Instant Pot Lasagna Soup

Why Make This Recipe

Instant Pot Lasagna Soup is a fantastic dish because it brings the beloved flavors of traditional lasagna into a quick and easy soup format. This recipe saves time and effort, allowing you to enjoy a hearty meal without the fuss of layering noodles and cheese. It’s perfect for busy weeknights, giving you a cozy, comforting bowl of goodness in no time. Plus, it’s a one-pot wonder, making cleanup a breeze!

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

Directions:

1. 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 (tip: you can use tongs and paper towel to soak it up, rather than draining it from the insert).
2. Add the onion and garlic and sauté another couple of minutes until they are starting to soften and become fragrant. Turn off the sauté function.
3. Add a small amount of the broth and deglaze the bottom of the insert (using a spatula, scrape up any brown bits that are stuck).
4. 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).
5. 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.
6. 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, then 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 the lasagna soup hot in bowls. You can top each serving with extra mozzarella and fresh parsley for added flavor and presentation. This dish pairs well with garlic bread or a simple side salad for a complete meal.

How to Store Instant Pot Lasagna Soup

To store, let the soup cool down to room temperature. Place it in an airtight container and refrigerate for up to 3-4 days. If you want to keep it longer, you can freeze the soup in a freezer-safe container for up to 3 months. When you’re ready to eat it, just thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Tips to Make Instant Pot Lasagna Soup

• For a richer flavor, try using homemade marinara sauce if you have the time.
• Adjust the spices according to your taste. If you like it spicy, add more red pepper flakes.
• Feel free to experiment with different types of cheese. Adding a bit of mozzarella on top as it melts adds extra creaminess.

Variation

You can customize this soup by adding vegetables such as bell peppers or spinach for added nutrition. Also, using whole wheat or gluten-free lasagna noodles can make it fit your dietary needs.

FAQs

Can I make this soup vegetarian?
Yes, simply replace the ground meat with more vegetables or beans, and use vegetable broth instead of chicken broth.

How do I keep the noodles from becoming mushy?
Make sure to add the noodles into the soup without stirring. They will cook perfectly submerged in the liquid.

Can I use pre-cooked noodles?
Yes, you can use pre-cooked noodles; just add them after the pressure cooking is complete and allow them to heat through for a couple of minutes.

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