This Instant Pot Lasagna Soup is a game-changer for busy weeknights, delivering all the cozy, cheesy comfort of lasagna in just 16 minutes. Rich tomato broth, tender pasta, and savory Italian sausage come together in a bowl that’s hearty, flavorful, and utterly satisfying. Each spoonful is a perfect blend of creamy ricotta, gooey mozzarella, and aromatic herbs, making it a family favorite you’ll crave again and again.
With its bold, layered flavors and effortless prep, this soup is a lifesaver when time is tight. The melty cheese, al dente noodles, and robust sauce create a texture that’s both comforting and indulgent. Plus, it’s packed with 22g of protein and a rainbow of nutrients, so you can feel good about every delicious bite. Perfect for chilly evenings or anytime you need a quick, soul-warming meal!
Ingredients for Instant Pot Lasagna Soup
- 1 pound Italian Sausage (mild or spicy, depending on preference)
- 1 pinch red pepper flakes (adjust to taste for heat)
- 1 onion, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 garlic cloves, pressed or minced
- 4 ounces mushrooms, sliced (optional, omit if desired)
- 1 cup carrots, chopped
- 28 ounces crushed tomatoes with juice (1 can)
- 14 ounces tomato sauce (1 can)
- 5 cups chicken broth (adjust for desired thickness)
- 9 lasagna noodles, broken into 1.5-inch pieces (or substitute with any pasta)
- Topping Options:
- 1 cup shredded Mozzarella cheese
- 1 cup cottage cheese (or ricotta)
- Fresh spinach
- Parmesan cheese
Step-by-Step Instructions
- Turn the Instant Pot to SAUTE function. When the display reads “Hot,” add the Italian sausage and red pepper flakes. Cook until no pink remains in the meat, stirring occasionally.
- Add the chopped onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for 2-3 minutes, until the onion begins to turn translucent, stirring occasionally.
- Stir in the garlic and mushrooms. Cook for 1 minute, stirring frequently to prevent burning.
- Add the crushed tomatoes, tomato sauce, carrots, chicken broth, and broken lasagna noodles. Mix well to combine all ingredients.
- Secure the Instant Pot lid and lock it into place. Turn the steam release knob to SEALING.
- Turn off/Cancel the SAUTE function. Press the MANUAL/PRESSURE COOK button and set the timer for 6 minutes.
- When the cook time ends, perform a quick release of the pressure. Carefully turn the steam release knob to venting, ensuring no sauce escapes with the steam. Once the pin in the lid drops, open the lid.
- Stir the soup thoroughly. Separate any noodles that may have stuck together. Add the shredded Mozzarella cheese and stir until melted.
- Add fresh spinach and cottage cheese (or ricotta). Stir again until well combined and heated through.
- Serve immediately in bowls. Top with extra Parmesan cheese if desired. Enjoy!
Topping Ideas to Elevate Your Lasagna Soup
While this Instant Pot Lasagna Soup is delicious on its own, adding toppings can take it to the next level. Try a dollop of ricotta cheese for creaminess, a sprinkle of fresh basil for a pop of color, or a handful of garlic croutons for crunch. For a spicy kick, drizzle with chili oil or add extra red pepper flakes. Don’t forget the classic Parmesan cheese for that authentic lasagna flavor!
How to Store and Reheat Like a Pro
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of broth or water if the soup thickens. For the microwave, cover the bowl and heat in 1-minute intervals, stirring in between, until heated through. The noodles may absorb more liquid over time, so adjust the consistency as needed.
Recipe Variations to Keep It Fresh
Switch things up by using ground turkey or beef instead of Italian sausage. For a vegetarian twist, skip the meat and add zucchini or lentils. Swap the lasagna noodles for penne or farfalle if you prefer. If you’re short on time, use pre-chopped veggies or jarred minced garlic to speed up prep.
Time-Saving Tips for Busy Cooks
To save time, prep your ingredients ahead of time—chop the onions, carrots, and mushrooms, and store them in the fridge. Use pre-minced garlic or frozen chopped spinach to cut down on prep work. If you’re in a rush, skip the sauté step and add all the ingredients directly to the Instant Pot—just break up the meat with a spoon before pressure cooking.
Common Questions Answered
Can I use no-boil lasagna noodles? Yes, but reduce the cook time to 4 minutes to prevent overcooking. Can I freeze this soup? Absolutely! Freeze in portion-sized containers for up to 3 months. Thaw in the fridge overnight before reheating. What if I don’t have an Instant Pot? No problem! Simmer the soup on the stovetop for about 15-20 minutes, or until the noodles are tender.
Instant Pot Lasagna Soup
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 pound Italian Sausage
- 1 pinch red pepper flakes
- 1 onion, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 garlic cloves, pressed or minced
- 4 ounces mushrooms, sliced
- 1 cup carrots, chopped up
- 28 ounces crushed tomatoes with juice, 1 can
- 14 ounces tomato sauce, 1 can
- 5 cups chicken broth adjust for desired thickness
- 9 lasagna noodles, broke in small pieces, about 1.5 inches long you can use any type of noodle
Topping Options
- 1 cup shredded Mozzarella cheese
- 1 cup cottage cheese, (or ricotta)
- fresh spinach
- parmesan cheese
Instructions
- Turn Instant Pot to SAUTE function. When the display reads “Hot,” add the meat and red pepper flakes. Cook until you can’t see any pink in the meat, stirring occasionally.
- Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until the onion starts to turn translucent, stirring occasionally.
- Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
- Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.
- Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
- Turn off/Cancel the SAUTE function.
- Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
- When the cook time ends, do a quick release of the pressure. Make sure no sauce comes out with the steam, then turn the steam release knob fully.
- When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the mozzarella cheeses. Stir well and let it melt. Then add the spinach and cottage cheese and stir again.
- Serve in bowls with extra Parmesan cheese if desired.