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!

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.
5 from 1 vote

Instant Pot Lasagna Soup

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Time to Pressure: 10 minutes
Total Time: 32 minutes
Instant Pot Lasagna Soup is an easy, flavorful soup that's ready in about 30 minutes.

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

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Main Course
Cuisine: American
Keyword: Instant Pot lasagna soup, Instant Pot lasagna soup recipe

Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did You Make This?

Don’t forget to leave a rating below below and make sure to follow on Pinterest and Instagram for more!
A bowl of lasagna soup with a scoop of ricotta and parsley on top.

Categories:

, , ,
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

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

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

Similar Recipes...