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Cozy Instant Pot Lasagna Soup with Ricotta – Easy Comfort Meal

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This Cozy Instant Pot Lasagna Soup with Ricotta Dollops captures the soul of a Sunday lasagna—rich, herby tomato broth, tender noodles, and creamy ricotta—but comes together in under an hour without layering. The Instant Pot does the heavy lifting, and a browned tomato paste trick delivers deep, slow-cooked flavor fast.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 8 ounces mafalda pasta (or broken lasagna noodles, fusilli, or any short pasta)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese (plus more for serving)
  • 1/4 cup fresh parsley or basil, chopped (for garnish)
  • 2 cups fresh spinach (optional)

Instructions

  1. Brown the sausage: Turn Instant Pot to Sauté (high heat). Add olive oil. Once shimmering, add ground Italian sausage. Cook, breaking it up, until browned and cooked through, about 5-7 minutes. Transfer to a bowl and set aside.
  2. Sauté the aromatics: Add diced onion to the pot (still on Sauté). Cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds more until fragrant. If dry, add a splash of broth.
  3. Brown the tomato paste: Push onions to sides. Add tomato paste to center. Let sit 30 seconds, then stir and cook 2-3 minutes until darkened to a brick red.
  4. Deglaze the pot: Pour in about 1/2 cup chicken broth and scrape up any browned bits from the bottom. This prevents the ‘Burn’ warning.
  5. Add liquids and seasonings: Return sausage to pot. Add remaining chicken broth, crushed tomatoes, diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and pepper. Stir to combine.
  6. Pressure cook: Add mafalda pasta, pushing it down so it’s mostly submerged. Do not stir. Place lid on Instant Pot, set valve to Sealing, and cook on Manual/High Pressure for 5 minutes.
  7. Quick release: When cooking time is up, carefully perform a quick release. Once pin drops, remove lid. Stir gently. Pasta will soften as it sits.
  8. Add spinach (optional): Stir in spinach; residual heat will wilt it in about 1 minute. Stir in balsamic vinegar.
  9. Make ricotta dollops: In a small bowl, combine ricotta, grated Parmesan, and a pinch of salt and pepper. Stir until smooth.
  10. Serve: Ladle soup into bowls. Top each with a generous dollop of ricotta mixture (about 2 tablespoons per serving). Sprinkle with fresh parsley or basil and extra Parmesan. Serve immediately.

Notes

For deep flavor, brown the tomato paste well. Cook pasta for only 5 minutes at high pressure to avoid mushiness. If making ahead, cook pasta separately and add when reheating. Leftovers thicken; add extra broth when reheating. Ricotta dollops should be made fresh.

Nutrition

Keywords: Instant Pot lasagna soup, lasagna soup, ricotta dollops, pressure cooker soup, comfort food, easy weeknight dinner, Italian soup

Find it online: https://ovenmila.com/cozy-instant-pot-lasagna-soup-with-ricotta-easy-comfort-meal/