Instant Pot Lasagna Soup Recipe
Love lasagna but hate the wait? Our Instant Pot Lasagna Soup brings all the flavors of classic lasagna into a warm bowl of goodness.
Servings: 8
Calories: 351kcal
Equipment
Ingredients
- 4 ounces mild Italian sausage
- 1 pound ground beef
- 1 tablespoon garlic minced
- 4 cups low sodium chicken broth
- 24 ounces marinara sauce
- 10 lasagna noodles broken into pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup ricotta cheese
- 1/4 cup grated parmesan cheese
Instructions
- Add the sausage and ground beef to the Instant Pot insert on sauté mode. Cook, crumbling into pieces, until browned. Drain the grease, then add the meat back into the pot. Add the garlic and cook for 2-3 minutes, until fragrant.
- Add the chicken broth, marinara sauce, lasagna noodles, salt, and pepper to the pot. Turn off the sauté mode, place the lid on the pot, and turn the knob to seal. Cook on high pressure for 3 minutes.
- Quick release the pressure, then stir the soup to combine.
- To serve, add a hearty spoonful of ricotta to the bottom of a bowl, then ladle the soup over the top. Sprinkle the soup with parmesan cheese.
Notes
To STORE Instant Pot Lasagna Soup, place it in an airtight container and refrigerate for up to 4 days. You can also FREEZE it for up to 3 months.
To REHEAT, thaw the frozen soup in the refrigerator overnight. Warm it on the stove top over medium heat, stirring occasionally, until hot. Alternatively, microwave it in a microwave-safe bowl in 1-minute intervals, stirring between each interval, until thoroughly heated.
Nutrition
Calories: 351kcal | Carbohydrates: 34g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 947mg | Potassium: 700mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 3mg
