Instant Pot Lasagna Soup
Instant Pot Lasagna Soup features all of the best lasagna ingredients in a comforting bowl. It takes less than 30 minutes to make and is a great weeknight meal.
Servings: 8 people
Equipment
Ingredients
- 1-2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 lb ground beef
- 1 lb spicy or regular Italian sausage (ground pork works too)
- 4 cups low sodium beef broth
- 1 (28-ounce) can crushed tomatoes
- 3 ounces tomato paste
- 2 tablespoons Italian seasoning
- 1 teaspoon kosher salt
- 10 ounces lasagna noodles (we used Gluten-Free) broken into pieces
- 1 cup full fat canned coconut cream, heavy cream or whole milk
- Optional toppings: shredded mozzarella, parmesan cheese, fresh basil, fresh oregano, ricotta cheese, red pepper flakes or black pepper
Instructions
- Add the onion and peppers to the Instant Pot on the sauté mode and cook until soft and translucent. Stir in the minced garlic cloves and cook until fragrant.
- Add the ground beef and sausage and cook, breaking it up, until no pink remains, 3-4 minutes. Sprinkle the salt and Italian spices into the soup then pour in the broth, crushed tomatoes, and tomato paste, and stir well.
- Turn the vent to the sealing position and PRESSURE COOK (manual cook) on high pressure for 8 minutes. It will take 8-10 minutes to come to pressure before it beeps and begins to count down.
- Quick-release the Instant Pot by immediately turning the valve to the venting position. Use a wooden spoon or utensil to turn the knob to the venting position so the steam escapes all at once.
- Carefully open the lid and stir in the cream then the broken lasagna noodles. Set the Instant Pot to the sauté mode again and allow the noodles to cook until al dente, about 8-10 minutes.
- Serve hot with fresh basil, parmesan cheese, or ricotta cheese.
Notes
Store: Leftover Instant Pot lasagna soup can be stored in the refrigerator up to 5 days in an airtight container.
Freeze: Allow the soup to cool completely then store it in the freezer in a freezer bag or container for up to 3 months. Thaw overnight in the fridge and follow the instructions above to reheat.
Reheat: warm leftover lasagna soup on the stovetop or in the microwave until heated all the way through. You may need to add more broth as the noodles soak up the liquid over time.
Meal prep tip: if you're making it in advance and want the pasta to remain al dente, don't stir the noodles into the soup. Instead, boil/cook the noodles separately and store them in a separate container and mix them together when you're ready to eat.
If you want a thinner soup: add 1-2 cups of extra broth the soup. It gets thicker when you add the noodles and will be even more thick if you store it in the fridge.
Dairy-free: use full fat canned coconut cream at the end rather than heavy cream and avoid toppings with dairy.
Gluten-free: use a gluten-free lasagna noodle. We found ours at our local grocery store, but you can also find them on Amazon.
Nutrition
Serving: 1bowl | Calories: 509kcal | Carbohydrates: 42.3g | Protein: 29.9g | Fat: 24.4g | Cholesterol: 76.5mg | Sodium: 657mg | Fiber: 7g | Sugar: 8.9g | Vitamin A: 103.8IU | Vitamin C: 39.5mg