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Instant Pot Lasagna Soup

Instant Pot lasagna soup with broken lasagna noodles simmered in a rich red tomato broth—topped with a melty ricotta-mozzarella dollop. Made in one pot with quick pressure cooking for tender noodles and sausage crumbles.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and tomato base
  • 1 onion, diced
  • 4 cloves 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
Lasagna 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
Seasoning
  • Salt and 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, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring until softened.
  3. Add the minced garlic and tomato paste and cook for 1 minute, stirring to coat.
Pressure cook the soup
  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’re mostly submerged.
  3. Seal the lid and pressure cook on High for 4 minutes, then quick release.
Finish, adjust consistency, and season
  1. Stir the soup and season with salt and pepper.
  2. If too thick, add a splash of broth; if too thin, set to Sauté and simmer briefly until thickened.
Make the cheese dollop and serve
  1. Mix the ricotta, mozzarella, parmesan, and basil until combined.
  2. Ladle the soup into bowls and add a generous dollop of the cheese mixture to melt in the center.

Notes

For best noodle texture, press the broken lasagna noodles fully under the liquid before sealing. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove or in the microwave with a splash of broth. Freezing is not ideal because the noodles can soften further after thawing. Dietary swap: use turkey Italian sausage or a plant-based sausage for a lighter version without changing the method.