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Instant Pot Lasagna Soup
Who doesn’t love carbohydrates in the winter?! If you’re craving a comfort food dish, lasagna is the way to go. But regular lasagna takes so long to assemble with stacking lasagna noodles, ricotta, and the ground beef mixture. There’s a better way of making it, and that’s in your Instant Pot or another electric pressure cooker in a soup form. This recipe is pretty fool-proof and perfect for Instant Pot novices.
Packed-full of comforting flavors and vitamin A, vitamin C, potassium, and calcium inside the Italian sausage, tomatoes, and cheese, you can’t go wrong with pressure-cooked lasagna soup.
Lasagna Soup Recipe in the Pressure Cooker
To make lasagna soup in the Instant Pot or electric pressure cooker, spray your inner pot with spray olive oil or add in traditional olive oil and press the sauté function. Add in the Italian sausage and break it up as it browns with a wooden spoon for about four minutes.
Once brown, add chopped onion, carrot, and crushed garlic. Cook until the onion is translucent, about three minutes. Press cancel.
Add black pepper, parsley, thyme, oregano, bay leaves, rosemary, broth, water, San Marzano tomatoes, and tomato sauce (you can skip the tomato ingredients and the Italian seasonings for your favorite jar of spaghetti sauce). Scrape the bottom of the pot for any brown bits.
Cover and pressure cook on high pressure for 15 minutes cook time with the vent on sealing. While the soup is pressure cooking, combine the ricotta, parmesan, and parsley by mixing then set aside.
Do a natural (about 10 mins) or quick release after the timer goes off and the food is cooked. Open the lid, remove the bay leaves, and add in the broken pasta. Cover again (with the valve set to sealing) at high pressure for 3 minutes cooking time. Do a quick release and open the pot. Add salt to taste if necessary.
Ladle the lasagna soup into serving bowls and add a dollop of the ricotta cheese mixture, mozzarella, fresh crack pepper, and fresh basil. Serve with garlic bread and freeze leftovers for easy reheating!
Frequently Asked Questions – Instant Pot Lasagna Soup
Can You Freeze Instant Pot Lasagna Soup?
You can freeze lasagna soup for up to a few months. Keep it in a freezer-safe and tight-locked container and reheat as-needed. You should keep the ricotta mixture in a separate container to freeze and let sit out to defrost as you need it. Or, you can easily keep ricotta on hand to mix up and dollop on the leftovers.
How do you reheat Instant Pot lasagna soup?
You can simply pull out your frozen lasagna soup and let it defrost on the kitchen counter or in the fridge for a few hours. Once a little defrosted, you can also throw your lasagna soup with a little chicken stock or veggie stock in the Instant Pot on high pressure for about 7 or 8 minutes.
How do you make Instant Pot lasagna soup that has less cholesterol?
You can easily swap out the meat ingredients with Italian turkey sausage or regular ground turkey. Just cook it the same way. You can also use low-fat cheeses like mozzarella and skim low-fat ricotta or cottage cheese.
Can you swap the lasagna noodles for anything else?
Have fun with this recipe by swapping the lasagna noodles with penne or bowtie noodles (basically any noodles you like). If you want to go the healthier route, you can use zucchini noodles instead of pasta noodles.
Can you cook lasagna soup on the stovetop or slow cooker?
Yes, you can cook lasagna soup on the stovetop or Crock-Pot and it’s quite easy!
For stovetop lasagna soup:
Just heat a dutch oven or soup pot over medium. Brown the Italian sausage, breaking it up into bits with a wooden spoon. Then, add your ingredients. Combine the ricotta, parmesan, and parsley separately. Add the broken pasta about 30 mins before you serve. Add toppings and serve.
For slow cooker lasagna soup:
Brown Italian sausage in a large skillet, breaking it up into bits with a wooden spoon. Then add your ingredients besides the pasta and cheese. Transfer everything to a slow cooker and slow cook on low for about eight hours on low or four hours on high.
Combine the cheeses and set aside. 30 minutes before the soup is ready, add the broken up noodles. Once ready to serve, add the ricotta in individual serving bowls.
More Instant Pot Recipes and Gadgets
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Instant Pot Lasagna Soup
Notes
- The pasta gets up a lot of the broth from the soup, which will be thicker. If you prefer the soup soupier, add some broth while reheating and bring it to a light simmer.
- You can sub any of the noodles for zucchini, penne, bow-tie, and gluten-free noodles.
- Choose from pork, beef, chicken, or turkey sausage.
Ingredients
- For the soup:
- Cooking spray/olive oil
- 14 oz sweet Italian sausage, casing removed
- 1/2 onion, chopped
- 1 medium carrot (chopped)
- 2 crushed cloves of garlic
- 5 tbsp chopped fresh parsley, divided
- 3 cups low-sodium, fat-free chicken broth or vegetable broth*
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/4 tsp oregano
- 1/4 tsp rosemary
- 3 bay leaves
- 2 cans 14.5oz petite diced tomatoes, preferably San Marzano
- 2 cans 8oz tomato sauce, preferably San Marzano
- 4 cups chicken broth
- 2 cups water
- ½ - ¾ box of lasagna noodles (uncooked)
- salt and pepper to taste
- fresh cracked black pepper
- 6 oz broken lasagna noodles, any kind of your choosing
- Garnish:
- 6 tbsp regular or part-skim shredded mozzarella cheese*
- 1/2 cup regular or part-skim ricotta cheese
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped parsley
- 1/4 cup fresh basil chiffonade
Instructions
- Spray your inner pot with spray olive oil or add in traditional olive oil and press the sauté function.
- Add in the Italian sausage and break it up as it browns with a wooden spoon for about four minutes.
- Once brown, add chopped onion, carrot, and crushed garlic.
- Cook until the onion is translucent, about three minutes.
- Press cancel.
- Add black pepper, parsley, thyme, oregano, bay leaves, rosemary, broth, water, San Marzano tomatoes, and tomato sauce (you can skip the tomato ingredients and the Italian seasonings for your favorite jar of spaghetti sauce).
- Scrape the bottom of the pot for any brown bits.
- Cover and pressure cook on high pressure for 15 minutes cook time with the vent on sealing.
- While the soup is pressure cooking, combine the ricotta, parmesan, and parsley by mixing then set aside.
- Do a natural (about 10 mins) or quick release after the timer goes off and the food is cooked.
- Open the lid, remove the bay leaves, and add in the broken pasta.
- Cover again (with the valve set to sealing) at high pressure for 3 minutes cooking time.
- Do a quick release and open the pot. Add salt to taste if necessary.
- Ladle the lasagna soup into serving bowls and add a dollop of the ricotta cheese mixture, mozzarella, fresh crack pepper, and fresh basil.
- Serve with garlic bread and freeze leftovers for easy reheating!
