If you love lasagna but don’t want the fuss, this Instant Pot lasagna soup hits the spot. It has all the classic flavors—savory tomato broth, tender pasta, rich cheeses, and herbs—without layering pans or turning on the oven. It’s quick enough for a weeknight and comforting enough for a Sunday dinner.
You’ll get a cozy, hearty bowl that tastes like it simmered all day, but it comes together in under an hour. This is the kind of recipe you’ll want to keep on repeat.
What Makes This Recipe So Good
- One pot, minimal cleanup: Everything cooks in the Instant Pot—no extra saucepans or baking dishes.
- Classic lasagna flavors: Tomato, garlic, Italian seasoning, and a creamy cheese topping bring the real deal taste.
- Fast and reliable: Pressure cooking delivers deep flavor quickly and keeps pasta from turning mushy.
- Flexible: Swap proteins, boost veggies, or make it dairy-free or gluten-free with easy tweaks.
- Family-friendly: Mild, hearty, and easy to reheat. Great for meal prep and leftovers.
Shopping List
- Olive oil – for sautéing
- Ground Italian sausage (or ground beef, turkey, or a mix)
- Yellow onion, diced
- Garlic, minced (3–4 cloves)
- Tomato paste (2 tablespoons)
- Crushed tomatoes (28-ounce can)
- Low-sodium chicken or vegetable broth (4 cups)
- Italian seasoning
- Dried basil and dried oregano (optional extra boost)
- Red pepper flakes (optional, for heat)
- Salt and black pepper
- Lasagna noodles, broken into 2-inch pieces (about 8–10 noodles)
- Baby spinach or chopped kale (2–3 cups)
- Ricotta cheese (3/4 cup)
- Shredded mozzarella (1 cup)
- Grated Parmesan (1/2 cup)
- Fresh basil or parsley for garnish (optional)
How to Make It
- Sauté the aromatics: Set the Instant Pot to Sauté (Normal).
Add a splash of olive oil. Cook the diced onion for 3–4 minutes until soft, then stir in garlic for 30 seconds until fragrant.
- Brown the meat: Add the Italian sausage (or your protein of choice). Cook, breaking it up, until no longer pink.
Drain excess fat if needed.
- Build the base: Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, broth, Italian seasoning, a pinch of red pepper flakes if you like, and season with salt and pepper. Scrape the bottom with a wooden spoon to release any browned bits.
- Add the pasta: Break lasagna noodles into pieces and scatter them in.
Press them down gently so they’re mostly submerged; don’t stir aggressively.
- Pressure cook: Seal the lid. Cook on Manual/Pressure Cook (High) for 4 minutes. Note: It will take about 10 minutes to come to pressure.
- Quick release: Carefully quick-release the pressure.
Open the lid and stir. The soup will thicken as the pasta releases starch.
- Add greens: Stir in the spinach or kale. Let it wilt for 1–2 minutes on Keep Warm.
- Make the cheese dollop: In a small bowl, mix ricotta, half the mozzarella, and half the Parmesan with a pinch of salt and pepper.
This creates a creamy “lasagna filling” topping.
- Finish and serve: Ladle soup into bowls. Top each bowl with a generous dollop of the ricotta mixture and sprinkle with remaining mozzarella and Parmesan. Garnish with fresh basil or parsley.
- Adjust to taste: Add a splash of broth if the soup is too thick, or more salt and pepper if needed.
For extra richness, finish with a drizzle of olive oil.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days. The pasta will continue to absorb liquid, so you may want to add a splash of broth when reheating.
- Freezer: For best texture, freeze the soup without the pasta. Cook the base, cool, and freeze up to 3 months.
When reheating, add fresh broken noodles and simmer until tender.
- Reheating: Warm on the stove over medium heat, adding broth to loosen. In the microwave, heat in short bursts and stir. Add fresh cheese topping right before serving.
Why This is Good for You
- Protein-rich: Sausage or turkey adds staying power.
You’ll feel full and satisfied longer.
- Vegetable boost: Spinach or kale adds iron, fiber, and vitamins without overpowering the flavor.
- Balanced comfort: It’s cozy and craveable while still offering a mix of protein, carbs, and greens.
- Make it lighter: Use lean turkey, part-skim ricotta, and low-fat mozzarella for a lighter bowl that still tastes indulgent.
What Not to Do
- Don’t add all the cheese directly to the pot before pressure cooking. It can scorch or curdle. Keep it as a topping.
- Don’t over-stir the noodles when you add them.
Over-stirring can cause sticking and broken bits.
- Don’t skip deglazing. Scrape up browned bits after sautéing to avoid a Burn notice and to build flavor.
- Don’t walk away during quick release. Starchy soups can sputter. Vent carefully and in short bursts if needed.
- Don’t overcook the pasta. Four minutes under pressure is plenty. The noodles continue to soften on Keep Warm.
Variations You Can Try
- Meat lovers: Use half Italian sausage and half ground beef for a deeper, classic lasagna vibe.
- Turkey or chicken: Go lean with ground turkey or chicken.
Add a splash of extra olive oil for richness.
- Vegetarian: Skip the meat. Sauté mushrooms, zucchini, and bell pepper with the onion, and use vegetable broth.
- Gluten-free: Use gluten-free lasagna noodles. Cook time stays the same, but release pressure promptly to prevent mushiness.
- Creamy finish: Stir in a splash of heavy cream or half-and-half after pressure cooking for a velvety texture.
- Cheese swap: Add a bit of provolone or fontina to the topping for extra melt and flavor.
- Spicy kick: Use hot Italian sausage and extra red pepper flakes.
- Pesto pop: Stir in a spoonful of pesto right before serving for herbal brightness.
FAQ
Can I use a different pasta shape?
Yes.
Broken mafalda, farfalle, or rotini work well. Choose a shape with ridges or curves to hold onto the broth and cheese.
How do I avoid the Burn warning?
Deglaze thoroughly after sautéing. Make sure there’s enough liquid, and don’t stir the pasta too much.
Keep dairy out until after pressure cooking.
Can I make this ahead?
Yes. Cook the soup base without pasta and refrigerate up to 3 days. When ready to eat, bring to a simmer, add noodles, and cook until tender, then finish with the cheese topping.
What if my soup is too thick?
Add warm broth a little at a time and stir.
The pasta absorbs liquid as it sits, so thinning before reheating helps.
Can I make it dairy-free?
Use a dairy-free ricotta alternative or a dollop of cashew cream. Skip the mozzarella or use a plant-based meltable cheese added after cooking.
Is fresh basil necessary?
Not required, but it adds a nice aromatic finish. Dried herbs carry most of the flavor; fresh basil is the final touch.
How spicy is it?
Mild as written.
Heat depends on the sausage and red pepper flakes. Adjust to your taste.
Final Thoughts
Instant Pot lasagna soup gives you all the comfort of a classic lasagna with a fraction of the effort. It’s weeknight-friendly, flexible, and always satisfying.
Keep the cheese as a finishing touch, don’t forget to deglaze, and play with the protein and veggie options to make it your own. With a cozy bowl like this, you’ve got an easy crowd-pleaser ready any time you’re craving real lasagna flavor—no layering required.
Ingredients
Method
- Sauté the aromatics: Set the Instant Pot to Sauté (Normal). Add a splash of olive oil. Cook the diced onion for 3–4 minutes until soft, then stir in garlic for 30 seconds until fragrant.
- Brown the meat: Add the Italian sausage (or your protein of choice). Cook, breaking it up, until no longer pink. Drain excess fat if needed.
- Build the base: Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, broth, Italian seasoning, a pinch of red pepper flakes if you like, and season with salt and pepper. Scrape the bottom with a wooden spoon to release any browned bits.
- Add the pasta: Break lasagna noodles into pieces and scatter them in. Press them down gently so they’re mostly submerged; don’t stir aggressively.
- Pressure cook: Seal the lid. Cook on Manual/Pressure Cook (High) for 4 minutes. Note: It will take about 10 minutes to come to pressure.
- Quick release: Carefully quick-release the pressure. Open the lid and stir. The soup will thicken as the pasta releases starch.
- Add greens: Stir in the spinach or kale. Let it wilt for 1–2 minutes on Keep Warm.
- Make the cheese dollop: In a small bowl, mix ricotta, half the mozzarella, and half the Parmesan with a pinch of salt and pepper. This creates a creamy “lasagna filling” topping.
- Finish and serve: Ladle soup into bowls. Top each bowl with a generous dollop of the ricotta mixture and sprinkle with remaining mozzarella and Parmesan. Garnish with fresh basil or parsley.
- Adjust to taste: Add a splash of broth if the soup is too thick, or more salt and pepper if needed. For extra richness, finish with a drizzle of olive oil.
