Lasagna is one of those comfort foods that never fails to bring warmth to a chilly evening. But let’s be honest—sometimes, the thought of layering noodles, making sauce, and baking for an hour feels like way too much effort. That’s where this Instant Pot Lasagna Soup comes in. It’s everything you love about lasagna, but in an easy, one-pot soup version. The best part? It’s ready in a fraction of the time, with all those classic flavors soaking right into the broth.

How I fell in love with this recipe

The first time I made lasagna soup, it was purely out of laziness. I was craving lasagna but had zero interest in boiling noodles, making a béchamel sauce, or dealing with layers. So I threw everything into my Instant Pot, crossed my fingers, and hoped for the best. When I opened the lid, my kitchen smelled like an Italian grandmother’s house, and the soup was pure magic.

The sausage-infused broth had soaked up all the rich tomato flavor, and the broken lasagna noodles had the perfect chew. A dollop of ricotta and a sprinkle of mozzarella on top made it taste like a deconstructed, ultra-cozy version of the real thing. I knew right then that I’d never make traditional lasagna on a weeknight again.

A little background on lasagna soup

Lasagna itself dates back to ancient Rome, but lasagna soup is a modern creation, born from the need for a quicker, more approachable version of the classic dish. While traditional lasagna requires careful layering and baking, lasagna soup captures the same essence with less effort. In Italy, you won’t find this dish in nonna’s cookbook, but it’s become a beloved shortcut in American kitchens. It takes the best elements of lasagna—rich tomato sauce, hearty meat, melty cheese, and tender pasta—and transforms them into a spoonable, soul-warming meal.

What makes this soup so good?

The secret to the deep, savory flavor in this soup is the combination of Italian sausage, tomato paste, and a touch of sugar. The sausage adds richness, the tomato paste brings intensity, and the sugar balances out the acidity of the tomatoes. And because it’s cooked under pressure, the flavors meld together beautifully in a short amount of time.

Let’s talk ingredients (and some easy swaps)

Italian sausage: This is what gives the soup its signature flavor. If you prefer something milder, use sweet Italian sausage or even ground beef. Want to make it spicy? Opt for hot Italian sausage.
Lasagna noodles: You’ll break these into smaller pieces so they cook evenly. If you don’t have lasagna noodles, any pasta will work—try bowties, rotini, or even broken-up spaghetti.
Sweet peppers: They add a hint of sweetness and color. Bell peppers work well, but you can swap in roasted red peppers for extra depth.
Garlic and onions: The backbone of any good soup. Fresh is best, but garlic powder and dried onion will work in a pinch.
Tomatoes and tomato paste: The combination of canned whole tomatoes and tomato paste creates a rich, slightly thickened broth. Crushed tomatoes work too!
Chicken broth: This gives the soup a lighter, more balanced flavor. If you prefer a deeper taste, beef broth is a great alternative.

What kitchen tools do you need?

Instant Pot: The magic machine that makes this recipe quick and easy. If you don’t have one, a slow cooker or stovetop pot will work (it’ll just take longer).
Wooden spoon: For breaking up the sausage and stirring everything together.
Ladle: Because serving soup with a regular spoon is a struggle.
Cheese grater: If you’re using fresh Parmesan or mozzarella, a grater makes all the difference.

Step-by-step: how to make the best instant pot lasagna soup

Sauté the sausage: Turn the Instant Pot to SAUTE (normal heat) and drizzle in the olive oil. Add the sausage, breaking it up with a spoon as it cooks. You want it to be browned and slightly crispy on the edges—that’s where the flavor is.
Add the aromatics: Toss in the onions, sweet peppers, and garlic. Stir them around until they soften and become fragrant. If the sausage has released a lot of grease, drain some of it off.
Add the pasta and tomatoes: Break the lasagna noodles into small pieces and scatter them over the sausage mixture. Pour in the chopped tomatoes (juice included), tomato paste, and chicken broth. Give it a gentle stir, making sure the noodles are submerged.
Season it up: Add the Italian seasoning, sugar, salt, and pepper. You don’t need to stir too much—just enough to distribute the seasoning.
Cook under pressure: Lock the lid in place, set the valve to SEALING, and press PRESSURE COOK on HIGH for 4 minutes. Once the time is up, let it naturally release for 5 minutes, then do a quick release.
Final touches: Open the lid, give the soup a stir, and taste for seasoning. Add more salt and pepper if needed.
Serve and enjoy: Ladle the soup into bowls and top with Parmesan, ricotta, and shredded mozzarella. Let the cheese melt slightly before digging in.

Variations and fun twists

Make it vegetarian: Swap the sausage for mushrooms or lentils and use vegetable broth instead of chicken broth.
Gluten-free version: Use gluten-free pasta or even zucchini ribbons for a low-carb option.
Dairy-free alternative: Skip the cheese toppings or use dairy-free cheese alternatives.
Add more veggies: Spinach, kale, or even shredded carrots would blend beautifully into this soup.
Spice it up: Add red pepper flakes for extra heat.

How to serve this soup like a pro

This soup is already hearty, but if you want to take it up a notch, serve it with:

Garlic bread: Because dipping is mandatory.
A fresh green salad: Something light and lemony to balance the richness.
A drizzle of balsamic glaze: It adds a slight tang that complements the tomatoes beautifully.

The perfect drink pairings

A bold red wine: Think Chianti or Sangiovese to match the rich tomato base.
A cold beer: A light Italian lager or a hoppy IPA works well.
Sparkling water with lemon: If you’re keeping it non-alcoholic.

Storage and reheating tips

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. The noodles may soften, but the flavor stays amazing.
Reheating: Warm on the stove over low heat or microwave in 30-second bursts, adding a splash of broth if needed.

FAQs

Can I use a different type of pasta? Yes! Any short pasta works, like penne or rotini. Just adjust the cooking time slightly.

Do I have to use sausage? Nope, ground beef, turkey, or even plant-based crumbles are great options.

Why add sugar to the soup? A small amount of sugar helps balance the acidity of the tomatoes. You can skip it, but it does make a difference.

Can I make this on the stovetop? Yes! Simmer everything for about 20 minutes until the noodles are tender.

What if my soup is too thick? Just add more broth or water until it reaches your desired consistency.

This Instant Pot Lasagna Soup is everything you love about lasagna, minus the fuss. Try it, tweak it, and make it your own—you won’t be disappointed!