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
