Instant Pot Lasagna Soup

a spoon inside of a bowl of lasagna soup

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!

Course Main

Cuisine Italian Inspired

Prep Time 10

Cook Time 12

Total Time 22

Servings servings (1.5 cups each)

Calories 692

Author Ashlyn Edwards | Belle of the Kitchen

Equipment

1 Instant Pot or Pressure Cooker

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

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.

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