare ricotta toppingIn a small bowl combine 8 ounces ricotta cheese, 3/4 cup shredded mozzarella, 1/2 cup grated parmesan and 2 tablespoons chopped fresh parsley. Season gently with salt. Spoon about 1 to 2 tablespoons onto each serving and finish with a sprinkle of mozzarella and fresh basil if desired.

Storage Tips

For short term storage cool the soup to room temperature within two hours then transfer to airtight containers and refrigerate for up to four days. If you plan to freeze divide into meal sized portions leaving about one inch headspace then freeze for up to three months. Reheat gently on the stovetop over medium low heat stirring occasionally. If the pasta has absorbed most of the liquid add a splash of broth or water while reheating to restore the desired consistency. Avoid microwaving from frozen without covering because steam loss can dry out the surface.

Ingredient Substitutions

If you want to lighten the dish swap ground beef for ground turkey or chicken using the same quantity. For a richer version use Italian sausage instead of plain beef but brown and drain slightly to manage excess fat. Replace lasagna noodles with broken penne or rigatoni if you prefer smaller shapes. For dairy free serve without the ricotta topping and sprinkle in nutritional yeast or dairy free shredded cheese. For a vegetarian adaptation omit the meat and use 1 1/2 cups cooked lentils plus vegetable broth to maintain body.

Serving Suggestions

Serve bowls topped with a generous spoonful of the ricotta mixture and a light sprinkling of chopped fresh basil or parsley. This pairs beautifully with a crisp green salad dressed with lemon vinaigrette and warm focaccia or garlic bread. For weeknight family dinners I place bowls on the table with small ramekins of extra parmesan for grated topping. It also works well in meal kits as the soup and toppings can be packed separately for a do it yourself assembly at the table.

Cultural Background

This dish is an italian american interpretation of classic lasagna that borrows the flavor profile rather than the format. It is part of a tradition of turning layered casseroles into one pot meals that save time and energy. Many regions of italy favor layered preparations for special occasions while quicker, stew like pasta dishes were common for everyday meals. This soup blends those two philosophies into a speedy, comforting meal that keeps the spirit of the original intact.

Seasonal Adaptations

In summer use fresh diced tomatoes instead of canned and add a handful of chopped fresh basil at the end for bright flavor. In winter choose beef bone broth for extra richness and consider adding a cup of chopped winter greens like kale at the end to wilt into the hot soup. At holiday gatherings double the recipe and keep warm in a slow cooker so guests can help themselves.

Meal Prep Tips

To prep in advance brown the beef, sauté the aromatics and cool then store separately from the broth for up to two days. On the day you want to serve add the broth, tomatoes and noodles then pressure cook for the final four minutes. Store the ricotta mixture in a small airtight container and spoon on top when serving. This saves active time on the night you serve while keeping textures fresh.

There is something deeply satisfying about serving a bowl of this soup on a cold evening and watching everyone tuck in. I hope this version becomes one of your go to meals for busy nights and relaxed family dinners.