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Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: Instant Pot pressure cook & release 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 serving 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Italian




1 tablespoon avocado oil
1/2 pound grass-fed ground beef
1/2 pound Italian sausage
1 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon fennel seeds crushed
1/2 teaspoon dried thyme
2 teaspoons granulated sugar
1 medium onion diced
4 cloves garlic minced
4 cups beef bone broth
1 jar spaghetti sauce
6 1/2 ounces Fussilloni Pasta or broken lasagna noodles
Salt and freshly ground black pepper to taste
2 tablespoons Italian parsley, chopped
2 tablespoons fresh basil, chopped

Ricotta Topping:
1/2 cup ricotta cheese
3 tablespoons grated parmesan cheese, extra for serving
2 Tablespoons chopped fresh parsley plus more for garnish
Fresh Basil for garnish

Crispy Garlic Bread Bowls
2 small sourdough bread rounds
4 tablespoons butter, melted
3 cloves garlic, minced



Turn Instant Pot on to sear and add olive oil.
Once hot, add beef, sausage, spices, sugar and season with salt and pepper. Brown, the meat, breaking it apart as it cooks.
Once browned, add the onion and garlic, and cook until onion is translucent 2-3 minutes.
Hit cancel function.
Add spaghetti sauce. Stir to combine.
Add broth; do not stir.
Break noodles into pieces, add them to the Instant Pot and push them under the bone broth so they are submerged.
Put the lid on the pot, and lock into place. Set valve to seal.
Cook at high pressure for 4 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
After 4 minutes, let Instant Pot natural release for 10 minutes then quick release any remaining pressure.
Open the pot and stir. Adjust the flavor if needed with additional salt or pepper. Stir in 2tablespoons fresh parsley and basil.
Serve soup in bowls topped with 1- 2 tablespoons of the ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.

Ricotta Topping

In a small bowl, combine ricotta, parmesan, and parsley. Season with salt, to taste.

Crispy Garlic Bread Bowls

Preheat oven to 400 degrees.
Melt butter and stir in minced garlic.
Slice the tops of the bread rounds off using a serrated knife. Set tops aside.
Remove the inside of each of the bread rounds leaving about a 1-inch shell.
Be careful not to make a hole in the bread.
Brush the inside and out of the bread bowls with the garlic butter. Brush the reserved tops as well.
Place bowl on a baking sheet and place in oven for 15 minutes or until the desired crispness.
Remove and serve with your favorite soup or stew. Slice the bread tops to use as extra garlic bread.


The recipe for the Crispy Garlic Bread Bowl is only for 2 servings adjust as needed.

Keywords: Instant Pot, Italian, Soup, Bread Bowl, Lasagna