Instant Pot Lasagna Soup

$To make a tasty Instant Pot lasagna soup, you need some key items: - 1 lb ground beef (or turkey) - 1 onion, finely chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups beef broth - 1 can (15 oz) tomato sauce These ingredients form the base of our rich and hearty soup. The ground meat adds protein, while the crushed tomatoes and sauce create a flavorful broth. Next, we enhance our soup with seasonings: - 2 tsp Italian seasoning - 1 tsp sugar - Salt and pepper to taste Italian seasoning brings that classic flavor. A bit of sugar balances the acidity of the tomatoes. Salt and pepper add depth and enhance all the flavors. Finally, we have the noodles and cheese that make this soup special: - 8-10 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 ½ cups shredded mozzarella cheese The broken lasagna noodles give a nice texture. Ricotta adds creaminess, while mozzarella melts beautifully on top for that perfect finish. For the full recipe, check out the complete instructions to make this delicious Instant Pot lasagna soup! 1. Set your Instant Pot to the sauté mode. 2. Add 1 lb of ground beef or turkey. 3. Cook until browned, about 5 to 7 minutes. 4. Drain any excess fat to keep the soup light. 5. Next, add 1 finely chopped onion. 6. Sauté for about 3 to 4 minutes. 7. Add 3 cloves of minced garlic. 8. Sauté for another minute until fragrant. 1. Pour in 1 can of crushed tomatoes, 4 cups of beef broth, and 1 can of tomato sauce. 2. Stir in 2 teaspoons of Italian seasoning and 1 teaspoon of sugar. 3. Season with salt and pepper to taste. 4. Carefully add 8 to 10 broken lasagna noodles. 5. Make sure the noodles are mostly submerged in the liquid. 1. Secure the lid on the Instant Pot. 2. Set it to high pressure and cook for 5 minutes. 3. When the time is up, perform a quick release of pressure. 1. After releasing the pressure, open the lid carefully. 2. Stir the soup well to mix the flavors. 3. Add 1 cup of ricotta cheese and 1 ½ cups of shredded mozzarella. 4. Mix until all the cheese is creamy and blended. 5. Ladle the soup into bowls. 6. Top with the rest of the mozzarella and fresh basil leaves for garnish. You can find the detailed recipe in the Full Recipe section. Enjoy this warm and hearty soup! To avoid mushy noodles, break them into smaller pieces. This helps them cook evenly. Stir the noodles in before you start the pressure cook. This ensures they are covered in liquid. To achieve the perfect flavor balance, taste the soup before serving. Adjust salt and pepper as needed. You can add more Italian seasoning for extra flavor. A pinch of sugar helps balance the acidity of the tomatoes. For complementary side dishes, serve with crusty garlic bread. A light salad also works well. It adds freshness to the meal. Recommended garnishes include fresh basil leaves and extra mozzarella cheese. This adds color and flavor to the soup. A drizzle of olive oil can enhance the taste too. The Instant Pot works best for making this soup. Its pressure cooking feature saves time. Essential kitchen tools include a sturdy spoon for stirring. A ladle is great for serving. Use measuring cups for precise ingredient amounts. These tools make the cooking process smoother. For the full recipe, check the details above. {{image_2}} For those seeking gluten-free options, substitute regular lasagna noodles with gluten-free ones. Many brands offer great alternatives. Just make sure to check the cooking time, as gluten-free noodles can vary. If you prefer a vegetarian version, swap the ground beef for lentils or mushrooms. Both options add a nice, hearty texture. You can also include more vegetables like zucchini or bell peppers. To boost flavor, consider adding vegetables like spinach or carrots. They not only add nutrition but also color and texture. You can sauté these veggies with the onion and garlic for extra taste. Adjusting the spice level is easy. If you like heat, add red pepper flakes or diced jalapeños. For a milder soup, skip the extra spice. Using different cheeses can change the taste. Try adding provolone or gouda for a richer flavor. Mixing cheeses gives the soup more depth. If you need dairy-free options, use cashew cream or tofu. Nutritional yeast is another great choice. It provides a cheesy flavor without dairy. You can find the full recipe for making this delicious Instant Pot lasagna soup easily online. You can store Instant Pot lasagna soup in the fridge for up to five days. Make sure to keep it in an airtight container. This helps maintain freshness and flavor. If you plan to eat it within this time, it will taste great! For freezing, let the soup cool down first. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat, you can use the stovetop or microwave. If using the stovetop, heat it over medium until warm. Stir often to keep it from sticking. For the microwave, reheat in short bursts, stirring in between. This way, the soup stays flavorful and creamy. To make Instant Pot lasagna soup from scratch, follow these steps. First, sauté 1 pound of ground beef or turkey in the Instant Pot. Cook until it’s browned. Next, add 1 chopped onion and 3 minced garlic cloves. Stir until the onion is soft. Then, pour in 28 ounces of crushed tomatoes and 15 ounces of tomato sauce. Add 4 cups of beef broth, 2 teaspoons of Italian seasoning, and 1 teaspoon of sugar. Season with salt and pepper. Next, break 8 to 10 lasagna noodles into pieces and add them to the pot. Secure the lid and cook on high pressure for 5 minutes. Release the pressure quickly. Stir in 1 cup of ricotta cheese and 1.5 cups of shredded mozzarella cheese. Serve it warm. Yes, you can use no-boil lasagna noodles. They will cook fully in the soup. However, keep in mind that they may absorb more liquid. This might change the soup's texture. If you prefer a thinner soup, add a little extra broth. If you need a substitute for ricotta cheese, try cottage cheese. It has a similar texture but is lower in fat. You can also use cream cheese mixed with a bit of milk. For a dairy-free option, consider silken tofu blended until smooth. This works well for dietary needs. To add heat to your soup, try these options. Mix in red pepper flakes or cayenne pepper. You can also add diced jalapeños or hot sauce for a kick. Start with a small amount and taste as you go. This way, you can control the spice level to your liking. Lasagna soup pairs well with several side dishes. Garlic bread is a classic choice. It’s perfect for dipping. A fresh side salad with greens and tomatoes also complements the soup well. For a fun twist, serve it with crusty breadsticks. These options will enhance your meal and bring more flavor to your table. Instant Pot Lasagna Soup is a simple and tasty dish. We covered the key ingredients, like meat, tomatoes, and noodles. I shared steps for making it, including cooking the meat and mixing in cheeses. Don’t forget the tips for perfect flavor and texture. You can also explore variations to fit your diet. This soup stands out for its ease and flavor. Give it a try; your family will love it!$

Savor the comfort of Instant Pot Cheesy Lasagna Soup, a dish that combines rich flavors and creamy textures in just 30 minutes! Made with ground beef, fresh herbs, and gooey cheese, this recipe is perfect for busy nights while still feeling like a warm hug. Discover step-by-step instructions to create this delightful meal that your family will love. Click through to explore the full recipe and enjoy a cozy dinner!

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Ingredients

1 lb ground beef (or turkey)

1 onion, finely chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups beef broth

1 can (15 oz) tomato sauce

2 tsp Italian seasoning

1 tsp sugar

Salt and pepper to taste

8-10 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese

Fresh basil leaves for garnish

Instructions

Sauté the Meat and Aromatics: Set your Instant Pot to the sauté mode. Add the ground beef and cook until browned. Drain any excess fat.

Add Aromatics: Add the chopped onion to the pot and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for another minute until fragrant.

Incorporate Tomatoes and Seasonings: Pour in the crushed tomatoes, beef broth, and tomato sauce. Stir in the Italian seasoning, sugar, and season with salt and pepper.

Add the Noodles: Carefully add the broken lasagna noodles into the pot, ensuring they are mostly submerged in the liquid.

Pressure Cook: Secure the lid on the Instant Pot, set it to high pressure, and cook for 5 minutes. Once the cooking time is up, perform a quick release of pressure.

Stir in Cheeses: After releasing the pressure, open the lid and stir the soup well. Add the ricotta cheese and half of the mozzarella cheese. Mix until well combined and creamy.

Serve and Garnish: Ladle the soup into bowls and top with the remaining mozzarella cheese. Garnish with fresh basil leaves for a pop of color and flavor.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6

- Presentation Tips: Serve the soup in large bowls, topped with a sprinkle of extra mozzarella and a sweet basil leaf for decoration, alongside crusty garlic bread for dipping!