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Instant Pot Easy Lasagna Soup with sausage & ricotta cheese

Instant Pot Easy Lasagna Soup

Instant Pot easy Lasagna Soup tastes just like a traditional Lasagna and get's done under 30 minutes. A great quick and easy dinner recipe that's packed with amazing flavors and is so comforting.
5 from 3 votes
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Course: Soup
Cuisine: American-Italian, Italian
Keyword: Instant Pot Easy Lasagna Soup, Instant Pot Lasagna Soup with Sausage, Pressure Cooker Lasagna Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
pressure build time: 10 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 444kcal
Author: Meghna
Cost: $5


  • 1 pound Ground Italian Sausage **454 g. You can use only ground beef or 1:1 ground beef : ground Sausage. We used mild Italian Sausage.
  • 9 sheets Lasagna **broken into 1 inch wide pieces. Refer photo and video.
  • 1 cup onion **roughly chopped. Use yellow onion.
  • 1.5 tbsp garlic **minced
  • 1 tbsp tomato paste **diluted in 4 tbsp water.
  • 14.5 ounce Canned Diced Tomatoes **1 can Italian diced tomatoes. 411 g.
  • 23 ounce Marinara Sauce **652 g. 1 jar Marinara Sauce.
  • 1 tbsp balsamic vinegar
  • 4 tbsp Olive Oil **Light or Extra light olive oil.
  • Salt **according to taste.



  • 3 cups Chicken Stock **We used 2 tbsp Better than Bouillon paste diluted in 3 cups hot water.


  • ¾ cups Ricotta Cheese **scoop and serve it on top of the soup in individual bowls.
  • ¾ cups Mozzarella Cheese **pre-packaged Mozzarella. Top the soup with the cheese in individual bowls. Use as much as you want.


  • Brown the Sausage: Set the Instant Pot on SAUTE function and set it on HIGH heat mode. Add oil and when the oil becomes moderately hot gently release the ground sausage and saute until nicely browned.
  • Saute Aromatics & Seasonings: Add the chopped onion and garlic and saute for 1-2 minutes. Than. add all the dry seasonings mentioned in the "Seasonings" section above in the ingredients section. Saute another 1-2 mins or until the onion begins to turn soft. CANCEL the SAUTE function.
  • De-Glaze Pot: Pour the chicken stock and de-glaze the pot really well by scraping the sides and the bottom of the pot with the help of a spatula to loosen any stuck food particles. This is very important and will prevent the BURN error.
  • Add Lasagna Sheets: Now, add the tomato paste, canned Italian style diced tomatoes & the Balsamic vinegar. Give everything a quick stir. Than, add the broken Lasagna Sheets into the pot. Gently push them towards the bottom of the pot as much as you can so that they are covered with the liquid. DO NOT stir or mix.
  • Pressure Cook: Now, pour the Marinara sauce all over the Lasagna sheets so that they get completely covered with the sauce. This is important. DO NOT stir. Secure the lid of the Instant Pot seal the valve and PRESSURE COOK on HIGH for 5 minutes. It'll take about 10-15 mins to build the pressure as it's a lot of soup.
  • Quick Pressure Release: Once, the pressure cooking cycle is over perform a quick pressure release (QPR) manually by moving the valve from the sealing to the venting position. Open the lid carefully. Note: If you want a thinner soup now is the time to add an extra cup of chicken stock, you can also add more according to your preference.
  • Stir & Serve: Stir the Lasagna Soup gently to mix everything in the pot. Dish out the soup and top it with Mozzarella and Ricotta Cheese. We love chopped fresh parsley as well. Dig in! Enjoy.



  1. Important: For best flavors and texture of the Lasagna sheets serve the soup right away. The longer the pasta sits in the soup the softer it becomes. 
  2. Ground Meat: You can make this Lasagna soup with ground Italian Sausage or 1:1 ground sausage : ground beef or use completely ground beef. You can also make this soup with ground turkey for a healthier version.
  3. Cheese: Ricotta, Mozzarella and Parmesan tastes amazing in this soup. However, we love only ricotta and mozzarella. You can add Parmesan too.
  4. Chicken Stock: Keep some stock handy so that you can control the consistency of the soup. We prefer the soup thicker. If you prefer thinner soups you can always add more stock to adjust the consistency.
  5. Left overs tip: If you plan for leftovers or want to make a huge batch for future use do not cook the pasta in the soup. Instead cook the pasta separately and store the soup and the pasta in different containers. When you are ready to serve add the cooked pasta into the soup, top with cheeses and enjoy! This way the pasta will not turn mushy.
  6. Quantity: This soup is quite filling and makes a lot. 
  7. For a spicy soup: Add more red pepper flakes.
  8. Soup consistency: The soup thickens further as it cools down. If you plan to eat it later than do add splashes of stock as per your liking while re-heating the soup.
  9. Ricotta Cheese: If you prefer the ricotta stirred in the whole pot of soup you can certainly do that. We just do not prefer doing that and so we chose to serve the soup topped with ricotta and Mozzarella instead of stirring them into the whole pot of soup.
Calorific details are provided by a third party application & are to be used as indicative figures only.
Nutrition Facts
Instant Pot Easy Lasagna Soup
Amount Per Serving
Calories 444 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 31mg10%
Sodium 1013mg44%
Potassium 866mg25%
Carbohydrates 51g17%
Fiber 5g21%
Sugar 12g13%
Protein 18g36%
Vitamin A 1205IU24%
Vitamin C 17mg21%
Calcium 197mg20%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 444kcal | Carbohydrates: 51g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 1013mg | Potassium: 866mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1205IU | Vitamin C: 17mg | Calcium: 197mg | Iron: 3mg