Description
This Instant Pot Lasagna Soup is a hearty, comforting dish that combines all the flavors of classic lasagna in a rich and flavorful soup. With browned ground beef or Italian sausage, sautéed onions and garlic, crushed tomatoes, herbs, and tender lasagna noodles, finished with creamy ricotta, melted mozzarella, and Parmesan cheese, this recipe offers a quick, delicious twist on traditional lasagna made effortlessly in your Instant Pot.
Ingredients
Scale
Meat and Aromatics
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquid and Seasonings
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef or vegetable broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta and Cheese
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh basil for garnish (optional)
Instructions
- Brown the Meat: Turn on the Instant Pot and select the sauté mode. Add the ground beef or Italian sausage, and cook until browned thoroughly. Drain any excess fat if needed to reduce grease in the soup.
- Sauté Aromatics: Stir in the diced onion and minced garlic into the browned meat. Continue sautéing until the onion becomes translucent, which should take about 2 to 3 minutes, releasing their flavor.
- Add Liquids and Seasonings: Pour in the crushed tomatoes and broth, then add oregano, basil, salt, and black pepper. Stir well to combine all the ingredients evenly to develop the soup’s base flavor.
- Add Pasta: Gently add the broken lasagna noodles to the pot, making sure they are submerged in the liquid to cook evenly during pressure cooking.
- Pressure Cook: Seal the Instant Pot lid properly and set to manual pressure cooking mode for 15 minutes. This will cook the noodles and blend flavors perfectly.
- Release Pressure: After the cooking time completes, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully perform a quick release to release any remaining steam safely.
- Add Cheeses: Open the lid and stir in ricotta cheese, mozzarella, and Parmesan. Mix the soup well until the cheeses melt and combine into a creamy texture throughout the soup.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil if desired for a fragrant, fresh touch. Serve immediately for the best flavor and texture.
Notes
- You can substitute Italian sausage with ground turkey or chicken for a lighter version.
- Using vegetable broth instead of beef broth makes this soup suitable for lacto-vegetarians if you omit the meat.
- Break the lasagna noodles into bite-sized pieces for easier eating and even cooking.
- For a spicier twist, add red pepper flakes when sautéing the aromatics.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
