Instant Pot Lasagna Soup

5 from 32 votes

Indulge in a comforting bowl of creamy lasagna soup, made easy and delicious with your Instant Pot. This recipe is perfect for a cozy night in.

Prep Time5

Cook Time15

Total Time30

Course: Soup, Entree

Cuisine: Italian

Keyword: One Pot Meal, 30 minute meals, kid friendly meals, lasagna soup, instant pot lasagna soup

Servings:

Calories: 266kcal

1 pound mild Italian sausage or lean ground beef
1 yellow onion diced
4 garlic cloves minced
28 ounces canned diced tomatoes
16 ounces tomato sauce
4 cups chicken broth or stock
2 cups water (using hot water helps the Instant Pot come to pressure faster)
8 ounces lasagna noodles broken into chunks (for best results, don't use gluten-free pasta)
3 bay leaves
1 ½ tablespoons Italian seasoning
1 teaspoon salt
6 ounces ricotta cheese

Using the “sauté” mode on the Instant Pot, add sausage and onion. Cook, stirring frequently until sausage is cooked through and onion is soft. About 5 minutes.
Add minced garlic and sauté, stirring, for about 1 minute.
The add tomatoes, tomato sauce, broth, water, seasonings, and broken noodles. Gently stir together. Do not fill the instant pot past the “max” line.
Secure the lid of the Instant pot and seal the pressure valve.
Press the “manual” button with “high pressure” and set time for 4 minutes.
Once pressure cycle is done, let it sit for ten minutes with a natural pressure release. After ten minutes, twist the steam valve to “vent” and allow it to quickly release pressure.
Carefully open instant pot. Drop in the ricotta cheese into the soup and let it melt in as you stir.
Serve with freshly grated Parmesan cheese.

To speed things up, preheat your water and the broth in a microwave oven until hot. I do this while the sausage and onions mixture is browning. It allows the Instant Pot to come to pressure faster.

Recipe Variations:

To make this a vegetarian or vegan lasagna soup recipe, use Impossible ground beef or Beyond crumbles in place of the sausage. You can also omit the meat altogether.
Add some chopped zucchini or squash to the mix. It’s a great way to sneak in some extra nutrition.
Use ground chicken or ground turkey sausage instead of beef or pork sausage.

Storing Instructions:

Leftover lasagna soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Reheat on the stovetop over medium heat until warmed through. You may need to add a splash of water or broth to thin it out if it's too thick.