This Instant Pot Lasagna Soup is like a warm hug in a bowl! It combines pasta, cheese, and a delicious tomato sauce, all made quickly in your pressure cooker.
Just think, you get all the lasagna flavors without the fuss. I love eating this cozy soup on chilly nights—it’s like getting your favorite meal in a comfy, soupy version!
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: I like using Italian sausage for extra flavor. If you’re looking for a lighter option, lean ground turkey or plant-based sausage works well, too!
Beef Broth: Using beef broth gives depth to the flavor. If you want a vegetarian dish, just switch to vegetable broth for the same comforting taste.
Pasta: Rotini is great for this soup, but feel free to swap it for any short pasta like fusilli or penne that you have on hand.
Ricotta Cheese: If you’re not a ricotta fan, cream cheese or cottage cheese can be a nice alternative, giving you that creamy texture without the ricotta taste.
How Do You Perfectly Cook Pasta in the Instant Pot?
Cooking pasta in the Instant Pot can be tricky, but here’s how to nail it! The timing is crucial. Uncooked pasta should be added right before sealing the lid to avoid overcooking.
- Make sure to stir the pasta into the liquid so it’s evenly submerged, which helps it cook uniformly.
- Cook on high pressure for just 4 minutes; pasta continues to cook a bit after you release the pressure.
- If you’re unsure about your pasta, taste a piece after releasing the pressure to ensure it’s al dente, ready for that perfect bite!
Instant Pot Lasagna Soup
Ingredients:
- 1 lb (450 g) ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth (or vegetable broth)
- 1 (24 oz) jar marinara sauce or 3 cups homemade tomato sauce
- 1 cup water
- 8 oz (about 2 cups) rotini pasta (or any short pasta)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 3/4 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 4 minutes of cooking time under high pressure. Don’t forget to include about 5-10 minutes for the Instant Pot to come to pressure, plus a quick release when it’s done. In total, you’re looking at roughly 40 minutes to enjoy this comforting soup!
Step-by-Step Instructions:
1. Brown the Meat:
Set the Instant Pot to “Sauté” mode. Add the ground beef or Italian sausage along with the chopped onion. Cook this mixture for about 5-7 minutes, breaking it up with a spatula until it’s nicely browned and the onion is soft.
2. Add Garlic:
Once the meat is cooked, add the minced garlic and sauté for another minute until it smells amazing!
3. Combine Ingredients:
Turn off “Sauté” mode. Then, add the marinara sauce, beef broth, water, dried basil, dried oregano, crushed red pepper flakes (if you’re using them), and some salt and pepper to the pot. Stir everything together until it’s well mixed.
4. Add the Pasta:
Next, toss in the uncooked rotini pasta and give it a gentle stir to make sure it’s submerged in the liquid. This ensures that it cooks evenly.
5. Pressure Cook:
Secure the lid on the Instant Pot and set the valve to “Sealing.” Cook on manual high pressure for just 4 minutes.
6. Quick Release:
When the cooking time is up, be careful, and perform a quick release by turning the valve to “Venting.” Step back because there will be some steam!
7. Stir and Season:
Once you can safely open the lid, give the soup a good stir. Taste it and adjust the seasoning with more salt or pepper, if needed.
8. Prepare to Serve:
Now it’s time to ladle the soup into bowls! Top each bowl with a nice dollop of ricotta cheese, a generous sprinkle of shredded mozzarella, and a bit of Parmesan cheese. Don’t forget a garnish of fresh parsley or basil for a pop of color!
9. Enjoy!
Dig in while it’s warm! This rich, cheesy soup captures all the flavors of lasagna in a satisfying, comforting bowl. Perfect for sharing with family and friends!
Can I Use Different Types of Cheese?
Absolutely! If you prefer a different cheese, you can substitute the ricotta with cream cheese or cottage cheese for a slightly different texture. Feel free to mix up the mozzarella with provolone or gouda for added flavor!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the ground beef or Italian sausage with plant-based meat alternatives like lentils or chopped mushrooms. Use vegetable broth instead of beef broth, and you’re all set for a delicious vegetarian option!
Can I Freeze Leftover Soup?
Yes, you can freeze the leftovers! Just let the soup cool completely, then transfer it to airtight containers or freezer bags. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stove or microwave.
What Can I Serve with This Soup?
This lasagna soup pairs wonderfully with garlic bread or a fresh side salad. You could also sprinkle some extra Parmesan on top before serving for an extra cheesy touch!