This Creamy Instant Pot Lasagna Soup is like having all the goodness of lasagna in a cozy soup! With rich tomatoes, hearty pasta, and a touch of cream, it’s simply delicious.
Who knew making lasagna could be this easy? My favorite part is the gooey cheese on top—just melts in your mouth. Perfect for a chilly day or when you need a quick hug in a bowl! 🥰
Key Ingredients & Substitutions
Ground Beef: I like using ground beef for a rich flavor, but Italian sausage adds a nice spice. If you’re looking for a leaner option, ground turkey or chicken works well too.
Broth: Beef broth gives depth, while chicken broth keeps it lighter. You can also use vegetable broth for a vegetarian twist.
Lasagna Noodles: Traditional wide noodles break easily, but any pasta works! Look for gluten-free options if needed, or use tortellini for a fun twist!
Cheeses: Ricotta is classic for creaminess. If you want to skip it, try cream cheese or mascarpone for a similar texture. I love extra mozzarella for that melty goodness!
Heavy Cream: Heavy cream makes the soup rich, but you can substitute half-and-half or even coconut milk for a lighter option. Just adjust to your taste!
How Do I Perfectly Combine Ingredients in the Instant Pot?
Getting the layers of flavor just right is key! Start by browning the meat and softening onions first; this builds a great base.
- Sauté the ground beef and onion until browned and soft for about 5-7 minutes—don’t rush it!
- Add garlic just until fragrant to avoid burning.
- When adding the liquids and spices, stir well to combine. This ensures every spoonful has flavor!
- Don’t skip the quick release; it keeps the pasta perfectly cooked without turning mushy.
Stir in the cheeses last for a creamy finish, making sure everything melds beautifully. Enjoy your tasty creation!
How to Make Creamy Instant Pot Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef (or Italian sausage)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 6 lasagna noodles, broken into bite-sized pieces
For the Creamy Finish:
- 1 cup ricotta cheese
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil or parsley, chopped, for garnish
- Sour cream or additional ricotta for dolloping on top (optional)
How Much Time Will You Need?
This creamy and delicious soup takes about 10 minutes to prepare and 6 minutes to cook under pressure in the Instant Pot. Plus, a few minutes for a quick release and finishing touches. In total, expect about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by setting your Instant Pot to sauté mode. Add the ground beef along with the chopped onion. Cook for about 5-7 minutes, stirring occasionally until the meat is browned and the onion is soft. If there’s extra fat, carefully drain it off.
2. Adding Flavor:
Once the beef is cooked, add in the minced garlic. Stir and cook for about 30 seconds, just until the garlic becomes fragrant. This is where your soup starts to smell amazing!
3. Building the Soup:
Now, stir in the crushed tomatoes, tomato paste, and broth. Add the dried basil, oregano, and red pepper flakes, along with some salt and pepper. Give everything a good mix so that all the flavors combine nicely.
4. Noodles Time:
Break the lasagna noodles into smaller, bite-sized pieces and add them to the pot. Stir well to make sure they’re submerged in the liquid. This will help them cook evenly!
5. Pressure Cooking:
Close the lid on the Instant Pot, seal the vent, and set it to manual high pressure for 6 minutes. This will cook the noodles perfectly!
6. Quick Release:
When the cooking time is up, carefully perform a quick release of the pressure (follow your Instant Pot instructions). This step is important to prevent overcooked noodles.
7. Creamy Goodness:
Once the lid is open, give the soup a stir! Now, mix in the ricotta cheese, heavy cream, mozzarella, and Parmesan. Stir until everything is creamy and well combined.
8. Final Seasoning:
Do a taste test! Adjust the salt and pepper if needed. It’s your soup, so make it just how you like it!
9. Serving It Up:
Ladle the soup into bowls, and make it pretty! Garnish with chopped fresh basil or parsley, a sprinkle of extra Parmesan, and if you like, add a dollop of sour cream or ricotta on top.
10. Enjoy!
Serve immediately while it’s hot and enjoy all the delicious comforting flavors of lasagna in soup form. It’s perfect for a family dinner or a cozy night in!
Can I Use Gluten-Free Pasta in This Recipe?
Absolutely! Just substitute the regular lasagna noodles with gluten-free pasta. Be sure to check the cooking times on the package since they can vary. Also, you might need to add a little more broth for proper consistency.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or water to loosen the soup if it thickens up.
Can I Make This Vegetarian?
How Can I Adjust the Spice Level?
If you prefer a milder soup, simply omit the red pepper flakes. You can also reduce the amount of black pepper or use a mild Italian sausage for a touch of flavor without the heat. On the flip side, if you want it spicier, add more red pepper flakes or include some diced jalapeños!
