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.