This Instant Pot Lasagna Soup is everything you love about lasagna, in a warm, comforting bowl of soup! This is so easy to make thanks to the Instant Pot, and is a huge favorite in our family!

For more delicious Instant Pot recipes, be sure to check out my Instant Pot Stir Fry Noodles, Instant Pot Carrots with Honey Glaze, and Instant Pot Mac and Cheese.

a white bowl of soup with ricotta cheese on top

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On crazy busy days, I’m so thankful to have my Instant Pot. It’s quick, easy, and cleaning up one pot is basically my favorite thing about it. I own the 6 quart version and use it all the time. If you don’t have one yet, I highly HIGHLY recommend it! Especially for yummy recipes like this Instant Pot Lasagna Soup!

lasagna soup inside of an instant pot

This recipe has quickly become one of my favorites that I’ve created for the Instant Pot, and that’s saying a lot because my Instant Pot Loaded Potato Soup is a big hit at our house, and with all of you! Be sure to try it out if you haven’t had a chance to yet!

a spoon inside of a bowl of lasagna soup

Ingredients for Instant Pot Lasagna Soup (SEE MEASUREMENTS IN RECIPE CARD BELOW!)

  • olive oil
  • Italian sausage
  • garlic
  • marinara sauce
  • onion
  • chicken broth
  • Dried spices: basil, oregano, thyme, parsley, pepper
  • lasagna noodles
  • heavy cream
  • ricotta cheese
  • parmesan cheese
  • mozzarella cheese

ingredients in bowls on a counter top

How to Make Instant Pot Lasagna Soup – Step by Step

Step 1: Cook the meat

Turn the Instant Pot to saute and add the olive oil. When hot, add the Italian sausage and cook, crumbling with a wooden spoon or spatula. Stir frequently to prevent the sausage from sticking to the bottom of the pot. When the sausage is partly cooked, add the onions and garlic and continue cooking for about 4-5 more minutes, until onions are soft and meat is no longer pink.

Step 2: Pressure cook

Stir in the chicken broth, water, marinara sauce, spices, and broken lasagna noodles. Place the lid on the pot and flip the valve to “sealing.” Cook over manual high pressure for 6 minutes.

step by step how to make Instant Pot Lasagna Soup

Step 3: Make ricotta topping

While the soup is cooking, prepare the ricotta topping. In a small bowl, stir together the ricotta cheese, grated parmesan cheese, and dried parsley. Cover and place in the refrigerator until ready to use.

Step 4: Serve

Once the time is up on the Instant Pot, perform a quick release. When all of the steam has escaped and the pin on the lid has dropped, open the lid and stir in the heavy cream. Divide the soup into bowls and top each with a scoop of the ricotta mixture and a sprinkle of mozzarella cheese. Enjoy! 

lasagna soup inside of an instant pot

Instant Pot Lasagna Soup – Tips and Notes

  • Instant Pot size: I used a 6 quart Instant Pot in this recipe.
  • My favorite marinara sauce to use is from Rao’s. It’s a little more expensive than other jarred sauces, but I find the flavor to be the best and it’s made with all whole food ingredients, too.
  • Noodle substitution: feel free to use a different type of noodle than lasagna noodles. I’ve also made this with farfalle and penne pasta with great results.
  • To make this on the stovetop, I also have a skillet lasagna recipe you should try.

a white bowl of soup with ricotta cheese on top and a spoon

Vegan and Vegetarian Options

For a vegan adaptation of this Instant Pot Lasagna Soup, you can leave out the sausage and replace the heavy cream with a vegan heavy cream, like the kind by Silk. You can also omit the ricotta topping.

For a vegetarian option, simply leave out the meat and make the recipe as directed.

a ladle full of soup and noodles

Can I use ground beef or turkey instead of Italian sausage?

Yes you definitely can, and I’ve made it both ways. However, Italian sausage is my favorite meat to use because it’s delicious and really brings out the lasagna flavors the best.  

a white bowl of soup with ricotta cheese on top

Storing and Reheating

This Instant Pot Lasagna Soup can be stored in an airtight container in the refrigerator for up to three days. You can also store the ricotta topping in a separate container in the fridge for three days as well.

As the soup sits, the noodles will absorb most of the moisture from the soup. So when you reheat your soup, it will be a lot thicker. You can add a little water or chicken broth to thin it out, or just enjoy as is with its more traditional, lasagna-like texture.

bowls of soup on a white counter top next to an Instant Pot

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a spoon inside of a bowl of lasagna soup
4.76 from 29 ratings

Instant Pot Lasagna Soup

Yield: 6 servings (1.5 cups each)
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
This Instant Pot Lasagna Soup is everything you love about lasagna, in a warm, comforting bowl of soup! This is so easy to make thanks to the Instant Pot, and is a huge favorite in our family!
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Ingredients

Soup:

  • 1 Tablespoon olive oil
  • 16 oz mild Italian sausage
  • 1/2 cup diced onion
  • 3-4 garlic cloves, minced
  • 1 (24 oz) jar marinara sauce
  • 1 cup chicken broth
  • 2 cups water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • pepper, to taste
  • 8 oz lasagna noodles, broken into thirds
  • 1/2 cup heavy cream

Topping:

  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon dried parsley
  • 1 cup shredded mozzarella cheese

Equipment

  • 1 Instant Pot or Pressure Cooker

Instructions
 

  • Turn the Instant Pot to saute and add the olive oil. When hot, add the Italian sausage and cook, crumbling with a wooden spoon or spatula. Stir frequently to prevent the sausage from sticking to the bottom of the pot. When the sausage is partly cooked, add the onions and garlic and continue cooking for about 4-5 more minutes, until onions are soft and meat is no longer pink.
  • Stir in the chicken broth, water, marinara sauce, spices, and broken lasagna noodles. Place the lid on the pot and flip the valve to "sealing." Cook over manual high pressure for 6 minutes.
  • While the soup is cooking, prepare the ricotta topping. In a small bowl, stir together the ricotta cheese, grated parmesan cheese, and dried parsley. Cover and place in the refrigerator until ready to use.
  • Once the time is up on the Instant Pot, perform a quick release. When all of the steam has escaped and the pin on the lid has dropped, open the lid and stir in the heavy cream. Divide the soup into bowls and top each with a scoop of the ricotta mixture and a sprinkle of mozzarella cheese. Enjoy! 

Notes

  • Instant Pot size: I used a 6 quart Instant Pot in this recipe.
  • My favorite marinara sauce to use is from Rao's. It's a little more expensive than other jarred sauces, but I find the flavor to be the best and it's made with all whole food ingredients, too.
  • Noodle substitution: feel free to use a different type of noodle than lasagna noodles. I've also made this with farfalle and penne pasta with great results.
  • To make this on the stovetop, I also have a skillet lasagna recipe you should try.
  • Vegan and Vegetarian Options: For a vegan adaptation of this Instant Pot Lasagna Soup, you can leave out the sausage and replace the heavy cream with a vegan heavy cream, like the kind by Silk. You can also omit the ricotta topping. For a vegetarian option, simply leave out the meat and make the recipe as directed.
  • Storing and Reheating: This soup can be stored in an airtight container in the refrigerator for up to three days. You can also store the ricotta topping in a separate container in the fridge for three days as well. As the soup sits, the noodles will absorb most of the moisture from the soup. So when you reheat your soup, it will be a lot thicker. You can add a little water or chicken broth to thin it out, or just enjoy as is with its more traditional, lasagna-like texture.
Cuisine: Italian Inspired
Course: Main
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 692kcal, Carbohydrates: 39g, Protein: 30g, Fat: 46g, Saturated Fat: 20g, Cholesterol: 127mg, Sodium: 1584mg, Potassium: 790mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1165IU, Vitamin C: 13.6mg, Calcium: 340mg, Iron: 3.3mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.