Lasagna Soup
You guys, I am so excited to share my Instant Pot Lasagna Soup as another weeknight meal option that doesn’t take much time to make and it is guaranteed to be a family favorite. If you don’t have a pressure cooker, don’t worry, I have stove top instructions below as well. This soup is a hearty tomato based soup that is elevated to the next level with pasta, and your favorite lasagna cheeses.
What to serve with Lasagna Soup
What ingredients do you need to make Lasagna soup?
- Olive Oil
- Italian Sausage
- White Onion
- Italian Seasoning
- Salt
- White Pepper
- Worcestershire
- Minced Garlic
- Tomato Paste
- Tomato Sauce
- Chicken Broth
- Lasagna Noodles
- Ricotta
- Mozzarella
- Fresh Parsley
How to make Lasagna Soup in the Instant Pot
Essentially with this recipe, you’re pretty much sautéing most of the ingredients, adding your liquid, then you just let your instant pot do the rest of the work.
- Place your pressure cooker on sauté mode. To your pot add your olive oil and begin to brown your Italian sausage.
- Once the meat starts to brown, stir in your diced onion, Italian seasoning, salt, sugar, white pepper, and worsteshire.
- Stir in minced garlic.
- Turn off your pot.
- Add your tomato paste, sauce, and broth to the pot, and stir until completely combined.
- Break your lasagna noodle to your desired sizes and add to the pot.
- Stir until your noodles are fully submerged.
- Now press the pressure cook option on your instant pot and set the timer to 3 minutes.
- Lock on your instant pot hood and turn your vent to close.
- Once your timer goes off, safely open the vent and let the pressure release.
- Once the pressure is released, carefully open your instant pot.
- Serve your lasagna soup immediately and top with a shredded mozzarella cheese, a dollop of ricotta or mascarpone, and fresh parsley.
How to make Lasagna Soup on the Stove Top
- In a large pot or dutch oven, saute your diced onion until they begin to get tender.
- Add your Italian Sausage to the pot, along with your Italian seasoning, salt, sugar, white pepper, and worsteshire.
- Once your sausage starts to brown, stir in your tomato paste until completely combined with your sausage.
- Pour in your tomato sauce and broth and stir until completely combined.
- Bring to a simmer.
- Add your broken pieces of lasagna noodles to the pot and continue to simmer until noodles are tender. This will take about 10-15 minutes.
- Serve your lasagna soup immediately and top with a shredded mozzarella cheese, a dollop of ricotta or mascarpone, and fresh parsley.
What to serve with Lasagna Soup
- Breadsticks
- Garlic Knots
- Antipasto
- Caprese
- A seasonal Green Salad
Can you freeze Lasagna Soup
I like to use my SouperCubes to seperate this soup into cubes to freeze for the future. You can freeze for up to 6 months in a freezer refrigerator.
Serves: 4 -6 Servings
Ingredients
- 1/2 tbs Olive Oil
- 1 lb Ground Italian Sausage
- 1 White Onion diced
- 1 tsp Dried Oregano
- 1/2 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 tsp Salt
- 2 tsp Sugar
- 1/2 tsp White Pepper
- 1 tsp Worcestershire sauce
- 2 Garlic Cloves minced
- 6 oz Tomato Paste
- 24.5 oz Tomato Sauce
- 6 c Broth of choice I use Chicken Broth usually
- 2 c Lasagna Noodles loosely broken
Instructions
- Place your pressure cooker on sauté mode. To your pot add Italian sausage, diced onion, rosemary, oregano, thyme, salt, sugar, white pepper, and Worcestershire sauce.
- Stir until most of your meat is brown.
- Stir in minced garlic.
- Turn off your pot.
- Add your tomato paste, sauce, and broth to the pot, and stir until completely combined.
- Break your lasagna noodle to your desired sizes and add to the pot.
- Stir until your noodles are fully submerged.
- Lock on your instant pot lid and turn your vent to close.
- Now press the pressure cook option on your instant pot and set the timer to 3 minutes.
- Once your timer goes off, safely open the vent and let the pressure release.
- Once the pressure is released, carefully open your instant pot.
- Serve your lasagna soup immediately and top with a shredded mozzarella cheese, a dollop of ricotta, and fresh parsley.
[…] personality, restaurant partner and recipe creator Rosalynn Daniels shared her recipe for slow cooker soup, with a stove top option too, which she said is “guaranteed to be a family […]
Can’t wait to try a plant based version of this!
I know that it’s going to be delicious! Please let me know how it turns out.
Dying to make this, but I don’t see the stovetop version? Let me know if I’ve somehow missed it. Glad to find your site and instagram!