Instant Pot Lasagna Soup Recipe

If there’s one dish that feels like a big, cozy hug in a bowl, it’s this Instant Pot lasagna soup. It’s everything you love about traditional lasagna—rich tomato sauce, tender pasta, savory beef, and gooey cheese—but in a fraction of the time and with none of the layering. This recipe delivers all the comfort and flavor of classic lasagna with minimal effort, thanks to the magic of the Instant Pot. Perfect for busy weeknights or a lazy weekend dinner, it’s a one-pot wonder that warms you up from the inside out.

this RECIPE

A memory of lasagna nights turned soup perfection 🍲

Growing up, lasagna was always the centerpiece of family dinners during the holidays. My mom would spend hours in the kitchen, layering noodles, cheese, and sauce into her baking dish, and the aroma that filled the house was unmatched. But as much as I loved those gatherings, I didn’t inherit the patience for all that work. One evening, craving those same flavors but with less effort, I decided to experiment with my Instant Pot—and this lasagna soup was born. I still remember that first bite: tangy, cheesy, and wonderfully hearty. It was like a shortcut to nostalgia, without sacrificing any of the goodness.

A little background on lasagna and its soup twist

Lasagna itself is thought to have originated in Italy, but not necessarily in the way we know it today. Early versions featured flat, unleavened bread-like pasta sheets. Over time, as tomatoes became a key ingredient in Italian cooking, lasagna evolved into the saucy, cheesy dish we now love. Lasagna soup is a modern spin, designed to simplify the process while keeping all the beloved flavors intact. And while the traditional dish requires careful layering, this soup is a forgiving, fuss-free take that still satisfies.

Let’s talk ingredients: what’s essential and what you can tweak

Each ingredient in this lasagna soup pulls its weight, but there’s plenty of room to adapt based on what you’ve got.

• Olive oil: This is the base for sautéing and adds a lovely depth of flavor. If you’re out of olive oil, a neutral oil like avocado or vegetable oil works in a pinch.
• Beef sausage: It brings a robust, savory flavor to the soup. If you’d like, you can substitute with ground turkey or chicken for a lighter version.
• Onions, sweet peppers, and garlic: These aromatics build the flavor base of the soup. When picking sweet peppers, I love using a mix of colors for both flavor and visual appeal.
• Uncooked lasagna sheets: Breaking them into bite-sized pieces makes this soup hearty and fun to eat. You can also use any short pasta you have on hand, like bowties or rotini, if lasagna sheets aren’t available.
• Canned tomatoes and tomato paste: These create the rich, tangy tomato base. I recommend whole peeled tomatoes because they tend to have the best flavor, but diced or crushed work too.
• Chicken broth or water: Chicken broth gives the soup a deeper flavor. You can use vegetable broth for a vegetarian version.
• Italian seasoning: This blend of herbs like oregano, basil, and thyme is essential for that classic lasagna taste. You can mix your own if needed!
• Salt, pepper, and sugar: The sugar helps balance the acidity of the tomatoes—don’t skip it!

And of course, the optional toppings (Parmesan, ricotta, mozzarella) are where the lasagna magic truly happens.

Kitchen gear: What you need to pull this off

The star of this recipe is your Instant Pot. It’s a game-changer for turning slow-cooked flavors into quick weeknight meals. If you don’t have an Instant Pot, a stovetop version is totally doable—just allow extra time for simmering. Beyond that, you’ll need a cutting board, a sharp knife for chopping your veggies, a wooden spoon for sautéing, and a ladle for serving. If you want to get fancy, a box grater for freshly shredded cheese is always a plus (store-bought shredded works too—no judgment here!).

Step-by-step: Making lasagna soup like a pro

1. Sauté the aromatics and sausage
   Set your Instant Pot to the SAUTE function and pour in the olive oil. Once it’s warm, toss in the beef sausage, breaking it up with a wooden spoon as it cooks. When the sausage starts to brown, add the onions, sweet peppers, and garlic. Stir everything together until the veggies soften and release their fragrant aroma. Don’t rush this step—it’s where all the deep flavors develop.
2. Layer in the lasagna sheets and tomatoes
   Turn off the SAUTE function and drain any excess grease from the pot. Lay your broken lasagna pieces over the sausage and veggies. Pour in the chopped tomatoes (juice and all), tomato paste, and chicken broth. Gently press the noodles down to ensure they’re submerged in the liquid.
3. Season and pressure cook
   Sprinkle in your Italian seasoning, sugar, salt, and pepper. Give the mixture a gentle stir, then lock the Instant Pot lid into place. Set it to PRESSURE COOK on HIGH for 4 minutes. Don’t worry—it may take a few minutes to come up to pressure before the timer starts.
4. Natural release, then quick release
   Once the cooking time is up, let the pressure release naturally for 5 minutes before carefully using the QUICK release. Trust me, the aroma when you open the lid will be amazing.
5. Finish and serve
   Stir the soup to combine all the ingredients. Taste and adjust the seasoning as needed. Ladle the soup into bowls and top with Parmesan, a dollop of ricotta, and a sprinkle of shredded mozzarella. It’s lasagna heaven in every bite!

Variations to make it your own

• Vegetarian option: Swap the beef sausage for plant-based crumbles or diced mushrooms for a meaty texture.
• Low-carb version: Replace the lasagna noodles with zucchini or spaghetti squash. Just add them after pressure cooking to avoid overcooking.
• Spicy kick: Add a pinch of red pepper flakes during sautéing or use spicy chicken sausage instead of beef.
• Seasonal twists: In the summer, toss in fresh basil and cherry tomatoes. During fall, roasted butternut squash chunks pair surprisingly well with the tomato base.
• Global flair: Experiment with spices—add a dash of smoked paprika for a Spanish twist or harissa for a North African vibe.

Serving and presentation ideas

For a dinner-party-worthy presentation, ladle the soup into wide bowls and top each one with a swirl of ricotta cheese, a generous sprinkle of mozzarella, and a handful of fresh basil leaves. Pair with crusty garlic bread for dipping, and you’ve got a meal no one will forget. If you’re hosting, consider setting up a “toppings bar” with bowls of grated Parmesan, fresh parsley, or even crushed red pepper flakes.

Drink pairings

This cozy, hearty soup pairs beautifully with refreshing drinks. A glass of sparkling water with a twist of lemon keeps things light and crisp, while a chilled iced tea balances the richness of the dish. For something a little more special, try a fruity Italian soda or a tangy lemonade infused with fresh herbs like basil or mint.

Storage and reheating tips

Leftovers? Lucky you! Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. When reheating, you may need to add a splash of broth or water to thin it out, as the pasta tends to absorb liquid over time. For longer storage, freeze portions for up to 3 months. Just thaw overnight in the fridge before reheating.

Scaling up or down: What to know

Cooking for a crowd? You can easily double this recipe—just make sure your Instant Pot has enough room to avoid overfilling. For smaller servings, halve the ingredients but keep the cooking time the same. One quirk I’ve noticed: with smaller batches, the noodles may cook faster, so keep an eye on them to avoid overcooking.

Potential hiccups and how to avoid them

• Noodles sticking together: Stir them well before pressure cooking to separate any clumps.
• Soup too thick: Add extra broth at the end to loosen it up.
• Overcooked pasta: Make sure to do the quick release after the natural release to avoid mushy noodles.

Go on, give it a try!

This Instant Pot lasagna soup is like comfort food on fast-forward. Whether you’re short on time or just looking for a fun twist on a classic, it’s a recipe that delivers every time. Don’t be afraid to experiment and make it your own—you might just create a new family favorite.

FAQs

1. Can I make this soup on the stovetop?
Absolutely! Sauté the ingredients in a large pot, then simmer everything on low for 20-25 minutes until the pasta is cooked.

2. What’s the best cheese to use?
Parmesan, ricotta, and mozzarella are classics, but feel free to experiment with your favorites like provolone or fontina.

3. Can I freeze this soup?
Yes! Just freeze it without the cheese toppings. Add fresh cheese when reheating for the best texture.

4. How do I make this gluten-free?
Swap out the lasagna noodles for gluten-free pasta. Adjust the cooking time according to the package directions.

5. What vegetables can I add?
Zucchini, spinach, or kale are great options. Add leafy greens at the end to keep them vibrant.

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