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To make this tasty Instant Pot Lasagna Soup, gather these ingredients: - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 pound ground beef (or turkey) - 1 teaspoon Italian seasoning - 1 teaspoon dried oregano - 1/2 teaspoon crushed red pepper flakes (optional) - 1 can (28 oz) crushed tomatoes - 4 cups chicken or vegetable broth - 8 ounces uncooked lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil, for garnish You will need some simple tools to cook this dish: - Instant Pot - Wooden spoon or spatula - Measuring cups and spoons - Knife and cutting board You can switch out some ingredients if needed: - Use turkey instead of beef for a leaner option. - Swap ricotta cheese with cottage cheese for a lighter texture. - Use vegetable broth for a vegetarian version. - Try gluten-free lasagna noodles if you need a gluten-free meal. - Add spinach or mushrooms for extra veggies. This list covers everything you need to create a rich and flavorful Instant Pot Lasagna Soup. Enjoy the cooking! First, gather your ingredients. You need: - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 pound ground beef (or turkey) - 1 teaspoon Italian seasoning - 1 teaspoon dried oregano - 1/2 teaspoon crushed red pepper flakes (optional) - 1 can (28 oz) crushed tomatoes - 4 cups chicken or vegetable broth - 8 ounces uncooked lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil, for garnish Next, set your Instant Pot to the sauté function. Add olive oil, diced onion, and minced garlic. Sauté for about 3 to 4 minutes until the onions turn translucent. This step builds a great base flavor. Now, add the ground beef or turkey to the pot. Cook until it is browned, about 5 to 7 minutes. Be sure to break it apart with a spoon. If there's excess fat, drain it. After that, stir in the Italian seasoning, oregano, and optional red pepper flakes. Let it cook for 1 more minute until you smell the spices. Pour in the crushed tomatoes and broth. Scrape the bottom of the pot to get all the tasty bits. Then, add the broken lasagna noodles, making sure they are submerged in the liquid. Close the lid of the Instant Pot and set it to sealing. Cook on high pressure for 5 minutes. When the time is up, do a quick release of pressure. Once the pressure is released, stir the soup. Add the ricotta cheese and mix until it becomes creamy. Serve the soup hot. Top it off with shredded mozzarella and grated Parmesan cheese. Don't forget to garnish with fresh basil before enjoying! To get the best flavor in your Instant Pot lasagna soup, use fresh ingredients. Start with high-quality ground beef or turkey. The Italian seasoning and dried oregano add depth. Don't skip the crushed red pepper flakes if you like spice. They give the soup a nice kick. Sauté the onion and garlic until soft. This step builds a base for all other flavors. If you don't have an Instant Pot, you can still enjoy this dish. Use a large pot on the stove. Sauté the onion and garlic, then brown the meat. Add the rest of the ingredients and simmer for 20-30 minutes. You can also use a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Just make sure to break the lasagna noodles before adding them. One common mistake is not breaking the noodles. If you add whole noodles, they won't cook evenly. Another mistake is skipping the quick release. Letting the pressure build too long can overcook the pasta. Always stir in the ricotta cheese after cooking. This step makes the soup creamy and delicious. Lastly, don’t forget the garnish! Fresh basil adds color and flavor. {{image_2}} I love making a vegetarian version of this soup. You can easily swap the meat for veggies. Try zucchini, mushrooms, or bell peppers. They add great flavor and texture. Just sauté the veggies with the onion and garlic. Use vegetable broth instead of chicken broth to keep it plant-based. You can also add beans for protein. They make the soup hearty and filling. Top it with lots of cheese for that melty goodness. For a kick, I recommend a spicy version. Just add more crushed red pepper flakes when cooking. You can also use spicy sausage instead of ground beef or turkey. This gives the soup a nice heat. If you want extra spice, toss in some diced jalapeños. They add a fresh flavor and warmth. Serve with a dollop of sour cream to cool it down a bit. Making this soup gluten-free is super simple. Just swap regular lasagna noodles for gluten-free ones. There are many brands available that work well. Make sure to check the package for cooking times. If you can’t find gluten-free noodles, use rice instead. It will still soak up the flavors nicely. Always check your broth for gluten-free options. This way, everyone can enjoy a warm bowl of soup! To keep your soup fresh, let it cool. Then, pour it into airtight containers. Store it in the fridge. It stays good for about 3 to 4 days. Label your containers with the date. This helps you keep track of how long it has been. Reheating is easy! You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat over medium heat, stirring often. If using the microwave, place the soup in a bowl. Cover it with a microwave-safe lid and heat for 2-3 minutes. Stir halfway through to make sure it's warm. Want to freeze it? Sure! First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remember to leave some space for the soup to expand. It can freeze for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it to enjoy a warm bowl of comfort! It takes about 30 minutes to make Instant Pot Lasagna Soup. You spend 15 minutes on prep. The cooking time in the Instant Pot is just 5 minutes. With the quick release of pressure, you can savor this dish fast. Yes, you can use different types of meat. Ground turkey works well if you want a lean option. You can even use Italian sausage for a richer flavor. Just make sure to cook it until brown before adding other ingredients. Great side dishes include garlic bread or a fresh salad. A simple green salad adds brightness. Garlic bread is perfect for dipping. You can also serve it with a side of roasted vegetables for extra crunch. This blog post covered how to make delicious Instant Pot Lasagna Soup. You learned about key ingredients, the right equipment, and helpful substitutions. I shared step-by-step cooking instructions and tips for best flavor. We also explored tasty variations and how to store leftovers. In closing, this soup is easy to make and adaptable. Enjoy your cooking journey and savor every bowl!

Instant Pot Lasagna Soup

Discover the deliciousness of Instant Pot Lasagna Soup with this easy recipe! In just 30 minutes, you can create a comforting and hearty meal perfect for any night. With layers of savory flavors from seasoned ground beef, rich tomatoes, and creamy cheeses, this dish is sure to impress. Ready to dive into a bowl of warmth?
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Ingredients
  

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 pound ground beef (or turkey)

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

1 can (28 oz) crushed tomatoes

4 cups chicken or vegetable broth

8 ounces uncooked lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

Set your Instant Pot to the sauté function. Add olive oil, diced onion, and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.

    Add the ground beef (or turkey) to the pot. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.

      Stir in the Italian seasoning, oregano, and crushed red pepper flakes (if using). Cook for 1 more minute until fragrant.

        Pour in the crushed tomatoes and broth. Scrape the bottom of the pot to release any browned bits.

          Add the broken lasagna noodles to the pot, ensuring they are submerged in the liquid.

            Close the Instant Pot lid and set it to sealing. Cook on high pressure for 5 minutes.

              After the cooking time is complete, allow for a quick release of pressure.

                Stir the soup, then add the ricotta cheese, mixing until combined and creamy.

                  Serve hot, topped with shredded mozzarella and grated Parmesan cheese. Garnish with fresh basil before serving.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6