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    Home » Instant Pot Pasta Recipes » Instant Pot Lasagna Soup

    Instant Pot Lasagna Soup

    Published: Oct 2, 2022 · Modified: Oct 11, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    A bowl of lasagna soup with a scoop of ricotta and parsley on top.

    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.

    Browned Italian sausage and onion an instant pot inner 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.

    Pasta and chicken broth in an instant pot inner pot.

    Step 9: Add pasta. Do not stir in.

    Tomato paste and seasonings on top of pasta in an instant pot.

    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.

    Lasagna soup in an instant pot.

    Step 14: Give everything a good stir before serving.

    A black spoon in a bowl of lasagna soup.

    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.
    Close up of a spoon scooping up lasagna soup from a bowl.

    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.

    More Instant Pot soup recipes!

    • Bowl of Instant Pot creamy tomato soup next to a spoon and slice of baguette.
      Instant Pot Creamy Tomato Soup
    • Bowl of instant pot stuffed pepper soup topped with parsley.
      Instant Pot Stuffed Pepper Soup
    • bowl of chicken tortilla soup with a silver spoon in it.
      Instant Pot Chicken Tortilla Soup
    • Close up photo of instant pot corn potato chowder topped with corn and fresh thyme.
      Instant Pot Potato Corn Chowder

    If you’ve tried this Instant Pot lasagna soup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can follow me on Pinterest or Facebook even more delicious food.

    A bowl of lasagna soup with a scoop of ricotta and parsley on top.

    Instant Pot Lasagna Soup

    Instant Pot Lasagna Soup is an easy, flavorful soup that's ready in about 30 minutes.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Time to Pressure: 10 minutes
    Total Time: 32 minutes
    Servings: 8 servings
    Calories: 528kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    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. 

    Nutrition

    Serving: 1serving | Calories: 528kcal | Carbohydrates: 43g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 70mg | Sodium: 1527mg | Potassium: 1093mg | Fiber: 4g | Sugar: 12g | Vitamin A: 769IU | Vitamin C: 20mg | Calcium: 83mg | Iron: 4mg
    Tried this recipe?Leave me a comment below to let me know!
    « Instant Pot Beef and Black Bean Chili
    Instant Pot Cranberry Chicken »

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    Reader Interactions

    Comments

    1. Patti

      October 11, 2022 at 6:27 pm

      This recipe sounds delish! But, I'm confused, when do I add the marinara sauce?

      Reply
      • Kate

        October 11, 2022 at 8:10 pm

        Thank you! And thanks for catching that! You'll add it in step 11 with the diced tomatoes and tomato paste.

        Reply

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