Best Easy Instant Pot Lasagna Soup with Italian Sausage

There used to be a tiny Italian place tucked between a laundromat and a dry cleaner on the corner of 4th and Elm that made the most incredible lasagna soup. When they closed suddenly—I still remember the paper taped to the door that rainy Tuesday—I honestly felt a little lost. That saucy, cheesy, spoon-coating bowl of comfort had become my go-to winter ritual. After about eight attempts—some where the noodles turned to mush, others where the broth was just sad—I finally cracked the code. And let me tell you, this Instant Pot version is actually better than the original. Maybe you’ve been there too, chasing a restaurant memory that feels just out of reach?

This isn’t one of those recipes that makes you dirty every pot in the kitchen. I mean, the whole point of an Instant Pot is to simplify things, right? The first time I made this, I forgot to brown the sausage first—just dumped everything in and hit “Pressure Cook.” The result was edible but missing that deep, caramelized flavor. That little failure taught me a big lesson: a few minutes of browning makes all the difference. Now, I wouldn’t skip that step for anything. This soup has that perfect balance—rich, meaty, with just enough broth to soak into broken lasagna noodles, all topped with a glorious swirl of ricotta and mozzarella.

What keeps me coming back to this recipe is how it delivers that lasagna feeling without the layering, the baking, or the waiting. It’s comfort food that doesn’t demand your whole afternoon. Every time I make it, I think about that little restaurant and how something so simple can become such a big part of your life. This soup is that for me now—a warm bowl of memory, made in my own kitchen, any night of the week.

Why You’ll Love This Recipe

As someone who has tested this recipe more times than I care to count (my family has been very patient), I can tell you this is the version you’ll actually want to make again and again. It’s not just another soup—it’s the one that makes you close your eyes after that first spoonful.

• Quick & Easy : Comes together in under 40 minutes from start to finish, with only about 10 minutes of hands-on time. Perfect for those nights when you need dinner on the table fast.
• Simple Ingredients : No fancy grocery trips needed. Italian sausage, pantry spices, canned tomatoes, and lasagna noodles—you probably have most of this already.
• Perfect for Busy Weeknights : Great for meal prep, freezing, or just getting dinner done without stress. It’s the kind of meal that makes you look like a hero with minimal effort.
• Crowd-Pleaser : Kids love the broken noodles and cheesy topping. Adults love the rich, savory broth. Honestly, I’ve never had leftovers.
• Unbelievably Delicious : The texture is spot-on—tender noodles in a thick, tomatoey broth with perfectly seasoned sausage. That final dollop of ricotta? Pure magic.

What makes this recipe different from every other lasagna soup out there is the technique. I’ve tested this with different pasta shapes, different sausage-to-broth ratios, and different pressure cooking times. The secret is breaking the lasagna noodles into uneven pieces and cooking them just until al dente. That way, you get some bigger pieces that feel like actual lasagna and some smaller bits that thicken the soup naturally. It’s not just another version—it’s the best version, tested and approved.

This recipe isn’t just good—it is the kind that makes you text your friends about it. It’s comfort food reimagined: faster, simpler, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple Tuesday into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that big, bold lasagna flavor without the fuss. Most of these are pantry staples, which makes this soup perfect for those nights when you need dinner inspiration fast.

For the Soup Base:

• 1 tablespoon olive oil – for browning the sausage and aromatics
• 1 pound mild or hot Italian sausage – casings removed (I prefer Johnsonville for consistent flavor, but any good brand works)
• 1 medium yellow onion, diced – about 1 cup
• 4 cloves garlic, minced – fresh is best here, don’t use the jarred stuff
• 1 teaspoon dried oregano – adds that classic Italian herb flavor
• 1 teaspoon dried basil – or 1 tablespoon fresh if you have it
• ½ teaspoon red pepper flakes – optional, but I love the little kick
• Salt and black pepper – to taste

For the Broth:

• 4 cups low-sodium chicken broth – gives the soup body without being too heavy
• 1 can (28 ounces) crushed tomatoes – San Marzano if you can find them, they’re sweeter and less acidic
• 1 can (14.5 ounces) diced tomatoes – fire-roasted adds a nice depth of flavor
• 1 tablespoon tomato paste – this is the secret to that rich, deep tomato flavor
• 1 teaspoon sugar – balances the acidity of the tomatoes (trust me on this)

For the Pasta:

• 8 ounces dried lasagna noodles – broken into 1-2 inch pieces (about 8-9 sheets)

For the Cheesy Topping:

• 1 cup whole milk ricotta cheese – full-fat is key for creaminess
• 1 cup shredded mozzarella cheese – low-moisture, part-skim works best
• ½ cup grated Parmesan cheese – freshly grated, not the green can stuff
• 2 tablespoons fresh parsley, chopped – for garnish and a pop of freshness

Ingredient Tips: For the sausage, I recommend using a mix of mild and hot if you want a little warmth without overwhelming the dish. Look for sausage that feels firm in the casing—that means it’s fresh. If you’re dairy-free, you can use a good quality vegan ricotta and shredded vegan mozzarella. The texture will be slightly different, but still delicious. For a gluten-free version, swap in gluten-free lasagna noodles or use broken gluten-free fettuccine.

Equipment Needed

You don’t need much for this recipe, which is part of the beauty. Here’s what you’ll need:

• 6-quart or 8-quart Instant Pot – any electric pressure cooker works; I use a 6-quart Duo and it’s perfect
• Wooden spoon or silicone spatula – for stirring and scraping up the browned bits
• Sharp knife – for dicing the onion and mincing garlic
• Cutting board – preferably one with a juice groove
• Measuring cups and spoons – for accuracy
• Small bowl – for mixing the ricotta topping
• Cheese grater – for fresh Parmesan (microplane works great)
• Tongs – helpful for breaking up the sausage as it browns

If you don’t have an Instant Pot, you can make this on the stovetop in a large Dutch oven. Just simmer everything for about 25-30 minutes after adding the broth and tomatoes, then add the noodles and cook until tender. The flavor will be just as good—it just takes a little longer. I’ve also made this in a slow cooker on low for 6 hours, adding the noodles in the last 20 minutes. The Instant Pot is definitely my favorite method for speed and flavor development, though.

Preparation Method

1. Brown the sausage (5 minutes): Turn your Instant Pot to the “Sauté” function and set it to “High.” Add the olive oil and let it heat up for about 30 seconds. Add the Italian sausage (casings removed) and break it up with a wooden spoon. Cook, stirring occasionally, until it’s nicely browned—about 4-5 minutes. Don’t rush this step! That browned flavor is what makes the soup taste like it simmered all day.
2. Add aromatics (2 minutes): Add the diced onion to the pot with the sausage. Cook for 2 minutes, stirring frequently, until the onion starts to soften. Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Stir constantly for about 30 seconds until the garlic is fragrant. Pro tip: If the bottom of the pot looks dark, that’s okay—those browned bits are flavor gold.
3. Deglaze the pot (1 minute): Pour in about ½ cup of the chicken broth and scrape the bottom of the pot with your wooden spoon to release all those browned bits. This prevents the “burn” warning on your Instant Pot later. It should come up easily—if not, let it simmer for another minute.
4. Add remaining liquids and tomatoes: Add the remaining chicken broth, crushed tomatoes, diced tomatoes (with their juices), tomato paste, and sugar. Stir everything together until the tomato paste is dissolved. The mixture should look thick and chunky at this point.
5. Pressure cook (5 minutes): Secure the lid on your Instant Pot and set the valve to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on high pressure. It will take about 10-12 minutes to come to pressure. Use this time to mix your ricotta topping!
6. Make the cheesy topping (3 minutes): In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan. Stir until well mixed. Set aside at room temperature while the soup cooks.
7. Quick release and add noodles: When the cooking time is up, carefully turn the valve to “Venting” to do a quick release. Wait until the pin drops and the steam stops completely before removing the lid. Turn the Instant Pot back to “Sauté” mode. Add the broken lasagna noodles and stir gently. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender but still have a little bite (al dente). The soup will thicken as the noodles cook and release starch.
8. Adjust seasoning and serve: Taste the soup and add salt and pepper as needed. Remember that the cheese topping will add saltiness, so go easy. Ladle the soup into bowls and top each serving with a generous dollop of the ricotta mixture. Sprinkle with fresh parsley and an extra dusting of Parmesan if you’re feeling fancy. Serve immediately!

Visual cues: When the soup is done, the broth should be thick enough to coat the back of a spoon. The noodles should be tender but not mushy—you should still see the wavy edges. The ricotta topping should be creamy and slightly melted when it hits the hot soup.

Cooking Tips & Techniques

After making this soup more times than I can count, I’ve learned a few things the hard way. Here are my best tips for perfect results every time.

Don’t skip browning the sausage. I know it’s tempting to just dump everything in and let the pressure cooker do the work, but that browning step is where all the flavor lives. The Maillard reaction—that chemical reaction that creates deep, savory notes—only happens with direct heat. I learned this lesson when I was in a hurry and ended up with soup that tasted flat. Never again.

Break the noodles unevenly. This is my secret trick. Instead of trying to break all the lasagna noodles into uniform pieces, just snap them randomly. Some bigger pieces will feel like actual lasagna sheets, while the smaller bits will break down and thicken the broth naturally. It creates this wonderful texture that makes every spoonful a little different.

Watch the noodle cooking time. Lasagna noodles can go from perfectly al dente to mushy in about 2 minutes. Start checking them at the 8-minute mark. They should be tender but still have a slight resistance when you bite into them. Remember, they’ll continue to soften slightly in the hot soup even after you turn off the heat.

Use the right tomatoes. I’ve tested this with every type of canned tomato, and crushed tomatoes are the winner. They give you that thick, saucy texture without being too chunky or too thin. Diced tomatoes alone make the soup watery, and whole tomatoes require too much breaking down. The combination of crushed and diced is perfect.

Let the soup rest before serving. I know it’s hard to wait, but letting the soup sit for 5 minutes after cooking allows the flavors to meld and the noodles to absorb just a bit more broth. It also lets the soup cool to the perfect eating temperature. Use that time to set the table and call everyone to dinner.

Variations & Adaptations

This recipe is incredibly flexible, which is one of the reasons I make it so often. Here are some of my favorite variations.

Vegetarian Version: Swap the Italian sausage for a plant-based Italian sausage or use 2 cups of chopped mushrooms and an extra can of cannellini beans for protein. Sauté the mushrooms until they release their liquid and start to brown before adding the aromatics. The texture is surprisingly similar, and the flavor is just as rich.

Spicy Arrabbiata Style: Use hot Italian sausage and double the red pepper flakes. Add a teaspoon of smoked paprika for a deeper, smokier heat. Top with a drizzle of chili oil before serving. This version is for those nights when you need something to wake up your taste buds.

Creamy White Lasagna Soup: Skip the tomatoes entirely and use 4 cups of chicken broth plus 1 cup of heavy cream. Add 2 cups of chopped spinach and 1 cup of shredded cooked chicken. Use the same ricotta topping. It’s completely different but equally comforting—like a creamy alfredo lasagna in soup form.

Low-Carb/Keto Adaptation: Replace the lasagna noodles with 2 cups of chopped zucchini or yellow squash. Add them in the last 5 minutes of sautéing after the pressure cook. You can also use shirataki noodles or just skip the noodles entirely and serve the soup over cauliflower rice. The broth is still incredibly satisfying.

Seasonal Twist: In the fall, add 1 cup of cubed butternut squash along with the tomatoes. The sweetness of the squash pairs beautifully with the savory sausage. In the summer, stir in a handful of fresh basil and a squeeze of lemon juice right before serving for a brighter, fresher flavor.

I once made this for a friend who was dairy-free, using vegan ricotta and nutritional yeast instead of Parmesan. She said it was the best soup she’d had in months. Don’t be afraid to experiment—this recipe is forgiving.

Serving & Storage Suggestions

This soup is best served hot, straight from the pot, with that glorious ricotta topping still cool and creamy against the warm broth. But here’s how to make it work for your schedule.

Serving Temperature and Presentation: Ladle the soup into wide, shallow bowls so you can see all the beautiful layers—the noodles, the rich red broth, and the cheesy topping. Add a generous dollop of the ricotta mixture right in the center, then let it melt slightly before serving. Sprinkle with fresh parsley and a crack of black pepper. A side of crusty bread for dipping is practically mandatory.

Complementary Sides: A simple green salad with a lemon vinaigrette cuts through the richness beautifully. Garlic bread or breadsticks are also perfect for sopping up every last drop. If you want to keep it light, serve with roasted broccoli or a side of sautéed spinach.

Storage Instructions: Store leftover soup (without the ricotta topping) in an airtight container in the refrigerator for up to 4 days. The flavors actually get better after a day or two as they meld together. The noodles will continue to absorb liquid, so the soup will thicken. That’s fine—just add a splash of broth or water when reheating.

Freezing: This soup freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Leave a little room for expansion. To thaw, place in the refrigerator overnight or run the container under warm water. Reheat gently on the stovetop or in the microwave.

Reheating Tips: When reheating, add a splash of chicken broth or water to thin the soup back to your desired consistency. Heat gently over medium-low heat, stirring occasionally. Don’t boil it, or the noodles might break apart. If you’ve already added the ricotta topping, it’s best to reheat the soup separately and add fresh ricotta on top. The texture of reheated ricotta isn’t quite the same.

Flavor Development: One thing I love about this soup is how the flavors deepen overnight. The herbs meld with the tomatoes, and the sausage releases more of its seasoning into the broth. Honestly, day-two soup might be even better than day-one. Just don’t tell anyone I said that.

Nutritional Information & Benefits

While this soup is definitely comfort food, it also has some surprising nutritional benefits. Here’s a rough breakdown per serving (about 1.5 cups of soup with ¼ cup of the ricotta topping):

Nutrient	Amount Per Serving
Calories	485
Total Fat	28g
Saturated Fat	12g
Cholesterol	75mg
Sodium	980mg
Total Carbohydrates	38g
Dietary Fiber	4g
Sugars	8g
Protein	26g
Calcium	280mg
Iron	4mg

Health Benefits: Italian sausage is a good source of protein and B vitamins, especially B12. The tomatoes are packed with lycopene, a powerful antioxidant that’s better absorbed when cooked. The ricotta and mozzarella provide calcium for bone health. And the garlic and onions offer immune-boosting properties. Plus, this soup is incredibly satisfying, which means you’re less likely to reach for unhealthy snacks later.

Dietary Considerations: This recipe is naturally nut-free and egg-free. For a gluten-free version, use gluten-free lasagna noodles. For a lower-sodium version, use no-salt-added canned tomatoes and low-sodium broth, and look for sausage with lower sodium content. The ricotta topping can be made with low-fat ricotta, though the texture won’t be as creamy.

I personally love that this soup feels indulgent but is actually quite balanced. It’s the kind of meal that nourishes both body and soul—and honestly, that’s the best kind of comfort food.

Conclusion

This Easy Instant Pot Lasagna Soup with Italian Sausage is the kind of recipe that becomes a regular in your rotation. It’s quick enough for a busy weeknight, impressive enough for guests, and comforting enough to cure any bad day. The combination of rich, savory broth, tender lasagna noodles, and that creamy ricotta topping is just unbeatable.

I love that this recipe lets me enjoy all the flavors of lasagna without the hassle of layering, baking, and waiting. It’s honest, straightforward comfort food that delivers every single time. Whether you’re a seasoned cook or just starting out, this soup is practically foolproof—and I promise, once you try it, you’ll understand why I’ve made it so many times.

Now I want to hear from you! Have you tried making lasagna soup before? What’s your favorite way to customize it? Drop a comment below and let me know. And if you loved this recipe, please share it with a friend who needs a little comfort in their life. Happy cooking, friends!

Frequently Asked Questions

Can I use a different type of pasta?
Absolutely! While lasagna noodles give that authentic texture, you can use any short pasta like penne, rigatoni, or fusilli. Just adjust the cooking time based on the package instructions. Broken fettuccine or pappardelle also work beautifully.

How do I prevent the soup from getting a “burn” warning on my Instant Pot?
The key is deglazing the pot properly after browning the sausage. Make sure you scrape up all the browned bits from the bottom before adding the remaining ingredients. Also, make sure the tomatoes don’t settle at the bottom—stir everything together well before sealing the lid.

Can I make this soup ahead of time for meal prep?
Yes! This soup is perfect for meal prep. Just cook the noodles until they’re slightly underdone (about 7 minutes instead of 9), as they’ll continue to soften in the fridge. Store the soup and ricotta topping separately, and add fresh ricotta when you reheat each serving.

Is this recipe spicy?
That depends on the sausage you use. Mild Italian sausage gives you all the flavor without any heat. If you want a little kick, use hot Italian sausage or add extra red pepper flakes. You can also serve it with a side of chili oil for those who want more heat.

Can I double this recipe?
You can, but you’ll need a larger Instant Pot (8-quart or bigger) and you may need to increase the pressure cooking time slightly—try 7 minutes instead of 5. Make sure not to fill the pot more than two-thirds full. Alternatively, just make two batches—it’s quick enough!

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