I believe comfort food should never feel like a chore, which is why I adore this recipe. This Instant Pot Easy Lasagna Soup delivers that rich, cheesy, deeply satisfying lasagna flavor. Moreover, the texture is just right; the broken noodles truly soak up that tomato-herb broth wonderfully. It truly tastes like a weekend project without the mess.
Honestly, this quick lasagna soup saves my weeknights often. My family loves how hearty this soup feels even though it cooks so fast. Storing leftovers is a cinch for quick lunches later on, too.
Why I Love This Recipe
This recipe is my weeknight savior. It brings big Italian-American flavor fast. The pressure cooker does all the heavy lifting. Truly, the best part is the speed. It feels incredibly comforting on a chilly evening.
Instant Pot Easy Lasagna Soup Ingredients
Gathering these simple items is half the fun. They combine magically into that signature lasagna hug in a bowl. These ingredients produce a surprisingly deep, savory taste profile.
Core Components and Their Purpose
- Ground Beef or Italian Sausage: This builds the rich, meaty foundation flavor, a must-have for classic taste.
- Onion and Garlic: These aromatics form the starting layer of deliciousness we all crave.
- Broth, Crushed Tomatoes, and Tomato Sauce: This trio creates the perfect acidic, savory base liquid for cooking noodles.
- Lasagna Noodles: Broken into pieces, they soften beautifully right in the pot.
- Ricotta and Mozzarella Cheese: These melt in last, giving you that essential creamy, cheesy pull lasagna offers.
Substitutions and Tips
- If you skip the meat, vegetable broth works fine instead of beef broth.
- For extra zesty flavor, try adding a teaspoon of dried basil along with the Italian seasoning.
- Remember to always scrape that pot bottom; avoiding the dreaded burn notice saves time later.
- If ricotta is unavailable, cream cheese can add richness, though the texture changes slightly.
How to Make Instant Pot Easy Lasagna Soup
Making this amazing Instant Pot Easy Lasagna Soup is wonderfully straightforward. Follow these steps closely for the best result.
Step 1: Sautéing the Aromatics and Meat
Set your Instant Pot to Sauté mode now. Next, add the olive oil to the hot inner pot. Brown your ground meat well until it looks fully cooked. Be sure to drain off all the excess fat afterward.
Step 2: Building the Flavor Base
Toss in the chopped onion and cook it until soft. This usually takes about three or four minutes total. Stir in garlic, red pepper flakes, and Italian seasoning quickly. Cook only for one minute until fragrant.
Step 3: Adding Liquids and Deglazing the Pot
Pour in both your beef broth and your canned tomatoes. Now, scrape the bottom well with a wooden spoon. This deglazing step prevents sticking, trust me on this point.
Step 4: Incorporating the Noodles
Gently introduce the broken lasagna noodles to the liquid. Try not to stir too vigorously once they are in there. Just ensure they are mostly submerged under the liquid volume.
Step 5: Pressure Cooking the Soup
Secure the lid onto your appliance right away. Set the vent valve to the Sealing position firmly. Pressure cook on High for five minutes total time.
Step 6: Releasing Pressure Safely
When the timer goes off, perform a quick release of pressure. Do this carefully since hot steam will escape quickly. Keep your hands far away from that steam vent.
Step 7: Stirring in the Cheeses and Cream
Open the lid facing away from you when allowed. Stir in the heavy cream, if you are using it for richness. Next, add the ricotta, mozzarella, and Parmesan cheeses now. Keep stirring until everything melts smoothly together.
Step 8: Final Touches and Serving
Taste the soup for seasoning adjustments right here. If the soup seems too thick for your preference, add a splash more broth. Serve this hearty Instant Pot Easy Lasagna Soup piping hot immediately.
How to Store Instant Pot Easy Lasagna Soup
Store any uneaten soup in an airtight container promptly. Refrigerate leftovers for up to four days maximum shelf life. Freezing works well for up to two months. Thaw overnight in the fridge before reheating gently on the stovetop.
Tips for Success
- Use Quality Tomatoes: Good crushed tomatoes make a huge flavor difference here.
- Don’t Skip Sauté: Browning the meat properly builds depth for the soup.
- Noodle Check: Check noodle tenderness before serving; add one minute if needed.
- Cream is Key: Heavy cream really elevates this soup tremendously for luxury.
Kitchen Tools You’ll Need
- Instant Pot: Your multi-cooker speeds everything up nicely.
- Wooden Spoon: Essential for safely scraping that bottom pot surface.
- Measuring Cups: Accuracy helps keep the liquid to noodle ratio perfect.
- Cutting Board: Use this for dicing your onions reliably.
Serving Suggestions
- Serve tall bowls with crusty Italian bread for dipping.
- A quick side salad adds necessary fresh crunch.
- Garnish generously right before serving for bright color.
- Pair this Instant Pot Easy Lasagna Soup with a dry white wine.
Instant Pot Easy Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes (including pressure build/release)
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot / Pressure Cooker
- Cuisine: Italian-American
- Diet: Vegetarian
Description
An easy and comforting Lasagna Soup recipe made quickly in the Instant Pot, featuring all the classic flavors of lasagna without the tedious layering.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups beef or chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 8–10 lasagna noodles, broken into 2–3 inch pieces
- 1/2 cup heavy cream (optional, for creaminess)
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil or parsley, chopped, for garnish
Instructions
- Set your Instant Pot to ‘Sauté’ mode. Add olive oil. Once hot, add ground beef or sausage and cook, breaking it up, until browned. Drain any excess grease.
- Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in beef broth, crushed tomatoes, and tomato sauce. Scrape the bottom of the pot with a wooden spoon to deglaze and ensure no bits are stuck (this prevents a ‘burn’ notice).
- Gently add the broken lasagna noodles to the pot. Do not stir too much, try to keep them submerged in the liquid.
- Secure the lid and set the vent to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ on HIGH pressure for 5 minutes.
- Once cooking is complete, do a quick release of the pressure (carefully, as steam will escape).
- Open the lid. Stir in heavy cream (if using), ricotta cheese, mozzarella cheese, and Parmesan cheese until melted and combined. If the soup is too thick, add a little more broth.
- Serve hot, garnished with fresh basil or parsley and extra Parmesan cheese.
Notes
- For a creamier soup, the heavy cream is highly recommended.
- Ensure you scrape the bottom of the pot after adding the liquids to prevent a ‘burn’ error.
- If you prefer a different flavor profile, Italian sausage offers more seasoning than plain ground beef.
