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Instant Pot Lasagna Soup

Instant Pot lasagna soup with tender broken lasagna noodles simmered in a rich red tomato broth, plus a melty ricotta-mozzarella cheese dollop. Built for fast weeknight dinners with pressure-cooked 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
onion
  • 1 onion diced
garlic
  • 4 clove 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 count lasagna noodles broken into 2-inch pieces
cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 0.25 cup parmesan
  • 1 basil fresh, for serving
salt and pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the sausage and build the 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 and lightly browned.
  3. Add the minced garlic and tomato paste, then cook for 1 minute until fragrant.
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 stay submerged.
  3. Seal the lid and pressure cook on High for 4 minutes, then do a quick release.
Finish and serve
  1. Stir the soup well and season with salt and black pepper to taste.
  2. If the soup is too thick, add a splash of chicken broth; if it is too thin, set to Sauté and simmer briefly until thickened.
  3. Mix the ricotta, mozzarella, parmesan, and basil (for the cheese dollop) until combined.
  4. Ladle the soup into bowls and serve with a generous dollop of the cheese mixture melting into the center.

Notes

Pro tip: press the broken noodles fully under the liquid before sealing so they cook evenly and won’t clump. Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth to loosen. Freezing is not recommended because the noodles can soften further after thawing. For a lighter option, use turkey sausage and part-skim mozzarella to reduce fat while keeping the cheesy dollop.