Instant Pot Lasagna Soup

Instant Pot lasagna soup is a delicious, comforting and quick dinner that is ready in less than thirty minutes.

Note: This post contains Amazon affiliate links. See my full affiliate disclosure policy here.

If you do not have an Instant Pot (Amazon affiliate) and want to make lasagna soup on the stovetop, I also have stovetop healthy lasagna soup. 👈🏻 Check it out here!

And PS, here is my Instant Pot review if you are thinking about getting one for yourself.

And now, on to this Instant Pot lasagna soup!

How to make Instant Pot lasagna soup

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this Instant Pot lasagna soup recipe, you will need the following:

• Italian turkey sausage
• onion
• carrot
• garlic
• chicken stock
• tomato sauce
• bay leaves
• dried basil
• dried oregano
• farfalle/ bowtie pasta (or any cut pasta you wish, 3.5 ounces)
• spinach
• canned diced tomatoes
• parmesan cheese, grated
• part skim ricotta cheese
• shredded mozzarella cheese

Making Instant Pot lasagna soup

Spray the Instant Pot with cooking spray, or add a little cooking oil (any type), and set the pot to sauté setting.

After the pot preheats for a minute or so, add the sausage (removed from casings), and cook until brown, using a wooden spoon to break apart (about 5 minutes).

Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes. Add garlic, and cook a minute more.

Add chicken stock, diced tomatoes, basil, oregano and pasta.

Place the lid on, lock it and set it to pressure cook for 2 minutes on manual high pressure. (It took mine 15 minutes to come to pressure, FYI).

While the soup is cooking, make the ricotta mixture. Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside. 

Allow the soup to naturally release for 5 minutes, and then use the level to quick release the remaining pressure. Remove the bay leaves, carefully. I use tongs.

Stir in chopped spinach and tomato sauce, and allow spinach to wilt, about 2 minutes.

No need to turn on sauté, as the spinach will wilt with the residual heat.

Serve immediately, and garnish with parmesan and ricotta cheese mixture, sprinkle with a little mozzarella and fresh basil (optional).

I hope y’all enjoy this recipe! Be sure and let me know if you try it.

Storage and leftovers

Refrigerate leftovers in a covered container.

How long is lasagna soup good in the fridge? Up to 5 days. I think we may have consumed our leftovers for a day or 2 longer than that even. We are pretty liberal with eating leftovers.

Be sure and always use good judgement and common sense, though. If something looks or smelly funky, it is always better to be safe and not eat it.

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Instant Pot Lasagna Soup

Instant Pot lasagna soup is a delicious, comforting and quick dinner that is ready in less than thirty minutes.

Course Main Course, Soup

Cuisine American, Italian

Keyword Instant Pot Lasagna Soup, Instant Pot lasagna soup recipe

Prep Time 7 minutes

Cook Time 20 minutes

Total Time 27 minutes

Servings 6

Calories 320 kcal

Ingredients

• 1 pound raw Italian turkey sausage, casings removed (or you can use chicken or pork as well, if preferred)
• 1 medium onion, diced
• 1 cup carrot, diced
• 3 cloves garlic, finely minced
• 4 cups chicken stock
• 1 can tomato sauce (15 ounces)
• 2 leaves bay
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 1/2 cups dried farfalle bowtie pasta (or any cut pasta you wish, 3.5 ounces)
• 2 cups spinach, chopped
• 1 can diced tomatoes, undrained (14.5 ounces)
• 1/3 cup parmesan cheese, grated
• 6 ounces part skim ricotta cheese (about 3/4 cup)
• shredded mozzarella cheese for topping

Instructions

1. Spray the Instant Pot with cooking spray, or add a little cooking oil (any type), and set the pot to sauté setting.

2. After the pot preheats for a minute or so, add the sausage (removed from casings), and cook until brown, using a wooden spoon to break apart (about 5 minutes).

3. Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.
4. Add garlic, and cook a minute more.
5. Add chicken stock, diced tomatoes, basil, oregano and pasta.
6. Place the lid on, lock it and set it to pressure cook for 2 minutes on manual high pressure. (It took mine 15 minutes to come to pressure, FYI).

7. Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside. 

8. Allow the soup to naturally release for 5 minutes, and then use the level to quick release the remaining pressure.
9. Remove the bay leaves, carefully. I use tongs.
10. Stir in chopped spinach and tomato sauce, and allow spinach to wilt, about 2 minutes.
11. Serve immediately, and garnish with parmesan and ricotta cheese mixture, sprinkle with a little mozzarella and fresh basil (optional).

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Instant Pot Lasagna Soup

Amount Per Serving

Calories 320 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 54mg18%

Sodium 1429mg62%

Potassium 890mg25%

Carbohydrates 33g11%

Fiber 4g17%

Sugar 11g12%

Protein 23g46%

Vitamin A 5138IU103%

Vitamin C 41mg50%

Calcium 166mg17%

Iron 10mg56%

* Percent Daily Values are based on a 2000 calorie diet.