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Instant Pot Truffle Lasagna Soup

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  • Author: Eric Jones
  • Total Time: 20 minutes
  • Yield: 6 1x


Instant Pot (paid link) Truffle Lasagna Soup is an interesting take on the traditional. It combines pasta, meat, cheese, tomato sauce, & truffle into a delicious soup.


Units Scale
  • 1 lb Lean Ground Beef
  • 1 cup Yellow Onion
  • 3 1/2 cup Chicken Stock
  • 28 oz Fire Roasted Crushed Tomatoes (paid link)
  • 7 Lasagna Pasta Strips
  • 1 cup Grated Parmesan Cheese
  • 2 cup Shredded Mozzarella
  • 6 oz Urbani White Truffle and Mushrooms
  • 3 tsp Minced Garlic
  • 1 tbsp Sugar
  • 1 tsp Rosemary
  • 1 tbsp Oregano
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Parsley Flakes
  • 1 tbsp Butter
  • 1/2 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1/4 tsp Himalayan Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Water


  1. Chop the onion into small pieces using a food processor (paid link) and set to the side. 
  2. Set Instant Pot (paid link) to Sauté mode. Once the Instant Pot (paid link) displays “Hot”, add the butter, onions, and minced garlic to the pot. Cook for 5 minutes then add lean ground beef to pot with 1/4 tsp of salt. 
  3. Allow beef to brown then add in remaining seasonings, crushed tomatoes, sugar, and chicken stock. Breaking lasagna pasta sheets into large pieces and add to the pot. 
  4. Change the setting to Pressure Cook for 6 minutes. Allow to slow release for an additional 10 minutes then manually release the steam before removing the top. 
  5. Add cornstarch and water into a small bowl, mix, and add to pot. Add in truffle thrills and cheese.
  6. Place the cover back over the pot for a few minutes to allow the cheese to melt. Remove top and serve immediately.  


Using the stovetop is a great cooking alternative if you are using gluten-free pasta and if you don’t have an Instant Pot (paid link). I find that GF pasta does not hold up as well and can be finicky in the Instant Pot (paid link). If you are using gluten-free pasta, make this recipe on the stove instead (browning the ground beef and cooking all ingredients for 15 minutes) and add in your pasta at the end along with the truffle thrills and cheese.

Adding the cornstarch mix will change the texture slightly from a broth to a creamy consistency. The cornstarch makes the soup much heartier. Omit this step for a thinner soup base.

You can substitute ground turkey or ground chicken for the ground beef in this recipe.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Instant Pot (paid link)
  • Cuisine: Italian


  • Calories: 450
  • Sugar: 9.2g
  • Sodium: 1120mg
  • Fat: 15.5g
  • Carbohydrates: 33.9g
  • Fiber: 3g
  • Protein: 41.7g
  • Cholesterol: 120mg