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Pot Lasagna Soup Recipe

Pot Lasagna Soup Recipe
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★★★★★

5.2 from 13 reviews

This hearty Pot Lasagna Soup combines all the comforting flavors of classic lasagna into a delicious, easy-to-make soup. Featuring lean ground meat, lasagna noodles, a robust tomato base, and creamy ricotta and mozzarella, it’s perfect for a cozy weeknight meal prepared effortlessly in an Instant Pot.

Ingredients

Scale

Main Ingredients

  • 2 teaspoons olive oil (optional, for very lean beef or if using turkey)
  • 1 to 1.5 pounds lean ground beef or ground Italian sausage (or ground turkey for a lighter option)
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth)
  • 2 cups marinara sauce
  • 1 (15 oz) can diced tomatoes
  • 8 lasagna noodles, broken into bite-sized pieces
  • 1 teaspoon balsamic vinegar
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup grated mozzarella cheese
  • Chopped fresh parsley for garnish

Herbs and Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon dried rosemary
  • Salt and pepper, to taste

Instructions

  1. Sauté the Meat and Aromatics: Turn on the Sauté function on the Instant Pot and heat the olive oil if using. Add the ground beef and cook for about 7-8 minutes until no longer pink, breaking it into smaller pieces as it cooks. If excess oil accumulates, remove it by soaking with a paper towel held with tongs. Add the diced onion and minced garlic, then sauté for another 2 minutes until softened and fragrant. Turn off the Sauté function.
  2. Add Liquids and Spices: Pour in a small amount of chicken broth to deglaze the pot, scraping up any browned bits at the bottom with a spatula. Then add the remaining broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, red pepper flakes (if using), and dried rosemary. Add the broken lasagna noodles and gently push them down so they are submerged in the liquid, but do not stir the noodles into the sauce.
  3. Pressure Cook the Soup: Secure the lid on the Instant Pot and set it to sealing. Select Manual high pressure and cook for 6 minutes. It will take approximately 20 minutes for the pot to come to pressure.
  4. Release Pressure and Add Cheese: When cooking time finishes, perform a quick release to release pressure. Open the lid carefully, then stir in the balsamic vinegar, ricotta cheese, and Parmesan cheese. Season the soup with salt and pepper to your taste.
  5. Melt the Mozzarella and Serve: Sprinkle the grated mozzarella over the top of the soup. Set the Instant Pot lid slightly askew to allow heat to melt the cheese. Once melted, ladle the soup into bowls and garnish with chopped fresh parsley before serving immediately.

Notes

  • Use ground turkey for a lighter, lower-fat version of this soup.
  • If you prefer a spicier soup, increase the red pepper flakes or add a dash of hot sauce.
  • For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
  • Breaking the lasagna noodles into bite-sized pieces helps mimic classic lasagna texture in soup form.
  • Deglazing the pot is important to prevent the burn warning on the Instant Pot and to incorporate all the flavor bits from sautéing.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
  • This soup freezes well; freeze in airtight containers for up to 3 months.

Nutrition

Keywords: Instant Pot soup, lasagna soup, easy dinner recipe, Italian soup, one-pot meal, ground beef soup, comfort food, healthy soup

Find it online: https://delishfamilyrecipe.com/pot-lasagna-soup-recipe/