Instant Pot Easy Keto Lasagna Soup
Published February 2, 2020 • Updated February 28, 2026
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All the comfort of lasagna in a keto soup I can pull together in under 30 minutes. I make this in my Instant Pot on weeknights when I want something warm, cheesy, and filling without the carbs.
I started making this keto lasagna soup because I wanted the flavors of my classic keto lasagna without spending an hour layering noodles and waiting for the oven. The Instant Pot version gives me all of that richness in about 30 minutes, and my family honestly can not tell the difference once the ricotta hits the bowl.
The real discovery was finding the right noodle. I tried regular shirataki (the kind that’s pure konjac) and they turned rubbery after pressure cooking. Then I switched to Zeroodle penne by Liviva, which blends oat fiber with konjac, and the texture completely changed. They stay firm, hold sauce, and actually feel like pasta in a spoonful of soup. That swap made the whole recipe work for me.
The base is simple: ground beef browned with onion, celery, and garlic right in the Instant Pot liner. I add diced tomatoes, tomato paste, Worcestershire sauce, and Italian seasoning, then pour in chicken broth and the shirataki penne. Five minutes at high pressure and it is done. The vegetables stay intact, the beef is tender, and the broth has this deep, slow-simmered flavor even though the actual cook time is barely anything.
What makes this feel like real lasagna is the cheese. I drop a big spoonful of ricotta into each hot bowl right before serving, then pile mozzarella on top. The ricotta melts into the broth and creates this creamy layer that hits like a bite of actual lasagna. I have tried baking cheese on top in the oven, but stirring ricotta into the hot soup gives me better creaminess every time.
If you like Italian comfort food on keto, this sits right alongside my keto skillet lasagna and keto zucchini lasagna as a weeknight rotation staple. It is also the kind of recipe that scales up well for meal prep. I have made double batches and portioned them out for the week, and the flavor actually gets better on day two once the broth soaks into everything. For another low carb Italian comfort recipe, try my keto baked ziti.
How to Make Keto Lasagna Soup in the Instant Pot
The key to this soup is getting the pressure timing right. I use 5 minutes on high pressure with a 3-minute natural release. That is the exact window I have found that keeps the celery and onion from turning to mush while fully cooking the beef through. If you let it go to full natural release, the vegetables lose their bite.
One thing I always do: rinse the shirataki noodles under cold water for a full minute before adding them. Straight out of the bag they have that faint smell, but a good rinse takes care of it completely. I drain them, toss them into the pot with the broth, and they are ready.
If you do not have an Instant Pot, you can make this on the stovetop. Brown the beef the same way, add everything to the pot, bring it to a boil, then simmer for 20-25 minutes. The flavor is just as good, it just takes a bit longer. For more keto soup ideas, my slow cooker keto taco soup is another favorite, and my keto Italian beef stew scratches a similar itch when I want something heartier.
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Ingredients
2 tablespoons olive oil -
1 pound ground beef
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1/2 cup chopped onion
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1 cup diced celery
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2 cloves garlic, minced
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1 (14.5oz) can diced tomatoes
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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2 teaspoons salt
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2 teaspoons italian seasoning
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1 bay leaf
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1 teaspoon black pepper
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4 cups chicken broth
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1 (14 oz.) package shirataki penne pasta or cauliflower rice
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1/2 cup ricotta cheese
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1 cup mozzarella cheese
Step by Step Instructions
Step by Step Instructions
Brown ground beef
Add olive oil, ground beef, onion, celery and garlic to the Instant Pot liner. Select the saute function on the pressure cooker and cook for 3-4 minutes, until the meat is no longer pink.
Add tomatoes and seasonings
Add diced tomatoes, tomato paste, worcestershire sauce, salt, italian seasoning, bay leaf, and pepper. Stir to combine.
Pressure cook
Secure the lid and pressure cook on high for 5 minutes. make sure the valve is set to seal. When the cooking time is finished, let the pressure release naturally for 10 minutes before releasing the remaining pressure manually. Move valve to vent to manually release pressure.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How many net carbs are in keto lasagna soup?
Each bowl of mine comes out to roughly 6-7g net carbs, depending on how generous I am with the cheese on top. The shirataki penne adds almost nothing, so the carbs come mainly from the tomatoes, onion, and celery. I track mine in Cronometer and it consistently lands in that range.
Can I make this in a slow cooker instead of the Instant Pot?
I have made this both ways. For the slow cooker, I brown the beef on the stovetop first, then dump everything into the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. I add the shirataki noodles in the last 30 minutes so they do not get too soft. The broth ends up slightly richer from the longer simmer, which I actually prefer when I have the time.
What can I use instead of shirataki noodles?
I have tested this with both shirataki penne and cauliflower rice. Cauliflower rice works, but it changes the soup from noodle-forward to more of a chunky, stew-like texture. My family prefers the penne version, but if shirataki is not your thing, cauliflower rice is the best low carb swap I have found. You could also try my keto spaghetti noodle approach with hearts of palm if you want something closer to real pasta.
Can I freeze this soup?
I freeze this all the time. It keeps for up to 2 months in the freezer. I portion it into individual containers so I can grab one for lunch. The only thing I do differently is hold the ricotta and mozzarella out of the containers I am freezing, then add fresh cheese when I reheat. The broth and beef freeze beautifully.
Can I use Italian sausage instead of ground beef?
I have made this with both, and Italian sausage gives it a completely different (better, in my opinion) flavor. The fennel and red pepper flake in the sausage add a depth that ground beef alone does not have. I use hot Italian sausage, remove the casings, and brown it the same way. If you like keto comfort soups with more punch, try my keto cheeseburger soup too.
How do I reheat leftovers without losing texture?
I reheat mine on the stovetop over medium-low heat with a splash of extra chicken broth. The soup thickens in the fridge as the broth absorbs, so that extra liquid brings it back. Microwave works in a pinch, but I find stovetop keeps the noodles from getting chewy. I always add fresh ricotta on top after reheating, not before.
Do shirataki noodles get mushy in the Instant Pot?
Not if you use the right kind. I specifically use Zeroodle penne by Liviva because it is an oat fiber and konjac blend, not pure konjac. Pure konjac noodles turn rubbery under pressure, which I learned the hard way. The oat fiber blend holds its shape and actually has a slight chew to it that works in soup. Rinse them well before adding and they come out perfect.
Can I make this dairy-free?
I have made a version without cheese for a friend who is dairy-free. I skip the ricotta and mozzarella entirely and stir in a tablespoon of nutritional yeast at the end for a subtle cheesy flavor. It is not the same as the full cheese version, but the broth is so flavorful on its own that it still works as a satisfying bowl.
Lasagna is one of those comfort foods everyone loves. I have a full 
Shirataki noodles are gelatinous Japanese noodles made from the konjac yam. They are near zero carbs since this pasta is made up of water and glucomannan, a water soluble fiber. They’re tasteless on their own but take on the flavor of whatever you cook them in. They’re a great low-carb alternative to traditional pasta.
Many people complain about the rubbery texture of most shirataki noodles on the market. My favorite brand of keto pasta is 
The best part…shirataki noodles can be cooked in an Instant Pot. They hold their form and don’t break down with the pressure.
If you are still not a fan of konjac pasta or don’t have access to any, you can substitute with either cauliflower rice or cauliflower florets in your lasagna soup.
Pressure cookers are a working parent’s dream come true. Especially with simple, multi-function pressure cookers out there, like the Instant Pot. You can safely have dinner on the table in less than 30 minutes with very little hassle, mess or dishes. Many meals can be cooked in just one pot – your pressure cooker!
The pressure cooker that I use is by 
The soup itself is solid, but I wish someone had warned me to rinse and dry the shirataki noodles first. Skipped that step and ended up with a fishy smell that took a few minutes to cook off. Next batch I'll get it right.
Made this for a little dinner thing last weekend. I served the ricotta on the side and let people top their own bowls, and one of my friends (not keto, just a soup person) asked what kind of pasta was in it because it had this different chew. She ended up Googling shirataki on her own while we were eating, which I thought was pretty funny. I'll take it as a compliment.
I went keto almost a year ago thinking lasagna was just... done for me. Made peace with it. Then I tried this on a random weeknight and when I stirred the ricotta into the broth and took that first bite, it stopped me cold. That flavor brought back every Sunday at my mom's table. I didn't expect a soup to do that to me, but here we are.
Used spicy Italian sausage instead of ground beef (it's what I had) and stirred the ricotta into the broth at the end instead of putting it on top. Got so thick and creamy. Obsessed with this soup now.
Spicy sausage is my preference over plain beef, the fennel and heat carry through the whole bowl. The ricotta stirred in instead of on top, I've started doing that too. Distributes better.