Indulge in the rich, comforting flavors of lasagna in a soup form with this instant pot lasagna soup recipe. Perfect for busy weeknights, this dish combines ground meat, pasta, and cheese in a hearty tomato broth, all made effortlessly in your instant pot. With minimal prep and a deliciously satisfying outcome, you’ll find this recipe a favorite for the whole family. Let’s dive into the details and bring this warm bowl of goodness to your table!
Ingredients
– 1 lb ground beef or turkey
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups chicken or vegetable broth
– 8 oz lasagna noodles, broken into pieces
– 1 tsp Italian seasoning
– Salt and pepper to taste
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Fresh basil for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 10 minutes, and cooking time is approximately 15 minutes under pressure.
Nutritional Value
Each serving (1 bowl) contains approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 35g
– Fat: 15g
– Fiber: 3g.
This nutritional information is for one serving.
Step-by-Step Cooking Process
1. Select the sauté function on your instant pot.
2. Add the ground meat and cook until browned.
3. Stir in the diced onion and minced garlic, cooking until softened.
4. Pour in the crushed tomatoes and broth, mixing well.
5. Add the broken lasagna noodles and Italian seasoning.
6. Season with salt and pepper to taste.
7. Close the lid and seal the vent.
8. Cook on high pressure for 5 minutes.
9. Quick release the pressure when finished.
10. Stir in the ricotta and half of the mozzarella cheese until melted and creamy.
Alternative Ingredients
You can substitute ground beef with ground chicken, turkey, or even a plant-based meat alternative for a healthier or vegetarian option. Additionally, use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
Serving and Pairings
This lasagna soup pairs wonderfully with a side of garlic bread or a fresh green salad. You can also top it with extra mozzarella and fresh basil for added flavor.
Storage and Reheating
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm on the stovetop. This soup can be frozen for up to 3 months; just ensure it’s in a freezer-safe container.
Cooking Mistakes
– Don’t overcook the noodles; they can become mushy.
– Avoid skipping the sauté step; it adds depth to the flavor.
– Make sure to seal the pot properly to avoid steam leaks.
– Use low-sodium broth to control salt levels.
– Stir the soup well before serving to distribute flavors evenly.
Helpful Tips
– For extra creaminess, add more ricotta cheese before serving.
– Use fresh herbs for vibrant flavor.
– Customize the soup with your favorite veggies, like spinach or bell peppers.
– Adjust the seasoning to your taste preferences.
FAQs
Can I make this recipe vegetarian?
Yes, you can easily adapt this recipe by using plant-based ground meat and vegetable broth instead of meat and chicken broth.
What can I use instead of ricotta cheese?
Cottage cheese or cream cheese can be used as substitutes for ricotta if desired.
How do I ensure the noodles are not overcooked?
Follow the timing closely and remember that the noodles will continue to cook slightly after pressure is released.
Can I add vegetables to the soup?
Absolutely! Adding vegetables like spinach, zucchini, or bell peppers can enhance both the flavor and nutrition of the soup.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months for later use.
Conclusion
This instant pot lasagna soup recipe is a delightful twist on a classic dish, bringing rich flavors and comforting warmth to your table. Perfect for busy nights, it allows you to enjoy the essence of lasagna in a quick and easy soup form. Give it a try, and watch it become a family favorite!
Instant Pot Lasagna Soup Recipe
Ingredients
- 1 lb ground beef or turkey
- 1 onion diced
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 4 cups chicken or vegetable broth
- 8 oz lasagna noodles broken into pieces
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Select the sauté function on your instant pot.
- Add the ground meat and cook until browned.
- Stir in the diced onion and minced garlic, cooking until softened.
- Pour in the crushed tomatoes and broth, mixing well.
- Add the broken lasagna noodles and Italian seasoning.
- Season with salt and pepper to taste.
- Close the lid and seal the vent.
- Cook on high pressure for 5 minutes.
- Quick release the pressure when finished.
- Stir in the ricotta and half of the mozzarella cheese until melted and creamy.
