Instant Pot Lasagna Soup (2024)

Instant Pot Lasagna Soup is a flavorful soup that takes just minutes of prep. This tasty soup makes a great weeknight dinner and is ready in about 30 minutes.

Instant Pot lasagna soup is a great way to enjoy the flavors of lasagna without spending hours cooking. This easy soup takes just minutes to prep, and it's ready in about 30 minutes.

The soup makes a quick weeknight dinner. It also keeps well, so it makes a tasty make-ahead dinner.

What you'll need to make Instant Pot lasagna soup

• Ground Italian sausage: Either hot or mild will work, so choose the level of heat that you prefer.
• White or yellow onion
• Garlic
• Chicken stock: You can also use chicken broth. Feel free to use reduced-sodium chicken broth if you prefer.
• Mafalda pasta: Mafalda pasta may also be called mini lasagna noodles. If you substitute another type of pasta, you may need to adjust the cooking time.
• Italian seasoning
• Marinara sauce: Choose a marinara sauce that has plenty of flavor. Rao's is a great choice.
• Diced tomatoes
• Tomato paste
• Salt and ground black pepper: I like to season after cooking because you'll get a truer sense of the flavors at that point.

How to make Instant Pot lasagna soup

Step 1: Press sauté. When it reads hot, add the Italian sausage.

Step 2: Cook the sausage, breaking into pieces as it browns, about 5 minutes.

Step 3: Drain all but 1 tablespoon of grease from the sausage and return sausage to pot.

Step 4: Add diced onion and cook, stirring regularly, until softened, about 3 minutes.

Step 5: Stir in garlic and Italian seasoning. Cook for 1 minute stirring the entire time.

Step 6: Press cancel.

Step 7: Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot.

Step 8: Add remaining chicken broth.

Step 9: Add pasta. Do not stir in.

Step 10: Top pasta with marinara, diced tomatoes, and tomato paste. Do not stir.

Step 11: Close and lock the lid. Make sure that the pressure release valve is set to sealing.

Step 12: Press manual high pressure for and adjust the cooking time to 3 minutes.

Step 13: When the cooking time has ended, do a controlled quick release.

Step 14: Give everything a good stir before serving.

Tips

• I don't recommend using ground beef in this recipe as it doesn't have as much flavor as Italian sausage.
• If you can't find ground Italian sausage, then remove the casings from Italian sausage links.
• It's important not to stir in the pasta or the tomato as it can give you a burn notice.
• I recommend choosing a marinara sauce that you like as it will provide quite a bit of the soup's flavor.

Serving suggestions

Serving the soup with a scoop of ricotta cheese gives it a bit of creaminess. I recommend a bit of grated parmesan cheese and a sprinkle of fresh parsley or chopped basil for a bit of freshness.

I serve the soup with either crusty bread or garlic knots and a green salad on the side.

Storage

Store any leftover soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.

More Instant Pot soup recipes!

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