Instant Pot Lasagna Soup Recipe

Ingredients

Servings:

For the Instant Pot Lasagna Soup

1 tsp

olive oil

3/4 lb

ground beef

3/4 lb

ground Italian sausage

2 cup(s)

chopped onions

garlic cloves, minced

2 tblsp

tomato paste

6 cup(s)

chicken stock

28 oz. can of fire-roasted diced tomatoes

2 tsp

Italian seasoning

bay leaves

1/2 tsp

crushed red pepper

8 oz

uncooked lasagna noodles, broken into 2-inch pieces

salt and pepper, to taste

batch of cheese topping, see below

1 cup(s)

shredded mozzarella cheese, for garnish

1/4 cup(s)

fresh basil leaves, chiffonade, for garnish

For the Cheese Topping

8 oz

ricotta cheese

1/3 cup(s)

freshly grated Parmesan cheese

1/4 tsp

pepper

Directions 8 steps | 25 Minutes

Step 1

Select the “sautè” setting in the Instant Pot and add the olive oil, beef and Italian sausage.

Step 2

Cook the meat for 6-8 minutes, using a wooden spoon to break it up into smaller pieces, until no longer pink.

Step 3

Add the onion and garlic and cook until slightly softened, about 3 minutes.

Step 4

Add the tomato paste and cook for 2 minutes. Stir in the chicken stock and scrape up any browned bits on the bottom of the pan. Stir in the tomatoes, chicken stock, tomatoes, Italian seasoning, bay leaves and crushed red pepper.

Step 5

Add the broken lasagna noodles. Place them on top of the soup and barely submerge them into the soup. Do not let the noodles hit the bottom of the pot. Place the lid on the Instant Pot and set it to cook on manual high pressure for 4 minutes.