Instant Pot Lasagna Soup? Yeah… it sounds like some kind of lazy, crazy concoction. And it kind of is! But give it a try and you’ll learn why it has made its place in our regular rotation!
Comfort food season – it’s my favorite of all the seasons! Time to throw on a pair of sweats, slip into the fuzzy socks, and whip up some heart-warming comfort food.
Lasagna is high on the comfort food list, but who’s got time these days? I mean, making a full-fledged lasagna is an awesome way to spend a Sunday afternoon, but we’re talking middle of the week, gotta get a meal on the table in a great big hurry kind of night. That’s where Instant Pot Lasagna Soup comes in.
It’s got all the rich, meaty, tomato-y, tender noodleness and ricotta richness of traditional lasagna (here’s a great homemade lasagna recipe if you’ve got the time), but in a quick and easy soup version.
How to Make Instant Pot Lasagna Soup
Turn your pressure cooker onto saute and add some onion, sausage, garlic, and Italian seasonings. Saute until sausage is broken up and slightly browned. Add a can of diced tomatoes, tomato paste and chicken broth. Stir, then lay broken uncooked lasagna noodles on top. Secure lid and pressure cook for 4 minutes. Release pressure, remove lid, stir and serve in bowls topped with a dollop of ricotta cheese and fresh Italian parsley. (Full recipe below.)
Tips for the Best Pressure Cooker Lasagna Soup
- Make sure the pot fully heats up when you turn on the saute function. This can take 2-3 minutes.
- Use a flat wooden spatula to break up the sausage thoroughly when sauteeing. You do not need to fully cook the sausage because it will finish cooking during the pressure cooking cycle.
- Be sure to fully deglaze the pot and scrape all the bits off the bottom when you add the liquid to prevent the “burn” notification.
- Lay the broken lasagna noodles on top of the sausage/liquid mixture and barely submerge them into the liquid, but do not stir them all the way through and to the bottom. You want to keep them close to the top.
- Stir thoroughly after the pressure cooking cycle is complete and serve immediately.
- Serve with this crisp green salad on the side!
So next time you’re craving the real, homemade, stick to your ribs comfort food satisfaction that lasagna brings but you only have half an hour…. give this Instant Pot lasagna soup a shot. You’ll be pleasantly surprised!
And if you’re looking for some more quick and easy Instant Pot Comfort food, try these out – Instant Pot Chicken Thighs and Instant Pot Chicken and Dumplings!
Equipment used to make this dish:
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Instant Pot Lasagna Soup
- 1 tablepoon olive oil
- 1 small onion, diced
- 1 pound Ground Sausage, hot or sweet Italian sausage
- 3 cloves garlic, peeled and minced
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- 1/2 teaspoon Pepper
- 1 14.5 ounce can diced tomatoes with juice
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 8 ounces uncooked lasagna noodles, broken into 2 inch pieces
- 4 ounces ricotta cheese, for topping
- bunch Italian parsley, chopped for garnish
- Press the saute button and let inner pot get hot. Add olive oil and diced onion and saute for 2-3 minutes. Add ground sausage. Continue to saute, breaking up the sausage, until the sausage is crumbled into small pieces and slightly browned, approximately 2-3 more minutes. The sausage does not need to be fully cooked at this point. Add garlic and saute 1 more minute.
- Add Italian seasonings, salt and pepper and stir until combined. Add diced tomatoes, tomato paste, and chicken broth and stir until well combined.
- Lay broken lasagna noodles on top of the ground sausage mixture. Lightly stir the noodles into the sausage mixture, keeping the noodles close to the top of the pot. You do not want them sinking to the bottom at this point. Turn off the saute function. Secure lid, turn the valve to the sealing position and press the pressure cook (or manual) button. Set timer to 4 minutes.
- When the cooking cycle is complete, turn the valve to venting to release all the pressure. Remove lid and stir well. Ladle soup out into individual bowls and top with a dollop of ricotta cheese and sprinkle with chopped Italian parsley. Serve immediately