Instant Pot Lasagna Soup is a flavorful soup that takes just minutes of prep. This tasty soup makes a great weeknight dinner and is ready in about 30 minutes.
Instant Pot lasagna soup is a great way to enjoy the flavors of lasagna without spending hours cooking. This easy soup takes just minutes to prep, and it's ready in about 30 minutes.
The soup makes a quick weeknight dinner. It also keeps well, so it makes a tasty make-ahead dinner.
What you'll need to make Instant Pot lasagna soup
- Ground Italian sausage: Either hot or mild will work, so choose the level of heat that you prefer.
- White or yellow onion
- Garlic
- Chicken stock: You can also use chicken broth. Feel free to use reduced-sodium chicken broth if you prefer.
- Mafalda pasta: Mafalda pasta may also be called mini lasagna noodles. If you substitute another type of pasta, you may need to adjust the cooking time.
- Italian seasoning
- Marinara sauce: Choose a marinara sauce that has plenty of flavor. Rao's is a great choice.
- Diced tomatoes
- Tomato paste
- Salt and ground black pepper: I like to season after cooking because you'll get a truer sense of the flavors at that point.
How to make Instant Pot lasagna soup
Step 1: Press sauté. When it reads hot, add the Italian sausage.
Step 2: Cook the sausage, breaking into pieces as it browns, about 5 minutes.
Step 3: Drain all but 1 tablespoon of grease from the sausage and return sausage to pot.
Step 4: Add diced onion and cook, stirring regularly, until softened, about 3 minutes.
Step 5: Stir in garlic and Italian seasoning. Cook for 1 minute stirring the entire time.
Step 6: Press cancel.
Step 7: Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot.
Step 8: Add remaining chicken broth.
Step 9: Add pasta. Do not stir in.
Step 10: Top pasta with marinara, diced tomatoes, and tomato paste. Do not stir.
Step 11: Close and lock the lid. Make sure that the pressure release valve is set to sealing.
Step 12: Press manual high pressure for and adjust the cooking time to 3 minutes.
Step 13: When the cooking time has ended, do a controlled quick release.
Step 14: Give everything a good stir before serving.
Tips
- I don't recommend using ground beef in this recipe as it doesn't have as much flavor as Italian sausage.
- If you can't find ground Italian sausage, then remove the casings from Italian sausage links.
- It's important not to stir in the pasta or the tomato as it can give you a burn notice.
- I recommend choosing a marinara sauce that you like as it will provide quite a bit of the soup's flavor.
Serving suggestions
Serving the soup with a scoop of ricotta cheese gives it a bit of creaminess. I recommend a bit of grated parmesan cheese and a sprinkle of fresh parsley or chopped basil for a bit of freshness.
I serve the soup with either crusty bread or garlic knots and a green salad on the side.
Storage
Store any leftover soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.
Instant Pot Lasagna Soup
Equipment
Ingredients
- 1 ½ pounds ground Italian sausage
- 1 ½ cups diced white or yellow onion
- 6 garlic cloves minced
- 6 cups chicken stock
- 8 ounce package mafalda pasta
- 1 tablespoon dried Italian seasoning
- 24 ounce jar marinara sauce
- 14.5 ounce can diced tomatoes
- 6 ounce can tomato paste
- Salt and ground black pepper to taste
Instructions
- Press sauté.
- When it reads hot, add the Italian sausage.
- Cook the sausage, breaking into pieces as it browns, about 5 minutes.
- Drain all but 1 tablespoon of grease from the sausage and return sausage to pot.
- Add diced onion and cook, stirring regularly, until softened, about 3 minutes.
- Stir in garlic and Italian seasoning. Cook for 1 minute stirring the entire time.
- Press cancel.
- Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot.
- Add remaining chicken broth.
- Add pasta. Do not stir in.
- Top pasta with marinara sauce, diced tomatoes, and tomato paste. Do not stir.
- Close and lock the lid. Make sure that the pressure release valve is set to sealing.
- Press manual high pressure for and adjust the cooking time to 3 minutes.
- When the cooking time has ended, do a controlled quick release.
- Give everything a good stir before serving.
Notes
- Ground Italian sausage: Either hot or mild will work, so choose the level of heat that you prefer.
- Chicken stock: You can also use chicken broth. Feel free to use reduced-sodium chicken broth if you prefer.
- Mafalda pasta: Mafalda pasta may also be called mini lasagna noodles. If you substitute another type of pasta, you may need to adjust the cooking time.
- Marinara sauce: Choose a marinara sauce that has plenty of flavor. Rao's is a great choice.
- Salt and ground black pepper: I like to season after cooking because you'll get a truer sense of the flavors at that point.
- Nutrition values are estimates.
Patti
This recipe sounds delish! But, I'm confused, when do I add the marinara sauce?
Kate
Thank you! And thanks for catching that! You'll add it in step 11 with the diced tomatoes and tomato paste.