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!

Erin Alderson
Source:, September 2018


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

443 calories; protein 24.4g 49% DV; carbohydrates 53.7g 17% DV; dietary fiber 0.6g 3% DV; sugars 13.5g; fat 12.7g 20% DV; saturated fat 4.1g 21% DV; cholesterol 58mg 19% DV; vitamin a iu 2389.3IU 48% DV; vitamin c 20.9mg 35% DV; folate 89.5mcg 22% DV; calcium 167mg 17% DV; iron 6.6mg 37% DV; magnesium 22.4mg 8% DV; potassium 879.2mg 25% DV; sodium 804.8mg 32% DV; thiamin 0.4mg 38% DV.

Reviews (1)

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Rating: 3 stars
Good filling meal. Easy and uses ingredients I always have on hand. Read More