Instant pot lasagna soup: A delicious twist revealed!
A hearty and flavorful Instant Pot lasagna soup that combines all the classic flavors of lasagna in a comforting soup form.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 8 oz lasagna noodles, broken into pieces
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Set the Instant Pot to sauté mode and brown the ground beef with the chopped onion and minced garlic.
- Add the crushed tomatoes, beef broth, broken lasagna noodles, Italian seasoning, salt, and pepper. Stir to combine.
- Close the lid and set the Instant Pot to manual high pressure for 8 minutes.
- Once the cooking time is complete, perform a quick release of the pressure.
- Stir in the ricotta cheese and half of the mozzarella cheese until well combined.
- Serve hot, garnished with the remaining mozzarella and Parmesan cheese.
Notes
- Feel free to add vegetables like spinach or mushrooms for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg