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Instant Pot Lasagna Soup

  • 25 m
  • 35 m
Erin Alderson
“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!”


    • 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


  • 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)
ALL RIGHTS RESERVED © 2019 Printed From 10/21/2019