Pressure Cooker Lasagna Soup
User Reviews
4.9
Pressure Cooker Lasagna Soup
Description
Pressure Cooker Lasagna Soup blends ground Italian sausage with finely chopped onions, carrots, and garlic sautéed until fragrant and browned. Crushed tomatoes seasoned with dried basil, oregano, and a bay leaf create a tomato-rich broth. The addition of chicken broth and your choice of bowtie, rotini, or broken lasagna noodles makes for a filling soup base. Cooking under high pressure shortens pasta cooking time and melds flavors effectively.
The resulting soup is thickened by the pasta and balanced by the creamy cheese topping made from a mix of ricotta, mozzarella, and Parmesan combined with dried basil and seasoning. This topping adds a soft, tangy contrast when spooned on before serving. The soup offers a comforting and hearty texture, reminiscent of classic baked lasagna but served in a more casual, brothy form.
It is best served hot with an extra sprinkle of mozzarella or Parmesan cheese on top. The recipe allows for adjusting pasta quantity to achieve preferred thickness and can be tweaked by varying tomato types or broth concentration. Scraping cooked bits from the pot bottom helps prevent the burn warning on instant pots or electric pressure cookers during cooking.
The recipe notes recommend careful timing to avoid overcooked noodles if allowing natural pressure release or keeping the soup warm for extended periods. Using crushed tomatoes can be partially swapped with tomato sauce for thicker consistency. The soup can be prepared on the stovetop as an alternative with slightly longer cooking times.
Ingredients
Soup:
- 1 pound ground Italian sausage or ground beef
- ½ cup onion finely chopped, yellow or white
- ½ cup carrot about 2 medium carrots, diced
- 2 cloves garlic finely chopped or pressed through a garlic press
- 3 cans cans (15-ounces each) crushed tomatoes see note
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 bay leaf dried
- ½ teaspoon salt I use coarse, kosher salt
- Pinch black pepper I use coarsely ground
- 6 to 8 to 8 cups chicken broth I use low-sodium (see note)
- 8 to 12 to 12 ounces bowtie pasta 3-4 cups, or broken lasagna noodles
- 8 to 12 to 12 ounces rotini pasta
- 8 to 12 to 12 ounces lasagna noodles
Cheese Topping:
- 1 cup ricotta cheese or blended cottage cheese
- 1 cup mozzarella cheese plus more for serving
- ½ cup Parmesan Cheese freshly grated
- ½ teaspoon basil dried
- Pinch salt
- Pinch black pepper
Instructions
- For the cheese topping, stir together all the ingredients until well combined. Refrigerate until ready to serve.
- For the soup, select the sauté function on the pressure cooker and cook the sausage or ground beef, onion, carrots, and garlic, for 2-3 minutes, until the meat is no longer pink, breaking the meat into small pieces as it cooks. Drain any excess grease.
- Add the crushed tomatoes, basil, oregano, bay leaf, salt and black pepper. Stir well, making sure to scrape up any cooked bits on the bottom of the pot.
- Add 6 cups of the chicken broth and the pasta and stir to combine. Give the bottom of the pot another good scrape (otherwise any cooked food on the bottom of the pot may alert the burn warning when the pressure cooker comes to pressure).
- Secure the lid and set the pressure cooker to cook on high. Use this formula for the cooking time (and read the note below): take the al dente cooking time on the pasta package, cut the time in half and subtract two more minutes. For instance, for pasta that cooks al dente in 12 minutes, the pressure cooker time will be 4 minutes. Round up for 1/2 minutes.
- When the cooking time is finished, let the pressure naturally release for 10-15 minutes (otherwise liquid may spurt out of the valve when releasing pressure). Manually release remaining pressure or let it naturally release all the way (pasta will be a bit softer if doing this since it will continue to cook a little as the pressure naturally releases).
- Stir the soup and add additional chicken broth to thin, if needed (I add about 1 to 2 additional cups). Serve the soup in bowls with spoonfuls of the cheese topping and additional mozzarella or Parmesan cheese on top.
Notes
- Choose pasta types like bowtie, rotini, or broken lasagna noodles for best texture; avoid no-boil lasagna noodles as they don't cook properly in soup.
- Adjust pasta quantity for desired soup thickness; add extra broth if soup becomes too thick.
- Scrape and stir well before pressure cooking to avoid burn warnings caused by stuck bits on the pot bottom.
- If using natural pressure release, reduce cooking time to prevent noodles from becoming mushy.
- Substitute some crushed tomatoes with tomato sauce to make a richer, thicker soup.
- You can also make this soup on the stovetop by simmering after sautéing the meat and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 489kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 74mg | 25% |
| Sodium | 1630mg | 68% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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