Instant Pot Lasagna Soup - Simply Happy Foodie (2024)

5 from 28 votes

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Prep Time

20 mins

Cook Time

20 mins

Pressure Build & Release

25 mins

Total Time

1 hr 5 mins

• 1 ½lbsLean Ground Beef or Sausage(or do ½ and ½)
• 1Bay Leaf
• 14" sprigFresh Rosemary
• 1pinchRed Pepper Flakes(optional)
• 1Onion,chopped
• 2teaspoonsItalian Seasoning
• 1teaspoonBasil,dried
• 1teaspoonOregano,dried
• 1teaspoonSalt
• ½teaspoonPepper
• 5clovesGarlic,pressed or minced
• 4ozMushrooms,sliced (optional)
• 1(28 oz) canCrushed Tomatoes,with juice
• 1(14 oz) canTomato Sauce
• 5cupsChicken Broth(4 cups for thicker soup)
• 9Uncooked Lasagna Noodles,broken into about 1.5-inch pieces

To Finish

• 1cupMozzarella Cheese,shredded
• 1cupParmesan Cheese,grated
• 1cupCottage Cheese*(or Ricotta)
• 1boxFrozen Chopped Spinach,thawed (optional ingredient)

Garnish

• Fresh Basil or Parsley Leaves
• Parmesan Cheese

1. Turn pot on to Sauté function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally. You shouldn't have to drain any fat if you used lean meat, but if there is too much, spoon some out.

2. Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.

3. Add the garlic and mushrooms, and cook for 1 minute, stirring frequently.

4. Add the tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.

5. Add the pasta and stir well.

6. Put the lid on and turn the steam release knob to the Sealing position.

7. Turn off/cancel the Sauté function.

8. Press the Pressure Cook/Manual button (or dial) and then the +/ - button (or dial) to choose 6 minutes.

9. When the cook time ends and the pot beeps, Let it sit and Naturally Release pressure for 5 minutes. Then Quick Release the remaining pressure. Start slowly, in bursts, to make sure no sauce comes out with the steam, then turn the steam release knob fully.

10. When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the Parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.

11. Serve in bowls with fresh basil or parsley, and extra parmesan cheese.