Instant Pot Lasagna Soup is a game-changer for busy weeknights, offering all the comforting flavors of classic lasagna in a quick, hands-off soup format perfect for any meal. This recipe simplifies a beloved comfort food into a hearty and satisfying one-pot wonder.
Key Ingredients for Instant Pot Lasagna Soup
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for a touch of heat)
- 28 ounces crushed tomatoes
- 32 ounces beef broth (or chicken broth)
- 15 ounces ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 8 ounces lasagna noodles, broken into bite-sized pieces
- ½ cup shredded mozzarella cheese, for topping
How to Make Instant Pot Lasagna Soup
This Instant Pot Lasagna Soup is a flavor-packed delight that comes together with minimal effort, perfect for a satisfying meal without the fuss of traditional lasagna. Its rich, savory broth and tender noodles deliver ultimate comfort in under an hour, making it ideal for any occasion. Preparation time: 15 minutes. Cook time: 30 minutes.
Step-by-Step Instructions
Sauté the Aromatics and Sausage: Place your Instant Pot on the “Sauté” setting. Add the olive oil. Once shimmering, add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using), and cook for another minute until fragrant. Deactivate the “Sauté” function.
Build the Soup Base: Pour in the crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom of the pot to prevent a “burn” notice.
Create the Ricotta “Dollops”: In a medium bowl, combine the ricotta cheese, large egg, and ¼ cup grated Parmesan cheese. Season with salt and freshly ground black pepper. Mix until well combined.
Pressure Cook: Carefully add the broken lasagna noodles to the pot, ensuring they are submerged in the liquid as much as possible. Gently dollop spoonfuls of the ricotta mixture over the noodles.
Seal and Cook: Secure the lid of your Instant Pot and set the vent to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 8 minutes.
Natural Release and Stir: Once the cooking time is complete, allow for a 5-minute natural pressure release. Then, carefully move the vent to the “Venting” position to release any remaining pressure.
Finish and Serve: Open the lid. Stir the soup gently to break up the ricotta dollops and distribute them throughout the soup. The noodles should be tender, and the soup will have thickened. Taste and adjust seasoning with salt and pepper as needed. Ladle the Instant Pot Lasagna Soup into bowls and top generously with shredded mozzarella cheese and extra Parmesan.
Why You’ll Love This Instant Pot Lasagna Soup
You’ll absolutely adore this Instant Pot Lasagna Soup for its incredibly comforting and rich flavor profile, reminiscent of a slow-cooked favorite but made in a fraction of the time. The creamy ricotta dollops melting into the savory tomato broth create a uniquely satisfying texture that’s both hearty and soul-warming, making it a delightful alternative to traditional baked lasagna without sacrificing any of the beloved taste. Plus, the cost-effectiveness of whipping up this restaurant-quality meal in your own kitchen is unbeatable, proving that delicious and impressive dinners don’t have to break the bank.
Imagine the convenience of having all the deep, delicious flavors of classic lasagna ready for you with minimal effort and cleanup – this soup delivers just that, offering a warm hug in a bowl. It’s perfect for busy weeknights when you crave something satisfying but don’t have hours to spare. We encourage you to give this Instant Pot Lasagna Soup a try; it’s guaranteed to become a new family favorite and a go-to recipe for effortless comfort food!
Storing and Reheating Tips
Leftovers of this delicious Instant Pot Lasagna Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, simply scoop out a portion into a microwave-safe bowl or a small saucepan. Reheat gently over low to medium heat on the stovetop, stirring occasionally, or microwave on medium power until heated through. Adding a splash of extra broth or water can help revive the consistency if it has thickened too much during storage. For longer storage, you can freeze the cooled soup in individual freezer-safe containers or a larger freezer bag for up to 2-3 months. When ready to enjoy from frozen, thaw overnight in the refrigerator and then reheat as directed.
Final Thoughts
This Instant Pot Lasagna Soup offers a brilliant shortcut to incredible flavor and comforting warmth, making a beloved classic accessible on any day of the week. We highly encourage you to grab your Instant Pot and give this simple, satisfying recipe a whirl – you won’t be disappointed!Read more also:
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Instant Pot Lasagna Soup
Ingredients
Equipment
Method
- Place your Instant Pot on the “Sauté” setting. Add the olive oil. Once shimmering, add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using), and cook for another minute until fragrant. Deactivate the “Sauté” function.1 tablespoon olive oil, 1 pound Italian sausage (mild or spicy, casings removed), 1 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes (optional, for a touch of heat)
- Pour in the crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom of the pot to prevent a “burn” notice.28 ounces crushed tomatoes, 32 ounces beef broth (or chicken broth)
- In a medium bowl, combine the ricotta cheese, large egg, and ¼ cup grated Parmesan cheese. Season with salt and freshly ground black pepper. Mix until well combined.15 ounces ricotta cheese, 1 large egg, ¼ cup grated Parmesan cheese, Salt and freshly ground black pepper
- Carefully add the broken lasagna noodles to the pot, ensuring they are submerged in the liquid as much as possible. Gently dollop spoonfuls of the ricotta mixture over the noodles.8 ounces lasagna noodles, broken into bite-sized pieces, 15 ounces ricotta cheese
- Secure the lid of your Instant Pot and set the vent to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 8 minutes.
- Once the cooking time is complete, allow for a 5-minute natural pressure release. Then, carefully move the vent to the “Venting” position to release any remaining pressure.
- Open the lid. Stir the soup gently to break up the ricotta dollops and distribute them throughout the soup. The noodles should be tender, and the soup will have thickened. Taste and adjust seasoning with salt and pepper as needed. Ladle the Instant Pot Lasagna Soup into bowls and top generously with shredded mozzarella cheese and extra Parmesan.Salt and freshly ground black pepper, ½ cup shredded mozzarella cheese, for topping, ¼ cup grated Parmesan cheese