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Easy Lasagna Soup in a white bowl with brown rim surrounded by parsley

Instant Pot Easy Lasagna Soup

Instant Pot Easy Lasagna Soup is thick and rich, with everything you love about lasagna, in a bowl! 

Course Soup
Cuisine Italian
Keyword pressure cooker lasagna soup recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 8 servings
Calories 413 kcal
Author Sandy Clifton

Ingredients

  • 1 1/2 lbs Lean Ground Beef or Sausage (or do 1/2 and 1/2)
  • 1 Bay Leaf
  • 1 4" sprig Fresh Rosemary
  • 1 pinch Red Pepper Flakes
  • 1 Onion, chopped
  • 2 tsp Italian Seasoning
  • 1 tsp Basil, dried
  • 1 tsp Oregano, dried
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 5 cloves Garlic, pressed or minced
  • 4 oz Mushrooms, sliced
  • 1 (28 oz) can Crushed Tomatoes, with juice
  • 1 (14 oz) can Tomato Sauce
  • 5 cups Chicken Broth (use 4 for a thicker soup)
  • 9 Lasagna Noodles, broken in small pieces, about 1.5"

To Finish

  • 1 cup Mozzarella Cheese, shredded
  • 1 cup Parmesan Cheese, grated
  • 1 cup Cottage Cheese* (or Ricotta)
  • 1 box Frozen Chopped Spinach, thawed (optional ingredient)

Garnish

  • Fresh Basil or Parsley Leaves
  • Parmesan Cheese

Instructions

  1. Turn pot on to Sauté function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally. You shouldn't have to drain any fat if you used lean meat, but if there is too much, spoon some out.

  2. Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.

  3. Add the garlic and mushrooms, and cook for 1 minute, stirring frequently.

  4. Add the tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.

  5. Add the pasta and stir well. 

  6. Put the lid on and turn the steam release knob to the Sealing position.

  7. Turn off/cancel the Sauté function.

  8. Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to choose 6 minutes.

  9. When the cook time ends and the pot beeps, do a Quick Release of the pressure. Start slowly, to make sure no sauce comes out with the steam, then turn the steam release knob fully.

  10. When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the Parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.

  11. Serve in bowls with fresh basil or parsley, and extra parmesan cheese.

Recipe Notes

*I prefer cottage cheese in my lasagna as I think the flavor is more savory, and the texture is creamier than ricotta. Use what you like!