Easy Instant Pot Lasagna Soup

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A comfort food that comes together quickly? This hearty Instant Pot Lasagna Soup recipe is packed with all the classic flavors without the work!

If you love our Instant Pot dinners, you’ll have to try our easy Pasta e Fagioli in the Instant Pot next. Readers LOVE our easy Instant Pot Broccoli Cheddar Soup too.

Ladle of lasagna soup in the pressure cooker.
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Why Make Lasagna Soup in the Instant Pot

Before all my Italian friends jump out of the wood work and berate me, I’m just a mom trying to survive the dinner hour over here. I am in no way saying this is authentic Italian food…but it’s about as close as I’ll get some days.

If you’re like me, and love to make shortcuts of your favorite comfort foods, take a seat so I can take you on a journey.

Clearly, I love Classic Lasagna <— you can take a peek at my family’s favorite recipe!

But over the years I’ve taken the flavors of lasagna and broken it down into easier meals. From this easy, cheesy Ravioli Lasagna to Lasagna in the Instant Pot.

I’m all about making the dinner hour a success without the stress.

Today’s Instant Pot Lasagna Soup fits that scenario.

  • Easy to Make
  • One Pot to Clean
  • Kids and Adults LOVE this soup!

No Instant Pot? No problem. Try our stovetop lasagna soup recipe instead! Don’t forget dessert! You canwhip up Instant Pot Rice Pudding in no time!

Ingredient Notes

Ingredients needed to make lasagna soup in the Instant Pot.
  • Meat.
    • I use a pound of ground Italian Sausage for this soup (I like the mild flavored sausage, but feel free to use the hot if you like).
    • The sausage gives the soup a boost of flavor! You could swap it out for ground beef or turkey if you prefer (or use half sausage and half beef).
  • Noodles.
    • While you can certainly use campanelle noodles (they look like tiny lasagna noodles), I have a hard time finding them in the grocery store near me.
    • Instead, I use 9 full size lasagna noodles (do NOT use the no boil kind) and break them into four pieces. You could also skip the lasagna noodles and use bowtie pasta, rotini, or elbow noodles if you prefer.
  • Tomatoes.
    • You will need 2 cans of diced tomatoes WITH THE JUICES.
    • You will also need 2 cans of tomato sauce (or 1 large can of crushed tomatoes). I take stock of my pantry and use whatever I have on hand!

Aimee’s Secret Ingredient

For a little heat, I like to use “fire-roasted” diced tomatoes!

  • Vegetables.
    • Whether you choose to keep your lasagna soup meaty or want to swap out the meat for extra vegetables, it never hurts to add in the veggies!
    • We use garlic, onion, and green pepper on a regular basis for today’s soup. However, you can certainly add shredded carrots and zucchini, fresh spinach, mushrooms, and more!
  • Seasonings.
    • To keep with the spirit of “easy”, I love the convenience of Italian Seasoning blends. However, if you like your soup to have MORE of one spice, feel free to mix it up and taste test as you go!
  • Cheese.
    • Oh the glorious cheese. I mean, that’s why we all love Italian food right? From the mozzarella to the parmesan, it’s why Baked Ziti and Spaghetti with Meatballs are a favorite in my house.
    • Instant Pot Lasagna Soup is cooked WITHOUT cheese. However, once it’s done you’ll have a choice to make. Stir in the ricotta, mozzarella, and parmesan cheese, or add it individually to each bowl.

How to Make Lasagna Soup in the Pressure Cooker

Now that you’ve got all your ingredients…let’s get to making some soup! (Be sure to scroll all the way down to our printable recipe card for measurements and directions)

Cook the meat.

Step by step photos showing how to cook meat in Instant Pot.
  • Turn the pressure cooker on “SAUTE” and add the Italian sausage, garlic, onion, and green pepper to the pot. Using a wooden spoon, break it up and cook until the meat is done (several minutes until no pink appears).
  • Turn IP off, then using a slotted spoon, remove all the meat and vegetables to a paper towel lined plate, then drain the grease.

AVOID THE BURN NOTICE: Add ONE CUP of water to the hot Instant Pot and deglaze the pan. This means, scrape the bottom of the pan using the wooden spoon to remove any bits of meat that are stuck.

Pressure cook.

Step by step photos showing how to pressure cook soup in the Instant Pot.
  • Add the remaining water, diced tomatoes, tomato sauce, brown sugar, Italian seasoning, broken uncooked noodles, and the cooked meat/vegetables.
  • Give a quick stir.
  • Lock the lid in place and make sure the valve on top is set to “SEALING.”
  • Select HIGH PRESSURE for a cook time of 2 minutes. Once the cook time ends, allow to naturally release pressure for 5 minutes, then do a quick release of pressure until the valve drops.

Say Cheese!

Step by step photos showing how to add cheese to lasagna soup in the pressure cooker.
  • Open the lid and stir. If adding the cheese to the soup, dollop the ricotta into the hot soup, give a stir until blended.
  • Ladle the soup into bowls and serve with mozzarella cheese and parmesan cheese. ENJOY!

Crockpot Lasagna Soup

Well, if you’re not going to be using an Instant Pot, you can certainly make it on the stove top using this Lasagna Soup Recipe!

You could also make Lasagna Soup in the crockpot! Here’s how:

  • Cook meat in skillet until browned.
  • Add meat, onion, garlic, green pepper, tomato sauce, diced tomatoes, brown sugar, and Italian Seasoning to crockpot (DO NOT ADD WATER).
  • Cook on low for 6-8 hours.
  • Prior to serving, cook noodles on stove top according to package. Add hot, cooked noodles to soup.
  • Serve with cheese and enjoy!
Lasagna soup served in a white bowl with handles.

Serving Suggestions

More Soup Recipes

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Instant Pot Lasagna Soup Recipe

4.70 from 10 votes
By: Aimee
A comfort food that comes together quickly? This hearty Instant Pot Lasagna Soup recipe is packed with all the classic flavors without the work!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 servings

Ingredients 

  • 1 pound ground Italian Sausage
  • 3 cloves garlic pressed
  • ½ cup diced yellow onion
  • 1 green pepper diced
  • 4 cups water
  • 2 cans 14.5 ounce each diced tomatoes
  • 2 cans 15 ounce each tomato sauce
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 Tablespoon light brown sugar packed
  • 9 uncooked lasagna noodles broken
  • ½ cup ricotta cheese
  • ½ cup mozzarella cheese
  • 2 Tablespoons grated parmesan cheese
  • parsley for garnish
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Instructions 

  • Turn the pressure cooker on “SAUTE” and add the Italian sausage, garlic, onion, and green pepper to the pot. Using a wooden spoon, break it up and cook until the meat is done (several minutes until no pink appears).
  • Turn the IP off, then using a slotted spoon, remove all the meat and vegetables to a paper towel lined plate, then drain the grease.
  • Add ONE CUP of water to the hot Instant Pot and deglaze the pan. This means, scrape the bottom of the pan using the wooden spoon to remove any bits of meat that are stuck.
  • Add the remaining water, diced tomatoes, tomato sauce, brown sugar, Italian seasoning, salt, pepper, broken uncooked noodles, and the cooked meat/vegetables. Give a quick stir.
  • Lock the lid in place and make sure the valve on top is set to “SEALING.”
  • Select HIGH PRESSURE for a cook time of 2 minutes. Once the cook time ends, allow to naturally release pressure for 5 minutes, then do a quick release of pressure until the valve drops.
  • Open the lid and stir. If adding the cheese to the soup, dollop the ricotta into the hot soup, give a stir until blended.
  • Ladle the soup into bowls and serve with mozzarella cheese and parmesan cheese. ENJOY!

Notes

  • Read the instructions below ENTIRELY before starting!
  • Time does NOT include the amount of time it takes to come to pressure, or release pressure.
  • For extra flavor, add a parmesan rind to the soup before pressurizing. SO GOOD. Remove before eating.
  • Recipe tested in 6 quart Instant Pot.
  • See blog post for more recipe tips and tricks and ingredient substitutions.

Nutrition

Calories: 514kcal, Carbohydrates: 42g, Protein: 26g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 18g, Cholesterol: 59mg, Sodium: 1088mg, Fiber: 4g, Sugar: 9g
Course: Instant Pot
Cuisine: Italian
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

A comfort food that comes together quickly? This hearty Instant Pot Lasagna Soup recipe is packed with all the classic flavors without the work!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 26, 2023

Comments & Reviews

  1. I’ve made this twice in the last few weeks. My husband loves it, as do I. I use Italian style ground turkey, diced tomatoes with basil, oregano, and garlic, and no salt added tomato sauce. Easy to make and soooo good! Thank you Shugary Sweets!

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