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Instant Pot Lasagna Soup

Instant Pot lasagna soup with tender 2-inch broken lasagna noodles in a rich red tomato broth, finished with a creamy ricotta-mozzarella cheese dollop. Quick High-pressure cooking keeps the flavors hearty and the noodles perfectly soft.
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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: 625
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles, broken into 2-inch pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 0.25 cup parmesan
  • 1 tbsp basil Fresh basil for serving or to mix into the dollop (if desired).
  • 1 salt and pepper to taste

Equipment

  • 1 electric pressure cooker (Instant Pot)

Method
 

Brown sausage and build the broth
  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 to coat the onion mixture.
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 fully submerged.
  3. Seal the lid and pressure cook on High for 4 minutes, then quick release.
Finish and serve
  1. Stir the soup and season with salt and pepper.
  2. If too thick, add a splash of broth; if too thin, set to Sauté and simmer briefly until thickened.
  3. Mix the cheese dollop ingredients (ricotta, mozzarella, parmesan, and basil).
  4. Serve each bowl with a generous dollop of the cheese mixture that melts into the center, topped with additional basil if desired.

Notes

Pro tip: Submerge the broken noodles fully so they cook evenly under pressure. Refrigerate leftovers up to 3 days; reheat gently on the stovetop or in the Instant Pot on Sauté until hot. Freezing is not recommended because the noodles and dairy can soften and separate. For a lighter option, use low-fat ricotta and part-skim mozzarella in the cheese dollop.