Instant Pot Lasagna Soup
All the comfort and flavor of lasagna, without all the effort.
Servings 10
Calories 372kcal
Ingredients
- ½ lb. lean ground beef
- ½ lb. Italian sausage
- ¼ cup onions diced
- 1 tsp. sea salt
- ½ 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
- ¼ 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