Are you craving the deliciousness of lasagna but short on time? This Instant Pot Lasagna Soup Recipe combines all the hearty flavors of traditional lasagna into a warm, comforting soup. It’s a one-pot wonder that’s perfect for busy weeknights, and it’s ready in under 30 minutes! With layers of rich tomato sauce, ground meat, and gooey cheese, each spoonful is sure to satisfy. Let’s dive into this comforting recipe that will warm your soul!
Ingredients
Here is the list of ingredients.
– 1 pound ground beef or Italian sausage
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 can (28 oz) crushed tomatoes
– 2 teaspoons Italian seasoning
– 8 lasagna noodles, broken into pieces
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 6 servings, with a preparation time of 10 minutes and a cooking time of 15 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 22g of protein, 15g of fat, 30g of carbohydrates, and 4g of fiber.
Step-by-Step Cooking Process
- Set the Instant Pot to sauté mode and brown the ground meat with onion and garlic.
- Add crushed tomatoes, broth, and Italian seasoning; stir well.
- Break lasagna noodles and add them to the pot.
- Seal the Instant Pot lid and set to high pressure for 5 minutes.
- After cooking, allow a quick release of pressure.
- Stir in the ricotta cheese until well combined.
- Sprinkle mozzarella cheese on top and allow it to melt.
- Garnish with fresh parsley before serving.
- Serve hot in bowls, enjoying the hearty flavors!
- Store leftovers in airtight containers in the fridge.
Alternative Ingredients
You can substitute ground beef with ground turkey or a plant-based meat alternative for a lighter option. Additionally, use gluten-free lasagna noodles to make the dish gluten-free.
Serving and Pairings
This lasagna soup pairs beautifully with a side of garlic bread or a fresh green salad. A sprinkle of extra cheese on top enhances the flavor!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. This soup can also be frozen for up to 3 months. Reheat in the microwave or on the stovetop until warmed through.
Cooking Mistakes
- Don’t skip browning the meat; it adds depth of flavor.
- Avoid overcooking the noodles; they should be al dente.
- Don’t forget to release the pressure before serving.
- Ensure the lid is sealed properly to avoid burning.
- Use enough liquid to prevent sticking and burning.
Helpful Tips
- Experiment with different cheeses for varied flavors.
- Top with fresh herbs for added freshness.
- Adjust seasoning to your taste preferences.
- Consider adding vegetables like spinach or bell peppers.
FAQs
Can I use no-cook lasagna noodles?
Yes, you can use no-cook lasagna noodles; just add them directly to the pot without pre-cooking. They will soften during the pressure cooking process.
How can I make this dish vegetarian?
To make this soup vegetarian, simply replace the meat with lentils or mushrooms and use vegetable broth instead of chicken broth.
Is it possible to make this soup ahead of time?
Absolutely! You can prepare the soup in advance and store it in the refrigerator or freeze it for later use.
What can I do if my soup is too thick?
If the soup turns out too thick, simply add more broth or water until you reach your desired consistency.
Can I add more cheese to the soup?
Yes, feel free to add more cheese! Extra mozzarella or parmesan can enhance the flavor and creaminess of the soup.
Conclusion
This Instant Pot Lasagna Soup Recipe is a game changer for busy weeknights, combining the beloved flavors of traditional lasagna into a cozy, satisfying soup. With simple ingredients and quick preparation, it’s a dish you’ll want to return to again and again. Enjoy each bowl filled with warmth and comfort!
Instant Pot Lasagna Soup Recipe
Ingredients
- 1 pound ground beef or Italian sausage
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 can 28 oz crushed tomatoes
- 2 teaspoons Italian seasoning
- 8 lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to sauté mode and brown the ground meat with onion and garlic.
- Add crushed tomatoes, broth, and Italian seasoning; stir well.
- Break lasagna noodles and add them to the pot.
- Seal the Instant Pot lid and set to high pressure for 5 minutes.
- After cooking, allow a quick release of pressure.
- Stir in the ricotta cheese until well combined.
- Sprinkle mozzarella cheese on top and allow it to melt.
- Garnish with fresh parsley before serving.
- Serve hot in bowls, enjoying the hearty flavors!
- Store leftovers in airtight containers in the fridge.
