Description
Instant Pot Lasagna Soup is the ultimate comfort food for busy evenings, offering all the rich, savory flavors of traditional lasagna in a hearty, spoonable format. By using a pressure cooker, you achieve a deep, complex flavor profile in a fraction of the time required for a baked casserole. This deconstructed dish features ground beef and sausage, tender lasagna noodles, and a creamy, cheesy finish, making it a wholesome and satisfying weeknight hero that feels like a warm hug in a bowl.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
1 pound ground turkey sausage (halal)
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 cups beef broth
24 ounces marinara sauce
8 ounces lasagna noodles, broken into pieces
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh basil for garnish
Instructions
Set the Instant Pot to Saute mode and add the olive oil.
Add the ground beef and turkey sausage, cooking until browned.
Stir in the diced onion and garlic, cooking until softened.
Pour in the beef broth and marinara sauce, scraping the bottom of the pot to deglaze.
Add the broken lasagna noodles, pressing them down so they are submerged in the liquid.
Seal the lid and cook on High Pressure for 5 minutes, followed by a 5-minute natural release.
Carefully open the lid and stir in the ricotta and parmesan cheese until melted and creamy.
Serve in bowls topped with mozzarella cheese and fresh basil.
Notes
Use high-quality marinara sauce for the best depth of flavor. If the soup is too thick after cooking, add an extra splash of beef broth. Ensure you use turkey sausage to keep the recipe pork-free.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg