Instant Pot Lasagna Soup: A Quick and Delicious Recipe for Busy Nights

Instant Pot Lasagna Soup is a delightful twist on the classic Italian dish that brings all the comforting flavors of traditional lasagna into a warm, hearty bowl of soup. This recipe is perfect for busy weeknights, as it combines the rich taste of marinara sauce, creamy cheese, and tender pasta, all cooked to perfection in a fraction of the time thanks to the Instant Pot. The history of lasagna dates back to ancient Greece, but this modern soup version has quickly gained popularity for its convenience and ease of preparation.

People love Instant Pot Lasagna Soup not only for its incredible taste and texture but also for its versatility. You can easily customize it with your favorite ingredients, whether you prefer a meat-based version or a vegetarian option. The creamy, cheesy goodness combined with the savory broth creates a satisfying meal that warms the soul. Plus, it’s a one-pot wonder, making cleanup a breeze! Dive into this delicious recipe and discover why Instant Pot Lasagna Soup has become a beloved favorite in kitchens everywhere.

Ingredients:

• 1 pound ground beef or Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 1 can (15 ounces) tomato sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces uncooked lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Preparing the Ingredients

1. Start by gathering all your ingredients. This will make the cooking process smoother and more efficient.
2. Dice the onion and mince the garlic. Set them aside in a small bowl.
3. If using ground beef, ensure it is thawed and ready to cook. If using Italian sausage, you can either remove it from the casing or use it as is.
4. Break the lasagna noodles into smaller pieces, about 2-3 inches long. This will help them cook evenly in the soup.

Cooking the Soup

1. Turn on your Instant Pot and select the “Sauté” function. Allow it to heat up for a couple of minutes.
2. Add the ground beef or Italian sausage to the pot. Cook for about 5-7 minutes, breaking it apart with a wooden spoon until browned and cooked through. Drain any excess fat if necessary.
3. Add the diced onion and minced garlic to the pot. Sauté for an additional 2-3 minutes until the onion becomes translucent and fragrant.
4. Pour in the crushed tomatoes, beef broth, and tomato sauce. Stir well to combine all the ingredients.
5. Add the Italian seasoning, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed throughout the soup.
6. Carefully add the broken lasagna noodles to the pot. Do not stir them in; instead, gently press them down into the liquid to ensure they are submerged.

Pressure Cooking

1. Close the lid of the Instant Pot and ensure the valve is set to “Sealing.”
2. Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes on high pressure.
3. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes. After that, carefully switch the valve to “Venting” to release any remaining pressure.
4. When the pressure has fully released, open the lid and stir the soup gently to combine the noodles and other ingredients.

Adding the Cheeses

1. In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until well blended.
2. Using a ladle, scoop out a portion of the hot soup into the cheese mixture. This will help temper the cheese and prevent it from curdling when added to the hot soup.
3. Stir the tempered cheese mixture back into the soup, mixing well until the cheese is melted and incorporated.
4. Top the soup with the remaining mozzarella and Parmesan cheese. Close the lid for a few minutes to allow the cheese to melt.

Serving the Lasagna Soup

1. Once the cheese has melted, give the soup a final stir. Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
2. Serve the lasagna soup hot in bowls. Garnish with fresh basil or parsley if desired for an added touch of flavor and color.
3. For an extra indulgent experience, consider serving the soup with crusty garlic bread or a side salad.

Storage and Reheating

1. If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. Store it in the

   Conclusion:

   In summary, this Instant Pot Lasagna Soup is a must-try for anyone looking to enjoy the comforting flavors of traditional lasagna in a quick and easy format. The combination of rich tomato sauce, hearty pasta, and creamy cheese creates a delightful dish that is perfect for busy weeknights or cozy family gatherings. Plus, the Instant Pot makes the cooking process a breeze, allowing you to enjoy a delicious meal without spending hours in the kitchen. For serving suggestions, consider topping your lasagna soup with fresh basil, a sprinkle of Parmesan cheese, or a dollop of ricotta for an extra touch of creaminess. You can also customize the recipe by adding your favorite vegetables, such as spinach or mushrooms, or even incorporating ground turkey or sausage for added protein. The possibilities are endless, making this dish versatile and adaptable to your taste preferences. We encourage you to try this Instant Pot Lasagna Soup and experience the delightful flavors for yourself. Don’t forget to share your experience and any variations you come up with! Your feedback and creativity can inspire others to enjoy this delicious recipe as well. Happy cooking! Print
   

   Instant Pot Lasagna Soup: A Quick and Delicious Recipe for Busy Nights

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   • Author: Maria
   • Total Time: 30 minutes
   • Yield: 6 servings 1x

   Print Recipe

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   Description

   This hearty Lasagna Soup captures all the classic flavors of lasagna in a comforting bowl. Made in the Instant Pot, it’s a quick and easy meal featuring ground beef or Italian sausage, rich tomatoes, and creamy cheeses, making it a perfect choice for busy weeknights and a family favorite!

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   Ingredients

   Scale 1x2x3x

   • 1 pound ground beef or Italian sausage
   • 1 medium onion, diced
   • 3 cloves garlic, minced
   • 1 can (28 ounces) crushed tomatoes
   • 2 cups beef broth
   • 1 can (15 ounces) tomato sauce
   • 2 teaspoons Italian seasoning
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 8 ounces uncooked lasagna noodles, broken into pieces
   • 1 cup ricotta cheese
   • 1 cup shredded mozzarella cheese
   • 1/2 cup grated Parmesan cheese
   • Fresh basil or parsley for garnish (optional)

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   Instructions

   1. Start by gathering all your ingredients. This will make the cooking process smoother and more efficient.
   2. Dice the onion and mince the garlic. Set them aside in a small bowl.
   3. If using ground beef, ensure it is thawed and ready to cook. If using Italian sausage, you can either remove it from the casing or use it as is.
   4. Break the lasagna noodles into smaller pieces, about 2-3 inches long. This will help them cook evenly in the soup.
   5. Turn on your Instant Pot and select the “Sauté” function. Allow it to heat up for a couple of minutes.
   6. Add the ground beef or Italian sausage to the pot. Cook for about 5-7 minutes, breaking it apart with a wooden spoon until browned and cooked through. Drain any excess fat if necessary.
   7. Add the diced onion and minced garlic to the pot. Sauté for an additional 2-3 minutes until the onion becomes translucent and fragrant.
   8. Pour in the crushed tomatoes, beef broth, and tomato sauce. Stir well to combine all the ingredients.
   9. Add the Italian seasoning, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed throughout the soup.
   10. Carefully add the broken lasagna noodles to the pot. Do not stir them in; instead, gently press them down into the liquid to ensure they are submerged.
   11. Close the lid of the Instant Pot and ensure the valve is set to “Sealing.”
   12. Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes on high pressure.
   13. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes. After that, carefully switch the valve to “Venting” to release any remaining pressure.
   14. When the pressure has fully released, open the lid and stir the soup gently to combine the noodles and other ingredients.
   15. In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until well blended.
   16. Using a ladle, scoop out a portion of the hot soup into the cheese mixture. This will help temper the cheese and prevent it from curdling when added to the hot soup.
   17. Stir the tempered cheese mixture back into the soup, mixing well until the cheese is melted and incorporated.
   18. Top the soup with the remaining mozzarella and Parmesan cheese. Close the lid for a few minutes to allow the cheese to melt.
   19. Once the cheese has melted, give the soup a final stir. Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
   20. Serve the lasagna soup hot in bowls. Garnish with fresh basil or parsley if desired for an added touch of flavor and color.
   21. If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days or freeze for up to 3 months.
   22. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through. You may need to add a splash of broth or water to loosen the soup if it thickens during storage.

   Notes

   • Allow the soup to cool completely before transferring it to an airtight container.
   • Store it in the refrigerator for up to 3 days or freeze for up to 3 months.
   • To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through.
   • You may need to add a splash of broth or water to loosen the soup if it thickens during storage.

   • Prep Time: 15 minutes
   • Cook Time: 10 minutes