Instant Pot Lasagna Soup
A quick and comforting soup that captures the rich flavors of lasagna, made effortlessly in an Instant Pot.
Ingredients
Main Ingredients
- 1 lb ground beef or Italian sausage Use fresh, high-quality meat for best results.
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes Optional, for heat.
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or chicken broth
- 8 pieces lasagna noodles, broken Broken into smaller pieces.
- to taste Salt and pepper
For Serving
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- to taste Fresh basil or parsley For garnish.
Instructions
Preparation
- Set your Instant Pot to Sauté mode and heat the olive oil.
- Add the diced onion and minced garlic and sauté for 2-3 minutes until the onion becomes translucent.
- Add the ground beef or Italian sausage and cook for 5 minutes, breaking the meat apart as it browns. Drain excess fat.
- Mix in the Italian seasoning and red pepper flakes, then add crushed tomatoes, broth, salt, and pepper.
- Stir in the broken lasagna noodles, ensuring they are submerged.
Cooking
- Close the Instant Pot lid and set to Manual (High Pressure) for 6 minutes.
- Once cooking is complete, perform a quick release.
- Open the lid and stir the soup. Add more broth if a soupier consistency is desired.
Serving
- Ladle the soup into bowls and top each serving with a spoonful of ricotta, followed by mozzarella and Parmesan.
- Garnish with fresh basil or parsley before serving.
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Notes
Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months. Cheese may be stored separately if reheating.