Instant Pot Lasagna Soup Recipe
Instant Pot Lasagna Soup Recipe combines ground beef, Italian sausage, lasagna noodles, tomatoes, and a creamy ricotta topping in one hearty soup. It’s ideal for comfort food dinners, easy Italian meals, and family soup recipes. The broth develops rich lasagna flavor while the noodles and cheese create a cozy, creamy finish.
Servings: 6
Calories: 592kcal
Equipment
- Large Mixing Bowl
- Wooden spoon
- Ladle
Ingredients
- ½ pound ground beef
- ½ pound Italian sausage sweet or hot, casing removed
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 (28 ounce can) San Marzano tomatoes crushed by hand
- 5 to 6 cups chicken broth
- 8 lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 2 teaspoons Italian seasoning
- ½ teaspoon dried oregano
- 1 to 2 bay leaves
- 2 tablespoons olive oil
- salt and pepper to taste
- Fresh basil chopped (for garnish)
Instructions
- Set your Instant Pot to the "Sauté" function. Add 2 tablespoons of olive oil, then cook the ground beef, Italian sausage, and chopped onions until the meat is browned and the onions are translucent, breaking apart the meat as it cooks (about 5-7 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour a small amount of chicken broth into the pot and scrape the bottom to deglaze, incorporating the browned bits. Add the crushed tomatoes with their juices, remaining chicken broth, Italian seasoning, dried oregano, bay leaves, 1 teaspoon of kosher salt, and ½ teaspoon of pepper. Stir to combine, then set the Instant Pot to the "Slow Cook" setting, cover, and cook for 1 hour.
- While the soup is slow cooking, combine the ricotta cheese, mozzarella cheese, and grated parmesan cheese in a separate bowl. Stir well and set aside.
- After the soup has slow-cooked for 1 hour, cancel the "Slow Cook" function. Break the lasagna noodles into large pieces and submerge them into the soup. Close the Instant Pot lid, set the vent to "Sealing," and select the "Pressure Cook" setting. Cook on high pressure for 5 minutes.
- After cooking, carefully perform a quick pressure release. Ladle the hot lasagna soup into serving bowls. Top each serving with the Italian cheese mixture and garnish with chopped fresh basil and more parmesan if desired.
Notes
Cooking Notes
Browning the meat thoroughly before adding the broth helps build a richer soup base. Cooking the noodles under pressure at the end prevents them from overcooking during the slow-cook stage.
Tips for Best Results:
- Deglaze the pot completely after browning the meat.
- Break the noodles into large pieces so they hold their texture.
- Add the noodles only during the pressure cook step.
- Stir the cheese mixture into the hot soup just before serving.
Nutrition
Calories: 592kcal | Carbohydrates: 34g | Protein: 30g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 1317mg | Potassium: 427mg | Fiber: 2g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 3mg | Calcium: 329mg | Iron: 3mg
