Name: Instant Pot Lasagna Soup: Easy Recipe for a Quick Dinner
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 6-8 servings
Ingredients: 1 pound ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 4 cups beef broth; 9 lasagna noodles, broken into pieces; 1 (15 ounce) container ricotta cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; Salt and pepper to taste

Instant Pot Lasagna Soup: Imagine all the comforting, cheesy, and savory goodness of lasagna, but in a warm, slurpable bowl! Forget layering noodles and waiting hours; this recipe delivers that classic lasagna flavor in a fraction of the time, thanks to the magic of the Instant Pot.

Lasagna, a dish with roots tracing back to ancient Rome, has evolved over centuries into the beloved Italian-American staple we know today. While traditional lasagna is a labor of love, requiring careful assembly and a patient oven, our Instant Pot Lasagna Soup offers a modern twist that doesn't compromise on taste. It captures the essence of lasagna – the rich tomato sauce, the creamy ricotta, the savory meat – all simmered together to create a symphony of flavors.

People adore lasagna for its comforting warmth and satisfying layers of flavor and texture. This soup version retains all those qualities but simplifies the process. It's incredibly convenient for busy weeknights, requiring minimal effort and cleanup. The combination of tender pasta, flavorful broth, and cheesy goodness makes it a guaranteed crowd-pleaser. Plus, who can resist a bowl of warm, hearty soup on a chilly evening? Get ready to experience lasagna in a whole new, incredibly delicious way!

Ingredients:

1 pound ground beef
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes, undrained
4 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
8 ounces lasagna noodles, broken into small pieces
1 (15 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Mozzarella cheese, shredded (for topping)

Preparing the Meat and Aromatics:

Turn your Instant Pot to the "Saute" function. Once the display reads "Hot," add the ground beef.
Brown the ground beef, breaking it up with a spoon as it cooks. This usually takes about 5-7 minutes. Make sure to drain off any excess grease after browning. Leaving the grease in will make the soup too oily.
Add the chopped onion to the Instant Pot with the browned ground beef. Cook for about 3-5 minutes, or until the onion becomes translucent and softened. Stir frequently to prevent burning.
Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Soup Base:

Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) into the Instant Pot.
Add the beef broth, dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and pepper. Stir well to combine all the ingredients.
Now, add the broken lasagna noodles to the Instant Pot. Make sure the noodles are submerged in the liquid. If needed, add a little more beef broth to ensure they are covered. This will prevent them from sticking together and cooking unevenly.

Pressure Cooking:

Cancel the "Saute" function on the Instant Pot.
Secure the lid on the Instant Pot, making sure the valve is set to "Sealing."
Select the "Manual" or "Pressure Cook" function and set the cooking time to 8 minutes on high pressure.
Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. This means letting the pressure release on its own for 10 minutes before manually releasing any remaining pressure.
After the 10-minute natural pressure release, carefully release any remaining pressure by turning the valve to the "Venting" position. Be cautious of the steam that will be released.
Once all the pressure is released and the float valve has dropped, carefully open the lid of the Instant Pot.

Adding the Cheese and Finishing Touches:

Stir the lasagna soup well. The noodles should be cooked through and the soup should have thickened slightly. If the soup is too thick, add a little more beef broth to reach your desired consistency.
In a separate bowl, combine the ricotta cheese, Parmesan cheese, and chopped fresh parsley. Mix well until everything is evenly combined. This ricotta mixture will be dolloped on top of each serving of soup.
Ladle the lasagna soup into bowls.
Top each bowl with a generous dollop of the ricotta cheese mixture.
Sprinkle shredded mozzarella cheese over the top of each bowl.
Serve immediately and enjoy! You can also add an extra sprinkle of Parmesan cheese or fresh parsley for garnish.

Tips and Variations:

Meat Options: You can substitute ground beef with ground turkey or Italian sausage for a different flavor profile. If using Italian sausage, you may want to reduce the amount of salt added to the soup.
Vegetable Boost: Feel free to add other vegetables to the soup, such as chopped carrots, celery, or bell peppers. Add them along with the onions and garlic during the sauteing process.
Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder soup, omit the red pepper flakes altogether.
Noodle Alternatives: If you don't have lasagna noodles, you can use other pasta shapes, such as penne, rotini, or elbow macaroni. Just be sure to adjust the cooking time accordingly. Smaller pasta shapes may cook faster, so keep an eye on them.
Creamy Soup: For a creamier soup, stir in a splash of heavy cream or half-and-half after pressure cooking.
Make Ahead: This lasagna soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. The flavors will actually meld together even more as it sits!
Freezing: Lasagna soup can also be frozen for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. The texture of the noodles may change slightly after freezing, but the soup will still be delicious.
Serving Suggestions: Serve this lasagna soup with a side of crusty bread or garlic bread for dipping. A simple side salad also complements the soup nicely.
Ricotta Cheese Substitute: If you don't have ricotta cheese, you can use cottage cheese as a substitute. Just be sure to drain the cottage cheese well before mixing it with the Parmesan cheese and parsley.
Broth Options: While beef broth is recommended for the richest flavor, you can also use chicken broth or vegetable broth as a substitute.

Troubleshooting:

Soup is too thick: If the soup is too thick after pressure cooking, add more beef broth until it reaches your desired consistency.
Soup is too thin: If the soup is too thin, you can simmer it on the "Saute" function for a few minutes to allow some of the liquid to evaporate.
Noodles are sticking together: Make sure the noodles are fully submerged in the liquid before pressure cooking. If they are still sticking together after cooking, gently stir the soup to separate them.
Burn Notice: To avoid getting a "Burn" notice on your Instant Pot, make sure to deglaze the pot after browning the ground beef. This means scraping up any browned bits from the bottom of the pot with a little bit of beef broth before adding the other ingredients. Also, ensure that the noodles are submerged in the liquid and that there is enough liquid in the pot.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 450-550 per serving
Protein: 30-40 grams
Fat: 20-30 grams
Carbohydrates: 40-50 grams

Enjoy your delicious and easy Instant Pot Lasagna Soup! I hope you find this recipe helpful and that it becomes a family favorite.

Conclusion:

Well, there you have it! This Instant Pot Lasagna Soup is truly a game-changer for busy weeknights or any time you're craving that comforting lasagna flavor without all the fuss. I know, I know, lasagna soup might sound a little unconventional, but trust me on this one. The rich, savory broth, the perfectly cooked noodles, the creamy ricotta, and that satisfying cheesy topping – it all comes together in a symphony of deliciousness that will have you coming back for seconds (and thirds!). What makes this recipe a must-try? First and foremost, it's incredibly easy and quick, thanks to the magic of the Instant Pot. Forget layering noodles and waiting for hours; this soup is ready in under an hour, start to finish. Secondly, it's a crowd-pleaser. Everyone I've ever made this for has raved about it, from picky kids to discerning adults. And finally, it's endlessly customizable. You can easily adapt it to your own preferences and dietary needs. Looking for serving suggestions? A crusty loaf of garlic bread is the perfect accompaniment for soaking up all that flavorful broth. A simple side salad with a light vinaigrette adds a refreshing contrast to the richness of the soup. And for an extra touch of elegance, garnish each bowl with a sprinkle of fresh basil and a dollop of pesto. But the fun doesn't stop there! Feel free to experiment with variations to make this recipe your own. Want to add more vegetables? Throw in some chopped zucchini, bell peppers, or spinach. Prefer a different type of meat? Ground turkey or Italian sausage work just as well as ground beef. For a vegetarian version, simply omit the meat and add more vegetables or a can of drained and rinsed lentils. You can also swap out the ricotta cheese for cottage cheese or even a dollop of mascarpone for an extra creamy texture. If you're watching your sodium intake, be sure to use low-sodium broth and canned tomatoes. And for a spicier kick, add a pinch of red pepper flakes to the soup while it's cooking. Don't be afraid to get creative and have fun with it! The beauty of this Instant Pot Lasagna Soup is that it's so forgiving and adaptable. It's a fantastic way to use up leftover ingredients in your fridge and create a delicious and satisfying meal. I truly believe this recipe will become a staple in your household, just as it has in mine. It's the perfect comfort food for a chilly evening, a quick and easy weeknight dinner, or a potluck gathering with friends and family. So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get cooking! I'm confident that you'll love this recipe as much as I do. And when you do try it, please, please, please come back and share your experience in the comments below. I'd love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Happy cooking!