If you’ve seen recipes for Instant Pot lasagna and thought that it looked like too much work, then you will probably love this Instant Pot Lasagna Soup. This yummy soup has all the yummy flavor of your favorite lasagna, without the layering—it’s so quick and easy!
Avoid all of the hard work of making the traditional Lasagna recipe by making this simple and delicious soup, our Instant Pot Lasagna Soup.
You will get all of the tasty flavors of lasagna in soup form, I mean what is not to like about that? You can cut down on the cooking time by making this pressure cooker lasagna soup and the whole family will enjoy it.
With this Instant Pot recipe, you can get the joy of comfort food, without all of the hassle of layering and dooking the noodle like a classic lasagna. I think that just might be the best part.
Ingredient Notes
- Italian Sausage
- Red pepper flakes
- Onion chopped
- Italian seasoning
- Basil dried
- Oregano dried
- Salt
- Black pepper
- Garlic cloves pressed or minced
- Mushrooms sliced
- Carrots chopped up
- Crushed tomatoes with juice
- Tomato sauce (not tomato paste)
- Chicken broth (adjust for desired thickness)
- Lasagna noodles broke in small pieces, about 1.5 inches long (you can use any type of noodle)
Topping Options
- Shredded Mozzarella cheese
- Cottage cheese (or ricotta)
- Fresh spinach or fresh basil
- Parmesan cheese
How to make Instant Pot Lasagna Soup:
- Turn Instant Pot to SAUTE function. When the display reads “Hot,” add the meat and red pepper flakes (no olive oil needed) to the bottom of the pot. 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 the bowl of soup with extra Parmesan cheese if desired.
Storing and Other Tips
After you are done eating, the easy way to store this soup recipe is to let the Instant Pot easy lasagna soup cool down to room temperature and then carefully pour the soup into an airtight container and store it in the fridge for next time.
The soup will last in the fridge for about 3-4 days for the best flavor.
For this recipe, we love using the traditional Italian ground sausage, but there are other options to use too!
Give these a try:
- Spicy Italian sausage
- Ground turkey
- Ground chicken
- Lean ground beef
Serving Suggestions
- Layered Green Salad Recipe
- 30 Minute Homemade Rolls Recipe
- Easy Homemade French Bread Recipe
- Texas Roadhouse Rolls Copycat Recipe
Instant Pot Lasagna Soup
This yummy Instant Pot Lasagna Soup has all the yummy flavor of your favorite lasagna, without the layering—it’s so quick and easy!
Serving servings
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
Equipment
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.
Notes
Here are a couple things we recommend serving with your Instant Pot Lasagna Soup:
- Garlic Bread – This one is a must! It’s the perfect way to soak up all that extra yummy sauce!
- Side Salad – You don’t have to do anything fancy, but a salad really completes the meal.
- Cheesecake – Why not make it a three course meal? You can never go wrong with cheesecake.
Nutrition
Calories: 452 kcal · Carbohydrates: 40 g · Protein: 22 g · Fat: 23 g · Saturated Fat: 9 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 9 g · Cholesterol: 59 mg · Sodium: 1832 mg · Potassium: 959 mg · Fiber: 5 g · Sugar: 10 g · Vitamin A: 3254 IU · Vitamin C: 27 mg · Calcium: 183 mg · Iron: 4 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews