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Instant Pot Lasagna Soup

Instant Pot lasagna soup combines browned Italian sausage, a rich tomato broth, and broken lasagna noodles for a quick one-pot meal. Stir in a warm ricotta–mozzarella cheese dollop and finish with basil for classic lasagna vibes without layering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and tomato base
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
Noodles
  • 8 lasagna noodles, broken into 2-inch pieces
Cheese dollop and finishing
  • 1 cup ricotta
  • 1 cup mozzarella
  • 0.25 cup parmesan
  • 1 basil
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Instant Pot

Method
 

Sauté and build the tomato base
  1. Set Instant Pot to Sauté and brown the Italian sausage, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring until softened.
  3. Stir in the minced garlic and tomato paste and cook for 1 minute, just until fragrant.
Pressure cook
  1. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then stir to combine.
  2. Press the broken lasagna noodles down so they are submerged under the liquid.
  3. Seal the Instant Pot and pressure cook on High for 4 minutes, then quick release.
Finish and serve
  1. Stir the soup, then season with salt and pepper.
  2. If the soup is too thick, add a splash of broth; if too thin, set to Sauté and simmer briefly until thickened.
  3. Mix ricotta, mozzarella, parmesan, and basil to form the cheese dollop.
  4. Ladle the soup into bowls and top each with a generous dollop of the cheese mixture.

Notes

Pro tip: Make sure the noodles are fully pressed under the liquid so they cook evenly under pressure. Refrigerate leftovers up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth if noodles thicken. Freezing is not recommended because pasta texture can turn soft after thawing. For a lower-fat option, use turkey sausage and part-skim ricotta/mozzarella.