Instant Pot Lasagna Soup Recipe

Rating 5.0
| 1
Instant Pot lasagna soup will satisfy your lasagna cravings. Much quicker than assembling and baking a traditional lasagna, this savory, cheesy soup will warm up your body and soul.
Dinner
Italian
19
ingredients
8
steps
25
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
8
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
5
garlic cloves, minced
2 tblsp
tomato paste
6 cup(s)
chicken stock
1
28 oz. can of fire-roasted diced tomatoes
2 tsp
Italian seasoning
2
bay leaves
1/2 tsp
crushed red pepper
8 oz
uncooked lasagna noodles, broken into 2-inch pieces
salt and pepper, to taste
1
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.

Step 6

While the soup is cooking, Make the cheese topping. In a small bowl, stir together the ricotta, Parmesan and pepper.

Step 7

Let the pressure naturally release for 4 minutes before quick releasing the pressure. Stir the soup and season with salt and pepper to taste.

Step 8

Ladle the soup into bowls, add a dollop of the cheese topping, sprinkle with mozzarella cheese and the chiffonade basil. Enjoy hot!

Nutrition Per Serving
View All
CALORIES
651
FAT
38.7 g
PROTEIN
35.8 g
CARBS
39.6 g

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1 Comments
1 Comments
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Sarah D.

Sarah

26 Jul 2022

So simple to whip up during the work week

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