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Instant Pot Lasagna Soup

Instant Pot lasagna soup with sausage, crushed tomatoes, and broken lasagna noodles cooked until tender in a rich tomato broth. Finished with a warm ricotta-mozzarella Parmesan dollop that melts into every bowl, plus basil for a fresh finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and sauce
  • 1 onion diced
  • 4 garlic cloves, minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced tomatoes 1 can
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
Lasagna noodles
  • 8 lasagna noodles broken into 2-inch pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 0.25 cup parmesan
  • basil fresh basil, for serving
Seasoning
  • salt to taste
  • pepper to taste

Equipment

  • 1 instant pot

Method
 

Brown sausage and build the tomato base
  1. Set Instant Pot to Sauté and brown the Italian sausage until cooked through, then drain excess fat.
  2. Add diced onion and cook for 3 minutes, stirring until softened.
  3. Stir in minced garlic and tomato paste and cook for 1 minute, scraping up any browned bits.
Pressure cook the soup with noodles
  1. Add 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 are submerged.
  3. Seal the lid and pressure cook on High for 4 minutes, then quick release.
Finish, adjust thickness, and season
  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 it reaches your preferred consistency.
Make cheese dollop and serve
  1. Mix ricotta, mozzarella, and Parmesan together for the cheese dollop.
  2. Ladle soup into bowls and add a generous dollop of the cheese mixture; top with fresh basil so it starts to melt into the center.

Notes

Pro tip: press the noodles fully under the liquid before pressure cooking so they cook evenly. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended because the noodles can soften too much after thawing. For a lighter option, use turkey Italian sausage and part-skim mozzarella for a lower-fat version without changing the method.