Instant Pot Lasagna Soup
User Reviews
4.9
Instant Pot Lasagna Soup
Description
This recipe simplifies lasagna by turning it into a soup cooked entirely in an Instant Pot. Ground beef and sausage are sautéed with onions and garlic until browned. Italian seasoning, fennel seeds, and chili flakes add depth and subtle heat. Next, beef broth, marinara sauce, tomato paste, and uncooked broken lasagna noodles are layered and pressure cooked to al dente perfection.
The addition of heavy cream at the end provides a creamy texture reminiscent of traditional lasagna cheese layers. Garnishing with parsley, mozzarella, ricotta, Parmesan, and black pepper personalizes each serving with rich flavors and fresh herb notes.
The recipe includes alternative stovetop and slow cooker instructions, offering flexibility. Adjusting broth or marinara can customize soup consistency. This hearty soup is practical for an easy weeknight dinner with familiar lasagna flavor components made in a comforting, liquid form.
Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1 lb. ground sausage mild or spicy
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 cups beef broth
- 24 oz. jar marinara sauce
- 1 tsp. Italian seasoning
- 1 tsp. kosher salt
- 1 tsp. fennel seeds lightly crushed
- 1/2 tsp. red pepper chili flakes optional
- 1/4 tsp. black pepper
- 1/4 cup tomato paste
- 8 lasagna noodles uncooked, broken into small 1-2 inch pieces
- 1/2 cup heavy cream
Garnish ideas
- ricotta cheese whole milk; fresh basil
- parsley
- black pepper
- Parmesan Cheese
- mozzarella cheese
- basil
Instructions
- Press the sauté button on the instant pot. Pour in the olive oil and allow the oil to get hot, ~1 minute.
- Add the beef and sausage, breaking it up with a wooden spoon to cook evenly.
- Once it’s about half way cooked, add onions and garlic. Stir until the onions are soft and meat is no longer pink, another 5-6 minutes.
- If needed, add a splash of broth to deglaze the bottom and scrape up any browned bits.
- Then add the next ingredients in this order: beef broth, marinara, seasonings, tomato paste and noodles on top. Do not stir, but press the noodles down gently so they are submerged by the liquid. Press cancel.
- Secure the lid and press the “Pressure Cook” button until the display light is under “HIGH” and use the “-/+” button to adjust the time to 5 minutes. Be sure the valve on top is set to sealing.
- Once the soup is done, allow the pressure to naturally release for 5 minutes. Quick release any of the remaining pressure and once the pin drops, remove the lid. Stir the soup.
- Pour in the heavy cream and stir again. Ladle the soup into bowls and top with your favorite toppings, ricotta, basil, Parmesan cheese, etc. Store soup for 3-4 days in the fridge, and add more broth or water when reheating the soup to thin it out.
Notes
- This soup can be made on stove or slow cooker using browned meat mixture, marinara, broth, and seasonings with pasta added separately or in the slow cooker.
- Adjust broth quantity to achieve desired soup thickness or add red sauce for a richer tomato flavor.
- Stir in heavy cream at the end to mellow acidity and add creaminess before serving.
- Serve with fresh cheeses like ricotta, mozzarella, and Parmesan for authentic lasagna taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 1bowl (no toppings) | |
| Calories | 515kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 33g | 66% |
| Fat | 46g | 71% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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