Lasagna soup is quick and easy to make with the help of an Instant Pot. It has all of the flavors you love in lasagna but it is easier to make. You are going to love this soup!
If you love lasagna but hate the effort and time it takes to layer and bake it, this soup recipe is for you. It is loaded with sausage, tomatoes, cheese and pasta and is fun to serve and eat.
Now that the cold weather is really settling in, our minds turn to soup. This great recipe is hearty, filling and sure to warm you up.
Cheesy lasagna has always been one of our favorite meals. But it takes too much time to reasonably put together on a busy weeknight.
This soup makes getting the flavors so much easier. Plus the whole thing is made in the instant pot, so there is only one thing to clean when it is all said and done.
Making lasagna soup
Start by browning a pound of Italian sausage using the saute function of your pressure cooker. It is easiest if you buy bulk Italian sausage, so you don’t have to remove the casings.
Feel free to use hot, mild or sweet sausage, it is up to you and your family’s taste preferences. If there is a lot of grease, go ahead and drain off the excess.
Then add a diced onion and seasonings and saute until the onions are translucent. Add chicken stock and scrape up any bits stuck to the bottom of the pan.
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Now break some lasagna noodles into bite sized pieces and toss them in the pot. Cook on high pressure for four minutes and then quick release the pressure.
Now stir in a jar of marinara sauce and cheese. Heat until the cheese is melted and it is ready to go.
That’s it! It really is just as easy at it sounds.
Plus the resulting bowl of soup is so good. My boys don’t love soup in general, but both were big fans of this lasagna soup!
Instant Pot Lasagna Soup
Ingredients
- 1 pound Italian sausage
- 1 small onion diced
- 2 teaspoons garlic powder
- ½ teaspoon dried oregano
- 4 cups chicken broth
- 9 lasagna noodles uncooked
- 23 oz. jar marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese grated
- Optional: additional cheese croutons, or herbs for serving
Instructions
- Using the sauté function, begin to brown the 1 pound Italian sausage.
- Add the 1 small onion, 2 teaspoons garlic powder and ½ teaspoon dried oregano. Continue to sauté until the onions are translucent.
- Deglaze the bottom of the pan with the 4 cups chicken broth. Then break 9 lasagna noodles into bite sized pieces and put in the pot.
- Put the lid on the Instant Pot and cook on high pressure for 4 minutes. Quick release the pressure.
- Stir in the 23 oz. jar marinara sauce, 1 cup shredded mozzarella cheese and ½ cup Parmesan cheese.
- Serve immediately or keep warm until ready to serve.
- Top with croutons, additional cheese, or fresh herbs if desired.
Notes
- This recipe was developed and tested in a 6 qt. Instant Pot.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Video
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For more inspiration check out my collection of soup recipes.
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