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Instant Pot Lasagna Soup

Instant Pot lasagna soup with rich tomato broth and tender broken lasagna noodles—ready fast with a quick pressure-cook. Topped with a warm ricotta mozzarella dollop and basil, it brings classic lasagna flavor in spoonable form.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage
  • 1 onion
  • 4 clove garlic
  • 28 oz crushed tomatoes
  • 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
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 0.25 cup parmesan
  • 0.25 basil
Seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Instant Pot

Method
 

Brown sausage and build flavor
  1. Set the Instant Pot to Sauté and brown the Italian sausage, then drain excess fat if needed.
  2. Add the diced onion and cook for 3 minutes, stirring until softened.
  3. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Pressure-cook the soup
  1. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then stir to combine.
  2. Press the broken lasagna noodles under the liquid so they cook evenly.
  3. Seal the Instant Pot and pressure cook on High for 4 minutes, then quick release.
Finish and serve
  1. Stir the soup and season with salt and pepper to taste.
  2. If the soup is too thick, add a splash of broth; if too thin, set to Sauté and simmer briefly until thickened.
  3. Mix the cheese dollop ingredients by combining ricotta, mozzarella, parmesan, and basil.
  4. Ladle the soup into bowls and top each with a generous dollop of the cheese mixture.

Notes

For best texture, press the lasagna noodles fully under the liquid before pressure cooking so they stay tender, not floating. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stove or in the microwave with a splash of broth if thickened. Freezing is not recommended because noodles can soften further. For a lighter option, use turkey sausage and part-skim mozzarella for similar flavor with less fat.