5.0 from 27 votes
Instant Pot Lasagna Soup
A quick and easy soup made in your pressure cooker with all the flavors of your favorite lasagna in a fraction of the time!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 6
Calories: 586 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 Tbsp olive oil
- 1 lb Italian sausage
- ½ c. diced onion
- 4 cloves garlic
- 2 cans basil garlic oregano diced tomatoes 14.5 oz each
- 2 c. low sodium beef broth
- 2 c. water
- 24 oz jar spaghetti sauce
- 2 tsp Italian seasoning
- ½ tsp ground black pepper
- 8 oz lasagna noodles broken
- 1 c. shredded Mozzarella cheese
- parsley optional garnish
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. Make sure to stir frequently to prevent the sausage from sticking to the bottom of the pot. When Italian sausage is partly cooked, about 2-3 minutes, add the onions and garlic and continue cooking for about 4-5 more minutes, until onions are soft and meat is no longer pink.
- Add tomatoes, broth, water, spaghetti sauce, Italian seasoning, black pepper, and broken lasagna noodles. Place the lid on the pot and flip the valve to "sealing." Cook over manual high pressure for 6 minutes.
- When 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. Divide the soup into bowls and top each with a sprinkle of mozzarella cheese.
Cup of Yum
Notes
- WAYS TO SWITCH UP THIS LASAGNA SOUP RECIPE!
- Depending on your tastes you can switch up the ingredients for this soup. Here are some ideas:
- For the Italian sausage, you can use mild or spicy depending on if you like a kick of heat.
- Or you can swap out the sausage for ground beef, ground turkey or even ground chicken. It will change up the flavors and give it a different spin!
- You can use your favorite jarred spaghetti sauce for this recipe. There are so many choices these days you could probably use a different kind every time you make this soup. Just be sure to use a tomato-based spaghetti sauce.
- I love mozzarella cheese on top of the soup because it will melt and turn ooey-gooey but you can also add some grated Parmesan, Asiago, or Romano cheese for a little more cheesiness.
- If I have parsley on hand I’ll chop some up to sprinkle on top of the soup, but you can also use chopped basil, too!
Nutrition Information
Calories
586kcal
(29%)
Carbohydrates
39g
(13%)
Protein
28g
(56%)
Fat
36g
(55%)
Saturated Fat
14g
(70%)
Cholesterol
89mg
(30%)
Sodium
1547mg
(64%)
Potassium
884mg
(25%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
769IU
(15%)
Vitamin C
12mg
(13%)
Calcium
257mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 586
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 89mg | 30% |
| Sodium | 1547mg | 64% |
| Potassium | 884mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 257mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.