Instant Pot Lasagna Soup

This instant pot lasagna soup has all the flavors of a classic lasagna but in a warm, cozy bowl of soup. It’s hearty, cheesy, and ready in a fraction of the time it takes to make actual lasagna.

The base is a rich tomato broth loaded with Italian sausage and broken lasagna noodles. Everything cooks together in the Instant Pot, so the noodles soak up all that good flavor.

What really makes this soup special is the toppings. A dollop of seasoned ricotta, some melted mozzarella, and fresh basil on top take it to another level.

If you love lasagna but don’t always feel like spending an hour layering everything in a baking dish, this is the recipe for you.

It’s a perfect weeknight dinner. Simple ingredients, minimal effort, and the kind of meal that everyone in the house will be happy about.

What Makes This Recipe So Good

All the Lasagna Flavor Without the Layering – You get every bit of cheesy lasagna goodness without spending an hour layering noodles in a baking dish.

Done in Under 30 Minutes – From browning the sausage to ladling into bowls the whole thing takes less time than preheating your oven for real lasagna.

That Ricotta Dollop Is Everything – The seasoned ricotta melting into the hot broth creates the same creamy richness you love between lasagna layers.

Ingredients

• 1 lb Italian Sausage, casings removed
• 8 oz Broken Lasagna Noodles
• 1 (28 oz) can Crushed Tomatoes
• 1 (14.5 oz) can Diced Tomatoes
• 4 cups Chicken Broth
• 1 medium Onion, diced
• 4 cloves Garlic, minced
• 2 tablespoons Tomato Paste
• 1 tablespoon Italian Seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Red Pepper Flakes
• 1 cup Ricotta Cheese
• 1 cup Shredded Mozzarella Cheese
• 1/4 cup Fresh Basil, chopped
• Parmesan Cheese, grated for serving

Directions

Step 1

Set the Instant Pot to saute mode. Add the italian sausage and break it into crumbles as it cooks, about 5 to 6 minutes until browned through. Drain any excess grease if needed.

Step 2

Add the diced onion and saute for 3 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

Step 3

Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Add the italian seasoning, salt, and red pepper flakes. Stir well. Break the lasagna noodles into rough 2-inch pieces and push them into the liquid, making sure they are submerged.

Step 4

Lock the lid, set the valve to sealing, and cook on high pressure for 4 minutes. Quick release the pressure as soon as the cook time is done.

Step 5

While the soup cooks, stir together the ricotta cheese with a pinch of salt and a crack of black pepper in a small bowl.

Step 6

Open the lid and give the soup a good stir. The noodles will continue to absorb liquid as they sit, so do not worry if it seems a bit thin at first. Taste and adjust the seasoning.

Step 7

Ladle the soup into bowls. Top each bowl with a generous dollop of seasoned ricotta, a handful of shredded mozzarella, fresh basil, and grated parmesan cheese. The heat from the soup will melt the cheeses beautifully.

Pro Tips

Make Sure the Noodles Are Fully Submerged

This is the most important step in the whole recipe. If any noodle pieces are sticking up above the liquid, they won’t cook evenly and you’ll end up with some pieces that are mushy and others that are still crunchy.

After you break the noodles and add them in, use a spoon to push every single piece down into the broth. Don’t just stir and hope for the best – actually press them under the surface.

If it feels like there’s not enough liquid to cover everything, spread the noodles out so they’re in a flat layer rather than clumped together in one spot.

Let the Soup Sit for 5 Minutes Before Serving

Right after you open the lid, the soup might look thinner than you expected. Don’t panic and don’t add anything to try to thicken it up.

Give it about 5 minutes off the heat with the lid off and stir it once or twice. The noodles absorb a lot of liquid as they rest and the soup will thicken up to the perfect consistency on its own.

If you’re making this ahead of time or have leftovers, the noodles will soak up even more liquid. Just add a splash of broth when you reheat it to loosen things back up.

Break the Noodles Unevenly on Purpose

You don’t want every noodle piece to be the exact same size. A mix of bigger and smaller pieces actually gives the soup a better texture and makes it feel more like real lasagna in a bowl.

Aim for roughly 2-inch pieces but don’t stress about it. The slightly bigger pieces give you something to bite into, and the smaller bits help thicken the soup a little as they cook.

Related Recipes

• Instant Pot Italian Wedding Soup
• Instant Pot Minestrone Soup
• Instant Pot Spaghetti

Frequently Asked Questions

Can I use regular lasagna noodles or do they have to be oven-ready?

Regular lasagna noodles work perfectly here and are actually what this recipe calls for. Just break them into rough 2-inch pieces before adding them to the pot. There is no need to boil them first since the pressure cooker does all the work.

Oven-ready (no-boil) noodles can also work, but they tend to break down more and make the soup thicker and starchier. If you use them, keep an eye on the consistency and add a splash of extra broth when stirring at the end.