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Lasagna Soup

A quick and creamy twist on classic lasagna, perfect for chilly evenings and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb ground beef or Italian sausage Use your preferred meat choice.
  • 1 medium onion, diced
  • 3 cloves garlic, minced Toasted garlic enhances the flavor.
  • 4 cups chicken or vegetable broth Homemade broth is recommended for richer flavor.
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 teaspoons Italian seasoning Adjust according to taste.
  • 8 oz lasagna noodles, broken into pieces Any pasta can be substituted.
  • 1 cup ricotta cheese For creaminess.
  • 1 cup shredded mozzarella cheese For topping.
  • 1 cup Parmesan cheese, for serving Optional, but recommended.
  • to taste Salt and pepper

Method
 

Preparation
  1. In an Instant Pot, sauté the ground meat, onion, and garlic until the meat is browned.
  2. Stir in the broth, tomato sauce, diced tomatoes, Italian seasoning, and season with salt and pepper.
  3. Add the broken lasagna noodles and pressure cook on high for 8 minutes.
  4. Quick release the pressure and stir in ricotta cheese until well combined.
  5. Serve hot and top with shredded mozzarella and Parmesan cheese.

Notes

Leftovers keep well in the fridge for 3–4 days and can be frozen for up to 3 months. Reheat over low heat, stirring occasionally.