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Instant Pot Lasagna Soup

Instant Pot lasagna soup with rich red tomato broth, quick-cooked broken lasagna noodles, and sausage crumbles. Finished with a ricotta-mozzarella-parmesan cheese dollop that melts in the center.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Italian sausage
Onion
  • 1 onion diced
Garlic
  • 4 clove garlic minced
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken broth
  • 4 cup chicken broth
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Red pepper flakes
  • 0.5 tsp red pepper flakes
Lasagna noodles
  • 8 lasagna noodles broken into 2-inch pieces
Ricotta
  • 1 cup ricotta for cheese dollop
Mozzarella
  • 1 cup mozzarella for cheese dollop
Parmesan
  • 0.25 cup parmesan for cheese dollop
Basil
  • 0.25 cup basil fresh basil for dollop and garnish
Salt and pepper
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Instant Pot

Method
 

Brown sausage and build the base
  1. Set Instant Pot to Sauté and brown the Italian sausage, then drain excess fat (look for browned crumbles).
  2. Add the diced onion and cook for 3 minutes (stir until softened and slightly translucent).
  3. Add the minced garlic and tomato paste and cook for 1 minute (stir until fragrant and deeper red).
Simmer soup and cook noodles under pressure
  1. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then stir to combine (sauce should look uniform).
  2. Press the broken lasagna noodles under the liquid so they’re submerged (you should see noodles disappear under the surface).
  3. Seal and pressure cook on High for 4 minutes, then do a quick release (watch for a quick drop in pressure).
Finish and serve
  1. Stir the soup and season with salt and pepper to taste (taste and adjust until balanced).
  2. If it’s too thick, add a splash of broth; if it’s too thin, set to Sauté and simmer briefly (look for the soup to coat a spoon).
  3. Mix the cheese dollop ingredients by combining ricotta, mozzarella, parmesan, and basil (the mixture should hold together in a thick dollop).
  4. Serve in bowls with a generous cheese dollop in the center (the cheese should start melting on contact).

Notes

Pro tip: fully submerge the broken lasagna noodles before pressure cooking so they cook evenly and don’t stick above the liquid. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended because lasagna noodles can soften too much after thawing. For a lighter option, use chicken- or turkey-Italian sausage to reduce saturated fat while keeping the flavor profile.