Our best, classic lasagna recipe is simply mouthwatering with four layers of cheese, hearty meat sauce, ground beef, perfectly smothered between lasagna pasta. This outrageously delicious, cozy meal is considered a warm and comforting family classic for many. Yet, this causal weekend or holiday meal can still throw well-seasoned home cooks for a loop, as prepping the ingredients and the assembly can be quite time-consuming.
Although we consider the must-have Instant Pot nothing short of a little kitchen appliance miracle, it can’t recreate your 91-year-old Grandma’s original Italian lasagna recipe, that’s for sure. But, it can make a mean Instant Pot lasagna soup, Nonna approved, we guarantee it.
Instant Pot lasagna soup is everything you love about lasagna, minus the prep, and god-awful clean-up. Need we say more? This warm and cozy soup, perfect for fall and winter, comprises traditional lasagna ingredients that will transport you to an Italian oasis.
It’s chockful of sweet Italian sausage smothered in a rich marinara sauce, seasoned with rustic Italian flavors, basil, oregano, thyme. Each bowl of lasagna soup is topped with the ooey-eest, gooey-est cheesy combo ever, for a tremendously delicious out-of-this-world one-pot meal! Is your heart racing? We know ours is! Get yourself a bowl now! Pair your soup with the most delectable, buttery crispy garlic bread to complete this outstandingly easy Instant Pot meal.
Instant Pot Lasagna Soup
- 1/2 cup yellow onion, diced
- 3-4 garlic cloves,minced
- 8 ounces lasagna noodles, broken
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 cup chicken broth
- 1 cup water
- 24 ounces marinara sauce (one jar)
- 1 teaspoon basil, dried or fresh
- 1 teaspoon dried oregano
- 1 teaspoon thyme, dried or fresh
- salt and pepper, to taste
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, grated
- 1 teaspoon parsley, dried or fresh
- 1 cup mozzarella cheese, shredded
- instant pot
- wooden spoon or spatula
- medium bowl
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!
Can I Add Different Meats To Instant Pot Lasagna Soup?
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.