Instant Pot Easy Lasagna Soup Recipe
This Instant Pot lasagna soup combines rich flavors, tender pasta, and cheesy indulgence in a quick, hassle-free recipe.
Ingredients
- 1 pound ground beef or Italian sausage
- 1 medium onion diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can 28 ounces diced tomatoes
- 3 cups chicken or vegetable broth
- 2 cups broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Turn the Instant Pot to sauté mode. Brown the ground beef or sausage, breaking it into crumbles.
- Add diced onion and garlic. Sauté for 3-4 minutes until fragrant and softened.
- Stir in oregano and basil. Let the spices bloom for extra flavor.
- Add diced tomatoes and broth. Mix well and scrape any bits off the bottom of the pot.
- Toss in broken lasagna noodles. Seal the lid and set the Instant Pot to manual pressure for 5 minutes.
- Perform a quick release. Stir in ricotta cheese and adjust salt and pepper to taste.
- Serve hot, topped with mozzarella, Parmesan, and fresh herbs for garnish.
Notes
Nutritional Information (Per Serving)
- Calories: 480
- Total Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Vitamin A: 15%
- Calcium: 22%
- Iron: 18%
- Vitamin C: 12%
- Magnesium: 10%
Additional Notes/Tips
- Use the sauté function to cook everything in one pot—less cleanup, more relaxation.
- Add crushed red pepper for a spicy kick.
- Swap lasagna noodles for gluten-free pasta if needed.
- Stir in a splash of heavy cream for an ultra-luxurious texture.
- Leftovers reheat beautifully, making this the gift that keeps on giving.