Ingredients
Scale
- 1 tbsp olive oil
- 1 lb beef sausage
- 1 small onion, peeled and chopped
- 4 sweet peppers, cored, seeded, and chopped
- 2 cloves garlic, peeled and minced
- 6 sheets (6 oz) uncooked lasagna, broken into pieces
- 1 can (28 oz) whole peeled tomatoes, coarsely chopped
- 1 can (6 oz) tomato paste
- 5 cups chicken broth or water
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tsp sugar
- Optional Toppings:
- Parmesan cheese
- Ricotta cheese
- Shredded mozzarella cheese
Instructions
- 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. - 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. - 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. - 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. - 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!
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner