This Creamy Instant Pot Lasagna Soup is like a big hug in a bowl! With layers of pasta, rich tomato sauce, and cheesy goodness, it’s comforting and delightful!
I love how quick it is to whip up! Just toss everything in the Instant Pot, and you’ll have a tasty meal in no time. Perfect for busy nights or when you just want something warm and cozy! 😊
Key Ingredients & Substitutions
Ground Beef: This adds a hearty flavor to the soup. If you’re looking for a lighter option, try ground turkey or chicken. For a vegetarian twist, swap it with lentils or a meat substitute like crumbled tempeh.
Lasagna Noodles: I suggest using broken lasagna noodles—it gives that classic lasagna vibe! If you’re gluten-free, gluten-free pasta works well too. You can even use other pasta shapes like penne or shells.
Cheeses: The creamy blend of ricotta, mozzarella, and Parmesan creates rich flavors. Instead of ricotta, cottage cheese does the trick too. For a dairy-free option, try cashew cream and vegan cheese alternatives.
Beef Broth: This is the base of the soup. You could use vegetable broth if you want to keep it vegetarian. Low-sodium broth can help control the saltiness of the dish.
How Do I Make Sure My Pasta is Perfectly Cooked?
Cooking the pasta in the Instant Pot requires careful attention. To get it just right, follow these tips for the best texture:
- After pressure cooking, add the broken lasagna noodles and give them a good stir to avoid clumping.
- Return to sauté mode and monitor the cooking process closely; stir every couple of minutes for even cooking.
- Cook until the noodles are al dente (tender but firm). This typically takes around 6-8 minutes. If you prefer softer pasta, adjust cooking time a bit longer.
Following these steps will help you create a delicious lasagna soup that everyone will enjoy!
Creamy Instant Pot Lasagna Soup
Ingredients You’ll Need:
- Protein: 1 lb ground beef
- Vegetables: 1 small onion, diced; 3 cloves garlic, minced
- Liquids: 4 cups beef broth; 1 (28 oz) can crushed tomatoes; 1 (6 oz) can tomato paste
- Herbs and Spices: 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); Salt and pepper, to taste
- Pasta: 8 oz broken lasagna noodles or broken wide pasta
- Cheese: 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese
- Cream: 1 cup heavy cream
- Garnish: Fresh parsley or basil, chopped
How Much Time Will You Need?
This creamy lasagna soup takes about 15 minutes to prep, and you’ll need around 10 minutes to cook it in the Instant Pot. Plus, a few extra minutes to garnish and serve. In total, you’re looking at about 30-35 minutes for a delicious homemade meal!
Step-by-Step Instructions:
1. Sauté the Meat and Vegetables:
Start by setting your Instant Pot to sauté mode. When it’s hot, add the ground beef, diced onion, and minced garlic. Cook until the meat is browned, and the onions have softened, about 5-7 minutes. If there’s any excess fat, drain it off to keep the soup from being too greasy.
2. Add the Tomatoes and Broth:
Next, pour in the crushed tomatoes, tomato paste, and beef broth. Sprinkle in the dried basil, oregano, and red pepper flakes if you like a little heat. Season with salt and pepper, then stir everything together to combine well.
3. Pressure Cook:
Close the lid on your Instant Pot, ensuring the valve is set to sealing. Set it to high pressure for 5 minutes. Don’t worry, it’ll take a little time to come to pressure before it starts counting down.
4. Release Pressure:
When the cooking time is up, carefully perform a quick release of the pressure. Be cautious of the steam! Once it’s finished, open the lid and stir the soup.
5. Add the Pasta:
Now, add the broken lasagna noodles into the soup. Stir well to make sure the noodles are submerged.
6. Cook the Pasta:
Switch the Instant Pot back to sauté mode and cook the soup for about 6-8 minutes, uncovered. Stir occasionally to avoid any pasta sticking together. Cook until the pasta is tender but still has a little bite to it.
7. Incorporate the Cream and Cheese:
Once the pasta is cooked to your liking, stir in the heavy cream, ricotta, mozzarella, and Parmesan cheese. Mix until everything is creamy and the cheeses have melted into the soup.
8. Taste and Adjust:
Give your soup a taste and adjust the seasoning with extra salt and pepper if you feel it needs a little more flavor.
9. Serve and Garnish:
Dish the soup into bowls and garnish with freshly chopped parsley or basil. Add a sprinkle of extra Parmesan for that finishing touch!
Enjoy your rich, comforting, and creamy lasagna soup made quickly in the Instant Pot! It’s perfect for busy days or when you’re craving something cozy!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great leaner option that works well in this recipe. It will add a slightly different flavor, but you’ll still get a delicious soup.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally, until warmed through.
Can I Make This Soup Vegetarian?
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can use half-and-half or whole milk as a lighter alternative. Keep in mind it may not be as rich and creamy, but it will still taste great!