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White bowl of lasagna soup topped with shredded cheese.
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5 from 6 votes

Instant Pot Lasagna Soup

A quick and easy soup made in your pressure cooker with all the flavors of your favorite lasagna in a fraction of the time!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 586kcal
Author: Julie Evink


  • 1 Tbsp olive oil
  • 1 lb Italian Sausage
  • ½ c. diced onion
  • 4 cloves garlic
  • 2 cans basil garlic oregano diced tomatoes 14.5 oz each
  • 2 c. low sodium beef broth
  • 2 c. water
  • 24 oz jar spaghetti sauce
  • 2 tsp Italian Seasoning
  • ½ tsp ground black pepper
  • 8 oz lasagna noodles broken
  • 1 c. shredded mozzarella cheese
  • Parsley optional garnish


  • Turn the Instant Pot to saute and add the olive oil. When hot, add the Italian sausage and cook, crumbling with a wooden spoon or spatula. Make sure to stir frequently to prevent the sausage from sticking to the bottom of the pot. When Italian sausage is partly cooked, about 2-3 minutes, add the onions and garlic and continue cooking for about 4-5 more minutes, until onions are soft and meat is no longer pink.
  • Add tomatoes, broth, water, spaghetti sauce, Italian seasoning, black pepper, and broken lasagna noodles. Place the lid on the pot and flip the valve to "sealing." Cook over manual high pressure for 6 minutes.
  • When the time is up on the Instant Pot, perform a quick release. When all of the steam has escaped and the pin on the lid has dropped, open the lid. Divide the soup into bowls and top each with a sprinkle of mozzarella cheese.



Depending on your tastes you can switch up the ingredients for this soup. Here are some ideas:
  • For the Italian sausage, you can use mild or spicy depending on if you like a kick of heat.
  • Or you can swap out the sausage for ground beef, ground turkey or even ground chicken. It will change up the flavors and give it a different spin!
  • You can use your favorite jarred spaghetti sauce for this recipe. There are so many choices these days you could probably use a different kind every time you make this soup. Just be sure to use a tomato-based spaghetti sauce.
  • I love mozzarella cheese on top of the soup because it will melt and turn ooey-gooey but you can also add some grated Parmesan, Asiago, or Romano cheese for a little more cheesiness.
  • If I have parsley on hand I’ll chop some up to sprinkle on top of the soup, but you can also use chopped basil, too!


Calories: 586kcal | Carbohydrates: 39g | Protein: 28g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 1547mg | Potassium: 884mg | Fiber: 4g | Sugar: 7g | Vitamin A: 769IU | Vitamin C: 12mg | Calcium: 257mg | Iron: 3mg