Description
A hearty and comforting instant pot lasagna soup that’s easy to make and full of flavor.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Set your instant pot to sauté mode. Add ground beef and cook until browned. Drain excess fat.
- Add chopped onion and garlic. Cook until onion is translucent.
- Add crushed tomatoes, chicken broth, Italian seasoning, and broken lasagna noodles. Stir well.
- Close the lid and set the valve to sealing. Cook on high pressure for 6 minutes.
- Once cooking is done, quickly release the pressure. Open the lid carefully.
- Stir in ricotta cheese and half of the mozzarella cheese until melted and creamy.
- Serve hot, topped with remaining mozzarella cheese.
Notes
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- For a spicier kick, add red pepper flakes.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: instant pot lasagna soup, easy lasagna soup, quick lasagna soup