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Lasagna Soup in a bowl with a dollop of ricotta

Lasagna Soup

  • Author: Rosalynn Daniels
  • Total Time: 20 minutes
  • Yield: 4-6 Servings 1x



1/2tbs Olive Oil

1lb Ground Italian Sausage

1 White Onion, diced

1tsp Dried Oregano

1/2 tsp Dried Rosemary

1tsp Dried Thyme

1tsp Salt

2tsp Sugar

1/2 tsp White Pepper

1tsp Worcestershire sauce

2 Garlic Cloves, minced

6oz Tomato Paste

24.5oz Tomato Sauce

6c Broth of choice (I use Chicken Broth usually)

2c Lasagna Noodles, loosely broken


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.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes