Instant Pot Lasagna Soup
This Instant Pot Lasagna Soup takes a classic recipe and twists it into a delicious quick and easy dinner time meal!
A CLASSIC RECIPE WITH A TWIST
If you like lasagna then I can assure you that you will fall in love with this Instant Pot Lasagna Soup! I have been getting a lot of requests to make an Instant Pot version of my stovetop Lasagna Soup. It took a few tries to get it just right but I think I have got it perfected! This recipe is just what you need on those cool nights and a lot quicker than my stovetop version (but still just as tasty!) This Instant Pot Lasagna Soup is made with simple ingredients that you may already have in your pantry. Serve it with your favorite garlic bread and maybe a side salad and you have a tasty meal for the whole family! If you love making recipes in your instant pot, then you have to try my Instant Pot Lasagna Soup recipe.
FREQUENTLY ASKED QUESTIONS:
Not at all. Regular ground beef, ground chicken or ground turkey all work. Or you can skip the meat altogether if you prefer.
No. There are noodles called mafalda which are shaped like mini lasagna noodles and would work great in this recipe. But any pasta will actually work. It’s just that lasagna noodles are going to give it that lasagna look we know and love.
They should be broken into about 1 to 2-inch pieces. This is the perfect size where they are not too small or too big.
This is great topped with basil or parsley, a dollop of ricotta cheese or some shredded mozzarella cheese.
This can be stored in the refrigerator in an airtight container where it will keep for up to 5 days. Lasagna Soup can also be stored in a freezer container or bag where it will keep frozen for up to 3 months. To defrost, remove to refrigerator and let sit overnight. Reheat on stove top until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- olive oil
- onion
- garlic
- Italian seasoning
- paprika (optional)
- salt and pepper
- italian ground sausage
- chicken broth
- petite diced tomatoes
- marinara sauce
- lasagna noodles
- ricotta cheese
- mozzarella cheese
HOW TO MAKE INSTANT POT LASAGNA SOUP:
Set the instant pot to sauté mode then add the olive oil and onion and cook until it becomes translucent, about 3 minutes. Stir in the garlic, Italian seasoning, paprika, salt and pepper and stir and cook for about 30 seconds or until the garlic becomes fragrant.
Add the sausage and use a potato masher to crumble the sausage and cook until it is no longer pink.
Pour in 4 cups of the chicken broth, diced tomatoes and marinara sauce and stir to combine.
Add the broken lasagna noodles to the pot and push them down into the broth (but do not stir) then pour on the remaining cup of broth.
Cover the instant pot with the lid and seal the pressure release valve on top then set the instant pot to manual and cook for four minutes (it will take about 10 minutes for the pressure to build up before the timer starts). Once the timer is done carefully release the pressure valve on top until all the steam has escaped then remove the lid and stir the noodles.
Stir in the ricotta cheese and mozzarella cheese until fully melted.
Serve with freshly chopped parsley for garnish if desired.
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Instant Pot Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- ½ white onion, diced
- 3 cloves garlic, finely minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound Italian ground sausage
- 5 cups low sodium chicken broth divided
- 15 ounce can petite diced tomatoes
- 1 ½ cups marinara sauce
- 8 ounces lasagna noodles (roughly half a box), broken into 1-2 inch pieces
- 1 cup ricotta cheese
- ¾ cup shredded mozzarella cheese
Instructions
- Set the instant pot to sauté mode then add the olive oil and onion and cook until it becomes translucent, about 3 minutes.
- Stir in the garlic, Italian seasoning, paprika, salt and pepper and stir and cook for about 30 seconds or until the garlic becomes fragrant.
- Add the sausage and brown and crumble the sausage and cook until it is no longer pink.
- Pour in 4 cups of the chicken broth, diced tomatoes and marinara sauce and stir to combine.
- Add the broken lasagna noodles to the pot and push them down into the broth (but do not stir) then pour on the remaining cup of broth.
- Cover the instant pot with the lid and seal the pressure release valve on top then set the instant pot to manual and cook for four minutes (it will take about 10 minutes for the pressure to build up before the timer starts).
- Once the timer is done carefully release the pressure valve on top until all the steam has escaped then remove the lid and stir the noodles.
- Stir in the ricotta cheese and mozzarella cheese until fully melted then serve with freshly chopped parsley for garnish, if desired. Note: if you prefer, you can skip this step and just have everyone top their soup with whatever they prefer.
Notes
- You can substitute your favorite pasta sauce for marinara sauce (I love Rao’s roasted garlic pasta sauce).
- Use ground beef instead of italian sausage or a mixture of both.
- This can be frozen, see my tips above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Spot on regarding handling the pasta in an instant pot. Seasoning was perfect. I have a small family so my only adjustment will be freezing the base and adding cheese at the serving point.