Instant Pot Lasagna Soup–All the delicious flavors of lasagna in soup form! Plus, it’s made in the Instant Pot so it’s a meal that comes together quickly. Kids and adults alike will love this soup!
Get the SLOW COOKER version of the recipe here
Instant Pot Lasagna Soup
Here’s the thing about lasagna. It’s good, right? But sometimes it seems so overwhelming to make. Brown the meat, boil the pasta, prepare the sauce, mix together cheeses and ricotta, layer several times in a casserole dish, cook for an hour…blah blah blah. Well if you don’t want to go to all that trouble then you’re going to love this instant pot lasagna soup. Every part of this recipe is made in the Instant Pot, making it an easy one pot meal.
First you’ll brown some flavorful Italian sausage, onions and garlic using the sauté function of your instant pot. Then you’ll add in some tomatoes, seasonings and pasta and pressure cook for just 2 minutes. After the pressure is released ladle the soup into bowls and top with a bit of parmesan, mozzarella and a dollop of ricotta. It is a bowl of complete yumminess (with only about a quarter of the work and time).
Instant Pot Soup Recipes
- Instant Pot Pesto Chicken Rice Soup
- Instant Pot Tomato Basil Parmesan Soup
- Instant Pot Bean and Bacon Soup
- Instant Pot Cheeseburger Soup
- Instant Pot Chicken White Bean Spinach Soup
- Low carb chicken fajita soup from All Day I Dream About Food
- Low carb loaded cauliflower soup from Kalyn’s Kitchen
- Buffalo chicken soup from Jelly Toast
What Pressure Cooker Did You Use?
To make Instant Pot Lasagna Soup I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 2 minutes (plus time to come to pressure and time to release pressure)
- Total Time: 17 minutes
- Yield: 8 servings 1x
All the delicious flavors of lasagna in soup form! Plus, it’s made in the Instant Pot so it’s a meal that comes together quickly. Kids and adults alike will love this soup!
- 1 lb ground Italian sausage (mild or hot, it’s up to you)
- 1 medium yellow or white onion, diced
- 5 garlic cloves, minced
- 1 green pepper, diced
- 1 tsp thyme
- 1/4 tsp basil
- 1/4 tsp marjoram
- 1/4 tsp oregano
- 1/4 tsp rosemary
- 1 bay leaf
- 1 Tbsp brown sugar
- 2 (14.5 oz) cans petite diced tomatoes
- 2 (8 oz) cans tomato sauce
- 4 cups water
- 1 Tbsp Better than Bouillon Chicken Base
- 3 cups uncooked campanelle noodles* (they look like little tiny lasagna noodles)
- Freshly grated Parmesan cheese
- Grated mozzarella cheese
- Ricotta cheese
- Turn the sauté function to the medium setting on your Instant Pot. Add the sausage, onions and garlic to the pot. Use a wooden spoon to break up the sausage. Brown the ground sausage and sauté the onions and garlic at the same time. Once the meat is browned and the onions are translucent drain off all the grease.
- Add the green pepper, garlic, thyme, basil, marjoram, oregano, rosemary, bay leaf, brown sugar, tomatoes,tomato sauce, water, better than bouillon and uncooked pasta into the pot.
- Cover the pot and secure the lid. Make sure the valve is set to “sealing.” Cook on manual high pressure for 2 minutes. Once the timer beeps, let the pressure release for about 5-10 minutes naturally and then gently move the valve to “venting” and let the rest of the pressure release.
- Open the pot and stir. Ladle into bowls and sprinkle with Parmesan cheese and mozzarella cheese and a dollop of ricotta.
This recipe makes 8 servings. If you have leftovers, you’ll notice the pasta will suck up a lot of the liquid of the soup. You can eat it like this (it will be more of a goulash consistency) or you can stir some broth into the leftover soup to make it more soup like.
If you’d like the SLOW COOKER version of the soup click here.
- Category: Soup
- Method: Instant Pot
Darlyne Redd says
Made this tonight with ground beef and an open container of beef broth that had to be used up. Added my homemade dehydrated tomatoes, a lot of mushrooms and penne noodles since I didn’t have the recommended campanelle. I recommend anyone use dehydrated tomatoes in recipes that call for tomatoes – – it amps up the flavor x’s 100. Another suggestion: put dehydrated tomatoes in tuna casserole, and you will never leave them out again!
After it was done, I added a carton of cottage cheese in place of ricotta, added a cup each of mozzarella and sharp cheddar, (since I didn’t have any Parmesan) to the entire dish. What can I say, I am lazy! Will reheat leftovers using the steam function, and it will taste as if freshly made. This was one of the most flavorful easy recipes I’ve ever made with my IP.
Karen, I owe it to you and your sisters websites for giving me the love of cooking again. I didn’t know I could make such great tasting dishes and must give you and your sisters ALL the credit.
Thank you is so inadequate —and as I always say, the sacrifices you make to give us these recipes isn’t something I take for granted. I am disabled, and did not cook for years, living mostly off of sandwich fixings or frozen burritos. Now I love to cook and knowing what is in my food is always a plus.
I don’t often give reviews, but when I do, I’m sure I sound like a broken record. It doesn’t make my statements any less true. You just don’t know what an amazing gift you’ve given me when I took a huge risk two years ago and purchased the 8 quart duo crisp IP. it’s how I dehydrate my tomatoes and other vegetables and fruits. I cook once a week and eat everything in the pot until it’s gone. I can always freeze it, knowing the steam function will let me reheat and still taste amazing.
God bless you and your family Karen . May God reward you and your family in a special way in answer to my prayers of deepest gratitude.
Wow what an amazing comment to read! Thank you so much! I am so glad you are having success with your Instant Pot.
What are the nutrition facts?
per serving (makes 8 servings)
I got this by plugging ingredients into a recipe builder app. I do not add ricotta or parm though in mine so these numbers reflect how I make it.
Wow! Made exactly, minus the green peppers-ick. Yum, yum, yum. My Husband said THIS goes in the rotation list!
WOO HOO! So glad you both liked it!
Carla Stevens says
Do you have a different Lasagna recipe. I remember making one that was so good. I’m not sure if this one is it though. I bought the ingredients to make it it though
perhaps it was this one: https://www.365daysofcrockpot.com/instant-pot-lasagna/
Jan DeMeza says
Just wanted to say I really enjoyed seeing your kids on the video. They did such a great job. Thanks to all the delicious instant pot recipes sent throughout the year, I’m getting to use my Instant Pot a lot more than I ever imagined. I love that you give not only Instant Pot instructions but slow cooker ones as well. Wishing you a blessed holiday season and a very Happy New Year, Karen. Thanks for all your research perfecting recipes. You’re helping a lot of people get comfortable with and make good use of their Instant Pots.
ahhh, thanks so much Jan!! Merry Christmas to you!
Your kids are so stinkin’ cute I can’t stand it. I just have to try this. Love your recipes and your Index revision of your e-book.
Ahhh, thanks Linda 😘
Will I ever learn? Didn’t think this sounded like a keeper recipe but gave it try because Mom was cluttering up the kitchen making Christmas cookies and this looked pretty easy to make. Well, again, I was wrong! This was sooo good. Gotta have the cheeses tho. Great flavor. Gotta admit tho, 99.8% of the recipes I make in the instant pot are from here. Only found one that I could’ve done without but only that out of a years worth of instant pot cooking.
That’s pretty good odds Mike!!! So glad you are finding some good recipes to cook.
Jayme Haupt says
Got the dreaded burn notice right after it came to pressure. Now what?
Oh darn! Scrape the pot and bring it to a boil on saute. Once it’s boiling turn off saute and cover and try to pressure cook.
Betty Cooper says
She didn’t say to scrape the bottom of the pot….no matter what, I add the liquid and scrape the bottom of the pot BEFORE adding other ingredients.
I never thought I would find a good recipe that made it so easy! Thank you so much!
You’re welcome! So glad you liked it!
I just made this in my instant pot. This was my second recipe ever. It turned out perfectly. I was worried about the noodles being overcooked, because i had read it was very easy to overcook them. I cookwd for 2 minutes and NPR’ed for 6 minites then full released. Thank you so much. I will be making this again. I’m excited to eat leftovers tomorrow. I think the flavors will be even better after it sits overnight. I would definitely recommend this.
I love soup leftovers!
Sarah W says
I have not made this yet as I just did my water test tonight, but I’ll definitely be trying it. I just wanted to mention that your children are really great young adults and you teaching them how to cook is a fabulous skill. Go Mom!
You are nice Sarah! Thank you!
I made this once before and LOVED it! I would like to double this recipe but only have a 6 qt. Do you think it would fit? (I’m only slightly better than a beginner Instant Pot user. 😊)
I think it would be too much to double. I bet you could 1 1/2 times the recipe though.
for leftovers, add what kind of broth?
beef or chicken!
Deborah Morante says
I always recommend V8 when adding liquid to leftovers instead of broth it’s a one hit wonder for tomato-veggie flavor.
Why chicken? Could beef broth be used instead?
Do I have to defrost my meat first? Or can I drop it in frozen?
You’ll need to defrost since you have to brown the meat before pressure cooking it. Sorry! I wish you didn’t have to 🙂
I also can’t use the better than bouillon products (autolyzed yeast = msg) so I use an organic beef bone broth concentrate that I found and I don’t have issues with. We are gluten free so I’ve made this with Barilla gluten free penne noodles. Loved the taste the first time I made it but husband said it was too soupy (he wants lasagna but I don’t want to make it since it’s so time consuming in comparison to this recipe) so this time I added a cup of noodles and drained the diced tomatoes.
I am going to try this tonight, only I realized that you didn’t specify whether the spices were ground or leaves. I am going to go with mostly ground. I hope it turns out! Wish me luck.
ground is what I used!
Hi there, am I able to make this recipe with ground beef? How can I adjust the cook time?
Just use the same cooking time. It may need a few more spices since the sausage is seasoned.
Hi Karen. You’re lasagna soup recipe looks amazing. :-). Unfortunately, due to some ingredient sensitivities, I I’m unable to use Better than Bouillon products. Is there a way for me to alter the recipe to avoid using that?
Hi, just use 4 cups of chicken broth instead of 4 cups of water and 1 Tbsp of bouillon.
I don’t add the bouillon or chicken broth and I use Vegeterian Italian sausage and it still comes out delicious.
Good to know! Thanks for sharing 🙂
Are you using sweet or hot sausages?
I just buy a package of italian ground sausage at the grocery store…It says either mild or medium. I don’t buy the hot. I think you could probably do whatever you prefer!
Do you take the sausage out of their casings?
I just bought ground sausage that was not in casings to begin with.
Could I double this if i have an 8qt instant pot?
yes, I think that would work just fine. Do you love your 8 quart? I really want to get one.
All we have is an 8 quart and, although it took some time to get used to a pressure cooker, I absolutely LOVE it! I can’t imagine cooking with a smaller one. We like leftovers. 🙂
LOVED! A keeper for sure! Thank you!
It’s one of my favorites too 🙂
Irena Waiss says
Thanks for such a great recipe! We love it. We all love to add our own tweaks to recipes……and this is another fun one for my Instant Pot!
can I double this recipe and use my slow cooker?
Sure. Here is the recipe for the slow cooker version: https://www.365daysofcrockpot.com/easy-recipe-for-slow-cooker-crockpot/
Thanks so much for including my soup. Yours looks Ah-Mazing!
you’re welcome Carolyn!
Your soup looks amazing! Thanks for the shout-out for my Instant Pot Loaded Cauliflower Soup!
Linda C Crowder says
Can I please have the recipe/link to the cauliflower soup? I am looking for soups without tomatoes or low amounts of tomato. I have a peptic ulcer that can’t take the acid plus I am not real fond of a high tomato taste. Thank you. I am loving your site.