Fast and Easy Instant Pot Lasagna Soup

This Lasagna Soup has most of the elements 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.

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.

Course Main Course, Soup

Cuisine American, Italian

Keyword Instant Pot Lasagna Soup, Lasagna Soup, Pressure Cooker Lasagna Soup

Prep Time 15

Cook Time 4

Time to come to Pressure 15

Total Time 34

Servings

Calories 739kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 Pressure Cooker Stove Top instructions are also included

Ingredients

1 Tbsp extra virgin olive oil
1 pound extra-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 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.

For the soup:

Turn Instant Pot on to SAUTE and add olive oil. Likewise, on a stove, follow the same steps in a large pot with a lid.
Once hot 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 on medium heat 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.

Ground turkey would be a good alternative to beef.

Nutrition