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Instant Pot Lasagna Soup

Course: Main Course, Soup
Cuisine: American, Italian
Keyword: instant pot recipe, lasagna, lasagna soup



  • ½ lb italian sausage
  • ½ lb ground beef
  • ½ onion diced
  • 4 garlic cloves minced
  • 1 jar pasta sauce (24-27 oz)
  • 6 cups beef broth
  • ½ cup parsley chopped
  • 2 cup spinach chopped; optional
  • 1 bay leaf
  • 2 cups pasta
  • 1 tbsp olive oil
  • salt to taste

Cheese mixture

  • 1 cup ricotta cheese
  • ¼ cup shredded parmesan * see note
  • ¼ cup shredded mozzarella * see note
  • 2 tbsp parsley finely chopped
  • ¼ tsp salt adjust to taste


Cheese mixture

  • Mix everything together in small bowl and adjust salt to taste. Set aside.


  • Turn instant pot to sauté mode and add oil.
  • Add onion and garlic and cook until fragrant. Add sausage and ground beef, break it apart, and cook until browned. Add salt if needed.
  • Add the rest of the soup ingredients to instant pot and switch mode to pressure cook on high. Cover instant pot, ensure valve is set to seal.
  • Cook on high pressure for 3 minutes. Once ready, manually release. Adjust salt as needed.
  • Top with dollop of cheese mixture and garnish with fresh parsley if desired.


*You can use 1/2 cup of one or the other or 1/2 cup of shredded italian cheese blend.