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Instant Pot Lasagna Soup Recipe

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This recipe for Instant Pot Lasagna Soup is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 lb ground pork sausage or ground beef
1/2 cup onion, diced
1 24 oz jar spaghetti sauce
1 28 oz can diced tomatoes
6 cups chicken broth
1 bay leaf
3 T garlic, minced
2 t oregano
1 t thyme
1/2 t salt
1/2 t ground pepper
8 oz (1/2 box) Radiatore pasta
2 cups ricotta cheese
1 cup parmesan
1 cup mozzarella, shredded

Turn Power Pressure Cooker on, spray with non-stick cooking spray. Press "BROWN" button (or saute if you have that button). Cook crumbled sausage thoroughly, drain fat. Add in: onion, spaghetti sauce, diced tomatoes, chicken broth, bay leaf, garlic, oregano, thyme, salt, pepper & pasta.
Place lid on Power Pressure Cooker and lock, making sure release valve is in closed position. Cook 15 minutes, when timer goes off do a quick release. Remove lid.
In small bowl combine ricotta and parmesan.
Place small amount into bottom of bowl when serving. Ladle soup over the top of cheese mixture. Top with a bit of shredded mozzarella and serve. Stir together to combine.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 Minutes




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