Instant Pot Lasagna Soup: Easy Recipe & Quick Cooking Guide

Instant Pot Lasagna Soup: Imagine all the comforting, cheesy, and savory flavors of classic lasagna, but in a warm and inviting soup that’s ready in a fraction of the time. Forget layering noodles and waiting hours for baking – this recipe delivers the same satisfying experience with minimal effort, thanks to the magic of the Instant Pot!

Lasagna, a dish deeply rooted in Italian culinary tradition, has been a family favorite for generations. Its origins can be traced back to ancient Roman “lagana,” flatbreads that were layered with various fillings. Over time, this evolved into the lasagna we know and love today, a symbol of family gatherings and hearty meals. But let’s face it, sometimes we crave that lasagna flavor without the fuss.

That’s where Instant Pot Lasagna Soup comes in! People adore this dish because it captures the essence of lasagna – the rich tomato sauce, the creamy ricotta cheese (or a clever substitute!), the savory Italian sausage, and the perfectly cooked noodles – all in a convenient and comforting soup form. It’s the perfect weeknight meal, offering a warm and satisfying experience that the whole family will enjoy. Plus, clean-up is a breeze! Who wouldn’t love a delicious, comforting, and easy-to-make version of a classic?

this Recipe

Ingredients:

• Ground Beef: 1 pound, lean (85/15)
• Italian Sausage: 1/2 pound, sweet or hot (removed from casings)
• Onion: 1 medium, chopped
• Garlic: 4 cloves, minced
• Bell Pepper: 1, chopped (any color)
• Crushed Tomatoes: 28 ounces
• Tomato Sauce: 15 ounces
• Diced Tomatoes: 14.5 ounces, undrained
• Beef Broth: 4 cups
• Water: 2 cups
• Lasagna Noodles: 8 ounces, broken into small pieces (about 1-2 inch pieces)
• Italian Seasoning: 2 tablespoons
• Dried Oregano: 1 teaspoon
• Dried Basil: 1 teaspoon
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon, or to taste
• Sugar: 1 teaspoon (optional, to balance acidity)
• Ricotta Cheese: 15 ounces, whole milk or part-skim
• Egg: 1 large
• Parmesan Cheese: 1/4 cup, grated
• Fresh Parsley: 2 tablespoons, chopped
• Mozzarella Cheese: Shredded, for topping

Sautéing the Meats and Vegetables

1. Turn your Instant Pot to the “Sauté” function. Let it heat up for a minute or two.
2. Add the ground beef and Italian sausage to the Instant Pot. Break them up with a spoon as they cook. Cook until browned, about 5-7 minutes. Make sure to drain off any excess grease. This is important for the final flavor and texture of the soup.
3. Add the chopped onion and bell pepper to the Instant Pot. Cook until softened, about 3-5 minutes, stirring occasionally. You want the onions to become translucent.
4. Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Soup Base

1. Cancel the “Sauté” function. This is important to prevent the “Burn” notice.
2. Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) into the Instant Pot.
3. Add the beef broth and water.
4. Stir in the Italian seasoning, dried oregano, dried basil, salt, pepper, and sugar (if using). Make sure everything is well combined.
5. Add the broken lasagna noodles to the Instant Pot. Gently press them down so they are mostly submerged in the liquid. This will help them cook evenly.

Pressure Cooking the Soup

1. Secure the Instant Pot lid, making sure the valve is set to “Sealing.”
2. Select the “Manual” or “Pressure Cook” function and set the cooking time to 8 minutes on high pressure.
3. Once the cooking time is complete, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure. Be cautious of the steam!
4. Carefully remove the lid.

Preparing the Ricotta Mixture

1. While the soup is cooking in the Instant Pot, prepare the ricotta mixture.
2. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and fresh parsley.
3. Mix well until everything is evenly combined. This mixture adds a creamy and cheesy element to the soup, mimicking the layers of a traditional lasagna.

Finishing and Serving the Soup

1. Stir the soup well. The noodles should be cooked through and the soup should have thickened slightly. If the soup is too thick, add a little more beef broth or water to reach your desired consistency.
2. Taste the soup and adjust seasonings as needed. You might want to add more salt, pepper, or Italian seasoning to your liking.
3. Ladle the soup into bowls.
4. Top each bowl with a spoonful of the ricotta mixture and a generous sprinkle of shredded mozzarella cheese.
5. If desired, garnish with extra fresh parsley.
6. Serve immediately and enjoy!

Tips and Variations:

• Meat Variations: You can use all ground beef, all Italian sausage, or even ground turkey or chicken instead of beef and sausage.
• Vegetable Additions: Feel free to add other vegetables like mushrooms, zucchini, or spinach to the soup. Add them along with the onions and bell peppers.
• Spice Level: Adjust the amount of Italian sausage or add a pinch of red pepper flakes to increase the spice level.
• Cheese Options: Use a blend of mozzarella and provolone cheese for topping.
• Noodle Alternatives: If you don’t have lasagna noodles, you can use other pasta shapes like penne, rotini, or farfalle. Just adjust the cooking time accordingly. Shorter pasta shapes may require slightly less cooking time.
• Creamy Soup: For a creamier soup, stir in a splash of heavy cream or half-and-half at the end.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more!
• Freezing: Lasagna soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
• Burn Notice Prevention: To further prevent the “Burn” notice, you can deglaze the pot after sautéing the meat and vegetables. Pour a small amount of beef broth into the pot and scrape up any browned bits from the bottom. This will help prevent food from sticking and triggering the “Burn” sensor.
• Ricotta Cheese Substitute: If you don’t have ricotta cheese, you can use cottage cheese as a substitute. Just make sure to drain it well before mixing it with the egg and Parmesan cheese.
• Serving Suggestions: Serve the soup with a side of crusty bread or garlic bread for dipping. A simple side salad also complements the soup well.

Detailed Notes on Ingredients:

• Ground Beef: I prefer using lean ground beef (85/15) to minimize the amount of grease in the soup. However, you can use a higher fat content if you prefer. Just be sure to drain off any excess grease after browning the meat.
• Italian Sausage: Sweet Italian sausage adds a mild sweetness to the soup, while hot Italian sausage adds a spicy kick. You can use either one, or a combination of both, depending on your preference. Make sure to remove the sausage from its casings before cooking.
• Onion: Yellow or white onions work well in this recipe. Chop the onion into small pieces so it cooks evenly.
• Garlic: Freshly minced garlic is always best for flavor. However, you can use jarred minced garlic if you’re short on time.
• Bell Pepper: Any color bell pepper will work in this recipe. I like to use red or orange bell peppers for their sweetness.
• Crushed Tomatoes: Crushed tomatoes provide a rich and flavorful base for the soup.
• Tomato Sauce: Tomato sauce adds thickness and depth of flavor to the soup.
• Diced Tomatoes: Diced tomatoes add texture to the soup. Using undrained diced tomatoes helps to add more liquid and flavor.
• Beef Broth: Beef broth adds a savory flavor to the soup. You can use low-sodium beef broth to control the salt content.
• Lasagna Noodles: Breaking the lasagna noodles into small pieces makes them easier to eat in the soup. You can use regular or oven-ready lasagna noodles.
• Italian Seasoning: Italian seasoning is a blend of dried herbs that adds a classic Italian flavor to the soup.
• Ricotta Cheese: Whole milk ricotta cheese is richer and creamier than part-skim ricotta cheese. However, you can use either one.
• Parmesan Cheese: Grated Parmesan cheese adds a salty and savory flavor to the ricotta mixture.
• Mozzarella Cheese: Shredded mozzarella cheese is used for topping the soup. It melts beautifully and adds a cheesy flavor.

Conclusion:

This Instant Pot Lasagna Soup isn’t just another weeknight dinner; it’s a warm, comforting hug in a bowl, and trust me, you absolutely need this in your recipe repertoire. It captures all the cheesy, tomatoey, meaty goodness of traditional lasagna, but without the fuss of layering and baking. We’re talking about a fraction of the time and effort, with all the satisfaction! The rich, savory broth, the perfectly cooked noodles, the creamy ricotta dollops – it’s a symphony of flavors and textures that will have everyone at the table asking for seconds.

But what truly makes this recipe a must-try is its incredible versatility. Feel free to experiment with different ground meats – Italian sausage adds a wonderful depth of flavor, or you could even use ground turkey for a leaner option. For a vegetarian twist, swap the meat for sautéed mushrooms, zucchini, and spinach. And don’t be afraid to play around with the cheese! A sprinkle of Parmesan or Pecorino Romano adds a salty, nutty finish.

Serving suggestions? Oh, the possibilities are endless! A crusty loaf of garlic bread is the perfect accompaniment for soaking up all that delicious broth. A simple side salad with a light vinaigrette provides a refreshing contrast to the richness of the soup. And for an extra touch of indulgence, try topping each bowl with a generous dollop of pesto or a sprinkle of fresh basil.

For a truly decadent experience, consider adding a swirl of heavy cream just before serving. This will make the soup even creamier and richer. You could also experiment with different types of pasta. While I love using broken lasagna noodles for that authentic lasagna feel, other short pasta shapes like penne, rotini, or even ditalini would work beautifully. Just be sure to adjust the cooking time accordingly.

And speaking of cooking time, remember that every Instant Pot is a little different, so you might need to adjust the cooking time slightly to achieve your desired noodle tenderness. I always recommend starting with the minimum recommended time and then adding a minute or two if needed.

I’m confident that this Instant Pot Lasagna Soup will become a family favorite. It’s quick, easy, customizable, and incredibly delicious. It’s the perfect solution for busy weeknights, cozy weekends, or any time you’re craving a comforting and satisfying meal.

So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get ready to experience the magic of lasagna in soup form! I’m so excited for you to try this recipe and discover just how easy and delicious it is to make.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments – I can’t wait to see your creations and hear your feedback. Let’s spread the love for this amazing Instant Pot Lasagna Soup and inspire others to give it a try! Happy cooking!