Instant Pot Lasagna Soup is a quick and easy soup recipe filled with hearty sausage, rich tomato broth, and pasta! This Lasagna Soup is one of the best one pot meals around and is ready in just 30 minutes thanks to the Instant Pot.
Instant Pot Lasagna Soup
I will never forget the first time my mom made Lasagna Soup for me. I was a bit skeptical, as her lasagna was one of my all time favorite meals. But after one bite, I fell head over heals in love with this Italian Soup.
I have been making my mom’s lasagna soup for decades now on the stove top. And while the traditional lasagna soup is a relatively quick meal, Instant Pot Lasagna Soup is RIDICULOUSLY fast to make.
Filled with Italian Sausage, carrots, onions and pasta in a rich tomato based sauce, this hearty Italian soup is comforting and soothing to my soul. It has all the flavors of traditional lasagna, in soup form. It is so incredibly flavorful, so hearty, and downright delicious.
It is insanely easy to make in the pressure cooker. Friends, I am talking this soup is ready in less than 20 minutes from the time you start to the time you are sitting at the table.
How To Make Instant Pot Lasagna Soup
Step One: Sear Meat and Veggies
- Turn Instant Pot to Saute function.
- Once heated, add in oil.
- Brown Italian Sausage until almost no longer pink, breaking up sausage as it cooks.
- Add in onions, carrots, and garlic and saute for 2-3 minutes longer.
- If a lot of grease remains in pressure cooker, drain that off for a lighter soup.
Step Two: Cook Lasagna Soup
- Add stewed tomatoes, stock, spaghetti sauce, seasonings, and pasta to pressure cooker.
- Place lid on Instant Pot and turn knob to sealed.
- Cook on High Pressure for 4 minutes.
Step Three: Quick Release
- Once cook time has elapsed, allow pressure to release naturally for 5 minutes.
- Then do a quick release for any remaining pressure. Normally, I state to do a natural pressure release when cooking soups, as the inner pot is filled with hot liquid. But in order to not overcook the noodles, you only want to release pressure for 5 minutes. Just be sure to stand away from the vent knob when you do a quick release of pressure to protect yourself from hot steam or liquid that may escape from vent knob.
Step Four: Add in Spinach
- Stir spinach into hot Lasagna soup, allowing the spinach to wilt.
Step Five: Serve Soup
- Serve Lasagna Soup with shredded or fresh Mozzarella Cheese and shredded Parmesan Cheese.
Modifications for Instant Pot Lasagna Soup
- I use homemade chicken stock and homemade tomato sauce for Lasagna Soup, but you can use your favorite store bought brand.
- I like a lean Italian chicken sausage. I simply remove the chicken sausage from it’s casing and brown up. You can use any Italian Sausage you like–pork or turkey sausage work great as well.
- Stewed tomatoes with basil and oregano add amazing flavor and texture to this soup, but you can also use diced tomatoes or an extra cup of marinara sauce in it’s place.
- Corkscrew, rotini, capanelle, or elbow noodles are all great options for the pasta in this Lasagna Soup.
- Feel free to use frozen spinach n place of fresh spinach, just add to Lasagna Soup BEFORE cooking on high pressure.
More Instant Pot Recipes
- Instant Pot Beef and Barley Soup
- Instant Pot Lasagna
- Instant Pot Creamy Italian Pasta
- Instant Pot Mac and Cheese
- Instant Pot Spaghetti
Instant Pot Lasagna Soup
Made with simple ingredients, this healthy, yet hearty Italian soup will be on the table in less than 30 minutes from start to finish.
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Servings: 6
Calories: 248kcal
Ingredients
- 1/2 tablespoon oil
- 1 pound Italian Sausage
- 1 large carrot peeled, and diced
- 1 small onion minced
- 2 cloves garlic minced
- 4 cups chicken stock or vegetable broth
- 16 ounces Italian Stewed Tomatoes
- 1 cup spaghetti sauce or marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes optional
- 1 cup dried pasta such as rotini, campenelle, elbow noodles, etc
- 2 cups fresh spinach
- Mozzarella and Parmesan Cheese for serving
Instructions
- Turn Instant Pot to Saute function.
- Once heated, add in oil. Brown Italian Sausage until almost no longer pink, breaking up sausage as it cooks.
- Add in onions, carrots, and garlic and saute for 2-3 minutes longer. Turn Instant Pot off.
- Add stock in stock and scrape up any browned bits on the bottom of the inner pot.
- Add tomatoes, spaghetti sauce, seasonings, and pasta to Instant Pot.
- Place lid on Instant Pot and turn the vent knob to sealed. Cook on High Pressure for 4 minutes.
- Once cook time has elapsed, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Be sure to stand away from vent knob, to protect yourself from steam and liquid that may escape.
- Stir in spinach to soup and let just wilt.
- Serve soup with cheese as desired.
Equipment Needed
Notes
Use any Italian sausage you like--chicken, turkey, or pork.
Using pre-made spaghetti sauce or marinara, gives this soup so much more flavor than plain tomato sauce.
Whole wheat or regular noodles work well in this soup. Barilla gluten free noodles work as well. Other gluten free brands give off too much starch and do not hold up well in this Instant Pot recipe.
Leftover Lasagna soup may be stored in air tight container in refrigerator for up to 3 days. You may need to add in a bit of extra stock to reheat, as the noodles will absorb the liquid as they sit.
Nutrition
Calories: 248kcal | Carbohydrates: 21g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 1357mg | Potassium: 585mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3255IU | Vitamin C: 30.9mg | Calcium: 46mg | Iron: 8.4mg
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I make this all the time! One of my favorites
I am so glad to hear that Christina! Thank you for taking the time to share!
I’ve made this recipe 5 or 6 times, so I think it’s high time I review it.
It was surprisingly difficult for me to find a lasagne soup recipe that didn’t include premade marinara sauce, and this one is so much better for it. I always tweak a few things when making it myself: I use dried pesto tortellini (from Trader Joe’s), double it, add a cup more water, and increase the cooking time. Last time I added some balsamic vinegar, and that took everything up a notch. I’ve made it at least once a week for the past month, and I feel a little silly making the same thing over and over again, but it is just THAT GOOD.
I am so glad you enjoyed this soup Alexandra! It is one of our favorites as well! Thank you for taking the time to review 🙂
Made this today and it is amazing! Will be sharing recipe with family!
I am so glad you enjoyed Jerilyn😊
Great easy recipe, even without the spinach
I am so glad you enjoyed Kevin!
Fantastic! Incredible flavor, and so fast and easy to make. I browned the sausage and onions/carrots/garlic in a skillet to I could drain off the excess fat/oil. I used campanelle pasta and one each of linguesa and hot Italian sausage. Incredible. I also opted for the red pepper flakes, good call!
Jeff
I am so glad you enjoyed Jeff! Thanks for taking the time to let us all know!
I wanted to give this recipe a fair review because I accidentally burnt the first batch. This turned out great! It was hearty and easy to make. It had great flavor, and can’t wait to eat the leftovers tomorrow! I served it with garlic bread sticks to dip in the soup. Thanks for the recipe, and updating it 😉. I shared this on Facebook for all my IP friends.
Hi Megan I am so glad you enjoyed this recipe so much! We love it ourselves. And thank you for pointing out that 1 -16 ounce can tomatoes can read like 116 ounces. I want to make my recipes super clear and helpful, but knowing how you interpret recipes helps me improve. Enjoy those leftovers 🙂
Love this it is so good
I love hearing that! Thank you!
Not sure if My rating went through correctly. This is at least 5 stars. Yummy!!!