The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (2024)

5 from 145 votes

Total 45 minutes minutes

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This delectable lasagna soup recipe is a quick and easy way to enjoy lasagna without all the work. It's saucy, cozy, family-loved, and made in one pot using the Instant Pot or stove!

The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (1)

Table of Contents hide

1) Why you'll love this recipe

2) Lasagna soup ingredients

3) How to make lasagna soup on the stove

4) Instant Pot lasagna soup instructions

5) Pressure cooker size matters

6) How to serve lasagna soup

7) Recipe tips and variations

8) Storage instructions

9) Recommended soup recipes

11) Lasagna Soup

Why you'll love this recipe

  1. You get all the comfort of lasagna without the work.
  2. One pot lasagna soup means there's only one pot to clean.
  3. The instructions are simple and straightforward for any cooking level.
  4. It travels and reheats easily – perfect for lunch on the go.

This scrumptious lasagna soup is a family favorite dinner any day of the week. Tender pasta, rich tomato sauce, juicy beef, and a 3-cheese topping make it irresistible! This easy pasta dinner truly packs all the comfort of lasagna into a cozy homemade soup.

This lasagna soup recipe basically means having lasagna any night of the week because the effort is minimal! It's as easy browning onions and beef, adding sauce ingredients along with dried pasta, and cooking everything together in one pot using the Instant Pot or stove. I've included instructions for both in the recipe card below.

This soup also makes the best leftovers. It travels well and reheats easily, so you even can take it on the go! Of course, lasagna soup is always better with homemade French bread or foccacia bread and a kale salad, so don't forget those!

Lasagna soup ingredients

  • olive oil - Or preferred cooking oil.
  • ground beef - Use any fat content preferred.
  • onions and garlic - Use any color onions. I always recommend fresh garlic.
  • canned tomatoes - Use whole, diced, or crushed canned tomatoes for this recipe.
  • canned tomato sauce - I recommend plain sauce because you'll add seasonings if you follow this recipe.
  • tomato paste - Adds depth of flavor and thickness to the soup.
  • chicken broth - Or other variety such as beef broth or vegetable broth.
  • plain water - Adjust the thickness of the soup by adding water.
  • Italian seasoning - If you don't have store bought seasoning, make this quick and easy Italian seasoning recipe.
  • pasta - This lasagna soup recipe uses bowtie pasta since it holds up so nicely, fits perfectly on a soup spoon, and doesn't overcook. See below for further pasta recommendations.
The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (2)

Essential toppings

  • cheese - Classic lasagna uses ricotta cheese, mozzarella cheese, and Parmesan cheese. This soup benefits from the same cheeses as toppings.
  • fresh parsley - This adds a pop of color and flavor.
The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (3)

How to make lasagna soup on the stove

I honestly don't mind standing over a hot stove for lasagna soup. It's pretty effortless, so most of the time spent is me objectifying the deliciousness as I occasionally stir it. My favorite part is how you turn a bunch of simple pantry ingredients into a thick, rich, and hearty soup. Here's how to make it:

First, saute the ground beef, onions, and garlic in a Dutch oven or heavy soup pot. Drain any excess fat. Stir in tomatoes, sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta noodles.

The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (4)
The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (5)

Add bowtie pasta, or your pasta of choice, increase heat, and bring the soup to a boil. Loosely cover the pot and reduce heat to a medium simmer for 10 to 15 minutes until pasta is cooked to your liking, stirring as needed. Add small amounts of water or broth as needed to maintain your desired sauce consistency. I always end up adding about 1 cup of water.

The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (6)
The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (7)

Here is what it looks like when the noodles are perfectly cooked. Now you're ready to serve this mouthwatering soup with the cheesy toppings to finalize those lasagna vibes!

The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (8)

Instant Pot lasagna soup instructions

The Instant Pot method for lasagna soup allows for hands-free cooking once the ground beef and onions are sauteed. This makes it truly convenient, especially if you multitask during dinner time. Here's how:

  1. Sauté the beef, onion, and garlic in the Instant Pot.
  2. Add the remaining ingredients, except the toppings.
  3. Close the lid and pressure cook for 1 minute on high pressure. This is not a typo. It's my signature pressure cooking move.
  4. Release the steam - Do a quick pressure release (QPR) for slightly al dente pasta or do a 10-minute natural pressure release (NPR) for softer pasta.
The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (9)

Pressure cooker size matters

I use my Instant Pot 6 quart Duo for this recipe, which is the perfect size for this 12-cup recipe yield. For a 3-quart pressure cooker, I recommend cutting this recipe in half. To double the recipe, use an 8-quart or 10-quart pressure cooker.

How to serve lasagna soup

Whether you make lasagna soup in the Instant Pot or on the stove, the serving recommendation is the same. Serve it with a dollop of ricotta, shredded mozzarella, grated Parmesan, and a little chopped fresh parsley for a pop of color. You will love how it tastes like lasagna with minimal effort!

The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (10)

Recipe tips and variations

  • Substitute the ground beef with ground turkey or Italian sausage and follow the same recipe instructions.
  • Choose sturdy and readily available pasta like bowtie, macaroni, rigatoni, or penne for lasagna soup. Regular lasagna noodles tend to overcook in the pressure cooker, which is why I prefer bowtie pasta for this recipe.
  • Swap canned diced tomatoes with crushed tomatoes for a thicker soup broth consistency.
  • Lasagna soup thickens as it cools because the noodles soak up the broth. So, you may wish to add more cooking liquid in small amounts to adjust the consistency.
  • Substitute canned tomato products with 24-ounce marinara sauce plus 1 cup water for either cooking method. The Instant Pot version may require an additional 1 cup liquid after it cooks to adjust sauce consistency.

Storage instructions

  • Refrigerate: Cool lasagna soup completely and refrigerate in an airtight container for up to 5 days.
  • Freeze: Transfer cooled soup to airtight freezer containers and freeze for up to 3 months (or longer if vacuum sealed).
  • Thaw: Transfer frozen soup to the refrigerator for an overnight stay to thaw. Never thaw frozen food on the counter.

Recommended soup recipes

  • Italian Sausage Soup
  • Zuppa Toscana
  • Split Pea Soup with Ham
  • Cabbage Roll Soup
  • Stuffed Pepper Soup

📖 Recipe

Lasagna Soup

This delectable lasagna soup recipe is a convenient way to enjoy lasagna comfort without all the work. It's saucy, cozy, family-loved, and made in one pot using the Instant Pot or stove!

Prep TimePrep Time: 15 minutes mins

Cook TimeCook Time: 30 minutes mins

Total timeTotal Time: 45 minutes mins

Yield 12 cups

Author Traci Antonovich

5 from 145 votes

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Ingredients

This amount yields 12 cups

  • 2 tablespoons Olive Oil
  • 1 pound Lean Ground Beef
  • 1 large Onion diced
  • 4 cloves Garlic minced-
  • 1 (15-ounce can) Diced Tomatoes don't drain
  • 1 (15-ounce can) Tomato Sauce or tomato puree
  • ½ (6-ounce can) Tomato Paste
  • 4 cups Chicken Broth plus 1 cup water
  • 1-2 cups Water as needed to adjust broth
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt
  • Black Pepper to taste
  • 8 ounces Bowtie Pasta (uncooked) *see footnote

Lasagna Soup Toppings

  • ½ cup Ricotta Cheese
  • 2 ounces Mozzarella Cheese shredded (about ½ cup)
  • ¼ cup Parmesan Cheese shaved, shredded, or fresh grated
  • ¼ cup Fresh Parsley chopped

Instructions

Stove instructions

  • Heat soup pot over medium-high heat.

  • Add GROUND BEEF, ONIONS, and GARLIC. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.

  • Stir in TOMATOES, TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.

  • Increase heat to HIGH and bring the soup to a boil.

  • Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until pasta is cooked to your liking, stirring every few minutes.

    Add WATER in small amounts to adjust broth consistency.

  • Remove from heat. Continue to the serving instructions below.

Instant pot instructions (If doubling the recipe, an 8 or 10-quart pressure cooker is required)

  • Select "Sauté" on the Instant Pot and heat OLIVE OIL.

  • Add GROUND BEEF, ONION, and GARLIC. Sauté until cooked through, stirring as needed. Drain any excess fat.

  • Add a splash of broth to deglaze and release any browned bits.

  • Press "Cancel". Add TOMATOES, TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES. Stir to combine.

  • Secure the lid, turn the pressure release valve to "Sealing," and set the cooker to "High" pressure for 1 minute using "Manual" or "Pressure Cook" setting. (Yes, only 1 minute: the pasta will be perfectly cooked).

  • When the pressure cook cycle ends, you can use quick pressure release for al dente pasta or a natural 10-minute release for softer pasta.

  • Open the lid and stir. Add small amounts of WATER to adjust broth consistency, if needed.

Serving Instructions

  • Serve warm. Top each serving with a bit of RICOTTA, MOZZARELLA, PARMESAN, and FRESH PARSLEY.

Storage and Reheat

  • To store: Cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or more if vacuum sealed).

  • To reheat: Add more cooking liquid as needed because the noodles will have absorbed much of the broth.

Final step

Click stars to vote. Please visit 'Comments' below for reviews.

5 from 145 votes

Recipe Notes

  • Substitute the ground beef with ground turkey or Italian sausage and follow the same recipe instructions.
  • Choose sturdy and readily available pasta like bowtie pasta, macaroni, rigatoni, or penne for lasagna soup. Regular lasagna noodles tend to overcook in the pressure cooker, which is why I prefer bowtie pasta for this recipe.
  • Swap canned diced tomatoes with crushed tomatoes for a thicker soup broth consistency.
  • Lasagna soup thickens as it cools because the noodles soak up the broth. So, you may wish to add more cooking liquid in small amounts to adjust the consistency.
  • Substitute the canned tomato products with a 24-ounce marinara sauce plus 1 cup water for either cooking method. The Instant Pot version may require an additional 1 cup liquid after it cooks to adjust sauce consistency.

Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!

Nutrition

Serving: 1cup | Calories: 195kcal | Carbohydrates: 12g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 693mg | Potassium: 344mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 2mg

Course Dinner Recipes, Main Course

Cuisine American, Italian

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The BEST Lasagna Soup (Instant Pot or Stove) - The Kitchen Girl (2024)

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