Lasagna is a classic Italian dish that has been enjoyed by people all over the world. However, making lasagna can be a time-consuming and labor-intensive task. Enter the instant pot lasagna soup recipe, a delicious and easy-to-make alternative to traditional lasagna.
With the help of an instant pot, you can have all the flavors of lasagna in a comforting and satisfying soup. This recipe is perfect for busy weeknights or lazy weekends when you crave a hearty meal without spending hours in the kitchen.
In this recipe, layers of lasagna noodles, ground beef, tomatoes, and cheese are combined with chicken broth and cooked to perfection in the instant pot, creating a comforting soup that will warm you up from the inside out.
Instant Pot Lasagna Soup with all the comfort flavors of your favorite pasta dish in soup form. Quick and easy to make in the pressure cooker for busy weeknights.
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- THE BEST CORNBREAD FROM SCRATCH!
Servings: 6 Servings
Calories: 426kcal
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 small onion, peeled and chopped
- 4 sweet peppers, cored, seeded, and chopped
- 2 cloves garlic, peeled and minced
- 6 ounces (about 6 sheets) uncooked lasagna
- 1 can (28 ounces) whole peeled tomatoes, coarsely chopped
- 1 can (6 ounces) tomato paste
- 5 cups chicken broth or water
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 teaspoon sugar
- Optional Toppings
- Parmesan cheese
- ricotta cheese
- mozzarella cheese, shredded
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YOU CAN ALSO MAKE THIS AMAZING BREAKFAST OR DINNER-SOLVING JAPANESE PANCAKES!
INSTRUCTIONS:
1 ) Using the SAUTE feature on NORMAL, heat the olive oil.
2 ) Add the Italian sausage, breaking apart with the back of the spoon. Cook, stirring regularly until it loses its pink and begins to render fat.
3 ) Add onions, sweet peppers, and garlic and cook until softened..
4 ) Drain the meat of any excess grease.
5 ) Break the lasagna into small pieces and place them in the pot on top of the meat.
6 ) Add chopped tomatoes (including packing juice), tomato paste, and chicken broth. Gently push down the noodles to submerge in the liquid.
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7 ) Add Italian seasoning, sugar, and salt and pepper to taste.
8 ) Close the lid of the Instant Pot, making sure the valve is on SEALING position. Press
9 ) PRESSURE COOK and cook on HIGH pressure for 4 minutes. When the 4 minutes is up, allow natural release for 5 minutes, and then do QUICK release.
10 ) Adjust seasonings with salt and pepper if needed.
11 ) Stir the soup to distribute and ladle in serving bowls. Top with Parmesan cheese, ricotta cheese, and mozzarella cheese, if desired.
Nutrition
Calories: 426kcal | Carbohydrates: 29g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1370mg | Potassium: 606mg | Fiber: 2g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 47.1mg | Calcium: 64mg | Iron: 2.6mg
