Fast and Easy Instant Pot Lasagna Soup
This Lasagna Soup has most of the elements, and flavors, of a time-consuming Lasagna Casserole. Using a pressure cooker makes one pot soup a breeze to make in less than 30 minutes. I've also included how to adapt this recipe on a stove top. It's hearty, flavorful and freezes well.
Servings 6
Equipment
- 1 Pressure Cooker Stove Top instructions are also included
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 pound lean ground beef alternately, can use combination of ground beef and Italian sausage
- 1 Tablespoon Italian Seasoning
- 1 teaspoon granulated sugar
- 1 yellow onion diced
- 4 cloves garlic minced
- 4 cups beef broth
- 1 14.5 ounce crushed tomatoes see notes
- 1 14.5 ounce cans petite diced tomatoes don't drain!
- 3 Tablespoons tomato paste
- 1 8 oz can tomato sauce
- 3 cups lasagna noodles broken into bite size pieces
- Salt and freshly ground black pepper to taste
Ricotta Cheese Mixture:
- 3/4 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 8 ounces ricotta cheese can substitute with cottage cheese
- 2 Tablespoons fresh parsley plus more for garnish; or fresh basil
Instructions
For the Ricotta Cheese Mixture:
- In a small bowl, combine mozzarella, ricotta, Parmesan, and parsley. Season with salt, to taste.
- Turn Instant Pot on to SAUTE and add olive oil.
- Once hot, I, cook ground beef and sausage (if using) until browned. Drain grease
- Add the Italian seasoning
- Add the onion and garlic, and cook until onion is translucent, 1-2 minutes.
- Add the tomato paste, stir and cook for 1-2 minutes.
- CANCEL the saute' setting.
- Add the broth, tomato sauce and diced tomatoes. Stir to combine.
- Add the broken lasagna noodles into the liquid and and gently submerge them under the broth.
Pressure cook steps:
- Place lid on pot, and lock into place. Set valve to sealing.
- Pressure cook on manual (high pressure for 4 minutes. (It will take about 15 minutes for the pressure to build, before cooking.)
- Allow for a natural release for 10 minutes. Release any remaining pressure.
Stove top:
- Bring the soup to a boil, then add the lasagna noodles. Cook until the noodles are tender (7-8 minutes)
- Open the pot and evenly dollop the Ricotta cheese mixture. Stir, very gently, but don't mix!
Final steps:
- Taste the soup, and add additional salt or pepper, according to your preference.
- Garnish with fresh basil or parsley, if desired.
Notes
Crushed tomatoes typically come in a 28 ounce can. I've been able to find it in 14.5 ounce cans. I like to make my own marinara sauce, so I always keep a can or two in my pantry. If you can only find a 28 oz. can of crushed tomatoes, omit the tomato sauce.
You can substitute the steps of making the tomato sauce with ready-made marinara sauce, if you wish.