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Instant Pot Lasagna Soup

Instant Pot lasagna soup with rich tomato broth, tender broken lasagna noodles, and Italian sausage, finished with a melty ricotta-mozzarella dollop. Pressure-cooked for 4 minutes, then quick-released for noodles that hold their bite.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Onion
  • 1 onion diced
Garlic
  • 4 garlic minced
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken broth
  • 4 cup chicken broth
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Red pepper flakes
  • 0.5 tsp red pepper flakes
Lasagna noodles
  • 8 lasagna noodles broken into 2-inch pieces
Ricotta
  • 1 cup ricotta for cheese dollop
Mozzarella
  • 1 cup mozzarella for cheese dollop
Parmesan
  • 0.25 cup parmesan for cheese dollop
Basil
  • 0.25 cup basil for cheese dollop (chopped)
Salt and pepper
  • 1 salt and 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 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 until fragrant.
Pressure cook the soup
  1. Add the 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 mostly submerged.
  3. Seal the Instant Pot and pressure cook on High for 4 minutes, then quick release.
Finish and serve
  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.
  3. Mix the cheese dollop by combining ricotta, mozzarella, parmesan, and basil until evenly blended.
  4. Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture so it melts into the center.

Notes

Pro tip: fully submerge the broken noodles before pressure cooking so they cook evenly. Refrigerate leftovers up to 3–4 days; reheat gently in the microwave or on the stove with a splash of broth if thickened. Freezing is not recommended because noodles can soften further when thawed. For a lighter option, use turkey sausage and part-skim mozzarella to reduce fat while keeping the same texture.