Instant Pot Lasagna Soup Recipe
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Instant Pot Lasagna Soup Recipe
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A comfort food that comes together quickly? This hearty Instant Pot Lasagna Soup recipe is packed with all the classic flavors without the work!
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Ingredients
- 1 pound Italian sausage ground
- 3 cloves garlic pressed
- ½ cup yellow onion diced
- 1 green pepper diced
- 4 cups water
- 2 cans 14.5 ounce each diced tomatoes
- 2 cans 15 ounce each tomato sauce
- 1 Tablespoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 Tablespoon light brown sugar packed
- 9 lasagna noodles broken, uncooked
- ½ cup ricotta cheese
- ½ cup mozzarella cheese
- 2 Tablespoons Parmesan Cheese grated
- parsley for garnish
Instructions
- Turn the pressure cooker on “SAUTE” and add the Italian sausage, garlic, onion, and green pepper to the pot. Using a wooden spoon, break it up and cook until the meat is done (several minutes until no pink appears).
- Turn the IP off, then using a slotted spoon, remove all the meat and vegetables to a paper towel lined plate, then drain the grease.
- Add ONE CUP of water to the hot Instant Pot and deglaze the pan. This means, scrape the bottom of the pan using the wooden spoon to remove any bits of meat that are stuck.
- Add the remaining water, diced tomatoes, tomato sauce, brown sugar, Italian seasoning, salt, pepper, broken uncooked noodles, and the cooked meat/vegetables. Give a quick stir.
- Lock the lid in place and make sure the valve on top is set to “SEALING.”
- Select HIGH PRESSURE for a cook time of 2 minutes. Once the cook time ends, allow to naturally release pressure for 5 minutes, then do a quick release of pressure until the valve drops.
- Open the lid and stir. If adding the cheese to the soup, dollop the ricotta into the hot soup, give a stir until blended.
- Ladle the soup into bowls and serve with mozzarella cheese and parmesan cheese. ENJOY!
Equipments used:
Notes
- Read the instructions below ENTIRELY before starting!
- Time does NOT include the amount of time it takes to come to pressure, or release pressure.
- For extra flavor, add a parmesan rind to the soup before pressurizing. SO GOOD. Remove before eating.
- Recipe tested in 6 quart Instant Pot.
- See blog post for more recipe tips and tricks and ingredient substitutions.
Nutrition Information
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Calories
514kcal
(26%)
Carbohydrates
42g
(14%)
Protein
26g
(52%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
18g
(106%)
Cholesterol
59mg
(20%)
Sodium
1088mg
(45%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 59mg | 20% |
| Sodium | 1088mg | 45% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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