Instant Pot Lasagna Soup with all the comfort flavors of your favorite pasta dish in soup form. Quick and easy to make in the pressure cooker for busy weeknights.
The weather is beginning to cool down here in Southern California and I am excited to finally get on the soup train! It’s not yet cold enough to bust out the wool sweaters and mittens but any slight chill in the air is good enough reason for me to put my Instant Pot to work.
My slow cooker chicken tortilla soup is hearty, tasty, and the ultimate comfort food in a bowl but let’s face it, we don’t always have the patience time to wait 7 hours for a meal. This pressure cooker lasagna soup is just as hearty and tasty and it’s ready in 20 minutes!
If you love lasagna but dislike the amount of work involved to put it together, this lasagna soup delivers all the flavors you crave in less time it would take to parboil the noodles. Other than quickly browning the meat, it’s is a dump-and-push recipe you’ll want for busy weeknights.
And the best part is, there’s minimal clean up as it cooks in one pot!
Cooking tips
- I use Italian sausage for the extra depth of flavor but ground beef, turkey, or chicken are also great options.
- Feel free to sneak in more vegetables such as mushrooms or zucchini and saute along with the sweet peppers. If you’d like to add fresh baby spinach, toss the leaves in after the natural release as the residual heat is enough to wilt them.
- I like to use chicken broth for extra depth of flavor, but you can also use water, beef broth, or vegetable broth.
- Break the lasagna sheets smaller than your desired final size as they will expand during cooking.
- The tomatoes are an important component in the quality of this soup. I like to use San Marzano peeled whole tomatoes which I roughly chop before adding to the pot.
- Don’t skip the sugar! The teaspoon or so added will help balance the acidity of the tomatoes.
What to Serve with Lasagna Soup
- We like to enjoy the pasta soup with a healthy sprinkling of Parmesan cheese but to mimic the taste of the classic baked pasta, add a dollop of ricotta cheese as well as shredded mozzarella if you like.
- Lasagna soup makes a great starter as well as a satisfying meal in itself. Serve it with a tossed salad and crusty French loaves for an easy weeknight dinner the whole family will love. Enjoy!
How to store
- Cool leftovers completely before transferring to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in a saucepan over medium-low heat until 165 F.
- For make-ahead meals, I suggest storing or freezing the soup without the pasta and add it to cook when the soup is reheated.
Instant Pot Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 small onion, peeled and chopped
- 4 sweet peppers, cored, seeded, and chopped
- 2 cloves garlic, peeled and minced
- 6 ounces (about 6 sheets) uncooked lasagna
- 1 can (28 ounces) whole peeled tomatoes, coarsely chopped
- 1 can (6 ounces) tomato paste
- 5 cups chicken broth or water
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 teaspoon sugar
Optional Toppings
- Parmesan cheese
- ricotta cheese
- mozzarella cheese, shredded
Instructions
- Using the SAUTE feature on NORMAL, heat the olive oil.
- Add the Italian sausage, breaking apart with the back of the spoon. Cook, stirring regularly until it loses its pink and begins to render fat.
- Add onions, sweet peppers, and garlic and cook until softened.
- Drain the meat of any excess grease.
- Break the lasagna into small pieces and place them in the pot on top of the meat.
- Add chopped tomatoes (including packing juice), tomato paste, and chicken broth. Gently push down the noodles to submerge in the liquid.
- Add Italian seasoning, sugar, and salt and pepper to taste.
- Close the lid of the Instant Pot, making sure the valve is on the SEALING position. Press PRESSURE COOK and cook on HIGH pressure for 4 minutes.
- When the 4 minutes is up, allow natural release for 5 minutes, and then do QUICK release.
- Adjust seasonings with salt and pepper if needed.
- Stir the soup to distribute and ladle in serving bowls. Top with Parmesan cheese, ricotta cheese, and mozzarella cheese, if desired.
Video
Nutrition
Very dissapointing….lacks flavor and the richness i thiught it wojld have. My first failure with mh instapot. On the lookout for a better recipe.
Hello Judy,
I am sorry to hear the recipe didn’t suit your taste. We love this soup at home and find it tasty and satisfying as is. Hope you find the recipe your looking for. Happy cooking!
Lasagna soup recipe has become an “instant” favorite in our house. My only suggestion is that you revise the recipe to make chicken broth mandatory. I can’t imagine substituting water! Bleh!
Thanks for the feedback, Glenn. I am glad you enjoyed the recipe. Yes, definitely, chicken broth is best 🙂
I love this recipe. I made it exactly how it states and it has turned out great both occasions!
Thank you! I am glad you enjoyed the soup 🙂
LOVED IT OMG!! But I did tweak it a lil. I used both hot and mild sausage as well as hamburger meat.. One of the best things I’ve made yet
I am glad you were to tweak the recipe to your liking. I use ground beef or even ground turkey when I don’t have Italian sausage on hand and it’s still delicious 🙂
Made this tonight and loved it. I needed a little more salt, but I will definitely make again. Thanks 🙂
Yes! This soup is on regular rotation in our house, too 🙂
I love this recipe! Quick and easy. Also the leftovers taste great.
Thank you for the feedback!
My daughter made it for my husband and I while we were visiting, and it was absolutely delicious. We were both surprised how good it was. We are 3 times. Lol… I ordered an instant pot for my home and subscribed to get that specific recipe and others. I will be recommending this recipe to my family. Loved it. I agree, the chicken broth has got to be better than plain water.
Thank you for the 5 stars! I am glad you enjoyed the soup. Enjoy your Instant Pot 🙂
This was amazing! I made the soup just as written and it was so delicious!
Thank you! I am glad the recipe worked well for you!
Can this soup be put in the freezer for later
Yes, you can, but the pasta tends to absorb a lot of the liquid so you might need to add more broth and adjust seasonings when reheating. The pasta tends to get mushy, too.
My kids age 7 & 10 love this.. mostly because of how fun it is to dump everything in and have a tasty meal. Thanks for the recipe!
Glad the kiddos enjoyed it. They’re the best critics 🙂
One of our favorites. It’s in our rotation.
Thank you for the feedback!
I love this recipe and it’s so easy. I have it for a few days and then use my vacuum sealer and freeze the rest – absolutely great months later. Use mozzarella cheese and let it get warm and soft – oh so good! This is a recipe I’ve reappeared several times; great cold weather feel good comfort food.
Thank you for your feedback. This is my favorite comfort food, too, and I am glad you enjoyed it.
I made this tonight and it was a hit! It was really simple to make and tasted just like lasagna. I topped it with Parmesan and cheddar cheese. I will definitely be making this recipe again! Thanks so much for sharing!
You’re welcome! I am glad you enjoyed the recipe.
What do you mean by 6 sheets of lasagna noodles?
It’s sheet or piece of lasagna noodle 🙂
I loved this great flavor. I used turkey and chicken stock. Next time I will use a few more lasagna noodles. And there will be a next time thank you. Looking forward to trying another of your recipes
Yes, I make it with ground turkey also and still delicious 🙂
Four sweet peppers?? That sounds like a lot and the video doesn’t look like it’s that much. Can you give me a cup measurement for the peppers?
Thanks.
I used sweet peppers, not bell peppers, and they’re pretty small 🙂
Absolutely DELICIOUS!! This recipe is so simple to follow and tastes AMAZING!! Definitely adding it to our
Regular menu ❤️ Thank you!!
Thank you so much for the 5 stars. Glad you enjoyed it!
Hi! Love this recipe! It’s one of our favorite IP meals. Just wondering what a serving size is? I’m on an eating plan & need to log my meals. I see the nutritional data, but can’t find the serving size.
Servings are about 1 cup 🙂
Loved the soup! I used ground Turkey and made corn bread. That went well with your recipe The flavor was rich and will be made again soon. Thanks for posting.
Thanks for the 5-stars! Cornbread sounds so good with this soup!
I can’t to try this recipe this week. Fall is coming and that is soup season to me. Just a quick question: it says
Reheat in a saucepan over medium-low heat until to 1645 F.
I’m guessing a typo???
Thank you for bringing it to my attention. I’m sorry about that. Yes, it’s a typo. FDA recommends reheating foods to 165 F for food safety. 🙂