Wash and dry the produce. Dice the onion, mince the garlic cloves. Set aside. Break your lasagna noodles into bite-sized pieces. Set aside.
Heat the olive oil in the Instant Pot on Sauté. Add the Italian sausage and cook until slightly browned and crumbled, about 4-5 minutes. When cooking the sausage, make sure to stir frequently with a wooden spoon or spatula to prevent sticking in the pot.
After 4-5 minutes, when the sausage is partially cooked, add the onions, and continue to cook until the sausage is completely cooked, and the onions are tender. Add the garlic, sauté for about 1 minute until fragrant.
Pour in the chicken broth, water, marinara sauce, basil, oregano, and thyme. Add salt and pepper to taste. Next, add the broken lasagna noodles. Give the mixture a quick stir, then place the lid on the Instant Pot. Set the Instant Pot to Sealing Position and cook on Manual High Pressure for 6 minutes.
While the lasagna soup cooks, prepare the cheese topping in a medium bowl. Add the ricotta cheese, parmesan cheese, and parsley. Stir until well blended. Cover and place in the refrigerator until the soup is ready to serve.
Carefully set your Instant Pot to Venting Position to allow for a Quick Release once the Instant Pot is finished cooking. Remove the lid of the Instant Pot and add the heavy cream to the lasagna soup.
Ladle the soup into bowls and top each serving with the cheese mixture in the refrigerator, followed by a sprinkle of mozzarella cheese. Serve with a side of garlic bread. Enjoy!
Absolutely! We love the rich, juicy flavorings of versatile Italian sausage in this warming Italian soup. But, feel free to switch things up and serve Instant Pot lasagna soup to your tastes, with various meats. Classic favorites include; ground turkey, ground beef, ground bison, or ground pork. You could even use chicken or bacon!
Skip the meat altogether and transform this delicious meal into vegan Instant Pot lasagna soup by swapping out the ingredients with your favorite veggie broth, vegan ricotta, and mozzarellas. Bulk it up with red lentils, carrots, extra onions, and spinach. Add pops of flavor with nutritional yeast, red pepper flakes, and delicious vegan pesto.