Instant Pot Lasagna Soup
User Reviews
5
-
Prep Time
26 mins
-
Cook Time
4 mins
-
Total Time
30 mins
-
Servings
6 bowls
-
Calories
185 kcal
-
Course
Main Course, Soup
Instant Pot Lasagna Soup
Description
This Instant Pot Lasagna Soup starts by sautéing ground beef with diced onions and garlic to build a savory base. Deglazing the pot ensures no browned bits are left sticking, maintaining flavor without burning. The soup incorporates diced green bell pepper, carrot, thyme, basil, oregano, rosemary, and bay leaves for a complex herbaceous layer. San Marzano canned tomatoes and tomato sauces add acidity and sweetness, while chicken broth and water create a rich cooking liquid.
Uncooked dry lasagna noodles are broken into pieces and stirred in to cook directly in the broth, thickening the soup and absorbing flavors. Careful pressure cooking helps noodles retain shape without becoming mushy. Freshly grated parmesan and mozzarella cheeses along with chopped parsley are added shortly before serving to enhance richness and freshness.
This soup works well as a filling main dish during cooler months or when in need of a cozy meal with familiar Italian flavors. Using dry pasta and quality canned tomatoes is recommended for the best texture and taste. Adjust seasoning and thickness by adding noodles incrementally or using a cornstarch slurry if needed.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef or sausage
- 1 onion diced, medium, sweet, yellow
- 5 garlic minced, cloves
- 1 green bell pepper diced
- 1 carrot chopped, medium
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/4 tsp oregano
- 1/4 tsp rosemary
- 3 bay leaf
- 2 cans 14.5oz diced tomatoes petite, preferably San Marzano
- 2 cans 8oz tomato sauce preferably San Marzano
- 4 cups chicken broth
- 2 cups water
- ½ - ¾ lasagna noodles uncooked, box
- salt to taste
- black pepper to taste
Garnish:
- Parmesan Cheese grated
- mozzarella cheese grated
- parsley chopped
Instructions
- Select the Sauté function and adjust to medium heat.
- Once the IP reads HOT, add one tablespoon of olive oil to the pot.
- Add the beef and sear for 2-3 minutes without stirring. Season with salt and pepper, and using a wooden spoon, start breaking it apart. Cook for another 2-3 minutes until it starts to get golden brown. Drain off the grease.
- Add diced onions and minced garlic to the pot. Stir and cook for 2-3 minutes.
- Add one cup of water to the pot to deglaze it, and use a wooden spoon to scrape the bottom of the pot well.
- Add the bell pepper, carrot, thyme, basil, oregano, rosemary, diced tomatoes, tomato sauce, one cup of water, and chicken broth. Stir to combine.
- Add half a box of lasagna noodles. I like to break them in half, but you can break them into smaller pieces as well. Stir very well to combine the noodles with the broth. If you would prefer the soup thicker, add the remaining 1/4 box of lasagna noodles.
- Ensure you stay within the MAX fill line of the pot.
- Add the bay leaves. Adjust for salt and pepper.
- Cover the pot and secure the lid. Set the valve to “Sealing.” Cook on manual high pressure for 4 minutes.
- Once the timer beeps, let the pressure release naturally for 10 minutes, then gently move the valve to “venting” and let the rest of the pressure release.
- Open the pot and stir. Discard the bay leaves.
- Serve topped with cheese and fresh parsley or basil.
Notes
- Use dry lasagna noodles for best texture; pressure cook for 4 minutes to avoid mushy pasta.
- Fresh lasagna sheets can be torn into pieces and cooked under pressure for 2-3 minutes.
- Choose high-quality canned tomatoes and tomato sauce, such as San Marzano, for better flavor.
- Deglaze the pot well after sautéing beef and onions to prevent burn errors.
- Add broth before tomatoes and add noodles last to prevent them from sinking to the bottom.
- Use a cornstarch slurry or roux if the soup is too thin after cooking.
- Keep in mind the Instant Pot takes time to build pressure before cooking starts, about 5 to 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 477mg | 20% |
| Potassium | 329mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 32mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
