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Instant Pot Lasagna Soup Recipe

A comfort food that comes together quickly? This hearty Instant Pot Lasagna Soup recipe is packed with all the classic flavors without the work!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 6 servings
Calories: 514 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 pound ground Italian sausage
  • 3 cloves garlic pressed
  • ½ cup diced yellow onion
  • 1 green pepper diced
  • 4 cups water
  • 2 cans 14.5 ounce each diced tomatoes
  • 2 cans 15 ounce each tomato sauce
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 Tablespoon light brown sugar packed
  • 9 uncooked lasagna noodles broken
  • ½ cup ricotta cheese
  • ½ cup mozzarella cheese
  • 2 Tablespoons grated Parmesan cheese
  • parsley for garnish

Instructions

    Cup of Yum
  1. Turn the pressure cooker on “SAUTE” and add the Italian sausage, garlic, onion, and green pepper to the pot. Using a wooden spoon, break it up and cook until the meat is done (several minutes until no pink appears).
  2. Turn the IP off, then using a slotted spoon, remove all the meat and vegetables to a paper towel lined plate, then drain the grease.
  3. Add ONE CUP of water to the hot Instant Pot and deglaze the pan. This means, scrape the bottom of the pan using the wooden spoon to remove any bits of meat that are stuck.
  4. Add the remaining water, diced tomatoes, tomato sauce, brown sugar, Italian seasoning, salt, pepper, broken uncooked noodles, and the cooked meat/vegetables. Give a quick stir.
  5. Lock the lid in place and make sure the valve on top is set to “SEALING.”
  6. Select HIGH PRESSURE for a cook time of 2 minutes. Once the cook time ends, allow to naturally release pressure for 5 minutes, then do a quick release of pressure until the valve drops.
  7. Open the lid and stir. If adding the cheese to the soup, dollop the ricotta into the hot soup, give a stir until blended.
  8. Ladle the soup into bowls and serve with mozzarella cheese and parmesan cheese. ENJOY!

Notes

  • Read the instructions below ENTIRELY before starting!
  • Time does NOT include the amount of time it takes to come to pressure, or release pressure.
  • For extra flavor, add a parmesan rind to the soup before pressurizing. SO GOOD. Remove before eating.
  • Recipe tested in 6 quart Instant Pot.
  • See blog post for more recipe tips and tricks and ingredient substitutions.

Nutrition Information

Calories 514kcal (26%) Carbohydrates 42g (14%) Protein 26g (52%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 18g Cholesterol 59mg (20%) Sodium 1088mg (45%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 514

% Daily Value*

Calories 514kcal 26%
Carbohydrates 42g 14%
Protein 26g 52%
Fat 27g 42%
Saturated Fat 11g 55%
Polyunsaturated Fat 18g 106%
Cholesterol 59mg 20%
Sodium 1088mg 45%
Fiber 4g 16%
Sugar 9g 18%

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