This Instant Pot Lasagna Soup is a cozy and hearty dish that brings all the flavors of lasagna into a warm bowl of goodness! It’s filled with ground meat, noodles, and rich tomato sauce.
Making it in the Instant Pot means less time waiting and more time enjoying. And who doesn’t love a one-pot meal that feels like a hug on a chilly day? Just add some cheese on top, and you’re golden!
Key Ingredients & Substitutions
Ground Meat: Ground beef is commonly used, but you can easily swap it for ground turkey or chicken for a lighter option. For a vegetarian version, try using lentils or mushrooms instead.
Pasta: Traditional lasagna noodles work great, but if you can’t find them, use any short pasta like penne or fusilli. Just keep an eye on cooking times as they might differ.
Cheeses: Ricotta is a must for creaminess, but if you’re out, cottage cheese can be a good substitute. For a vegan option, try cashew cheese or tofu blended with nutritional yeast.
Spices: Fresh herbs are lovely if you have them, like basil or oregano. If fresh isn’t available, the dried herbs in this recipe still pack a great flavor punch!
How Can I Best Use My Instant Pot for This Recipe?
Using an Instant Pot can be super convenient, but there are a couple of tips to ensure all goes smoothly. First, always start with the “Sauté” mode to get those onions and meat cooked just right – it builds wonderful flavor!
- Don’t skip scraping the pot after adding tomatoes and broth. This prevents the burn notice and gets you all the delicious bits.
- After cooking, remember to do a quick release carefully to avoid hot steam, and then stir in those noodles. Using “Sauté” again helps cook them to perfection!
Now you’re all set for making this delicious lasagna soup effortlessly in your Instant Pot. Enjoy the comfort of a classic dish in a fun, quick version!
Instant Pot Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or ground Italian sausage)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef or chicken broth
For the Lasagna Noodles and Cheese:
- 6 lasagna noodles, broken into bite-sized pieces
- ½ cup ricotta cheese (plus extra for serving)
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 cup shredded mozzarella cheese (plus extra for serving)
For Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This delicious Instant Pot Lasagna Soup will take about 15 minutes of preparation and 15 minutes of cooking time. You’ll have a hearty, comforting meal ready in half an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Turn your Instant Pot to “Sauté” mode and pour in the olive oil. Once hot, add the finely chopped onion and let it cook until it becomes translucent, about 3 minutes. Then, toss in the minced garlic and sauté for another 30 seconds until you can smell that fabulous aroma.
2. Brown the Meat:
Add the ground beef (or sausage) to the pot, along with salt, black pepper, dried basil, oregano, and the optional red pepper flakes if you like a bit of heat. Cook everything together, breaking up the meat, until it’s browned and no longer pink—about 5 to 7 minutes.
3. Add the Tomatoes and Broth:
Once the meat is browned, turn off sauté mode. Stir in the crushed tomatoes and broth, making sure to scrape any browned bits off the bottom of the pot. This will add flavor to your soup!
4. Pressure Cook:
Secure the lid on the Instant Pot and set it to “Pressure Cook” or “Manual” on high for 8 minutes. While it’s cooking, you can relax!
5. Quick Release:
When the cooking time is up, carefully perform a quick release of the pressure. Once the steam has released, open the lid and stir in the broken lasagna noodles.
6. Cook the Noodles:
Turn the Instant Pot back to “Sauté” mode and let the noodles cook for about 5 minutes, stirring occasionally so they don’t stick. Keep an eye on them until they’re tender.
7. Mix in the Cheeses:
Now, stir in the ricotta, Parmesan, and mozzarella cheeses. Mix well until everything is beautifully creamy and melted. It’s going to look irresistible!
8. Serve It Up:
Serve your hot lasagna soup in bowls, topped with a generous dollop of extra ricotta, a sprinkle of shredded mozzarella, and a garnish of fresh parsley or basil. Enjoy every comforting spoonful!
This Instant Pot Lasagna Soup is not just a meal; it’s a warming hug in a bowl that captures the essence of traditional lasagna while being quick and easy to make. Enjoy!
Can I Use Gluten-Free Pasta in This Recipe?
Absolutely! You can substitute the lasagna noodles with gluten-free pasta. Just make sure to check the cooking instructions on the package, as gluten-free pasta may require different cooking times.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, simply replace the ground beef with chopped vegetables, mushrooms, or lentils. You may also want to use vegetable broth instead of chicken or beef broth for added flavor.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen it up.
Can I Freeze This Soup?
Yes, this soup freezes well! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
