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Instant Pot Lasagna Soup

Instant Pot lasagna soup with tender broken lasagna noodles in a rich tomato broth, finished with a melty ricotta-mozzarella cheese dollop. Brown sausage first for deep flavor, then pressure cook for a quick, ladleable meal.
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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
  

Soup
  • 1 lb Italian sausage
  • 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
  • 8 lasagna noodles, broken into 2-inch pieces
  • Salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 0.25 cup parmesan
  • basil

Equipment

  • 1 Instant Pot

Method
 

Brown sausage and build flavor
  1. Set Instant Pot to Sauté and brown the Italian sausage, breaking it up as it cooks, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes until softened.
  3. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Simmer in the Instant Pot
  1. Add 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 mostly submerged under the liquid.
  3. Seal the lid and pressure cook on High for 4 minutes.
  4. Use a quick release, then open the Instant Pot.
  5. Stir and season with salt and pepper to taste.
Finish and serve
  1. If the soup is too thick, add a splash of broth; if too thin, set to Sauté and simmer briefly until it reaches your preferred consistency.
  2. Mix the cheese dollop ingredients (ricotta, mozzarella, parmesan, and basil).
  3. Ladle soup into bowls and add a generous dollop of the cheese mixture so it melts into the center.

Notes

For best texture, press the noodles under the liquid before pressure cooking so they cook evenly. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on the stove or in the microwave (add a splash of broth if thick). Freezing is not recommended since noodles can soften further. Dietary swap: use turkey sausage in place of Italian sausage for a lighter option.