Instant Pot Lasagna Soup

5 from 7 ratings

A big bowl of Instant Pot lasagna soup is simple, delicious, and so comforting. This cozy soup is packed with your favorite flavors and is ready in under 25 minutes. You’ll find both Instant Pot and stovetop instructions listed.

Prep Time10

Cook Time5

Pressurizing/Depressurizing10

Total Time25

Course: Main Course, Soup

Cuisine: Fusion

Keyword: Lasgna soup in the Instant Pot

Servings:

Author: Sarah Cook

Equipment

Ingredients

1 lb ground Italian sausage {sub in ground beef or turkey}
1/3 cup white onion {diced}
3 cloves garlic {minced}
3.5 cups chicken stock
14.5 oz diced tomatoes, including juices {1 can}
15 oz tomato sauce {1 can}
1/2 tsp dried oregano
1.5 tsp dried basil
1 bay leaf
3 cups bowtie pasta {uncooked}
1/3 cup heavy cream
2 cups shredded mozzarella
1/2 cup shredded Parmesan
fresh basil, cut into ribbons {optional}

Instructions

Set the Instant Pot to sauté. Cook sausage until it is about 75% cooked. Drain excess grease if necessary.
1 lb ground Italian sausage
Add onion and garlic. Cook on sauté for ~1 minute, or until onions are starting to soften.
1/3 cup white onion, 3 cloves garlic
Turn the Instant Pot to off and add chicken stock. Scrape the bottom of the Instant Pot insert with a wooden spoon to deglaze.
3.5 cups chicken stock
Add diced tomatoes, tomato sauce, oregano, basil, bay leaf, and pasta. Stir JUST once to combine. Do not overmix.
14.5 oz diced tomatoes, including juices, 15 oz tomato sauce, 1/2 tsp dried oregano, 1.5 tsp dried basil, 1 bay leaf, 3 cups bowtie pasta
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
When the Instant Pot has beeped, press “keep warm/off” to turn it to off. Then do a quick test release with the vent sent to “venting”. If no broth is released, do a full release by carefully flipping the vent to venting.
When the vent has dropped, carefully open the lid and remove the bay leaf with a spoon.
Stir in heavy cream.
1/3 cup heavy cream
Top each bowl with grated mozzarella and parmesan, and optional basil ribbons.
2 cups shredded mozzarella, 1/2 cup shredded Parmesan, fresh basil, cut into ribbons

Notes

You can use almost any kind of pasta that you have on hand. If you have a box of lasagna noodles, break them into pieces instead of using the bow ties.
Step 4 in the recipe card notes "do not overmix" - follow this warning! Some Instant Pot models can be sensitive when tomato-based products are in a recipe and the tomatoes touching the bottom of the insert can result in a "burn notice". Just one quick stir of the ingredients is recommended.

Stovetop Instructions:

Cook noodles in a pot of salted boiling water. Cook until al dente and drain. Toss with a bit of olive oil. Set aside.
Cook ground Italian sausage in a heavy-bottomed saucepan until 75% cooked. Drain excess grease, and add onions and garlic. Cook until onions start to soften.
Add chicken stock, diced tomatoes, tomato sauce, oregano, basil, and bay leaf. Bring to a boil for 1 minute, stirring constantly. Reduce to a simmer and cook for 15-20 minutes.
Add the precooked noodles to the pot and heat the soup for an additional 2 minutes. Stir in heavy cream.
Top each bowl with grated mozzarella and parmesan and optional basil ribbons.

Nutrition