Instant Pot Lasagna Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
6 servings (1.5 cups each)
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Calories
692 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Lasagna Soup
Description
This recipe starts by sautéing Italian sausage with onions and minced garlic in the Instant Pot. Once browned, marinara sauce, chicken broth, water, dried spices, and broken lasagna noodles are added and cooked on high pressure for a short time. The noodles cook through quickly under pressure while absorbing the sauce's robust flavor.
After a quick pressure release, heavy cream is stirred in for added creaminess. A topping is prepared separately by combining ricotta cheese, Parmesan, and dried parsley to spoon onto individual bowls, creating soft, cheesy dollops that complement the rich tomato-based soup. The soup delivers a comforting, hearty texture with tender noodles and a creamy finish.
The soup can be served with extra shredded mozzarella or Parmesan as desired. Variations include swapping pasta shapes like farfalle or penne, vegan adaptations by omitting meat and using plant-based cream, and vegetarian versions without sausage. The soup stores well refrigerated for a few days but thickens as the noodles absorb broth and can be thinned during reheating.
Ingredients
Soup:
- 1 Tablespoon olive oil
- 16 oz Italian sausage mild
- 1/2 cup onion diced
- 3-4 garlic minced, cloves
- 1 marinara sauce 24 oz jar
- 1 cup chicken broth
- 2 cups water
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- black pepper to taste
- 8 oz lasagna noodles broken into thirds
- 1/2 cup heavy cream
Topping:
- 1 cup ricotta cheese
- 1/2 cup Parmesan Cheese grated
- 1 teaspoon parsley dried
- 1 cup mozzarella cheese shredded
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
- Use a 6-quart Instant Pot for best fitting of ingredients.
- Choose a flavorful marinara sauce made with whole ingredients, such as Rao's for optimal taste.
- You can substitute lasagna noodles with other pasta shapes like farfalle or penne.
- For vegan versions, omit sausage and replace heavy cream with plant-based alternatives; skip the ricotta topping.
- Refrigerate soup and topping separately up to three days; add broth or water when reheating to adjust thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1.5 cups each)
Amount Per Serving
Calories 692 kcal
% 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.
User Reviews
Overall Rating
4.9
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