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Instant Pot Lasagna Soup

by Laura

My family loves anything lasgana including lasagna soup. I love this instant pot lasagna soup because it is super easy to make. No need to boil the pasta seperately. Consequently, this all cooks in one pot for one easy meal.

I used ground beef in this recipe because that is what my family prefers. However, you can totally use Italian sausage in it’s place if you prefer. Additionally, you can even make this soup meatless if you want to. As a result, I have added instructions on how to do that in the notes of the recipe.

For the pasta, I used bowtie. I like the look of it in this soup. However, just about any pasta will work. There is instructions in the recipe to figure out the cook time for the soup based on the type of pasta you use. Rotini or broken lasagna noodles are two other options that will work great.

Finally, what really makes this soup amazing the the cheese topping that this soup gets finished off with. Don’t skip it.  Serve it in a dollop on top of the soup. Then stir it in before eating and magic happens.

Instant Pot Lasagna Soup | realmomkitchen.com

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Instant Pot Lasagna Soup


  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes plus time to come to pressure
  • Total Time: 21 minutes plus time to come to pressure
  • Yield: 6-8 servings 1x
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Ingredients

  •  1 lb ground beef (or ground Italian sausage or see note for meatless)
  •  1/2 cup finely chopped onion
  •  1/2 cup diced carrots
  •  2 cloves garlic, finely chopped or pressed
  •  3  (15 oz) cans crushed tomatoes
  •  1 tsp dried basil
  •  1 tsp dried oregano
  •  1 dried bay leaf
  •  1/2 tsp salt
  •  black pepper to taste
  •  6 to 8 cups chicken broth (I use low-sodium) (see note)
  •  8 oz (3 cups) bowtie pasta (rotini or broken lasagna noodles will also work)
  • Cheese topping
  • 1 cup ricotta cheese
  •  1 cup mozzarella cheese
  •  1/2 cup grated Parmesan cheese
  •  1/2 tsp dried basil
  •  Pinch of salt and pepper

Instructions

  1. Select the sauté function on the Instant pot. Add the ground beef, onion, carrots, and garlic. Cook for 2-3 minutes, until the meat is fully cooked. Drain off any excess grease.
  2. Next, add in 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.
  3. Add the chicken broth and the pasta and stir to combine. Secure the lid. Set to manual of the cook time based on this formula: take the al dente cooking time on your 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.
  4. Let the pressure naturally release for 10-15 minutes.  Then, manually release remaining pressure.
  5. In the meantime, stir together all the cheese topping ingredients in a bowl until well combined.
  6. Serve the soup in bowls with spoonfuls of the cheese topping.

Notes

For meatless: omit meat and saute onions, carrots, and garlic with 1 Tbsp olive oil. Then add 1 more up of pasta along with 2 more cups of broth.

  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Italian
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This recipe is adapted from Mel’s Kitchen Cafe.

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