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Instant Pot Lasagna Soup

Instant Pot lasagna soup with rich red tomato broth, pressure-cooked broken lasagna noodles, and savory sausage. Finished with a ricotta-mozzarella Parmesan cheese dollop that melts into each bowl.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and tomato base
  • 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
Noodles
  • 8 lasagna noodles, broken into 2-inch pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 0.25 cup parmesan
  • 0.25 cup basil Use for the cheese dollop; if fresh, chop finely.
Seasoning
  • 0.5 tsp salt To taste
  • 0.25 tsp pepper To taste

Equipment

  • 1 Instant Pot

Method
 

Brown the sausage
  1. Set the Instant Pot to Sauté and brown the Italian sausage, then drain any excess fat (surface should look browned, not greasy).
  2. Add the diced onion and cook for 3 minutes, stirring occasionally until softened and translucent (about 3 minutes).
  3. Stir in the minced garlic and tomato paste and cook for 1 minute, until fragrant and slightly darkened.
Pressure cook the soup
  1. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then stir to fully combine (liquid should be evenly red).
  2. Press the broken lasagna noodles under the liquid so they are mostly submerged.
  3. Seal the Instant Pot and pressure cook on High for 4 minutes, then quick release immediately (no long natural release).
Finish and serve
  1. Stir the soup and season with salt and pepper to taste (sauce should taste balanced).
  2. If the soup is too thick, add a splash of broth to loosen it; if too thin, switch to Sauté and simmer briefly until it reaches your preferred consistency.
  3. Mix the cheese dollop ingredients (ricotta, mozzarella, Parmesan, and basil) until combined, then serve in each bowl with a generous dollop that melts into the center.

Notes

Pro tip: press the broken noodles under the liquid before sealing so they cook evenly under pressure. Store leftover soup in an airtight container in the fridge for up to 4 days; freeze up to 2 months (cheese dollop may separate on thaw—stir and add fresh basil when reheating). For a lighter option, use turkey Italian sausage and part-skim mozzarella.