Rich tomato broth, tender ribbons of lasagna noodle, and savory sausage make this Instant Pot lasagna soup taste like the best parts of baked lasagna without the layering, waiting, or cleanup. The noodles soften just enough to hold onto the broth, and the cheese dollop melts into the bowl in a way that feels like the finish of a baked pasta, not just soup in a hurry.
What makes this version work is the order. Browning the sausage first builds the base flavor, then tomato paste gets a quick toast in the hot pot so the broth tastes deeper instead of flat. The noodles go in under the liquid and pressure cook just long enough to turn tender without falling apart. That short cook time matters more here than in most soups, because lasagna noodles can go from perfect to mushy fast once pressure is released.
Below, you’ll find the small timing details that keep the broth balanced, plus a cheese topping that gives each bowl that lasagna-style finish without requiring a casserole dish.
The broth was rich and the noodles held their shape after the quick release, which never happens for me with pasta soups. I added a little extra basil on top and the ricotta-mozzarella dollop made it taste like lasagna in a bowl.
Save this Instant Pot lasagna soup for a fast bowl of sausage, broken noodles, and melty ricotta when you want lasagna flavor without baking a pan.
The Shortcut That Keeps Lasagna Noodles from Turning Mushy
The biggest mistake in lasagna soup is treating the noodles like they need a long simmer. They don’t. Broken lasagna noodles need just enough pressure to turn tender, and then they need to stop cooking fast. If they sit in the hot broth too long, they keep absorbing liquid and the soup turns thick and soft instead of brothy.
That is why the quick release matters here. It drops the pressure fast enough to protect the noodles and keeps the sausage from tasting overcooked. The other detail that changes the result is pressing the noodles under the liquid before sealing the pot. Any dry pieces sticking up can cook unevenly and stay chewy while the rest turns soft.
- Italian sausage — This is the backbone of the soup, so use a sausage you like the flavor of. Hot sausage adds more heat, mild sausage keeps the broth family-friendly, and turkey sausage works if you want something lighter, though it gives up a little richness.
- Tomato paste — A quick minute in the hot pot deepens the tomato flavor and takes away that raw canned taste. If you skip that step, the broth can taste thin even with good tomatoes.
- Broken lasagna noodles — Don’t swap in thin pasta and expect the same texture. Lasagna noodles hold their shape and give the soup that layered-pasta feel. Break them into 2-inch pieces so they fit a spoon without becoming clumsy to eat.
- Ricotta, mozzarella, and parmesan — This cheese mixture is what turns the bowl into lasagna rather than tomato soup with pasta. Whole-milk ricotta gives the creamiest finish, but part-skim works if that’s what you keep on hand.
What Each Ingredient Is Actually Doing in This Recipe
- Primary ingredient (the star) — Quality matters most. Choose the best you can find.
- Cooking medium (oil, butter, or broth) — This carries flavors and prevents dryness.
- Seasonings (salt, pepper, spices, herbs) — Layer flavors so nothing overpowers. Build depth gradually.
- Aromatics (garlic, onion, herbs) — Cook with fat to bloom flavors. Become the foundation.
- Supporting ingredients — Complement the main ingredient without overpowering it.
- Sauce or liquid (if applicable) — Brings flavors together. Balance richness with acid.
- Acid (lemon, vinegar, wine, or other) — Brightens and prevents flat-tasting results.
- Final finish (garnish, glaze, or sauce) — Prevents one-dimensional taste and adds visual appeal.
Building the Broth Before the Pressure Comes On
Brown the sausage first
Set the Instant Pot to Sauté and cook the sausage until it loses its pink color and picks up browned bits on the bottom of the pot. Drain off excess fat if there’s a lot, but leave enough behind to cook the onion and garlic without sticking. Those browned bits are part of the flavor, so don’t scrub the pot clean before moving on.
Wake up the tomato base
Add the onion and cook until it softens and turns translucent, then stir in the garlic and tomato paste for about a minute. The garlic should smell fragrant, not sharp, and the tomato paste should darken slightly. If the paste sticks hard or starts to scorch, the heat is too high, so lower it before adding the liquids.
Pressure cook just long enough
Pour in the tomatoes, broth, seasonings, and noodles, then press the noodles under the liquid so they’re fully submerged. Seal the lid and cook on High for 4 minutes, then quick release as soon as the cycle ends. If you let it natural release, the noodles keep steaming and can oversoften. Stir once the pressure is gone, then check the broth before adding more salt or pepper.
Finish with the cheese dollop
Mix ricotta, mozzarella, parmesan, and a little basil in a bowl until combined. Spoon a generous dollop into each bowl right before serving so it melts into the hot soup instead of disappearing into the pot. If the soup seems too thick, loosen it with a splash of broth; if it seems thin, let it simmer on Sauté for a couple of minutes.
What to Change When You Want a Different Bowl
Make it gluten-free
Use certified gluten-free lasagna noodles or another sturdy gluten-free pasta cut into wide pieces. Gluten-free pasta can soften faster, so lean toward the shorter end of the pressure cook time and release the pressure right away.
Make it lighter without losing the body
Use turkey sausage and part-skim ricotta, then keep the parmesan in the cheese topping for sharpness. The soup will taste a little less rich, but the tomato broth and herbs still carry the dish.
Make it vegetarian
Skip the sausage and use vegetable broth, then add sautéed mushrooms or crumbled plant-based sausage for a more savory base. You’ll lose some of the classic meaty depth, so add an extra spoonful of tomato paste and a pinch more salt at the end.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days. The noodles will keep soaking up broth, so expect the soup to thicken overnight.
- Freezer: It freezes, but the noodles soften after thawing. For the best texture, freeze the broth and sausage without the noodles, then cook fresh noodles when you reheat.
- Reheating: Warm it gently on the stove over medium-low heat with a splash of broth or water. High heat can make the noodles break down and turn the soup pasty.
Questions I Get Asked About This Recipe
Instant Pot Lasagna Soup
Ingredients
Equipment
Method
- Set Instant Pot to Sauté and brown the Italian sausage, then drain excess fat.
- Add the diced onion and cook for 3 minutes, stirring until softened.
- Add the minced garlic and tomato paste and cook for 1 minute, stirring to coat.
- Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then stir to combine.
- Press the broken lasagna noodles under the liquid so they’re mostly submerged.
- Seal the lid and pressure cook on High for 4 minutes, then quick release.
- Stir the soup and season with salt and pepper.
- If too thick, add a splash of broth; if too thin, set to Sauté and simmer briefly until thickened.
- Mix the ricotta, mozzarella, parmesan, and basil until combined.
- Ladle the soup into bowls and add a generous dollop of the cheese mixture to melt in the center.
