Weeknight Magic: Lasagna Soup Instant Pot in 30 Minutes

All the cozy Italian flavors, rich tomato-basil broth, melty cheese, and pasta shards—made fast in a pressure cooker for busy nights.

You know that moment when you want lasagna vibes without the lasagna labor? This is the shortcut that actually feels like a glow-up. We’re talking big, saucy flavor, a brothy slurp, and a melted cheese crown—all in one pot, in less time than delivery. The trick is using smart layering, bold seasoning, and a quick pressure cook. You’ll spoon it up, nod like a chef, and pretend it took hours. Your secret’s safe with me.

What Makes This Recipe Awesome

• All the lasagna flavors, none of the fuss. Meaty tomato base, lasagna noodles, and a ricotta-mozzarella-Parmesan blend that melts like a dream.
• One pot, weeknight-fast. From sauté to slurp in about 30 minutes, with minimal chopping and no oven preheating.
• Restaurant-level taste. Italian sausage, crushed tomatoes, and a touch of basil/oregano build a legit, layered flavor.
• Customizable. Use beef or turkey, add greens, make it creamy, or keep it dairy-free. Your bowl, your rules.
• Burn-proof method. Smart layering and deglazing mean no dreaded “Burn” warning, just silky soup.

Ingredients Breakdown

• 1 lb (450 g) Italian sausage, mild or hot, casings removed (or use ground beef/turkey)
• 1 tbsp olive oil (use if your sausage is lean)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp Italian seasoning
• 1 tsp dried basil (or sub 2 tbsp fresh at the end)
• 1/2 tsp dried oregano
• 1/2–1 tsp red pepper flakes (optional, to taste)
• 1/2 tsp fennel seeds, lightly crushed (optional but highly recommended)
• 1 bay leaf
• 6 cups low-sodium chicken broth (or beef/vegetable)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce (or 2 cups marinara)
• 2 tbsp tomato paste (optional, for deeper tomato punch)
• 8–10 dry lasagna noodles, broken into 2-inch pieces (about 8 oz)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp sugar or 1 tbsp balsamic vinegar (optional, balances acidity)
• 1/2 cup heavy cream (optional, for a creamy finish)
• 2 cups baby spinach or chopped kale (optional)

Cheesy Topping:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 tbsp chopped fresh basil or parsley
• Pinch of salt and pepper

Garnish (optional): extra basil, Parmesan, chili flakes, and a drizzle of olive oil.

How to Make It – Instructions

1. Brown the meat. Set the pressure cooker to Sauté. Add olive oil (if needed) and sausage. Cook, breaking it up, until browned and no longer pink, 5–7 minutes.
2. Soften aromatics. Add diced onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds, just until fragrant.
3. Deglaze like a pro. Pour in 1 cup broth and scrape up every browned bit from the bottom. This step prevents the Burn warning.
4. Season. Stir in Italian seasoning, basil, oregano, fennel, and red pepper flakes. Hit Cancel to stop the sauté.
5. Layer smart. Add the remaining broth. Scatter broken lasagna noodles evenly and press to submerge. Do not stir. Pour crushed tomatoes and tomato sauce on top; spoon the tomato paste on the surface. Add the bay leaf. Still no stirring.
6. Pressure cook. Seal the lid. Cook on High Pressure for 4 minutes. The pot will take several minutes to come to pressure.
7. Quick release. Carefully vent immediately to stop the noodles from overcooking. Open the lid, remove the bay leaf, and stir everything together. If it’s thicker than you like, add a splash of broth.
8. Finish. Stir in heavy cream (if using) and greens. Let the greens wilt on Keep Warm for 2–3 minutes. Taste and adjust with salt, pepper, and sugar or balsamic.
9. Mix the cheesy topping. In a bowl, combine ricotta, mozzarella, Parmesan, basil, and a pinch of salt and pepper.
10. Serve. Ladle soup into bowls and top with a generous scoop of the cheese mixture. Garnish with fresh basil, more Parmesan, chili flakes, and a drizzle of olive oil. Expect second helpings.

Preservation Guide

• Cool quickly. Let the soup cool for about 30–60 minutes. Don’t leave it out more than 2 hours.
• Fridge. Store in airtight containers for up to 4 days. Noodles will keep softening, so if you love al dente, consider storing extra broth separately to loosen on reheat.
• Freeze smart. Freeze the soup without noodles and without dairy for up to 3 months. Add fresh noodles when reheating.
• Reheat. Warm gently on the stove or using Sauté until hot. Add broth as needed. Avoid a rolling boil if you’ve stirred in cheeses—they can split.
• Meal prep tip. If planning leftovers, cook noodles 1 minute less or store them separately, then combine when reheating.

Benefits of This Recipe

• Time-saving: Big comfort flavors in about half an hour.
• One-pot cleanup: Fewer dishes, more couch time.
• Budget-friendly: Pantry tomatoes + pasta + sausage = a lot of servings for less.
• Protein-packed: Sausage and cheese deliver satisfying staying power.
• Custom-tunable: Adjust spice, richness, and veggies to your crowd. FYI, kids tend to demolish this.
• Meal-prepable: Make the base ahead and finish with noodles/cheese when serving.

What Not to Do

• Do not stir tomato products into the bottom before pressure cooking. Layer them on top to avoid the Burn warning.
• Don’t skip deglazing. Fond is flavor, but it’s also a Burn magnet if you leave it stuck on.
• Don’t natural release. Use quick release so the noodles don’t overcook into mush.
• Don’t add cheeses before pressure. Dairy can scorch or split; add after cooking.
• Don’t overcrowd noodles. Scatter pieces evenly and press to submerge so they cook uniformly and don’t clump.
• Don’t boil on reheat if you’ve stirred in cream or cheese. Gentle heat keeps it silky.

Variations You Can Try

• Vegetarian: Swap sausage for mushrooms and a can of cannellini beans. Use veg broth and add a splash of soy sauce for umami.
• Lean & light: Use ground turkey or chicken and skip the cream. Add extra spinach.
• Spicy arrabbiata: Double the red pepper flakes and finish with Calabrian chili oil.
• Creamy Tuscan: Stir in cream and a handful of sun-dried tomatoes and spinach at the end.
• Gluten-free: Use GF lasagna noodles. Cook for 3 minutes at pressure and quick release; they soften fast.
• Dairy-free: Skip the cheese topping; finish with a swirl of cashew cream and nutritional yeast.
• Herb-forward: Add a big handful of chopped basil and parsley after cooking, plus lemon zest for lift.
• Low-carb: Pressure cook without noodles. After releasing pressure, stir in zucchini ribbons and let them soften on Warm for 3–4 minutes.

FAQ

Can I use ground beef or turkey instead of sausage?

Absolutely. Brown it well and add 1 teaspoon fennel seeds and a pinch more salt to mimic sausage flavor. Turkey is lean, so keep the olive oil in the pan to help browning.

How do I prevent the Burn warning?

Two rules: deglaze thoroughly after browning and layer tomatoes on top without stirring. Keep noodles submerged in the broth so they don’t stick to the bottom.

What if I only have jarred marinara?

Use 2 cups marinara in place of the tomato sauce, and keep the crushed tomatoes. Don’t stir the marinara in—pour it on top before sealing, same as tomato sauce.

Can I double the recipe?

Yes, if your pot is large enough. Stay below the Max Fill line and keep the same pressure time; the pot will simply take longer to come to pressure. IMO, doubling is perfect for meal prep.

My noodles turned mushy—what happened?

Overcooking or a natural release is usually the culprit. Use 4 minutes High Pressure and quick release, and break noodles into larger pieces if you want more bite.

Can I make it without dairy?

Totally. Skip the cheese topping and cream. For richness, add a splash of good olive oil and a spoon of cashew cream after cooking. It’s still cozy and satisfying.

How do I thicken or thin the soup?

Too thin? Simmer on Sauté for a few minutes or stir in more cheese. Too thick? Add warm broth until it hits your sweet spot. This soup is very forgiving, which is nice for once.

Can I add vegetables?

Yes. Spinach, kale, mushrooms, zucchini, or bell peppers work well. Add sturdy veg before pressure cooking and tender greens after, so everything lands at the right texture.

Is sugar necessary?

No, it’s optional. A small amount of sugar or a splash of balsamic balances acidity from tomatoes. Taste first—if your tomatoes are sweet, you might not need it. FYI, balsamic adds depth.

What’s the best way to serve the cheese mixture?

Dollop into each bowl for that melty “cap” effect, or stir it into the pot if serving all at once. Stirred-in cheese won’t reheat as smoothly later, so bowl-by-bowl is the flexible move.

My Take

This is the kind of recipe that punches way above its weight. You get maximal comfort with minimal decisions, and the technique stands up to repeats and tweaks. It’s a weeknight workhorse that eats like a Sunday project, minus the stack of pans. Make it once, and you’ll file it under “why didn’t I do this sooner?”—because, same.