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Why You’ll Love This One Pot Lasagna Soup
This quick one-pot dinner delivers everything you crave in classic lasagna. Savory Italian sausage, tender noodles, and a rich tomato broth – without the mess or time commitment. Try my Easy Ground Beef and Cabbage Stir-Fry next for another one-pan favorite.
This cozy soup is a family favorite on chilly nights when I want something hearty but easy. The Instant Pot does all the work, cooking the noodles and sauce together so every bite is infused with flavor. The best part? My kids love it, too!
Some recipes add heavy cream to their lasagna soup, but I find that it’s not necessary with the ricotta garnish – it gets very creamy! It’s rich and satisfying without feeling heavy. I use gluten-free lasagna noodles to keep it wholesome and family-friendly, but you can easily swap in your favorite pasta.
If you like simple, nourishing meals like my Easy Creamy Chicken Soup, this Instant Pot lasagna soup will fit right into your dinner rotation.
Ingredients You’ll Need
- Ground mild Italian sausage: Adds rich, savory depth. You can also use a mix of ground beef or sausage for variety.
- Onion and garlic: Build the flavor base for that classic Italian aroma.
- Chicken broth: Helps the noodles cook evenly and balances acidity; beef broth gives a deeper, heartier flavor.
- Marinara sauce: The tomato base for your soup. Choose a clean, flavorful brand. Adding a spoonful of tomato paste can intensify the richness if your sauce is mild.
- Italian seasoning, salt, and pepper: Essential spices for that warm, cozy flavor.
- Lasagna noodles (broken pieces): I used these gluten-free noodles.
- Baby spinach: Adds nutrients and freshness to the finished soup.
- For garnish: Ricotta cheese, shredded mozzarella, grated parmesan, and parsley flakes. The mix melts beautifully into the soup for that creamy lasagna feel.
For another cozy tomato-based idea, check out my hearty Italian soup recipe.
How to Make Instant Pot Lasagna Soup
Step 1: Turn on the Instant Pot to Sauté. Once heated, add Italian sausage and cook, stirring, until mostly browned, about 6-8 minutes. Add onion and garlic and sauté until fragrant.
Step 2: Turn off the pot and pour in a splash of broth. Use a wooden spoon to deglaze and scrape up any browned bits – this step keeps the tomato base from triggering the burn notice. Add the remaining broth, marinara sauce, Italian seasoning, salt, and pepper. Stir well.
Step 3: Add the lasagna noodles and gently press to submerge them. Secure the lid, set to Manual (High Pressure) for 3 minutes, and let the Instant Pot come to pressure (about 20 minutes total).
Step 4: When the timer beeps, carefully quick-release the pressure. Stir in the spinach until just wilted. Taste and adjust seasoning as needed.
Serve warm with a dollop of ricotta, a sprinkle of mozzarella, parmesan, and parsley flakes. The cheeses melt into the tomato broth, making it rich and creamy, no heavy cream required!
Storage and Freezer Tips
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave until hot.
To freeze, cool completely and store in a freezer-safe container for up to 3 months. For best results, freeze without cheese garnish and add it after reheating.
Recipe FAQs
This recipe is tested in a 6-quart Instant Pot. If you’re using an 8-quart, add a touch more broth.
Always deglaze after sautéing before adding tomato sauce. It keeps the bottom clear and prevents the burn alert.
Yes, just skip the cheese toppings or use your favorite dairy-free alternatives.
Absolutely. Short pasta like rotini or penne works well. Adjust the cook time by a minute if needed.
More Cozy Dinners
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Instant Pot Lasagna Soup (Easy One-Pot Meal!)
Video
Ingredients
- 1 lb ground mild Italian sausage
- 1 onion, diced
- 6 garlic cloves, minced
- 4 cups chicken broth
- 24 oz marinara sauce
- 1 tbsp Italian seasoning
- Salt and pepper, to taste
- 8 lasagna noodles, broken into bite-sized pieces (I used gluten free)
- 1-2 cups baby spinach, optional
Garnish
- Ricotta cheese
- Shredded mozzarella
- Grated parmesan
- Parsley flakes
Instructions
- Turn on the Instant Pot to SAUTÉ. Once fully heated, add Italian sausage and cook stirring until mostly browned (about 6-8 minutes). Add onion and garlic, and sauté until fragrant.1 lb ground mild Italian sausage, 1 onion, 6 garlic cloves
- Turn off the Instant Pot, then add a bit of broth and use a wooden spoon to deglaze and scrape the bottom of the pot. Add the rest of the broth, marinara sauce, Italian seasoning, salt and pepper. Stir.4 cups chicken broth, 24 oz marinara sauce, 1 tbsp Italian seasoning, Salt and pepper
- Add noodles and submerge under the liquid. Close the lid then set to MANUAL for 3 minutes on high pressure (this will take about 20 minutes to come to pressure). Once it beeps to a finish, manually release pressure immediately.8 lasagna noodles
- Stir in spinach until wilted, then taste to adjust seasoning. Serve warm, garnished with a ricotta, mozzarella, parmesan, and/or parsley flakes.1-2 cups baby spinach, Ricotta cheese, Shredded mozzarella, Grated parmesan, Parsley flakes
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave until hot.
- To freeze, cool completely and store in a freezer-safe container for up to 3 months. For best results, freeze without cheese garnish and add it after reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would love to try this recipe but I’m the only person in the US who doesn’t have an IP! Do you have stovetop directions for this? Thank you!
You can make on the stove top. Just simmer until the noodles are tender!