Warm up with a delightful bowl of Instant Pot Lasagna Soup. This dish combines the classic flavors of lasagna in a quick and easy soup format, perfect for those chilly evenings or busy weeknights. With layers of pasta, rich tomato sauce, and gooey cheese, this recipe is sure to become a family favorite. Get ready to enjoy a comforting meal in just one pot!
Ingredients
– 1 lb ground beef or Italian sausage
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups beef broth
– 1 tsp dried basil
– 1 tsp dried oregano
– 8 oz lasagna noodles, broken
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh basil for garnish
Servings and Cooking Time
This recipe serves 6. Preparation time is about 10 minutes, and cooking time is 25 minutes in the Instant Pot.
Nutritional Value
Per serving (approximately 1.5 cups): Calories: 400, Protein: 25g, Fat: 20g, Carbohydrates: 30g, Fiber: 2g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Set the Instant Pot to sauté mode and brown the ground beef or sausage until fully cooked.
2. Add the diced onion and minced garlic; sauté until fragrant and translucent.
3. Stir in the crushed tomatoes, beef broth, basil, oregano, and season with salt and pepper.
4. Break the lasagna noodles into quarters and add to the pot; stir to combine.
5. Close the lid and set the valve to sealing; cook on high pressure for 5 minutes.
6. Once cooking is complete, perform a quick release of the pressure.
7. Stir in the ricotta cheese until well blended.
8. Serve the soup in bowls and top with shredded mozzarella cheese.
9. Garnish with fresh basil leaves.
10. Enjoy your delicious Instant Pot Lasagna Soup!
Alternative Ingredients
You can substitute ground turkey or lentils for a healthier protein option. For a vegetarian version, omit the meat and add more veggies like zucchini or mushrooms. Gluten-free pasta can also be used for those with dietary restrictions.
Serving and Pairings
This soup pairs wonderfully with a side of garlic bread or a fresh garden salad. A sprinkle of Parmesan cheese can also enhance the flavors.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. This soup can be frozen for up to 3 months; just make sure to allow it to cool completely before freezing.
Cooking Mistakes
– Avoid overcooking the pasta; it can become mushy.
– Don’t skip the sautéing step; it enhances the flavor.
– Use low-sodium broth to control saltiness.
– Ensure the lid is properly sealed before cooking.
– Adjust seasoning after cooking; flavors deepen as it sits.
– Keep an eye on the cooking time; every Instant Pot is different.
– Don’t forget to stir in the cheese at the end for creaminess.
Helpful Tips
– Use no-boil lasagna noodles to save time.
– Add spinach or kale for a nutritional boost.
– Experiment with different cheeses for unique flavors.
– Make a double batch for easy meal prep.
FAQs
Can I use other types of meat?
Yes, you can substitute with ground turkey, chicken, or even leave it out for a vegetarian version.
How do I make it spicier?
Add red pepper flakes or diced jalapeños during cooking for an extra kick.
Can I use fresh lasagna noodles?
Yes, you can, but adjust the cooking time slightly since fresh noodles may cook faster.
Is this recipe gluten-free?
You can make it gluten-free by using gluten-free pasta or zoodles.
Can I prepare this soup ahead of time?
Yes, you can prepare the ingredients ahead of time and cook when ready.
How can I make it creamier?
Add more ricotta or a splash of heavy cream before serving for a richer texture.
Conclusion
Instant Pot Lasagna Soup is a delightful twist on a classic dish, combining all the beloved flavors of traditional lasagna into a comforting soup. Perfect for busy weeknights, it’s quick to prepare and sure to satisfy. Enjoy this hearty meal with your family and friends!
Instant Pot Lasagna Soup
Ingredients
- 1 lb ground beef or Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 4 cups beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz lasagna noodles broken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Set the Instant Pot to sauté mode and brown the ground beef or sausage until fully cooked.
- Add the diced onion and minced garlic; sauté until fragrant and translucent.
- Stir in the crushed tomatoes, beef broth, basil, oregano, and season with salt and pepper.
- Break the lasagna noodles into quarters and add to the pot; stir to combine.
- Close the lid and set the valve to sealing; cook on high pressure for 5 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Stir in the ricotta cheese until well blended.
- Serve the soup in bowls and top with shredded mozzarella cheese.
- Garnish with fresh basil leaves.
- Enjoy your delicious Instant Pot Lasagna Soup!
