This is Instant Pot Lasagna Soup with a twist! Taking inspiration from a memorable plate of butternut squash and sausage lasagna, I'm putting my own spin on this “seen-a-million-times” recipe that I think you're gonna love! Top it with an ultra-creamy, melty ricotta topping to really make it really shine!
I hesitated writing up a recipe for this very popular soup because I knew it had been done time and time again. If I can't bring something special to it, then I struggle to get excited to post it.
THEN I remembered a butternut squash and sausage lasagna I had years ago and I thought — YES! — this will be amazing.
I tried it 3 days later and it indeed rocket-boosted itself to the top of my “favorite-soups-of-all-time” list.
This version stays loyal to all the tomato-y flavors and big bites of wavy noodles you expect in a 5-star lasagna soup, but the addition of sausage adds incredible flavor, and the butternut squash adds sweetness and creaminess that make me want to talk about it all day (week) long.
I also tweaked the classic ricotta topping just a bit by adding whipped cream cheese so it would melt and swirl beautifully through the blazing hot soup.
So with all that tweaking and testing, I'm excited to tell you: THIS is a lasagna soup you haven't tried yet and I hope you fall in love with it too!
WHY YOU WILL LOVE INSTANT POT LASAGNA SOUP
- VEGGIE BOOST: Butternut squash is stealing the show with its creamy, sweet vibe. It really takes this soup over the top! We're sneaking in some spinach at the end, too, and you're gonna love it 🙂
- LASAGNA NOODLES: Broken pieces of lasagna noodles with their delightful wavy curves makes this soup so fun to eat!
- THE CHEESE TOPPING: With the addition of whipped cream cheese, this ricotta cheese topping is like none other you've ever tasted. Once it hits the hot soup, the cream cheese starts to melt into the soup while the ricotta stays more firm on top, giving you a fun variation of cheesy goodness through the entire bowl.
- ONE-POT PLAN: Everything, including the noodles, cooks up at the same time, saving you from using another pot to cook the pasta.
HOW TO MAKE LASAGNA SOUP IN THE PRESSURE COOKER
- Brown up the sausage and onions
- Add the butternut squash on top of the sausage
- Add the broken lasagna noodles
- Pour the broth and tomatoes over top; do not stir
- While it cooks, mix up the cheese topping
- When the soup is done, stir in the spinach to wilt
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- NOODLE TIPS: When breaking the noodles, you're gonna have a few tiny shards that break off. Don't let it make you crazy — just throw them in the pot anyway. For a cleaner break, I like to place the noodle on the counter, place my palm over the end of it, then lift the other end up until it snaps. This helps the piece under your palm stay together so you have a cleaner break. Repeat for the rest of the noodle.
- NOODLE AMOUNT: I prefer that the other ingredients be the star of the show, but if you want it heavy on noodles, use 8 instead of 6 noodles.
- MORE NOODLE THOUGHTS: The lasagna noodles can be substituted with your favorite pasta (butterfly is good). I worried they might overcook, but I actually had a great outcome with the swap.
- USE A LEAN SAUSAGE: Pork sausage will make the broth very greasy. Either drain off any excess grease once it's browned or use lean turkey sausage.
- CHEESE TOPPING TIPS: Use “whipped” cream cheese. This can be found with all the other tubs/bars of cream cheese. It stirs into the cheese mixture much better than regular cream cheese does.
- FOLLOW THE LAYERING INSTRUCTIONS: The way I instruct to layer the soup is important. It will make sure every ingredient is perfectly cooked without the risk of getting a burn warning. Follow it exactly!
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Cool leftovers and store in a sealed container in the fridge for up to 4 days.
- REHEAT: Leftovers can be reheated in the microwave or in a pan on the stovetop. The noodles can absorb a lot of the broth, so add extra broth or water if needed.
- FREEZE: This soup freezes great without the lasagna noodles. The texture of the noodles isn't great once it thaws. Freeze in a freezer-safe container for up to 3 months. When ready to eat, let thaw overnight in the fridge, then reheat as instructed above.
MAKE AHEAD TIPS
Dice the onion and chop the butternut squash a few days in advance. You could even brown the sausage in advance to make it come together faster.
The cheese topping can be prepared a few days in advance.
WHAT TO SERVE WITH LASAGNA SOUP
Crusty, buttery, hot bread is our favorite side dish. Try this Whole Wheat Crusty Bread or this Rosemary Asiago version. Focaccia Bread is also amazing.
- VEGETARIAN LASAGNA SOUP: Omit the sausage and increase the amount of butternut squash or add mushrooms. Use vegetable broth instead of chicken broth.
- LOW CARB LASAGNA SOUP: Omit the noodles for a low-carb version.
Eating this soup makes me so giddy! Each bite is special and different and will have you wondering if you'll ever waste your time layering a classic pan of lasagna again.
It's a cozy, comfy bowl of soup that will have you braving an endless winter like a pro.
Report back when you try it!
MORE INSTANT POT SOUP RECIPES WITH NOODLES
- Short Cut Chicken Noodle Soup
- Rainbow Thai Soup
- Golden Chicken Soup (with couscous)
- Also, lots of gems to be found in this soup/chili section
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT LASAGNA SOUP
Instant Pot Lasagna Soup
Instant Pot Lasagna Soup with sausage, butternut squash, and spinach, topped with an irresistible ricotta cheese mix.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: Italian
- 1 pound ground Italian turkey sausage (I use the 5-pack of sausages in a casing — just squeeze meat from the casing and discard casing — see note for more options)
- 1 small yellow or sweet onion, diced
- 4 garlic cloves, minced
- 3 cups butternut squash cubes (about ½-inch cubes)
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 6–8 lasagna noodles (regular, whole wheat, or brown rice) broken into 1–2 inch pieces
- 4 cups low-sodium chicken broth, divided
- 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 3 cups spinach
For Cheese Topping
- 8 ounces part-skim ricotta cheese
- 4 ounces whipped cream cheese
- ⅓ cup shredded mozzarella cheese
- ¼ cup freshly grated parmesan cheese
- ¼ cup chopped fresh parsley
- ⅛ teaspoon kosher salt
- Select sauté on the pressure cooker. Add sausage and onion. Crumble and sauté until sausage is cooked through, about 4 minutes. Add garlic and stir for 1 minute.
- Scatter butternut squash over sausage. Add seasonings on top of the squash. Scatter broken lasagna pieces over the squash. Pour in 2 cups of chicken broth, then crushed tomatoes and tomato paste. DO NOT STIR.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
- While the soup cooks, make the Cheese Topping by stirring all of the ingredients together in a small bowl. Set aside.
- When cooking is complete, use a quick release.
- Stir the spinach into the soup to wilt.
- Stir in the remaining 2 cups of chicken broth for a thinner soup.
- To serve, ladle into bowls and top with a scoop of cheese topping.
- My favorite sausage is raw Italian turkey sausage that comes in a casing. They are in a 5-pack in the meat department. You can cut the casing off or just squeeze the meat into the pot. Pork sausage will also work, but will make a greasier broth. You can also use the tube of Jennie-O turkey sausage.
- I prefer 6 lasagna noodles, but if you like extra noodles go with 8 or more.
- The layering of the food in the pot is important; follow it exactly!
Keywords: Instant Pot Lasagna Soup, Instant Pot Soup, Healthy Soup Recipe
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – https://www.facebook.com/groups/434020724110015/
I made this for a work potluck today and it was a huge hit. I prepped everything at home the night before and then put it together at work. Everyone wanted to watch and get a tutorial on the instant pot. I doubled it in the 8 quart and it was perfect. Thanks for another 5 star recipe!
Pamela, that is so great to hear! How fun to do Instant Pot tutorials at work too :). I’m happy to hear it doubled well. Thanks so much!
This was fabulous! The noodles weren’t quite done so I had to boil on the saute mode for a few additional minutes. I will try 4 minutes next time. I love the healthy additions, I also added a red bell pepper.
Cindy, I’m happy to hear you liked it! Did you make the ricotta topping? What kind of noodles did you use?
Yes, I made the ricotta topping and used broken lasagna noodles. We had the leftovers with our 2 young grandsons a few days later and they loved it — I mashed up the squash in their bowls –and they didn’t even know it was there!
What size InstaPot? I didn’t see that anywhere in the recipe. I have a small 3 qt one and I suspect you are using a 6 qt?
Sonja, Yep, I test all recipes in the 6 quart since that seems to be the most common size. I suspect you’d need to half the recipe for the 3 quart pot but I would keep the same cook time. Let me know if you try it!
Made a double batch of this for my book club, rave reviews all around! The cheese topping makes the dish. A couple of vegetarians slathered it on the ciabatta bread I served with the soup.
Lindsay, This comment makes me so dang happy! I feel quite honored that you trusted me to bring this to your book club people 🙂
And the vegetarians are genius and now I want to try that!
I wasn’t sure about putting butternut squash in a tomato based soup, but I love both, just separately. So why not combine them and see what happens? It was delicious with the spices and other flavors. I proclaim this as a new favorite soup!
Candice, I’m so glad you gave it a go! It took me several years to like butternut and now I’m a bit obsessed over it.
I made this delicious soup and it is wonderful! We are not a big fan of lots of sausage so I used 1 cup of sweet italian sausage and 1 chicken breast sliced into thin strips and it was perfect for us. I only had 4 whole wheat lasagna noodles and they were enough for us. This recipe is now at the top of our favorites!!
Linda, oooh I love your variations! I’m so glad you loved it! It makes me so happy to eat this one 🙂
I made this delicious soup and it is wonderful! We are not a big fan of lots of sausage so I used 1 cup of sweet italian sausage and 1 chicken breast sliced into thin strips and it was perfect for us. This recipe is now at the top of our favorites!!
Tomato pastes flavour improves with sauteing so add it with the garlic. Then stir in 3 Tblsp. water and continue recipe. For a change of cheese topping, make crostini and broil mozzarella golden. Top as you would onion soup. Nummy!
Sandy, oh yes, great tip! And your crostini idea is genius – I’m so doing that next time!
Christi L Conard says
Can you use frozen butternut squash in this recipe?
Christi, I suspect it might be a bit soft, but I would definitely try it if that’s what I had. Let me know if you try it!