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Hearty Italian Lasagna Soup Recipe You’ll Love

Lasagna Soup made in the Instant Pot—everything you love about classic lasagna in a fraction of the time. Seriously delicious and ready fast. Try it!

 

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Lasagna Soup

All the flavors of traditional lasagna, made fast in the Instant Pot.




5 from 2 votes
Course: Soup
Prep Time:
10
Cook Time:
15
Total Time:
25

Ingredients

  • 1 pound mild Italian sausage, traditional sausage, or ground beef
  • 1 medium yellow onion, diced
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 14 oz cans diced tomatoes
  • 2 8 oz cans tomato sauce
  • 4 cups chicken or beef broth
  • 2 cups water
  • 10 regular lasagna noodles (about 1/2 pound), broken into chunks
  • 3 bay leaves
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • salt and pepper, to taste
  • ricotta cheese to stir in at the end, about 8 oz

Instructions

  • Press “Sauté” on the Instant Pot. Add the sausage, diced onion, and chopped bell pepper. Cook, stirring frequently, until the sausage is browned and the onion is soft.
  • Stir in the minced garlic and cook for about 1 minute, until fragrant.
  • Add the diced tomatoes, tomato sauce, broth, water, seasonings, bay leaves, and the broken lasagna noodles. Mix gently to combine. Do not fill the Instant Pot past the “max” line.
  • Secure the lid and set the pressure valve to “Sealing.” Press “Cancel” to exit Sauté mode.
  • Select “Manual” or “High Pressure” and set the timer for 4 minutes.
  • When the cook time ends, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the valve to “Venting” to fully depressurize, then open the lid.
  • Spoon dollops of ricotta into the soup and stir until melted and evenly distributed.
  • Serve hot with freshly grated Parmesan cheese.

Notes

Note: The soup will thicken as it cools because the noodles absorb liquid. If you prefer a thinner broth, add more broth before serving. If you don’t have standard lasagna noodles, substitute about 1/2 pound of another pasta—rotini or similar shapes work well.