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Instant Pot Lasagna Soup | The Foodie Eats
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Instant Pot Lasagna Soup

All the comfort and flavor of lasagna, without all the effort.
Course Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 372kcal
Author Gary White

Ingredients

  • 1/2 lb. lean ground beef
  • 1/2 lb. Italian sausage
  • 1/4 cup onions diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. fennel seeds
  • 1 Tbsp. garlic minced
  • 6 oz. tomato paste
  • 4 cups chicken broth low sodium
  • 15 oz. tomato sauce
  • 28 oz. crushed tomatoes
  • 1 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 2 Tbsp. sugar
  • 9 oz. lasagna noodles
  • 8 oz. ricotta cheese
  • 1 tsp. fresh basil finely chopped
  • 1/4 cup parmesan grated
  • 4 oz. mozzerella grated

Instructions

  • Using sauté setting - add ground beef, sausage, onions, fennel seeds, salt, and pepper to Instant Pot. Cook until meat is browned and fully cooked - about 5-7 minutes. Then add garlic and cook for about a minute or so.
  • Add tomato paste and cook out for about a minute. (Not absolutely necessary, but it helps get rid of that canned taste.) Then add chicken broth, tomato sauce, crushed tomatoes, dried basil, Italian seasoning, and sugar - mix well.
  • Add lasagna noodles (preferably standing up, not laying down). Lock lid and cook at high pressure for 2 minutes.
  • Meanwhile - mix ricotta cheese and fresh basil in a small bowl and set aside.
  • Once cook time is complete, allow pressure to release naturally for 5 minutes, then quick-release remaining pressure. Then gently mix.
  • Serve soup topped with parmesan, mozzarella, and ricotta mixture.

Nutrition

Calories: 372kcal | Carbohydrates: 37g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 995mg | Potassium: 891mg | Fiber: 4g | Sugar: 11g | Vitamin A: 845IU | Vitamin C: 15.4mg | Calcium: 216mg | Iron: 4.2mg