Photo of Instant pot lasagna soup by WW

Instant pot lasagna soup

Points® value
Total Time
30 min
5 min
25 min
Hearty lasagna flavours come together in a lighter format with this brothy soup. Cooked chicken sausage adds loads of savory flavour; we like chicken Italian sausage, but you can use whatever variety you like. Even though this recipe calls for lasagna noodles, know that you can use 6 ounces of any pasta you have on hand—including a combination of shapes if you have little bits of this and that to use up.


Cooking spray

2 spray(s)


1 cup(s), chopped


3 clove(s), large, minced

Cooked chicken sausage

8 oz, thinly sliced

No-salt-added chicken stock

4 cup(s)

Jarred fat-free marinara sauce

2 cup(s)


1 cup(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s), plus more for garnish

Uncooked lasagna noodles

6 oz, about 7 noodles, broken into pieces

Shredded parmesan cheese

6 tbsp(s)


  1. Press Sauté on a 6-quart Instant Pot. When Hot is displayed, spray bottom of pot with cooking spray. Add onion and garlic. Cook, stirring, until onion is softened, about 3 minutes. Add sausage. Cook, stirring frequently, 2 minutes. Stir in chicken stock, marinara, water, salt, pepper, and noodles.
  2. Lock lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 3 minutes.
  3. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid and ladle soup into bowls. Sprinkle with cheese and additional black pepper.
  4. Serving size: 1½ cups soup and 1 tbsp cheese


The cook time here produces noodles with a slightly al dente texture. If you’d like them to be a little softer, boil the soup on the sauté function for a few minutes after releasing pressure.