why make this recipe
Instant Pot Lasagna Soup combines the comforting flavors of traditional lasagna into a cozy soup. This recipe is perfect for busy weeknights, as it comes together in a fraction of the time it would take to make a classic lasagna. Using the Instant Pot not only speeds up the cooking process but also allows the flavors to meld beautifully. It’s a great way to enjoy a hearty and delicious meal without the complicated layers or lengthy preparation.
how to make Instant Pot Lasagna Soup
Ingredients
- 2 teaspoons olive oil (optional, for very lean beef or if using turkey)
- 1-1.5 pounds lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option)
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups marinara sauce
- 1 (15 oz) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon dried rosemary
- 8 lasagna noodles (broken into bite-sized pieces)
- 1 teaspoon balsamic vinegar
- 1 cup ricotta
- 1/2 cup freshly grated parmesan
- Salt and pepper (to taste)
- 1 cup grated mozzarella
- Chopped fresh parsley for garnish
Directions
- Turn on the Sauté function on the Instant Pot and heat the olive oil, if using.
- Add the ground beef and cook until no longer pink (about 7-8 minutes), breaking it up into smaller pieces.
- Discard the excess oil if needed (you can use tongs and a paper towel to soak it up).
- Add the onion and garlic and sauté for another couple of minutes until they soften and become fragrant. Turn off the sauté function.
- Add a small amount of the broth and deglaze the bottom of the insert by scraping up any brown bits.
- Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary.
- Add the broken lasagna noodles and push them down into the liquid until just submerged (do not stir).
- Put on the lid, set it to sealing, and cook on Manual high pressure for 6 minutes. It will take about 20 minutes to come to pressure.
- At the end of the pressure cooking time, quick release the pressure. Stir in the balsamic vinegar, ricotta, and parmesan. Season with salt and pepper to taste.
- Sprinkle mozzarella on top. Set the Instant Pot lid askew on the pot to allow the mozzarella to melt.
- Serve immediately, garnished with fresh parsley if desired.
how to serve Instant Pot Lasagna Soup
Serve your Lasagna Soup warm in bowls. You can add extra cheese on top for a rich finish. Pair it with crusty bread or a side salad for a complete meal. For an extra touch, sprinkle some fresh herbs or crushed red pepper flakes before serving.
how to store Instant Pot Lasagna Soup
To store the soup, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stovetop or microwave until heated through.
tips to make Instant Pot Lasagna Soup
- For a thicker soup, you can reduce the amount of broth slightly.
- Feel free to add more veggies, like bell peppers or spinach, for added nutrition.
- Use no-boil lasagna noodles to save even more time.
- Adjust the spices to your taste, adding more red pepper flakes for heat if you like it spicy.
variation
You can easily lighten this recipe by substituting ground turkey for the beef or sausage. Additionally, using whole wheat or gluten-free lasagna noodles can accommodate dietary preferences.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare it ahead and store it in the fridge. Just reheat before serving.
2. What toppings can I use?
Popular toppings include fresh basil, chopped parsley, more cheese, or a drizzle of olive oil.
3. Is this recipe kid-friendly?
Absolutely! Kids love the cheesy, hearty flavor, and it’s a fun way to introduce them to lasagna without the fuss.
Instant Pot Lasagna Soup
Ingredients
Meat and Base
- 1.5 pounds lean ground beef or ground Italian sausage You can use ground turkey for a lighter option
- 2 teaspoons olive oil Optional, for very lean beef or if using turkey
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
Liquids
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 1 can diced tomatoes (15 oz)
Spices and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes Optional
- 1/4 teaspoon dried rosemary
- 1 teaspoon balsamic vinegar
- Salt and pepper To taste
Pasta and Cheese
- 8 pieces lasagna noodles Broken into bite-sized pieces
- 1 cup ricotta
- 1/2 cup freshly grated parmesan
- 1 cup grated mozzarella
Garnish
- 1 tablespoon chopped fresh parsley For garnish
Instructions
Cooking
- Turn on the Sauté function on the Instant Pot and heat the olive oil, if using.
- Add the ground beef and cook until no longer pink (about 7-8 minutes), breaking it up into smaller pieces.
- Discard the excess oil if needed.
- Add the onion and garlic and sauté for another couple of minutes until they soften and become fragrant. Turn off the sauté function.
- Add a small amount of the broth and deglaze the bottom of the insert by scraping up any brown bits.
- Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary.
- Add the broken lasagna noodles and push them down into the liquid until just submerged (do not stir).
- Put on the lid, set it to sealing, and cook on Manual high pressure for 6 minutes.
- At the end of the pressure cooking time, quick release the pressure.
- Stir in the balsamic vinegar, ricotta, and parmesan. Season with salt and pepper to taste.
- Sprinkle mozzarella on top. Set the Instant Pot lid askew on the pot to allow the mozzarella to melt.
- Serve immediately, garnished with fresh parsley if desired.