Instant Pot Lasagna Soup Recipe
Description
This Instant Pot Lasagna Soup is the perfect way to turn your favorite Italian dish into a warm and comforting bowl of soup! This easy, one-pot recipe is made with ground beef, tomatoes, cheese, and lasagna noodles and is ready in just 30 minutes! It’s the perfect weeknight dinner for busy nights or a great way to switch up your weekly meal plan. Everyone in the family will love this hearty and delicious soup!
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups uncooked lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Set the Instant Pot to sauté. Add the ground beef, onion, garlic, tomato paste, Italian seasoning, salt, and pepper and cook, stirring occasionally, until the beef is cooked through, about 5 minutes.
2. Add the chicken broth and crushed tomatoes and stir to combine. Add the lasagna noodles and stir.
3. Cover the pot, seal the lid, and cook on high pressure for 5 minutes.
4. Quick release the pressure and stir in the ricotta cheese and Parmesan cheese.
5. Serve the soup hot, garnished with parsley, if desired.
Equipment
- Instant Pot
- Wooden spoon
- Measuring cups and spoons
Notes
This soup can also be made in the slow cooker. To do this, cook the ground beef, onion, garlic, tomato paste, Italian seasoning, salt, and pepper in a skillet over medium-high heat, stirring occasionally, until the beef is cooked through. Transfer the mixture to the slow cooker and add the chicken broth, crushed tomatoes, and lasagna noodles. Cover and cook on low for 6-8 hours or on high for 4-5 hours. Stir in the ricotta cheese and Parmesan cheese and serve.
Nutrition: Per Serving
Calories: 326 | Fat: 14g | Carbs: 23g | Protein: 22g
Recipe Tips
- For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
- For a creamier soup, stir in 1/4 cup of heavy cream before serving.
- Serve with a side of garlic bread or a green salad for a complete meal.
- This soup can be frozen for up to 3 months. Let it cool completely before transferring it to an airtight container and freezing.
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