Description
This comforting Instant Pot Lasagna Soup combines the rich flavors of classic lasagna with the convenience of pressure cooking. Ground beef, crushed tomatoes, Italian seasoning, and broken lasagna noodles come together in a hearty, flavorful soup that’s ready in under 25 minutes. Topped with creamy ricotta, shredded Parmesan, and fresh basil, this soup makes a delicious, easy weeknight meal.
Ingredients
Scale
Soup Base
- 1 pound ground beef
- ½ cup diced onion
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 28 ounces crushed tomatoes (1 large can)
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 8 ounces lasagna noodles, broken into 1½-inch pieces
Toppings
- Ricotta cheese
- Shredded Parmesan cheese
- Chopped fresh basil
Instructions
- Sauté the Beef: Set the Instant Pot to the Sauté function and add the ground beef. Cook, stirring occasionally, until the beef is almost completely browned and broken into small pieces, about 5 minutes.
- Add Onion: Add the diced onion and cook, stirring occasionally, until it becomes soft and just starts to brown, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Liquids and Seasonings: Pour in the chicken broth, crushed tomatoes, balsamic vinegar, Italian seasoning, and crushed red pepper flakes. Stir everything together and season with kosher salt and black pepper to taste.
- Add Lasagna Noodles: Add the broken lasagna noodles to the pot, ensuring they are fully submerged under the liquid for even cooking.
- Pressure Cook: Close the lid and set the valve to the “sealing” position. Select the Pressure Cook Manual setting and cook for 4 minutes.
- Release Pressure: When cooking is complete, carefully switch the valve to the “venting” position to release the pressure manually.
- Final Seasoning: Open the lid, stir the soup well, and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Ladle the soup into bowls and top with dollops of ricotta cheese, shredded Parmesan, and freshly chopped basil. Serve immediately and enjoy your hearty lasagna-inspired soup.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- Broken lasagna noodles cook faster and fit better in the Instant Pot than whole sheets.
- For a vegetarian version, substitute ground beef with sautéed mushrooms or plant-based meat alternatives and use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, you can cook the noodles a little less and let the soup sit uncovered for a few minutes to thicken.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
