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!
Ingredients
Scale
- 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)
Instructions
- Start by gathering all your ingredients. This will make the cooking process smoother and more efficient.
- Dice the onion and mince the garlic. Set them aside in a small bowl.
- 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.
- Break the lasagna noodles into smaller pieces, about 2-3 inches long. This will help them cook evenly in the soup.
- Turn on your Instant Pot and select the “Sauté” function. Allow it to heat up for a couple of minutes.
- 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.
- Add the diced onion and minced garlic to the pot. Sauté for an additional 2-3 minutes until the onion becomes translucent and fragrant.
- Pour in the crushed tomatoes, beef broth, and tomato sauce. Stir well to combine all the ingredients.
- Add the Italian seasoning, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed throughout the soup.
- 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.
- Close the lid of the Instant Pot and ensure the valve is set to “Sealing.”
- Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes on high pressure.
- 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.
- When the pressure has fully released, open the lid and stir the soup gently to combine the noodles and other ingredients.
- In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until well blended.
- 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.
- Stir the tempered cheese mixture back into the soup, mixing well until the cheese is melted and incorporated.
- Top the soup with the remaining mozzarella and Parmesan cheese. Close the lid for a few minutes to allow the cheese to melt.
- 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.
- Serve the lasagna soup hot in bowls. Garnish with fresh basil or parsley if desired for an added touch of flavor and color.
- 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.
- 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