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Pressure Cooker Deconstructed Lasagne Soup Recipe

A great soup for weeknights, company or entertaining!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 357 kcal
Author Carrie Hill


  • 1 lb Italian Sausage
  • 1/2 Onion chopped
  • 2 Cloves Garlic minced
  • 2 Tbsp. Italian Seasoning
  • 1 15 oz. Can Petite Diced Tomatoes
  • 1 4 oz. Can of Tomato Paste
  • 4 C of Chicken Broth
  • 2 C Water
  • Broken up Lasagne noodles about 1/2 a box.
  • *Cheese Mixture
  • 1/2 C Ricotta Cheese
  • 1/2 C Mozzarella Cheese Shredded


  1. Set your pressure cooker to "Brown" and crumble up the Italian sausage in the pot, cook through then pour out onto a paper towel lined plate to drain.
  2. While meat drains, add onions and garlic to the pot and cook until translucent, add in the tomato paste and the Italian seasoning - heat for 2-3 minutes until you can smell the tomato paste - add back in the meat.
  3. Add the diced tomatoes and the chicken broth and the water.
  5. Place the lid on your pressure cooker and set to high pressure for 10 minutes. Because of the high volume of liquid, this will take awhile to get to pressure - so allow for the time.
  6. While soup is cooking, mix the ricotta cheese and the mozzarella cheese in a small bowl and put in the fridge to firm up a bit.
  7. When the pressure cooker is done, do a 10 minute Natural pressure release, then drain off the rest of the pressure manually.
  8. Add your pasta pieces in, stir it around, and replace the lid. Set to High Pressure for 2 minutes. When it's done - do a 4 minute Natural Pressure Release, then manually release the rest of the pressure.
  9. Serve with a scoop of the cheese and enjoy.