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Instant Pot Lasagna Soup Recipe

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Cozy up with this Instant Pot Lasagna Soup – all the flavors of lasagna in an easy, one-pot meal! Perfect for busy weeknights.

  • Total Time: 25 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 1 small onion, peeled and chopped
  • 4 sweet peppers, cored, seeded, and chopped
  • 2 cloves garlic, peeled and minced
  • 6 ounces (about 6 sheets) uncooked lasagna
  • 1 can (28 ounces) whole peeled tomatoes, coarsely chopped
  • 1 can (6 ounces) tomato paste
  • 5 cups chicken broth or water
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1 teaspoon sugar

Optional Toppings

  • Parmesan cheese
  • ricotta cheese
  • mozzarella cheese, shredded

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

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!

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (includes time to come to pressure)
  • Category: Dinner

Find it online: https://savoryrecipe.com/instant-pot-lasagna-soup-recipe/