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–+ servings
lazy lasagna soup instant pot 525006435 q1

Lazy Lasagna Soup Instant Pot Recipe

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Enjoy classic lasagna flavors with minimal effort! This easy lasagna soup instant pot recipe is a delicious, no-fuss meal for busy nights.
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Prep Time 10 minutes
Servings: 1
Course: Dinner, lunch, Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 lb extra-lean ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp each of salt & pepper
  • 1 jar 650mL marinara sauce
  • 4 cups beef broth
  • 2 cups dried mafalda pasta or rotini
  • 1/2 cup ricotta cheese
  • 1/2 cup mozzarella cheese
  • Fresh parsley or basil for garnish

Method
 

Stovetop
  1. Sauté the ground beef in a large pot over medium-high heat for approximately 5 minutes until browned.
  2. Add the diced onions and minced garlic, then sauté for an additional 2-3 minutes until fragrant.
  3. Stir in the Italian seasoning, salt, pepper, marinara sauce, and beef broth until well combined.
  4. Bring the mixture to a boil, add the pasta, cover the pot, and simmer for about 20 minutes until the pasta is cooked.
  5. Ladle the soup into large bowls and top with mozzarella and a dollop of ricotta cheese.
  6. Garnish with a sprinkle of fresh parsley or basil before serving.
Slow Cooker
  1. Brown the beef with onions and garlic in a skillet for 5 minutes, then transfer the mixture to a slow cooker.
  2. Place all remaining ingredients into the slow cooker, excluding the pasta and cheeses.
  3. Cook on high for 4 hours or on low for 8 hours.
  4. Add the pasta to the slow cooker during the final 30 minutes of cooking.
  5. Top with the cheeses and serve warm once the cooking time is complete.
Instant Pot
  1. Sauté the beef, onions, and garlic in the Instant Pot for 5 minutes using the sauté function.
  2. Add the remaining ingredients except for the cheeses, ensuring the pasta is fully submerged in the liquid.
  3. Cook on high pressure for 3 minutes, then perform a quick pressure release.
  4. Serve the soup in bowls and top with the cheeses.

Notes

Cook Time:
  • Stovetop: 25 minutes
  • Slow Cooker: 4–8 hours (plus 5 minutes to brown the meat)
  • Instant Pot: 10 minutes (including sauté time and pressure release)