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Tomato broth soup with broad ribbons of pasta and diced vegetables

Photo: Marsilar / Wikimedia Commons · CC BY-SA 4.0

Instant Pot Family Dinners

Instant Pot Lasagna Soup

Italian sausage, broken lasagna noodles and tomato broth deliver the comfort of lasagna with a ricotta-mozzarella finish and one pot to wash.

Developed for DishGal · Updated 2026-09-20

Instant Pot Family DinnersEasy Chicken RecipesEasy Pork Recipes
Prep12 min
Cook23 min
Total35 min
Cost$2.30

Directions

  1. Brown the sausage

    Select Sauté and cook sausage and onion for 5 to 6 minutes, breaking the sausage into small crumbles, until no pink remains. Stir in garlic and Italian seasoning for 30 seconds.

  2. Deglaze

    Pour in 1 cup broth and scrape the base completely clean. Add remaining broth and water, then cancel Sauté.

  3. Layer noodles and tomatoes

    Scatter broken noodles in crossing layers so they do not form one stack. Press them into the liquid. Spoon marinara and diced tomatoes over the top without stirring.

  4. Pressure cook and vent

    Lock the lid and cook on High Pressure for 4 minutes. Use a controlled quick release in short bursts. If starchy foam sputters, close the valve for 30 seconds and resume.

  5. Finish the soup

    Open after the float valve drops and stir from the bottom, separating any noodles. Fold in spinach and rest uncovered 4 minutes; the broth thickens as the pasta settles.

  6. Add the lasagna finish

    Mix ricotta, mozzarella and Parmesan in a bowl. Ladle soup into bowls and top each with a spoonful of cheese mixture and basil. Keep cheese out of the pressure cycle.

Why this works

Why it worksCrossing broken noodle pieces and plenty of thin liquid reduce clumping.
Why it worksTomato products stay on top, away from the hottest surface.
Why it worksA cool ricotta topping melts into each bowl and provides classic lasagna creaminess without risking scorched dairy.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Stainless electric multi-cooker with a locking lid and digital controls Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options → Two digital probe cooking thermometers beside prepared ingredients Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options → Two heat-safe oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →

Swaps & notes

Easy swaps

  • Use lean ground beef instead of sausage and add 1 tablespoon olive oil while browning.
  • Use mafaldine or another broad pasta broken into short lengths, adjusting time to roughly half its package minimum.
  • For a lighter finish, use part-skim ricotta and mozzarella.

Cook notes

  • Keep the pot below the half-full line for foaming pasta.
  • Do not stir marinara into the base before pressure cooking.
  • If noodles are slightly firm, rest covered without locking for 3 additional minutes rather than repressurizing.
  • Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
  • Never force the lid. Open only after pressure is fully released and the float valve has dropped.

Storage

Refrigerate soup and cheese topping separately for up to 4 days. Reheat soup to 165°F with extra broth because noodles absorb liquid. Freeze the meat-and-tomato base without noodles or cheese for up to 3 months.

Questions

Why are the noodles clumped?

They were likely stacked in one direction. Break them smaller, alternate directions and press into liquid without stirring the tomato layer down.

Can I add ricotta before pressure cooking?

No. Dairy can scorch or separate. Add the cheese mixture to individual hot bowls.

Why did leftovers become thick?

Lasagna noodles continue absorbing broth. Add warm broth while reheating until the soup returns to your preferred consistency.

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Instant Pot Lasagna Soup
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1. Brown the sausageSelect Sauté and cook sausage and onion for 5 to 6 minutes, breaking the sausage into small crumbles, until no pink remains. Stir in garlic and Italian seasoning for 30 seconds.
2. DeglazePour in 1 cup broth and scrape the base completely clean. Add remaining broth and water, then cancel Sauté.
3. Layer noodles and tomatoesScatter broken noodles in crossing layers so they do not form one stack. Press them into the liquid. Spoon marinara and diced tomatoes over the top without stirring.
4. Pressure cook and ventLock the lid and cook on High Pressure for 4 minutes. Use a controlled quick release in short bursts. If starchy foam sputters, close the valve for 30 seconds and resume.
5. Finish the soupOpen after the float valve drops and stir from the bottom, separating any noodles. Fold in spinach and rest uncovered 4 minutes; the broth thickens as the pasta settles.
6. Add the lasagna finishMix ricotta, mozzarella and Parmesan in a bowl. Ladle soup into bowls and top each with a spoonful of cheese mixture and basil. Keep cheese out of the pressure cycle.