Instant Pot Lasagna Soup delivers all the same classic flavors you love in lasagna in an easy, one-pot soup that comes together in under 30 minutes!
No Instant Pot? Enjoy the same delicious flavors with my recipe for stovetop lasagna soup.
If you love lasagna, this easy one-pot soup recipe is for you! Instant Pot Lasagna Soup delivers flavor fast--without the tedious step of layering together the ingredients.
Made with hearty Italian sausage, a rich tomato-based sauce, tender pasta, and tender greens, Instant Pot Italian Soup is a hearty, comforting soup that is not only exceptionally delicious but incredibly easy to prepare.
The trick to making the BEST Instant Pot Lasagna Soup is to use ingredients, like Italian Sausage, Italian stewed tomatoes, and spaghetti sauce, that pack a ton of flavor. These ingredients create a Lasagna Soup that tastes like it has been simmered for hours and hours, yet is on the table in under 30 minutes.
It is a true family favorite recipe that is hearty, comforting, and incredibly flavorful. Instant Pot Lasagna Soup will be a meal you will want to enjoy again and again!
Notes on Ingredients
- Sausage: Use raw store-bought or homemade Italian sausage. Chicken, pork, or turkey sausage all work well. If your sausage comes in links, remove it from the casings before browning the meat.
- Marinara/Spaghetti Sauce: I recommend using pre-made store-bought or homemade spaghetti sauce or marinara, rather than plain tomato sauce. The spaghetti sauce is already seasoned which gives your soup an incredible depth of flavor with minimal effort or added ingredients.
- Stewed Tomatoes: Italian stewed tomatoes are flavored with garlic and oregano and have been stewed for a long period of time before being canned, which allows the tomatoes to shine. Feel free to blend the stewed tomatoes prior to adding them to the soup if you find the texture of tomato chunks off-putting.
- Chicken Stock: Use low-sodium store-bought or homemade chicken stock.
- Noodles: Use 1 cup of broken-up lasagna noodles, elbow noodles, or bow-tie noodles, as they all require the same cooking time.
- Spinach: Feel free to use kale in place of spinach, just be sure to remove the stem and chop or tear it into bite-sized pieces before adding it to the soup. Alternatively, omit the greens altogether.
How to Make Instant Pot Lasagna Soup
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Turn Instant Pot to Saute function and add in a bit of oil.
- Once heated, add in the sausage, onions, and carrots and saute until the sausage is no longer pink.
- Add in the garlic and saute for 30-60 seconds, just to toast the garlic, and then TURN the Instant Pot off by hitting cancel.
- Drain off the excess grease if needed/desired and return the inner pot back to the Instant Pot. I often find this step unnecessary when using lean ground sausage. The little bit of grease that may remain adds great flavor to the soup.
- Add in a bit of the chicken stock and scrape up any browned bits on the bottom of the inner pot to prevent a burn warning.
- Add the remaining broth, stewed tomatoes, spaghetti sauce, seasonings, and pasta to the pressure cooker and stir to combine.
- Secure the lid on Instant Pot and turn the knob to the sealed position. To set the cooking time, use the manual or pressure cook function and cook on High Pressure for 4 minutes.
- Once the cooking time has elapsed, allow the pressure to release naturally for EXACTLY 5 minutes. This is the perfect amount of time to cook the noodles perfectly.
- After 5 minutes have elapsed, do a quick release for any remaining pressure. To do this, knock the venting knob from the sealed to venting position, SLOWLY. That will help the liquid from spraying all over your kitchen. And be sure to stand back from the vent knob when you do a quick release of pressure to protect yourself from hot steam or liquid that may escape from the vent knob. You may even opt to place a kitchen towel lightly over the knob to prevent splatter.
- If using, stir the spinach or kale into the inner pot. Let it sit for a minute or two to quickly wilt into the soup.
I recommend serving this Instant Pot Lasagna Soup with shredded or fresh Mozzarella Cheese and shredded Parmesan Cheese.
And while lasagna soup is hearty enough to stand on its own as a complete meal, I love serving it with a Homemade Caesar Salad or tossed Greek salad and homemade garlic toast for a delicious meal the entire family will rave about.
Leftover Lasagna Soup may be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. You may need to add in a bit of extra stock to reheat, as the noodles will absorb the liquid as they sit.
Normally, I stress using natural pressure release when cooking soups, as the inner pot is filled with hot liquid. But in order to not overcook the noodles, this is one recipe you will need to release the pressure after 5 minutes of natural pressure release so that you don't overcook your noodles.
Yes! I have had success using Barilla gluten-free noodles in this recipe for Instant Pot lasagna soup. Other brands have not been successful, as they give off too much starch and don't hold up well when pressure cooked.
More Instant Pot Italian-American Recipes
- Instant Pot Lasagna
- Instant Pot Fettuccine Alfredo
- Instant Pot Sausage and Peppers
- Instant Pot Creamy Italian Pasta
- Instant Pot Spaghetti
- Instant Pot Chicken Cacciatore
If you enjoyed this recipe for Instant Pot Lasagna Soup, I would love for you to leave a comment and review below.
Instant Pot Lasagna Soup
- ½ tablespoon olive oil
- 1 pound ground Italian sausage
- 1 large carrot peeled, and diced
- 1 small onion minced
- 2 cloves garlic minced
- 4 cups low sodium chicken stock or vegetable broth
- 16 ounces Italian Stewed Tomatoes
- 1 cup spaghetti sauce or marinara sauce
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes optional
- 1 cup dried pasta such as rotini, elbow noodles, or broken-up sheets of lasagna noodles
- 2 cups fresh spinach
- mozzarella and parmesan Cheese for serving
- Turn the Instant Pot to Saute function and add the oil to the inner pot. Once the oil is heated, add in the sausage and brown until almost no longer pink, breaking up the sausage as it cooks.
- Add in onions, carrots, and garlic and saute for 2-3 minutes longer. Turn Instant Pot off. Drain off any excess grease IF NEEDED and then return the inner pot back to the instant pot.
- Add in the stock and scrape up any browned bits on the bottom of the inner pot.
- Add tomatoes, spaghetti sauce, oregano, crushed red pepper flakes, salt, pepper, and noodles to Instant Pot and stir to incorporate.
- Place lid on Instant Pot and turn the vent knob to the sealed position. Cook on High Pressure for 4 minutes, using the manual or pressure cook function.
- Once cook time has elapsed, allow the pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Be sure to stand away from the 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.
This post was originally published in 2018 but was updated in 2021 with new photos and a video.