Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

1 Review
From:, September 2018

This satisfying and hearty soup has all the flavors of lasagna, but without the fuss of layering ingredients in a baking dish and waiting for the lasagna to bake. Here, we take advantage of the multicooker to prepare a soup that is ready in 10 minutes. Just top the soup with ricotta and Parmesan and enjoy!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ pound chicken or turkey sausage, removed from casing, if necessary
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • 2 cups low-sodium vegetable broth or chicken broth
  • 2 cups water
  • 6 ounces whole-wheat lasagna noodles, broken into smaller pieces
  • ¼ cup chopped fresh basil, plus more for garnish
  • 3 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ cup part-skim ricotta cheese
  • 4 tablespoons Parmesan cheese
  • Ground pepper, for garnish


  • Prep

  • Ready In

  1. Heat oil in a multicooker on sauté mode until hot. Add onion and garlic and cook, stirring often, until fragrant and translucent, 4 to 5 minutes. Stir in sausage and continue to cook, breaking the sausage apart with a wooden spoon, until browned and cooked through, 4 to 5 minutes.
  2. Add tomatoes, broth, water, noodles, basil, tomato paste, vinegar, oregano and salt. Close and lock the lid of the multicooker and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
  3. Divide the soup among 4 bowls. Top each with 2 tablespoons ricotta and 1 tablespoon Parmesan. Garnish with basil and pepper, if desired.
  • Equipment: Electric pressure cooker (multicooker)

Nutrition information

  • Serving size: 2 generous cups
  • Per serving: 443 calories; 13 g fat(4 g sat); 1 g fiber; 54 g carbohydrates; 24 g protein; 90 mcg folate; 58 mg cholesterol; 13 g sugars; 0 g added sugars; 2,389 IU vitamin A; 21 mg vitamin C; 167 mg calcium; 7 mg iron; 805 mg sodium; 879 mg potassium
  • Nutrition Bonus: Vitamin A (48% daily value), Iron (39% dv), Vitamin C (35% dv), Folate (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ vegetable, 2 starch, 1½ high-fat protein, ½ fat, ½ medium-fat protein

Reviews 1

February 26, 2019
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By: Andrea Keele
Good, filling meal. Easy and uses ingredients I always have on hand.
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