Indulge in the rich flavors of traditional lasagna in a comforting soup form with this Instant Pot Lasagna Soup Recipe. It’s the perfect blend of hearty ingredients, savory spices, and cheesy goodness, all cooked to perfection in a fraction of the time. This dish is not only quick and easy to prepare, but it’s also perfect for family dinners or meal prep. Get ready to enjoy a delicious bowl of lasagna soup that warms the soul!
Ingredients
– 1 lb ground beef or Italian sausage
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups chicken or vegetable broth
– 2 cups uncooked pasta (like campanelle or rigatoni)
– 2 tsp Italian seasoning
– Salt and pepper to taste
– 1 cup ricotta cheese
– 2 cups shredded mozzarella cheese
– Fresh basil for garnish
Servings and Cooking Time
This recipe yields about 6 servings. Preparation time is approximately 10 minutes, with a cooking time of about 20 minutes in the Instant Pot.
Nutritional Value
Per serving (1.5 cups):
– Calories: 380
– Protein: 24g
– Carbohydrates: 35g
– Fat: 17g
– Fiber: 3g
This information is based on a single serving.
Step-by-Step Cooking Process
1. Set the Instant Pot to sauté mode and brown the ground beef or sausage until fully cooked.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Stir in the crushed tomatoes and broth, mixing well.
4. Add the uncooked pasta and Italian seasoning to the pot.
5. Season with salt and pepper to taste.
6. Close the lid and set the Instant Pot to high pressure for 5 minutes.
7. Once cooking is complete, perform a quick release of the pressure.
8. Stir in the ricotta cheese until well combined.
9. Top with shredded mozzarella cheese and let it melt in the residual heat.
10. Serve hot, garnished with fresh basil.
Alternative Ingredients
You can substitute ground turkey or chicken for a leaner protein option. For a vegetarian version, use lentils or mushrooms instead of meat. Additionally, gluten-free pasta can be used for a gluten-free dish.
Serving and Pairings
This lasagna soup pairs wonderfully with a side of garlic bread or a fresh green salad. A sprinkle of Parmesan cheese on top enhances the flavor even more.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This soup can also be frozen for up to 2 months; just ensure it’s in a freezer-safe container.
Cooking Mistakes
– Don’t overcook the pasta; it will continue to soften in the soup.
– Ensure the meat is fully browned before adding other ingredients.
– Avoid adding too much liquid; the pasta will absorb some.
– Taste and adjust seasoning before serving.
– Don’t skip the quick release; it prevents overcooking the pasta.
– Use a wooden spoon to scrape the bottom of the pot to avoid burn notices.
Helpful Tips
– Use fresh herbs for enhanced flavor.
– Experiment with different cheeses for a unique taste.
– Increase the amount of vegetables for added nutrition.
– Make it spicy by adding red pepper flakes.
FAQs
Can I use other types of pasta?
Yes, you can substitute with any small pasta shape. Just adjust cooking time if needed.
Is it possible to make this vegetarian?
Absolutely! Use lentils or mushrooms as a meat substitute for a delicious vegetarian option.
Can I prepare this soup in advance?
Yes, you can prepare the soup ahead of time and store it in the refrigerator for easy reheating later.
What can I do with leftovers?
Leftovers can be stored in the fridge and reheated. They can also be frozen for future meals.
How can I make this dish spicier?
Add red pepper flakes or diced jalapeños for a spicy kick. Adjust to your heat preference.
Conclusion
This Instant Pot Lasagna Soup Recipe is a delightful twist on a classic favorite, offering a quick and easy way to enjoy the flavors of lasagna in a bowl. Perfect for busy weeknights, it’s sure to become a family favorite. Enjoy the warmth and comfort of this hearty dish any day of the week!
Instant Pot Lasagna Soup
Ingredients
- 1 lb ground beef or Italian sausage
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 cups uncooked pasta like campanelle or rigatoni
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Set the Instant Pot to sauté mode and brown the ground beef or sausage until fully cooked.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the crushed tomatoes and broth, mixing well.
- Add the uncooked pasta and Italian seasoning to the pot.
- Season with salt and pepper to taste.
- Close the lid and set the Instant Pot to high pressure for 5 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Stir in the ricotta cheese until well combined.
- Top with shredded mozzarella cheese and let it melt in the residual heat.
- Serve hot, garnished with fresh basil.