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Instant Pot Lasagna Soup Recipe

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3.9 from 8 reviews

This Instant Pot Lasagna Soup combines all the flavors of classic lasagna in a hearty, comforting soup that’s ready in under an hour. Made with ground beef or Italian sausage, marinara, tender lasagna noodles, and a trio of cheeses—ricotta, parmesan, and mozzarella—this recipe offers a delicious twist on traditional lasagna, perfect for a quick family dinner.

Ingredients

Meat and Aromatics

  • 2 teaspoons olive oil (optional, for very lean beef or turkey)
  • 1 to 1.5 pounds lean ground beef or ground Italian sausage (ground turkey optional for a lighter version)
  • 1 yellow onion, diced
  • 5 cloves garlic, minced

Liquids and Sauces

  • 4 cups chicken broth (or vegetable broth)
  • 2 cups marinara sauce
  • 1 15 oz can diced tomatoes
  • 1 teaspoon balsamic vinegar

Herbs and Spices

  • 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
  • Salt and pepper, to taste

Pasta and Cheese

  • 8 lasagna noodles, broken into bite-sized pieces
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup grated mozzarella cheese

Garnish

  • Chopped fresh parsley

Instructions

  1. Brown the meat and sauté aromatics: Turn on the Instant Pot’s Sauté function and heat the olive oil if using. Add the ground beef or sausage and cook until no longer pink, about 7-8 minutes, breaking it into smaller pieces. Discard excess fat using tongs and paper towel if necessary. Add diced onion and minced garlic, sauté for another 2 minutes until softened and fragrant. Then turn off the sauté function.
  2. Deglaze and add ingredients: Pour a small amount of broth into the pot and scrape the bottom with a spatula to lift any browned bits. Add the remaining broth, marinara sauce, diced tomatoes with their juice, dried basil, dried parsley, onion powder, oregano, red pepper flakes (optional), and dried rosemary. Add the broken lasagna noodles, pressing them gently into the liquid so they are mostly submerged but do not stir.
  3. Pressure cook: Close the Instant Pot lid, set the valve to sealing, and cook on Manual high pressure for 6 minutes. It will take about 20 minutes to come up to pressure before cooking starts.
  4. Release pressure and finish soup: Perform a quick pressure release once cooking is complete. Remove lid carefully. Stir in balsamic vinegar, ricotta cheese, and freshly grated parmesan. Season with salt and pepper to taste.
  5. Add mozzarella and serve: Sprinkle the grated mozzarella cheese on top of the soup. Place the lid askew on the Instant Pot to allow the mozzarella to melt slightly. Serve immediately, garnished with chopped fresh parsley if desired.

Notes

  • Use olive oil optionally when using very lean meat or turkey to prevent sticking and add richness.
  • Do not stir noodles into the liquid before pressure cooking to prevent sticking and ensure even cooking.
  • Breaking the lasagna noodles into bite-sized pieces helps them cook uniformly in the soup.
  • Balsamic vinegar enhances the soup’s flavor with a subtle tangy sweetness; don’t skip it.
  • Quick pressure release is important to prevent overcooking the noodles.
  • Use fresh herbs for garnish to brighten the dish.
  • You can substitute ground turkey or chicken for a lighter version.
  • Store leftovers in the refrigerator for up to 3 days; noodles will absorb more broth over time.

Find it online: https://bitezly.com/instant-pot-lasagna-soup-recipe/