If you love lasagna but don’t have the time for layering and baking, this Instant Pot Lasagna Soup is the perfect solution!
This easy, one-pot meal delivers all the rich, cheesy, and comforting flavors of traditional lasagna—without the hassle! With perfectly seasoned ground beef, tender noodles, and a savory tomato broth, this dish is a warm and hearty alternative that’s ideal for busy weeknights or cozy weekends.
Thanks to the Instant Pot, you can have this delicious lasagna-inspired soup on the table in just 30 minutes! It’s the ultimate comfort food made simple.
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INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 small onion, peeled and chopped
- 4 sweet peppers, cored, seeded, and chopped
- 2 cloves garlic, peeled and minced
- 6 ounces (about 6 sheets) uncooked lasagna
- 1 can (28 ounces) whole peeled tomatoes, coarsely chopped
- 1 can (6 ounces) tomato paste
- 5 cups chicken broth or water
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 teaspoon sugar
- Optional Toppings
- Parmesan cheese
- ricotta cheese
- mozzarella cheese, shredded
INSTRUCTIONS:
1 ) Using the SAUTE feature on NORMAL, heat the olive oil.
2 ) Add the Italian sausage, breaking apart with the back of the spoon. Cook, stirring regularly until it loses its pink and begins to render fat.
3 ) Add onions, sweet peppers, and garlic and cook until softened..
4 ) Drain the meat of any excess grease.
5 ) Break the lasagna into small pieces and place them in the pot on top of the meat.
6 ) Add chopped tomatoes (including packing juice), tomato paste, and chicken broth. Gently push down the noodles to submerge in the liquid.
7 ) Add Italian seasoning, sugar, and salt and pepper to taste.
8 ) Close the lid of the Instant Pot, making sure the valve is on SEALING position. Press
9 ) PRESSURE COOK and cook on HIGH pressure for 4 minutes. When the 4 minutes is up, allow natural release for 5 minutes, and then do QUICK release.
10 ) Adjust seasonings with salt and pepper if needed.
11 ) Stir the soup to distribute and ladle in serving bowls. Top with Parmesan cheese, ricotta cheese, and mozzarella cheese, if desired.
Nutrition :
Calories: 426kcal | Carbohydrates: 29g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1370mg | Potassium: 606mg | Fiber: 2g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 47.1mg | Calcium: 64mg | Iron: 2.6mg
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Pro Tips for the Best Instant Pot Lasagna Soup
- Use Italian Sausage for More Flavor – Swap ground beef for Italian sausage or use a mix of both.
- Don’t Overcook the Noodles – Add them toward the end to keep them from getting too soft.
- Use Ricotta for Creamy Goodness – A spoonful of ricotta on top gives it that classic lasagna feel!
- Adjust the Spice Level – Add red pepper flakes for a little heat.
- Garnish with Fresh Basil & Parmesan – This enhances the flavor and gives it a gourmet touch.
(FAQ) About Instant Pot Lasagna Soup
1. What type of pasta works best for lasagna soup?
- Broken lasagna noodles work best, but you can also use penne, rotini, or mafaldine.
2. Can I make this soup ahead of time?
- Yes! Store in the fridge for up to 3 days and reheat before serving.
3. How do I prevent the noodles from getting soggy?
- Cook them separately and add them when serving, or undercook slightly in the Instant Pot.
4. Can I make this soup vegetarian?
- Absolutely! Use lentils or mushrooms instead of ground meat and vegetable broth.
5. Can I freeze Instant Pot Lasagna Soup?
- Yes, but it’s best to freeze the soup without the noodles and add fresh pasta when reheating.
6. What’s the best way to thicken the soup?
- Let it simmer a little longer or add a small amount of tomato paste or cream.
7. Can I use store-bought marinara sauce?
- Yes! It adds a shortcut for extra flavor without extra effort.
8. What cheeses work best for topping?
- A mix of parmesan, mozzarella, and ricotta is the perfect combination!
9. How long does this take to cook in the Instant Pot?
- It pressure cooks for 5 minutes, but allow extra time for pressure release.
10. Can I add more veggies?
- Yes! Zucchini, bell peppers, or spinach work great in this soup.
