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This Instant Pot Lasagna Soup Recipe delivers the flavors of classic lasagna without the work!
Made with hearty Italian sausage, Italian stewed tomatoes, and rich marinara, Instant Pot Lasagna Soup tastes like it has been simmered for hours yet is on the table in under 30 minutes, making it an easy family dinner perfect for a busy weeknight.
Kristen's Key Tips for Instant Pot Lasagna Soup
- Use Italian Sausage over Ground Beef. Using Italian sausage helps to build an incredibly flavorful soup.
- Swap Out Tomato Sauce for Marinara. Because marinara sauce is already seasoned, it gives lasagna soup an incredible depth of flavor with minimal effort or added ingredients.
- An Exception to the Rule. I typically stress using natural pressure release when pressure cooking soups. However, for this recipe you will need to release the pressure after 5 minutes the noodles don't overcook.
How to Make Instant Pot Lasagna Soup
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using 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.
- Sauté Sausage with Aromatics. Using the sauté function, sauté the ground sausage until the sausage is nearly fully browned, breaking it up into small bits as it cooks.
- Add Aromatics Garlic. Add minced onion, diced carrots, and minced garlic, and sauté briefly to soften the onions and toast the garlic. Hit cancel to turn off the sauté function.
- Deglaze Inner Pot. 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.
- Layer Ingredients. Add the remaining broth, stewed tomatoes, spaghetti sauce, seasonings, and pasta to the pressure cooker and stir gently to just combine.
- Pressure Cook. Secure the lid on Instant Pot and turn the knob to the sealed position. Set to cook High Pressure for 4 minutes.
- Let Pressure Release for EXACTLY 5 Minutes. Once the cooking cycle is complete, wait exactly 5 to do a quick release pressure. Do this by carefully knocking the pressure release knob from the sealed to venting position. Be sure to stand back to protect yourself from hot steam or liquid that may escape from the vent knob.
- Add Spinach. If using, stir fresh spinach into the soup and let sit for a minute or two to wilt before serving.
- Serve. Instant Pot Lasagna Soup is begging to be topped with mozzarella and parmesan cheese, or even a dollop of ricotta cheese. Finish you meal by pairing this soup with a Caesar salad or Olive Garden salad and and homemade garlic toast or Olive Garden breadsticks for a delicious meal the entire family will rave about.
Recipe Modifications
- Gluten-Free Version: I have had success using Barilla gluten-free noodles. Other brands have not been successful, as they give off too much starch and don't hold up well when pressure-cooked.
- No lasagna noodles? Use elbow noodles or bow-tie noodles, as they require the same cooking time.
- Hate the texture of diced tomatoes? Blend or puree the stewed tomatoes before adding to your inner pot. I do this for my picky eaters all the time!
- No Instant Pot? Enjoy my recipe for stove-top lasagna soup.
Storing Leftovers
- Refrigerate: Allow the Instant Pot lasagna soup to cool then transfer it to an airtight container and store in the refrigerator for up to 3 days.
- Freeze: Allow the Instant Pot lasagna soup to cool then transfer it to a freezer-safe container leaving 1 inch of space for expansion. Freeze for up to 3 months.
- Reheat: If needed, allow the soup to defrost overnight in the refrigerator. Reheat individual servings in heat-safe bowls in 60-second intervals until warmed through. You may need to add in a bit of extra stock to reheat, as the noodles will absorb the liquid as they sit.
More Italian-Inspired Instant Pot 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
- Instant Pot Chicken Gnocchi Soup
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
This Instant Pot Lasagna Soup has all the flavors you love in traditional lasagna in a cozy soup and will be on the table in less than 30 minutes from start to finish.
Video
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 pound Homemade Italian Sausage, or your favorite store-bought ground Italian sausage
- 1 small yellow onion, minced
- 1 large carrot, peeled, and diced
- 2 cloves garlic, minced
- 4 cups low sodium chicken stock, or vegetable broth
- 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
- 1 (15-ounce) can Italian Stewed Tomatoes
- 1 cup spaghetti sauce, or marinara sauce
- 2 cups fresh spinach
- mozzarella and parmesan cheese, for serving
Instructions
- Turn the Instant Pot to sauté, add ½ tablespoon extra virgin olive oil to the inner pot, and let heat briefly, 30-60 seconds. Once the oil is heated add in 1 pound Homemade Italian Sausage with 1 small yellow onion (minced) and 1 large carrot (diced) and cook until almost no longer pink, breaking up the sausage as it cooks.
- Add 2 cloves garlic (minced) and sauté for 2-3 minutes longer, to soften the onions. Hit cancel to turn off the Instant Pot off. If needed, remove the inner pot, drain off excess grease, and then return the inner pot back to the instant pot.
- Add about 1 cup of the 4 cups low sodium chicken stock to the inner pot and use a spatula or spoon to scrape up any browned bits on the bottom of the inner pot. Add the remaining stock. *Adding a small amount makes it so you don't splash yourself when deglazing the inner pot.
- Season the broth with 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon pepper, and ¼ teaspoon red pepper flakes. Stir in 1 cup dried pasta and then top with 1 (15-ounce) can Italian Stewed Tomatoes and 1 cup spaghetti sauce (DO NOT STIR!)
- Place the lid on the Instant Pot and be sure the vent knob is sealed or locked. Set to cook on high pressure for 4 minutes by hitting the manual or pressure cook button and use the +/- buttons to adjust to read 4.
- Once the cook time has elapsed, allow the pressure to release naturally for exactly 5 minutes. Then do a quick release for any remaining pressure by SLOWLY knocking the vent knob from sealed to venting. Be sure to stand away from the vent knob, to protect yourself from steam and liquid that may escape.
- Open the Instant Pot, stir in 2 cups fresh spinach, pop the lid back on the Instant Pot and let set for 2-3 minutes, just to let the spinach wilt.
- Serve the lasagna soup with mozzarella and parmesan cheese as desired. Alternatively, dollop the soup with ricotta cheese before serving.
Notes
Sausage: Use any Italian sausage you like--chicken, turkey, or pork.
Noodles: Use 1 cup of any variety of noodles you like. Broken-up lasagna noodles, elbow noodles, bow-tie, etc.
Gluten-Free Modifications: Be sure the sausage and chicken broth you use are both gluten-free and use Barilla gluten-free noodles. Other brands give off too much starch and do not hold up well in this Instant Pot recipe.
Spinach: Feel free to use frozen defrosted and drained spinach in place of fresh spinach, just add it to Lasagna Soup BEFORE cooking on high pressure.
Storage: 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.
Nutrition
Calories: 248kcalCarbohydrates: 21gProtein: 17gFat: 8gSaturated Fat: 3gCholesterol: 44mgSodium: 557mgPotassium: 585mgFiber: 2gSugar: 8gVitamin A: 3255IUVitamin C: 30.9mgCalcium: 46mgIron: 8.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This recipe was originally published in 2019 and updated in 2025.
This one is in our "normal rotation", although, I cook the pasta separately, as I find it is "overdone" otherwise, and shortening the time left the carrots too crunchy. I made this for my son and daughter-in-law and grandsons and they all loved it, and both of the boys are picky eaters! Since my husband is a vegetarian, I cook the sausage separately, as well. My daughter-in-law said it will be in their normal rotation, now too! Doesn't get any better than that! Not only is it easy to make, the bonus is that the leftovers are great when it's just my hubby and I! (...there weren't any when the kids were here, we cleaned that pot up!)
Keep the great recipes coming, Kristen!
Thank you for sharing your modifications too Martha! I love hearing how you make this work for everyone in your family.
Love this recipe. I substituted ground turkey for the sausage and used a can of fire roasted tomatoes in place of the stewed tomatoes. I also used Scalfani Mafalda pasta (looks like long thinner lasagna noodles). Great taste and a hearty meal in one pot. I'll definitely make this again. Thanks for sharing!
So happy you enjoyed!
It was wonderful. My son and wife thought it was great. I used too large of a pasta, penne, for a soup, but all was forgiven because of the taste. Will definitely be making again. Thanks Kristen
So glad you all enjoyed it so much Robin!
Really great soup. I never adjust ingredients the first time making something. After all how can you give honest feedback if you have changed most of the ingredients. Perfect the way it is. Its fall! Just made about 3 month worth of diff soups, some pkged for one. Great winter work lunch meals.
Thank you so much Jo! So happy to hear you enjoyed it--and love hearing that you have a freezer stocked full of soups! Great idea.
The lasagna soup is so rich and flavorful that it didn't even need the cheese. My husband said Wow, this is really good!!
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😊
I just made this awesome recipe and I want to thank you so much for sharing it! It's incredibly delicious & I'll definitely be making it again and again.
I am so glad you enjoyed Marcia.
Great easy recipe, even without the spinach
I am so glad you enjoyed Kevin!