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4.9 from 240 votes

Instant Pot 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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 6 servings (1.5 cups each)
Calories: 692 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Calories 692kcal (35%) Carbohydrates 39g (13%) Protein 30g (60%) Fat 46g (71%) Saturated Fat 20g (100%) Cholesterol 127mg (42%) Sodium 1584mg (66%) Potassium 790mg (23%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1165IU (23%) Vitamin C 13.6mg (15%) Calcium 340mg (34%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 6servings (1.5 cups each)

Amount Per Serving

Calories 692

% Daily Value*

Calories 692kcal 35%
Carbohydrates 39g 13%
Protein 30g 60%
Fat 46g 71%
Saturated Fat 20g 100%
Cholesterol 127mg 42%
Sodium 1584mg 66%
Potassium 790mg 17%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 1165IU 23%
Vitamin C 13.6mg 15%
Calcium 340mg 34%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.