This creamy Instant Pot Lasagna Soup is a warm hug in a bowl! Packed with pasta, ground meat, and cheese, it’s everything you love about lasagna but in soup form.
Making this dish is so easy! I like to serve it with a sprinkle of fresh herbs and a slice of crusty bread. Trust me, you’ll want to slurp every drop! 🍲
Key Ingredients & Substitutions
Ground Beef: Ground beef gives great flavor, but you can use ground turkey or Italian sausage for a different taste. If you’re looking for a vegetarian option, try lentils or mushrooms!
Lasagna Noodles: Traditional lasagna noodles work well, but feel free to swap in gluten-free pasta if needed. You can also use any shaped pasta you have on hand, like fusilli or penne.
Heavy Cream: For a lighter version, you can use half-and-half or even coconut milk for a dairy-free option. I’ve tried both, and they each add a unique twist!
Cheese: Ricotta is a classic, but cottage cheese or cream cheese can work too. I enjoy blending a bit of feta for added flair in flavor!
How Do You Ensure the Perfect Creamy Finish?
The secret to a dreamy, creamy soup is in adding the cream and cheeses at the end. This way, they melt beautifully without curdling. Here’s how to do it:
- After releasing the pressure, switch back to ‘Sauté’ mode. This helps to gently warm your cream and cheese without boiling.
- Stir the heavy cream in first, allowing it to blend smoothly.
- Then, fold in the ricotta and mozzarella cheese. Stir just until melted – avoid overcooking!
Garnish with fresh herbs to elevate the flavors further. Enjoy this comforting dish with some crusty bread for the best experience!
Creamy Instant Pot Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (or chicken broth)
- 1 (24 oz) jar marinara sauce or pasta sauce
- 2 cups water
- 6 ounces broken lasagna noodles (about 3 cups)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or half-and-half
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes for prep, and just 15 minutes to cook in the Instant Pot, plus a little time for the pressure to release. Total, you’re looking at about 30 minutes from start to finish, including making it creamy and delicious. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by turning the Instant Pot to ‘Sauté’ mode and add the olive oil. Once hot, toss in the diced onion and cook for about 3-4 minutes until they become translucent. Then, add the minced garlic and stir it for another 30 seconds until it gets all fragrant.
2. Brown the Meat:
Add the ground beef (or sausage) to the pot. Use a spoon to break it up while it cooks, until it’s browned and no longer pink, which should take about 5-6 minutes. If there’s extra fat, feel free to drain it out before the next steps.
3. Combine the Base Ingredients:
Press ‘Cancel’ to stop the sauté function. Add in the beef broth, marinara sauce, and water. Give it a good stir to mix everything together. Now, toss in the broken lasagna noodles, followed by the dried basil, oregano, salt, and black pepper. Mix it up nicely!
4. Pressure Cook:
Seal the Instant Pot lid. Set it to ‘Manual’ or ‘Pressure Cook’ on high pressure for 6 minutes. Once it’s done, allow for a natural pressure release for about 5 minutes, then do a quick release for any remaining pressure. Carefully open the lid!
5. Make it Creamy:
Switch the Instant Pot back to ‘Sauté’ mode. Gradually stir in the heavy cream. After that, gently fold in the ricotta and mozzarella cheeses until everything is well mixed and creamy. Keep stirring until the cheeses melt beautifully!
6. Serve it Up:
Ladle the warm, comforting soup into bowls. You can garnish it with a dollop of ricotta (if you want), a sprinkle of Parmesan cheese, and some chopped fresh basil or parsley. Enjoy with crusty bread or garlic bread for dipping!
And there you have it! A rich, creamy, and mouthwatering Instant Pot Lasagna Soup that’s sure to be a family favorite!
Can I Use Different Types of Meat in This Soup?
Absolutely! While ground beef and Italian sausage are traditional choices, you can substitute with ground turkey, chicken, or even make it vegetarian by using lentils or chopped mushrooms.
What If I Don’t Have Marinara Sauce?
No problem! You can use any pasta sauce you have on hand, or even a chunky tomato sauce. To kick up the flavor, consider adding some Italian seasoning or crushed red pepper flakes!
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup and refrigerate it for up to 3 days. When ready to eat, reheat on the stovetop and stir in a bit of cream to bring back the creamy texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, use freezer-safe containers and consume within 2-3 months. To reheat, thaw in the fridge overnight and warm on the stovetop.