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.
1cupdried pastasuch as rotini, elbow noodles, or broken-up sheets of lasagna noodles
2cupsfresh spinach
mozzarella and parmesan Cheesefor serving
Instructions
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.
Video
Notes
Sausage: Use any Italian sausage you like--chicken, turkey, or pork. Tomato Sauce: Using pre-made spaghetti sauce or marinara gives this soup so much more flavor than plain tomato sauce. 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.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.