Description
Hearty Instant Pot Lasagna Soup that combines the flavors of classic lasagna in a comforting, easy-to-make soup, ready in under an hour.
Ingredients
- 1-1.5 lbs ground beef or turkey
- 1 tbsp olive oil (if needed for sautéing meat)
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 24 oz marinara sauce (your favorite brand)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp onion powder
- 0.5 tsp dried rosemary
- 8-10 lasagna noodles, broken into bite-sized pieces
- 1 tbsp balsamic vinegar
- 0.5 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Turn on your Instant Pot and select the ‘Sauté’ function. If using ground beef, you may not need extra oil. Add the ground beef or turkey to the pot and sauté, breaking it into smaller pieces, until it’s fully cooked and no longer pink, about 7-8 minutes. Drain any excess grease if necessary.
- Add the chopped onion to the pot and continue to sauté until it begins to soften, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Press ‘Cancel’ to turn off the Sauté function. Pour in a small amount of broth and deglaze the bottom of the pot, using a spatula to scrape up any browned bits stuck to the bottom. This prevents a ‘Burn’ warning.
- Add the remaining broth, marinara sauce, undrained diced tomatoes, dried basil, dried oregano, onion powder, and dried rosemary to the pot. Stir to combine.
- Carefully add the broken lasagna noodles to the pot. Gently push them down into the liquid until they are mostly submerged. Do not stir extensively after submerging the noodles.
- Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ on high pressure and set the timer for 6 minutes. Allow 15-20 minutes for the pot to come to pressure.
- Once the cooking cycle is complete, perform a quick release of the pressure by turning the valve to ‘Venting’. Once the pin drops, carefully open the lid.
- Stir in the balsamic vinegar, ricotta cheese, and grated Parmesan cheese. Taste the soup and season with salt and pepper as needed.
- Sprinkle the shredded mozzarella cheese over the top of the soup. Place the lid askew on the pot for a few minutes to allow the mozzarella to melt into a gooey layer.
- Ladle the hearty lasagna soup into bowls. Garnish with fresh parsley, if desired, and serve immediately.
Notes
- For a vegetarian version, omit the ground meat and use vegetable broth.
- Adjust spices to taste for more or less flavor.
- Store leftovers in the refrigerator for up to 3 days.