This Instant Pot lasagna soup is packed with Italian sausage, lasagna noodles, creamy tomato broth, and plenty of cheesy toppings. It's a hearty dinner with all the flavors of homemade lasagna in an easy soup.
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Instant Pot Lasagna Soup: What You Need to Know
When you have an Italian craving, forget the hassle of making a full lasagna - instead, whip up this Instant Pot Lasagna Soup in under 30 minutes!
It's just as easy as my Instant Pot Zuppa Toscana or my Instant Pot Taco Soup, but this go-round, we're introducing the great flavors of your favorite homemade lasagna - just in soup form.
Total Time: under 30 minutes
Serves: 6
Cooking Difficulty: Easy
Save this one for those cold winter nights - it's the perfect comfort soup!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Italian sausage: You can use mild or hot Italian sausage. Mild works well for a family-friendly version, while hot sausage adds more heat.
- Onion and garlic: These build the savory base of the soup. Add the garlic near the end of browning so it becomes fragrant without burning.
- Tomato paste: Adds a great concentrated tomato flavor and helps make the broth taste richer.
- Pasta sauce: Use your favorite jar or can. Because pasta sauces vary in salt and seasoning, taste the finished soup before adding more salt.
- Italian seasoning: A super easy way to add oregano, basil, thyme, and other dried herbs without measuring them out individually.
- Red pepper flakes: Adds a little bit of a kick. You can reduce or omit this for a milder soup, especially if you're using hot Italian sausage.
- Balsamic vinegar: Adds a bit of acidity and sweetness that balances out the sausage, tomato sauce, cream, and cheese.
- Chicken broth: This should give you enough liquid to pressure cook the noodles and create a soup-like consistency. Lower-sodium broth makes it easier to control the final seasoning.
- Lasagna noodles: You'll break these into roughly 1-2" pieces...think bite-sized.
- Heavy cream: Stir this in after pressure cooking for a creamy tomato broth.
- Ricotta, parmesan, mozzarella cheeses: We'll blend these together to give you a great cheesy topper for the soup.
- (Optional) Fresh Basil: Finish your soup off with a sprinkle of fresh basil; it's a great contrast to the creamy soup!
Additions & Substitutions
- Use ground beef: Totally fine to do this, but make sure you adjust spices as needed.
- Make it less spicy: Use mild Italian sausage and reduce or omit the red pepper flakes.
- Make it spicier: Use hot Italian sausage and keep the full amount of red pepper flakes. Add extra flakes to individual bowls if desired.
- Skip the cream: Leave out the heavy cream for a more tomato-forward, brothy lasagna soup.
- Use beef broth: Sub beef broth for the chicken broth for a deeper flavor.
- Add more veggies: Spinach can be stirred into the hot soup after pressure cooking until wilted. Mushrooms or bell peppers could also be sautéed with the sausage and onion.
How to Make Instant Pot Lasagna Soup
- Set the Instant Pot to Sauté. Add sausage and onion, breaking up the meat as it cooks. Cook until browned and the onion is softened. Add garlic and cook until fragrant. Drain excess grease if needed.
- Stir in the tomato paste and cook for around 30 seconds. Turn off Sauté mode.
- If needed, add about 1 cup chicken broth and scrape the bottom well with a wooden spoon to loosen any browned bits.
- Add the remaining broth, Italian seasoning, red pepper flakes, salt, pepper, and bay leaves. Break the lasagna noodles into bite-sized pieces. Add them to the pot and gently press them into the broth.
- Pour the pasta sauce over the noodles. Do not stir it into the bottom of the pot.
- Secure the lid and cook on High Pressure for 4 minutes. When the cook cycle ends, carefully quick release the pressure on to your Instant Pot. If liquid begins sputtering from the valve, stop the release and let the pot sit for a few minutes before trying again.
- Remove the lid and discard the bay leaf. Stir in the heavy cream and balsamic vinegar. Let the soup rest for a few minutes. You can add warm broth if it's thicker than you like.
- In a separate bowl, blend shredded parmesan, mozzarella, and ricotta.
- Ladle into bowls and top with the ricotta mixture and fresh basil.
Leftovers & Storage
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The soup will thicken as the noodles absorb broth.
Reheating: Reheat on the stovetop or in the microwave to 165°F. Add a splash of chicken broth if needed, then top with fresh cheese and basil.
Freezing: For best texture, freeze the soup base without the noodles, cream, or cheese toppings for up to 3 to 4 months. Add fresh pasta and cream when reheating.
You can also freeze the finished soup, but the noodles may be softer after thawing.
Leslie's Testing Notes
- Deglaze well: Make sure to scrape all browned bits from the bottom after cooking the sausage - this will help prevent the dreaded burn warning on your Instant Pot.
- Keep sauce on top: This is another tip to avoid that burn warning...add the broth and noodles before the pasta sauce. Don't stir the sauce into the bottom.
- Noodle texture: Lasagna noodle thickness varies by brand. If yours are firmer or softer than you prefer, adjust the pressure time by a minute on your next batch.
- Add cream last: Don't add cream before pressure cooking - it can become a grainy, separated mess. Stir in the heavy cream after your cook cycle.
- Expect thickening: The noodles will absorb broth as the soup sits. Add a splash of warm broth if you need to thin it out again.
- Taste before adding salt: Sausage, broth, pasta sauce, and cheese can all add plenty of sodium. If you're sensitive to salt, just wait until you do a taste test to add more.
FAQs & Troubleshooting
I hope you love this easy soup recipe! If you give it a try, let us know what you think in the comments. And if you're loving my recipes, don't forget to add LL Eats as a preferred source on Google!
Instant Pot Lasagna Soup
This Instant Pot lasagna soup is loaded with Italian sausage, tender lasagna noodles, creamy tomato broth, and a cheesy ricotta topping. It's an easy, hearty pressure cooker dinner with all the flavors of homemade lasagna.
Equipment
Ingredients
- 1 lb Italian sausage
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 3 oz tomato paste
- 5 cups chicken broth
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 7 uncooked lasagna noodles (broken into bite-sized pieces)
- 24 oz pasta sauce
- ½ cup heavy cream
- 1 tablespoon balsamic vinegar
For the Cheesy Topping
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup chopped fresh basil
Instructions
- Set the Instant Pot to Sauté. Add the Italian sausage and onion, breaking up the meat as it cooks. Cook until the sausage is browned and the onion is softened.
- Add the garlic and cook until fragrant. Drain excess grease if needed. Stir in the tomato paste and cook for about 30 seconds. Turn off Sauté.
- Pour in about 1 cup of chicken broth. Scrape the bottom of the pot well with a wooden spoon to loosen any browned bits.
- Add the remaining chicken broth, Italian seasoning, red pepper flakes, salt, black pepper, and bay leaf.
- Break the lasagna noodles into bite-sized pieces. Add them to the pot and gently press them into the broth.
- Pour the pasta sauce over the noodles. Do not stir the sauce into the bottom of the pot.
- Secure the lid and cook on High Pressure for 4 minutes. When the cook cycle ends, carefully perform an immediate quick release.
- Remove the lid and discard the bay leaf. Stir in the heavy cream and balsamic vinegar.
- Let the soup rest for a few minutes. Add a splash of warm chicken broth if it's thicker than you prefer.
- In a small bowl, mix the ricotta, Parmesan, and mozzarella.
- Ladle the soup into bowls and top with the cheese mixture and fresh basil.
Notes
- Deglaze the pot well after browning the sausage to help prevent a burn warning.
- Add broth and noodles before the pasta sauce; keep the sauce on top and don't stir.
- Lasagna noodle thickness varies by brand; adjust the cook time by about 1 minute if needed.
- Stir in the heavy cream after pressure cooking.
- The soup thickens as it sits; add a splash of warm broth to thin it out.
- Taste before adding extra salt since the sausage, broth, sauce, and cheese all add sodium.
- Store leftovers in the fridge for 3-4 days; add broth when reheating if needed.
- For best freezer texture, freeze the soup base without the noodles, cream, or cheese toppings.
Nutrition Facts
Calories: 651kcalCarbohydrates: 41gProtein: 28gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 119mgSodium: 2567mgPotassium: 923mgFiber: 4gSugar: 10gVitamin A: 1495IUVitamin C: 15mgCalcium: 295mgIron: 4mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
