Avoid all of the hard work of making the traditional Lasagna recipe by making this simple and delicious soup, our Instant Pot Lasagna Soup. You will get all of the tasty flavors of lasagna in soup form, I mean what is not to like about that? You can cut down on the cooking time by making this pressure cooker lasagna soup and the whole family will enjoy it.
With this Instant Pot recipe, you can get the joy of comfort food, without all of the hassle of layering and cooking the noodle like a classic lasagna. I think that just might be the best part.
Recipe Ingredient Notes
To make our lasagna soup, you need the following ingredients:
- Italian Sausage
- Red pepper flakes
- Onion chopped
- Italian seasoning
- Basil dried
- Oregano dried
- Salt
- Black pepper
- Garlic cloves pressed or minced
- Mushrooms sliced
- Carrots chopped up
- Crushed tomatoes with juice
- Tomato sauce (not tomato paste)
- Chicken broth (adjust for desired thickness)
- Lasagna noodles broke in small pieces, about 1.5 inches long (you can use any type of noodle)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Instant Pot Lasagna Soup
- Turn Instant Pot to SAUTE function. When the display reads “Hot,” add the meat and red pepper flakes (no olive oil needed) to the bottom of the pot. Cook until you can’t see any pink in the meat, stirring occasionally.
- Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until the onion starts to turn translucent, stirring occasionally.
- Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
- Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.
- Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
- Turn off/Cancel the SAUTE function.
- Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
- When the cook time ends, do a quick release of the pressure. Make sure no sauce comes out with the steam, then turn the steam release knob fully.
- When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the mozzarella cheeses. Stir well and let it melt. Then add the spinach and cottage cheese and stir again.
- Serve the bowl of soup with extra Parmesan cheese if desired.
Recipe Notes
After you are done eating, the easy way to store this soup recipe is to let the soup soup cool down to room temperature. Then, carefully pour the soup into an airtight container and store it in the fridge for next time. The soup will last in the fridge for about 3-4 days for the best flavor.
For this recipe, we love using the traditional Italian ground sausage, but there are other options to use, too. Some of our favorites include the following: spicy Italian sausage, ground turkey, ground chicken, and lean ground beef.
Our favorite toppings on this soup include the following: shredded Mozzarella cheese, cottage cheese (or ricotta cheese), fresh spinach or fresh basil, or Parmesan cheese.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Beef Lasagna Soup
- Beef Minestrone Soup
- Beef Stroganoff Soup
- Cabbage Roll Soup
- Cheeseburger Soup
- Cheesy Ham and Potato Soup
- Creamy Ground Beef and Macaroni Tomato Soup
- Disneyland’s Loaded Potato Soup
- Dump and Go Meatball Soup
- Ham and Bean Soup
Lasagna Soup Recipe
Ingredients
- 1 pound Italian Sausage
- 1 pinch red pepper flakes
- 1 onion, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 garlic cloves, pressed or minced
- 4 ounces mushrooms, sliced
- 1 cup carrots, chopped up
- 28 ounces crushed tomatoes with juice, 1 can
- 14 ounces tomato sauce, 1 can
- 5 cups chicken broth, (adjust for desired thickness)
- 9 lasagna noodles, broke in small pieces, about 1.5 inches long (you can use any type of noodle)
- 1 cup shredded Mozzarella cheese, optional topping
- 1 cup cottage cheese, optional topping
- fresh spinach, optional topping
- parmesan cheese, optional topping
Instructions
- Turn Instant Pot to SAUTE function. When the display reads "Hot," add the meat and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally.
- Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until the onion starts to turn translucent, stirring occasionally.
- Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
- Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.
- Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
- Turn off/Cancel the SAUTE function.
- Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
- When the cook time ends, do a quick release of the pressure. Make sure no sauce comes out with the steam, then turn the steam release knob fully.
- When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the mozzarella cheeses. Stir well and let it melt. Then add the spinach and cottage cheese and stir again.
- Serve in bowls with extra Parmesan cheese if desired.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Just wondering if this will all fit in my 6qt instant pot, lots of stuff!! Thank you
I made this last night! Sooooo good, Very filling and easy!❤️
Big hit at my house! Yum🤗
Hi Geri. We are thrilled you liked this Instant Pot Lasagna Soup.
I loved this lasagna soup. However, it was the first time I used my pot and while pressure was on for 6 minutes it beeped and read Food Burn, Food Burn. I cancelled and waited for the steam/pressure to clear and opened to stir and scraped the bottom. I used all the liquid it called for, so why would it do this? Any ideas?
HI Kathy, that BURN notice is not fun. It just means there is not enough liquid and the pot got too hot. You may need to add a little more than directed in the recipe. Some pots are just hot.
Made this recipe and everyone loved it. They want me to make it again soon!
We are so glad to hear this! It’s easy and delicious!
I made this in the slow cooker, for about 8 hours, it is so good. I just added the noodles about the last 45 minutes, on high.
Do you think this would work with frozen ravioli instead of the lasagna noodles?
Is this freezable? It looks so delicious!
You can easily freeze leftover soup.
We have an Instant Pot Ravioli Lasagna soup recipe. So it should work subbing the ravioli in for lasagna noodles. Here is the link for the other soup and you can compare recipes.
https://www.sixsistersstuff.com/recipe/instant-pot-ravioli-lasagna-soup-recipe/
do you have a recipe for a slow cooker version of this?? (I hope so! :))
Hi Anne – Try our slow cooker beef lasagna recipe: https://www.sixsistersstuff.com/recipe/slow-cooker-beef-lasagna-soup-recipe/
Can this be made in a Crock Pot?
Another reader made this in the slow cooker, on low for about 8 hours, with good results. She just added the noodles about the last 45 minutes, on high.