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A big bowl ofInstant Pot LasagnaSoup 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.
Nothing beats homemade lasagna, but it can be time-consuming and a bit messy to assemble. With this lasagna soup in the Instant Pot, you get all of your favorite lasagna flavors in one amazing meal in under 25 minutes.
WHAT TO SERVE WITH Lasagna soup
This recipe makes enough to be a main dish, but I like to pair it with a Kale Chopped Salad, Roasted Frozen Cauliflower, Air Fryer Asparagus, or Roasted Frozen Broccoli. And when I’m craving more carbs (which is always), a side of Cheesy Garlic Bread makes my heart happy.
Pro Tips/Recipe 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.
- Sub in ground beef or turkey for the Italian sausage.
- Need to make this plant-based? Sub in veggie broth, leave out the meat (or use your favorite crumbled meat alternative), and use your favorite dairy-free heavy cream substitution (recommended: original Nutpods, cashew, or oat milk). Top with plant-based cheese or leave it out entirely.
- Step 4 in the recipe card notes “do not overmix”. 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.
- Grow your own oregano? Check out my tutorial onDrying Oreganoto use your own herbs in this recipe.
More Delicious Instant Pot Soup Recipes
- Instant Pot Tortellini Soup
- Instant Pot Chicken Tortilla Soup With Rice
- Zuppa Toscana in the Instant Pot
- Instant Pot French Onion Soup
- Instant Pot Chicken Pot Pie
- Instant Pot Bean Soup
- Instant Pot Chicken Gnocchi Soup
5 from 6 ratings
Instant Pot Lasagna Soup
By: Sarah Cook – Sustainable Cooks
Servings: 10
Prep: 10 minutes mins
Cook: 5 minutes mins
Pressurizing/Depressurizing: 10 minutes mins
Total: 25 minutes mins
This cozy lasagna soup in the Instant Pot is packed with your favorite flavors and is ready in under 25 minutes.
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.
Add onion and garlic. Cook on sauté for ~1 minute, or until onions are starting to soften.
Turn the Instant Pot to off and add chicken stock. Scrape the bottom of the Instant Pot insert with a wooden spoon to deglaze.
Add diced tomatoes, tomato sauce, oregano, basil, bay leaf, and pasta. Stir JUST once to combine. Do not overmix.
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.
Top each bowl with grated mozzarella and parmesan, and optional basil 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.
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
Serving: 1cupCalories: 389kcalCarbohydrates: 22gProtein: 19gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 69mgSodium: 416mgPotassium: 505mgFiber: 2gSugar: 5gVitamin A: 545IUVitamin C: 9mgCalcium: 218mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Main Course, Soup
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
