This Creamy Instant Pot Lasagna Soup brings all the yummy flavors of traditional lasagna to your bowl! With tender pasta, hearty tomato sauce, and gooey cheese, it’s a warm hug in a dish.
I love how quick this soup comes together, thanks to the Instant Pot. Just toss in your ingredients, set it, and relax. Plus, who can resist a cheesy topping? Yum!
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: Both add rich flavor to the soup. You can also use turkey or chicken for a lighter option. Vegetarian sausage or lentils make a great plant-based alternative.
Broth: Beef broth gives depth, but chicken or vegetable broth works well too. Adjust according to your personal taste or what you have on hand.
Lasagna Noodles: I love using broken lasagna noodles for authenticity. Mafaldine pasta is great too, or you could use any short pasta like fusilli or penne if that’s what you have.
Cheeses: Ricotta and mozzarella are classics. For a twist, try adding goat cheese or cream cheese for a different flavor experience. Nutritional yeast can substitute for a dairy-free option!
How Do I Prevent the Pasta from Sticking Together?
Cooking pasta in the Instant Pot can be tricky, but here’s how to keep it from sticking:
- Ensure enough liquid: It’s crucial to have enough broth to cook the pasta properly.
- Stir often: After adding the noodles, stir frequently while cooking to prevent clumping.
- Cook briefly: Don’t overcook the pasta. Aim for al dente since it’ll continue cooking a bit after you release the pressure.
Following these tips should help you achieve perfectly cooked pasta every time!
Creamy Instant Pot Lasagna Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef or Italian sausage
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth (or a mix of beef and chicken broth)
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- Salt and pepper to taste
- 8 oz (about 2 cups) broken lasagna noodles or mafaldine pasta
- 1 cup heavy cream or half-and-half
- 1 cup ricotta cheese (plus extra for serving)
- 1 cup shredded mozzarella cheese (plus extra for serving)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This Creamy Instant Pot Lasagna Soup takes about 15 minutes for prep and around 15-20 minutes for cooking, including pressure release. In just under an hour, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Meat:
Start by setting your Instant Pot to ‘Sauté’ mode. Once it’s hot, add the ground beef or sausage. Cook it until it’s browned, breaking it up into smaller pieces as it cooks. This should take about 5-7 minutes.
2. Add Onions and Garlic:
Once the meat is browned, toss in the diced onion and cook for another 2-3 minutes until it’s softened. Next, stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Mix in Tomatoes and Seasonings:
Now, add the crushed tomatoes, tomato paste, beef broth, dried basil, oregano, red pepper flakes (if using), salt, and pepper. Give everything a good stir to combine.
4. Pressure Cook:
Cancel the ‘Sauté’ mode, secure the Instant Pot lid, and set the valve to sealing. Cook on ‘Pressure Cook’ or ‘Manual’ for 5 minutes.
5. Quick Release:
When the cooking time is finished, carefully do a quick release of the pressure. Watch out for the steam!
6. Add the Pasta:
Open the lid and stir in the broken lasagna noodles. Switch back to ‘Sauté’ mode and cook the soup for another 6-8 minutes, stirring frequently until the pasta is tender. This prevents the noodles from sticking together.
7. Creamy Finish:
After the pasta is cooked, turn off the Instant Pot and stir in the heavy cream. Then add the ricotta, mozzarella, and Parmesan cheeses until they’re melted and the soup is creamy. Taste and adjust seasoning as needed!
8. Serve and Enjoy:
Serve the soup hot, topped with extra ricotta, mozzarella, Parmesan, and a sprinkle of fresh parsley or basil for a pop of color and flavor. Enjoy every delicious spoonful!
This creamy, cheesy soup truly captures the essence of lasagna while making dinner a breeze. Enjoy your homemade comfort food!
Can I Use Skinless Chicken or Turkey Instead of Beef or Sausage?
Absolutely! Skinless chicken or turkey works well in this recipe. Just make sure to adjust the cooking time slightly, as poultry may cook faster. You can sauté the meat until it’s fully cooked before proceeding with the recipe.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot on the stove or in the microwave, adding a splash of broth if needed to loosen it up.
Can I Make This Soup in Advance?
Yes! You can prepare the soup up to the point of adding the heavy cream and cheeses. Just refrigerate it overnight and finish the recipe when you’re ready to serve. This makes it super convenient for meal prep!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or full-fat coconut milk for a dairy-free option. Just keep in mind the flavor may vary slightly!