Description
This Instant Pot Lasagna Soup has all the cozy, cheesy flavors of traditional lasagna but takes a fraction of the time to make. It’s a one-pot, hearty meal loaded with ground beef, pasta, rich tomato broth, and melty cheese. Perfect for busy weeknights or when you’re craving comfort food fast.
Ingredients
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1 tablespoon olive oil
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1 pound ground beef
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1 small onion, diced
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3 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon Italian seasoning
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1/4 teaspoon red pepper flakes (optional)
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1 tablespoon tomato paste
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1 (28-ounce) can crushed tomatoes
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4 cups low-sodium beef or chicken broth
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8 lasagna noodles, broken into pieces
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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Fresh basil or parsley, for garnish
Instructions
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Turn the Instant Pot to sauté mode. Add olive oil and let it heat up.
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Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
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Stir in diced onion and cook for 2–3 minutes until softened. Add garlic and cook for 1 more minute.
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Add salt, pepper, Italian seasoning, red pepper flakes (if using), and tomato paste. Stir well.
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Pour in crushed tomatoes and broth, then stir in broken lasagna noodles.
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Cancel sauté mode. Close the lid, set valve to sealing, and pressure cook on high for 6 minutes.
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Once cooking is done, quick release the pressure.
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Open the lid and stir the soup. Ladle into bowls and top each with a spoonful of ricotta, a sprinkle of mozzarella, and Parmesan.
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Garnish with fresh basil or parsley before serving.
Notes
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You can swap ground beef for Italian sausage or ground turkey.
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For a creamier soup, stir in a little heavy cream after cooking.
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Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 6g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg