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For this tasty Instant Pot lasagna soup, you will need: - 1 lb ground beef or Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups chicken or vegetable broth - 2 tablespoons tomato paste - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - 8 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish - Salt and pepper to taste These ingredients come together to create a warm, hearty dish that feels like a hug in a bowl. You can swap some items based on what you have at home: - Use ground turkey for a leaner option. - Try diced bell peppers or carrots for extra crunch. - Instead of ricotta, cottage cheese works too. - Swap lasagna noodles for gluten-free pasta if needed. With these swaps, you can still enjoy a great meal without missing out on flavor. To make this recipe, you will need: - Instant Pot or any electric pressure cooker - A cutting board and knife for chopping - Measuring cups and spoons - A wooden spoon for stirring - A serving bowl for your soup Having these tools ready ensures that the cooking process goes smoothly. Start by gathering all your ingredients. You need: - 1 lb ground beef or Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups chicken or vegetable broth - 2 tablespoons tomato paste - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - 8 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish - Salt and pepper to taste Chop the onion and mince the garlic. Break the lasagna noodles into smaller pieces. This helps them cook faster in the soup. Set your Instant Pot to 'Sauté' mode. Add the ground beef or sausage. Cook until it turns brown, about 5 to 7 minutes. Drain any excess fat if you used beef. Then, toss in the diced onion and minced garlic. Sauté this mixture for 2 to 3 minutes. The onion should become soft and clear. Next, add the crushed tomatoes, broth, tomato paste, Italian seasoning, and red pepper flakes. Stir everything together well. Add salt and pepper to taste. Now, mix in the broken lasagna noodles. Close the lid on the Instant Pot. Set it to 'Manual' mode for 5 minutes. Make sure the valve is on sealing. When the time is up, let it sit for 10 minutes. This is called natural pressure release. After that, carefully quick release any leftover pressure. Open the lid and stir in the ricotta cheese. This makes the soup creamy and rich. Taste your soup and adjust the seasoning if needed. Serve hot. Top each bowl with mozzarella and Parmesan cheese. Add fresh basil leaves for a pop of color and flavor. Enjoy your warm, delicious bowl of Instant Pot lasagna soup! You can change this soup to match your taste. Here are some ideas: - Meat Choices: Use ground turkey or chicken for a lighter option. - Cheese Variety: Add goat cheese for a tangy twist. - Herbs: Swap Italian seasoning with fresh thyme or oregano. - Spice Level: Increase red pepper flakes for more heat. - Extra Veggies: Toss in chopped spinach or zucchini for added nutrition. Many make simple errors when cooking this soup. Here are some to watch for: - Overcooking Noodles: Break noodles into smaller pieces. This helps them cook well. - Skipping Seasoning: Always taste and adjust salt and pepper. - Not Sautéing Enough: Sauté meat and onions well for deep flavor. - Rushing the Pressure Release: Allow natural release for better texture. - Ignoring Ingredients Order: Add ingredients in the right order for best results. Serve this soup in fun ways to enjoy it more. Here are some ideas: - Garnish: Top each bowl with mozzarella and Parmesan cheese. - Fresh Herbs: Sprinkle fresh basil on top for color and flavor. - Side Dishes: Pair it with garlic bread or a fresh salad. - Make it a Meal: Serve with crusty bread for a hearty dinner. - Leftover Lunch: Pack it for lunch the next day; it tastes even better! {{image_2}} You can make a tasty vegetarian version of this soup. Just swap the meat for a mix of mushrooms, zucchini, and bell peppers. Use 1 cup of chopped mushrooms and 1 cup of diced zucchini. They add great flavor and texture. You can also add 1 can of drained chickpeas for protein. This keeps your soup hearty without meat. For a gluten-free option, use gluten-free lasagna noodles. Break them into small pieces, just like regular noodles. You can also use gluten-free pasta, like penne or shells. Make sure to check the labels for hidden gluten in your broth and tomato paste. This way, everyone can enjoy the soup! Feel free to add more vegetables to your soup. Spinach or kale works well. Add about 2 cups of fresh spinach or 1 cup of chopped kale right before serving. You can also toss in carrots or peas. Just add them during the last few minutes of cooking. This adds color and nutrition to your meal. After enjoying your Instant Pot lasagna soup, let it cool down. Transfer it to an airtight container. This will keep it fresh. Store the container in the fridge. Your soup will stay good for about three to four days. Make sure to label it with the date. If you have more soup than you can eat, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them tightly to avoid freezer burn. It can last up to three months in the freezer. Remember to label the bags with the date. When you're ready to enjoy it again, thaw the soup in the fridge overnight. You can reheat it on the stove over low heat. Stir it often to avoid sticking. If you want to use the microwave, heat it in short bursts. Stir in between to ensure even warming. Add a splash of broth if it seems thick. Enjoy your delicious soup once more! To make Instant Pot Lasagna Soup, start by browning 1 pound of ground beef or Italian sausage in your pot. Add 1 diced onion and 3 minced garlic cloves, cooking until the onion is soft. Then, pour in 28 ounces of crushed tomatoes, 4 cups of broth, and 2 tablespoons of tomato paste. Add 1 teaspoon of Italian seasoning and ½ teaspoon of red pepper flakes if you like spice. Break 8 lasagna noodles into smaller pieces and stir them in. Close the lid and cook on 'Manual' mode for 5 minutes. Once done, stir in 1 cup of ricotta and enjoy! Yes, you can use different meats in this dish. Ground turkey or chicken work well too. If you prefer plant-based options, try using lentils or mushrooms. Both choices add flavor and texture. Adjust the cooking time if needed, as some meats cook faster than others. Experiment to find what you love best. Lasagna Soup pairs nicely with a fresh salad or garlic bread. A simple green salad adds crunch and freshness. Garlic bread is perfect for soaking up that delicious soup. You can also serve it with a sprinkle of fresh basil or extra cheese for added flavor. Enjoy your meal with family or friends for a cozy dining experience! This article covered key ingredients, step-by-step instructions, and helpful tips for making Instant Pot Lasagna Soup. You learned how to prep, cook, and store your soup. I shared ways to customize it and avoid common mistakes. Now you can enjoy delicious variations to suit your tastes. Remember, cooking is fun! Experiment with flavors, and always think about what you love. Enjoy every bowl!

Instant Pot Lasagna Soup

Looking for a comforting and delicious meal? Try this Instant Pot Lasagna Soup that brings all the flavors of lasagna in a cozy soup form! Made with ground beef, fresh tomatoes, and creamy cheese, it’s perfect for busy weeknights. In just 35 minutes, you can serve a hearty dish that your family will love. Click to explore this easy recipe and whip up a bowl of goodness tonight!
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Ingredients
  

1 lb ground beef or Italian sausage

1 medium onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups chicken or vegetable broth

2 tablespoons tomato paste

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (optional)

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Salt and pepper to taste

Instructions
 

Set the Instant Pot to 'Sauté' mode. Add the ground beef or Italian sausage and cook until browned, about 5-7 minutes. Drain excess fat if necessary.

    Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until the onion becomes translucent.

      Stir in the crushed tomatoes, chicken or vegetable broth, tomato paste, Italian seasoning, red pepper flakes, and season with salt and pepper. Mix well to combine.

        Break the lasagna noodles into smaller pieces and stir them into the soup mixture.

          Close the lid of the Instant Pot and set it to 'Manual' mode for 5 minutes. Make sure the valve is set to sealing.

            Once the cooking time is done, allow for a natural pressure release for about 10 minutes, then carefully quick release any remaining pressure.

              Stir in the ricotta cheese until well incorporated. Adjust seasoning if necessary.

                Serve hot, topped with shredded mozzarella and grated Parmesan cheese. Garnish with fresh basil leaves.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6 servings