Instant Pot Lasagna Soup Recipe

If you’re anything like me, lasagna is one of those classic comfort foods that brings back memories of family gatherings, cozy evenings, and that irresistible aroma of bubbling tomato sauce and melting cheese. But let’s be real: making lasagna from scratch can be a labor of love – layering noodles, making sauces, and waiting while it bakes. Enter Instant Pot Lasagna Soup! This recipe brings all the flavors of traditional lasagna into a quick, one-pot meal, perfect for busy weeknights when you want that lasagna magic without the hassle.

And the best part? You don’t have to wait an hour for it to cook. In under 30 minutes, your Instant Pot does the heavy lifting, delivering a rich, flavorful soup that’s like a warm hug in a bowl. This recipe has quickly become a family favorite, especially on chilly nights when we’re all craving something hearty but easy to put together.

this RECIPE

A Little Memory Lane Moment 🌅

I first stumbled on the concept of lasagna soup during a particularly cold winter. My kids were begging for lasagna, but I just didn’t have the time (or energy) to go through the whole layering and baking process. As I scrolled through recipe ideas, “lasagna soup” popped up, and I was intrigued. Could it really taste as good as the original? I decided to try my own spin on it, tossing in ingredients I had on hand and letting my Instant Pot work its magic. That first spoonful was a game-changer: rich tomato broth, tender bits of sausage, soft pasta, and melty cheese on top. Now, whenever we’re in the mood for lasagna, this soup is my go-to.

The Origins of Lasagna Soup (or, How This Dish Was Born)

Lasagna soup isn’t a traditional Italian recipe, but rather a modern twist on the classic Italian-American lasagna we know and love. As Instant Pots and pressure cookers gained popularity, creative home cooks began transforming beloved baked dishes into soups and stews for faster preparation and easy cleanup. Lasagna soup combines the essence of a hearty tomato-based lasagna with the ease of a one-pot meal. And honestly, this adaptation has become a staple because it’s a fantastic way to get all those comforting flavors without spending hours in the kitchen.

Key Ingredients That Make This Soup Sing

Italian Sausage

Italian sausage brings the depth of flavor and a bit of spice to the soup, which makes it taste like it’s been simmering all day. If you’re out of Italian sausage, ground beef or even turkey works as a substitute, though you might want to add a pinch of fennel seeds and red pepper flakes to mimic that signature Italian sausage taste.

Lasagna Noodles

Breaking up lasagna noodles into pieces gives you that classic lasagna texture in a soup form. I like using regular lasagna noodles, but no-boil noodles also work here. If you’re out of lasagna, any wide noodle (like pappardelle or even rigatoni) can be a substitute.

Tomatoes and Tomato Paste

Using both whole peeled tomatoes and tomato paste gives the soup a deep, rich tomato flavor. Whole tomatoes break down into chunks, adding texture, while the paste thickens the broth. If you prefer a smoother soup, you could opt for crushed tomatoes instead.

Sweet Peppers and Onions

These add a layer of sweetness and balance the acidity of the tomatoes. I recommend using a mix of red, yellow, and orange peppers for a hint of natural sweetness and color. If you don’t have sweet peppers, bell peppers work perfectly fine.

Optional Cheese Toppings

This is where you can get creative! Ricotta, mozzarella, and Parmesan all add a different touch. Ricotta makes the soup creamy, mozzarella adds that classic melty factor, and Parmesan gives it a sharp, savory finish. If you’re dairy-free, you can skip the cheese or use your favorite non-dairy alternatives.

Essential Tools You’ll Need

For this recipe, you’ll need an Instant Pot or any other electric pressure cooker with a “Sauté” and “Pressure Cook” function. If you don’t have an Instant Pot, you can still make this on the stovetop; just simmer the soup for about 20-25 minutes, or until the noodles are tender.

A good ladle is handy for serving up this soup, and if you’re a cheese lover, a microplane for freshly grated Parmesan will make a big difference in flavor. Lastly, a wooden spoon or spatula is perfect for breaking up the sausage while it cooks.

Step-by-Step: Making Instant Pot Lasagna Soup

1. Start with Sautéing the Sausage
   Set your Instant Pot to the Sauté function on Normal, and heat up the olive oil. Add the Italian sausage, breaking it up with the back of a spoon. Cook until it’s no longer pink and has started to render some fat, about 5-7 minutes. This step builds the flavor base for your soup.
2. Add the Aromatics
   Toss in the chopped onion, sweet peppers, and minced garlic. Stir everything together and cook for another 2-3 minutes, until the onions become translucent and the peppers are softened. If you’re like me and sometimes go a bit heavy on the garlic, just go with it – it adds so much depth to the flavor.
3. Drain Any Excess Grease
   Depending on your sausage, you might have a bit of grease in the pot. Carefully drain it (you can tilt the pot slightly and use a spoon to remove it) to avoid a greasy soup.
4. Add the Noodles and Liquid Ingredients
   Break the lasagna noodles into roughly 2-inch pieces and add them directly on top of the meat. Pour in the chopped tomatoes with their juices, tomato paste, and chicken broth. Press the noodles down gently to ensure they’re mostly submerged in the liquid – this helps them cook evenly.
5. Season and Pressure Cook
   Sprinkle in the Italian seasoning, a bit of sugar (to balance the acidity of the tomatoes), and salt and pepper to taste. Close the Instant Pot lid, set the valve to SEALING, and select Pressure Cook on HIGH for 4 minutes. It may take a few minutes to come to pressure.
6. Natural Release and Quick Release
   After the cooking time is up, let the pressure naturally release for 5 minutes. Then, carefully do a quick release for any remaining pressure. Be cautious as the steam can be hot.
7. Adjust and Serve
   Open the lid and give the soup a good stir. Taste and adjust seasonings as needed. Ladle the soup into bowls, and don’t be shy with the toppings – a generous dollop of ricotta, a sprinkle of mozzarella, and a shower of Parmesan will make each bowl extra special.

Variations to Try

• Vegetarian Version: Skip the sausage and use mushrooms for a meaty texture. Add a pinch of smoked paprika to replicate that depth of flavor.
• Low-Carb Option: Substitute lasagna noodles with zucchini or eggplant ribbons. Just slice them thin and add them at the end to prevent overcooking.
• Spicy Kick: Use hot Italian sausage or add a dash of crushed red pepper flakes if you love a little heat.
• Seasonal Additions: In the fall, a handful of baby spinach stirred in at the end adds color and nutrients. In summer, fresh basil or oregano can replace dried Italian seasoning for a fresh taste.

Serving Suggestions and Presentation Ideas

Ladle the soup into wide bowls for easy topping. Garnish with a dollop of ricotta right in the center, letting it melt slightly, then sprinkle with shredded mozzarella and freshly grated Parmesan. A few fresh basil leaves or a drizzle of olive oil add a touch of elegance. Serve with warm garlic bread or crusty rolls to soak up all that rich broth – trust me, you’ll want something to dip!

Perfect Pairings: Drinks to Serve

A robust Italian red like Chianti or Barbera pairs beautifully with the rich tomato and sausage flavors. If you’re not a wine drinker, a classic Italian soda or a sparkling water with a slice of lemon can balance the soup’s heartiness. And of course, nothing beats a cold beer with a warm bowl of soup – an amber ale or lager works especially well.

Storage and Reheating Tips

Lasagna soup stores well in the fridge for up to 3 days. As it sits, the noodles may absorb more liquid, so feel free to add a splash of chicken broth or water when reheating. Simply warm it on the stove over medium heat, stirring occasionally. If you want to freeze it, leave out the noodles and add fresh pasta when reheating for the best texture.

Scaling the Recipe for Different Serving Sizes

This recipe yields about 4-6 servings. If you’re cooking for a crowd, you can easily double the ingredients, though you may need to extend the pressure release time slightly. For a smaller batch, halve the recipe, but keep the cooking time the same.

Troubleshooting Common Issues

• Soup too thick? Add a bit more broth or water to thin it out.
• Noodles too mushy? Avoid overcooking by doing a quick release as soon as the timer is up.
• Soup too acidic? A pinch more sugar can balance the acidity of the tomatoes.

Give This Cozy Lasagna Soup a Try!

There’s something so satisfying about turning a classic dish into a new favorite. This Instant Pot Lasagna Soup is perfect for those who love lasagna but don’t always have the time (or patience) to make it. Give it a try, play around with the toppings, and make it your own – you might just find yourself craving it as much as the original!

Frequently Asked Questions

1. Can I use another type of pasta?
   Yes, any short pasta like penne or rigatoni works well!
2. What if I don’t have an Instant Pot?
   You can make it on the stovetop – just simmer until the noodles are tender.
3. Can I freeze leftovers?
   Yes, but it’s best to leave out the noodles and add fresh ones when reheating.
4. Is there a dairy-free option?
   Absolutely, just skip the cheese or use dairy-free alternatives.
5. Can I use ground beef instead of sausage?
   Definitely – just add a pinch of Italian seasoning for extra flavor!

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