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To make this tasty soup, you need some key ingredients. Here’s what you will need: - 1 lb of ground beef or Italian sausage - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) of crushed tomatoes - 4 cups of chicken or vegetable broth - 2 tablespoons of tomato paste - 1 teaspoon of Italian seasoning - ½ teaspoon of red pepper flakes (optional for heat) - 8 lasagna noodles, broken into bite-sized pieces - 1 cup of ricotta cheese - 1 cup of shredded mozzarella cheese - ½ cup of grated Parmesan cheese - Fresh basil leaves, for garnishing - Salt and black pepper, to taste These ingredients create a warm and filling dish that feels like a hug in a bowl. If you want to boost the taste, consider these optional ingredients: - Chopped bell peppers for sweetness - Mushrooms for an earthy flavor - Zucchini for added veggies - A splash of red wine for depth These add-ons can elevate your soup and make it even more unique. Once your soup is ready, toppings can really enhance it. Here are some great options: - Extra shredded mozzarella for melty goodness - More grated Parmesan for a salty touch - Fresh parsley for color and freshness - A drizzle of olive oil for richness These toppings not only look good but also add layers of flavor to your comforting bowl of lasagna soup. Start by setting your Instant Pot to 'Sauté' mode. Once hot, add 1 pound of ground beef or Italian sausage. Cook this meat for about 5 to 7 minutes. Use a spoon to break it apart as it cooks. You want it nice and browned. If there is any extra fat, drain it. This keeps your soup light and tasty. Next, add 1 medium onion, finely diced, and 3 cloves of minced garlic into the pot. Stir for 2 to 3 minutes. You want the onion to soften and turn clear. This step builds a great base flavor. Now, pour in 1 can of crushed tomatoes and 4 cups of chicken or vegetable broth. Add 2 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, and optional ½ teaspoon of red pepper flakes for some heat. Season with salt and black pepper to taste. Stir everything together well. Take 8 lasagna noodles, broken into bite-sized pieces, and carefully fold them into the soup. Make sure they mix well with the other ingredients. Now, secure the lid of the Instant Pot. Switch to 'Manual' mode and set the timer for 5 minutes. Ensure the steam valve is set to sealing. This step builds pressure for cooking. Once the timer goes off, let the pressure release naturally for 10 minutes. After this, turn the valve to venting for any leftover steam. Open the lid and stir in 1 cup of ricotta cheese. This makes the soup creamy and rich. Taste it and adjust the seasoning with more salt and pepper if needed. To serve, ladle the soup into bowls. Top each serving with shredded mozzarella and grated Parmesan cheese. Finish with fresh basil leaves for a pop of flavor and color. Enjoy your warm and comforting bowl of lasagna soup! To get the best flavor, start with good meat. I like using ground beef or Italian sausage. Set your Instant Pot to 'Sauté' mode and let it heat up. Add the meat, breaking it apart with a spatula. Cook it for about 5-7 minutes. Drain any extra fat. This keeps your soup flavorful but light. Fresh ingredients make a huge difference. Choose ripe tomatoes and fresh herbs. I recommend using high-quality ricotta and mozzarella cheese. For the broth, go for low-sodium options. This gives you control over salt. If you want a kick, select fresh garlic and onion. They add depth to the soup. One common mistake is overcooking the noodles. They can turn mushy in the soup. Break the lasagna noodles into smaller pieces. This helps them cook evenly. Another mistake is not seasoning enough. Taste as you go and adjust with salt and pepper. Lastly, don't forget the fresh basil! It adds a bright finish. {{image_4}} You can easily make a vegetarian version of lasagna soup. Instead of meat, use mushrooms or lentils. They add great texture and flavor. You can also use beans like kidney or cannellini for protein. Swap the chicken broth with vegetable broth for a vegan option. For creaminess, use tofu or cashew cream in place of ricotta. If you need a gluten-free version, choose gluten-free lasagna noodles. These noodles work just as well in the soup. You can also use spiralized zucchini or rice noodles. They absorb the flavors nicely, making your soup delicious. Just make sure to adjust cooking times based on the noodles you choose. Want to mix things up? Try adding spinach or kale for extra nutrients. Chopped bell peppers can give a sweet crunch. For a spicy kick, toss in some chopped jalapeños or add more red pepper flakes. You can also stir in olives or artichokes for a Mediterranean twist. Don't hesitate to experiment; your taste buds will thank you! Store leftover lasagna soup in an airtight container. Let the soup cool down to room temperature before sealing. This helps keep it fresh. Properly stored, it will last up to 3 days in the fridge. Make sure to label the container with the date. To reheat, pour the soup into a pot. Heat it on medium until hot, stirring often. You can also use the microwave. Pour the soup into a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. This keeps the soup creamy and tasty. For longer storage, freeze the soup. Pour it into a freezer-safe container, leaving space at the top. The soup expands when frozen. It will stay good for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave as needed. Yes, you can use homemade sauce. Just make sure it’s thick enough. A thinner sauce may change the soup's texture and flavor. Homemade sauce often adds a personal touch. You can control the spice and herbs for a unique taste. You can store it in the fridge for 3-5 days. Make sure to keep it in an airtight container. This soup warms up well, so it’s great for leftovers. If you want to keep it longer, consider freezing it. Yes, you can. Cream cheese or cottage cheese works well too. These options give a similar creamy texture. You can also use dairy-free alternatives if needed. Just remember to adjust the flavors to fit your taste. Any standard Instant Pot works for this recipe. A 6-quart model is perfect for most families. The 8-quart model is great for larger portions. Just make sure it has a 'Sauté' and 'Manual' setting for best results. This Instant Pot lasagna soup combines simple ingredients for a hearty meal. You learned how to sauté meat, add aromatics, and cook noodles perfectly. We explored variations, tips, and storage to keep your soup fresh. Remember, you can easily adapt this recipe to fit your taste or dietary needs. So, grab your Instant Pot, and try making this cozy dish today!

Instant Pot Lasagna Soup

Discover the ultimate comfort food with this Instant Pot Lasagna Soup recipe! Packed with delicious flavors, this hearty dish combines ground beef, rich tomatoes, and gooey cheeses for a quick and easy weeknight meal. Ready in just 35 minutes, it's perfect for busy nights when you crave a cozy dinner. Click through to explore the full recipe and enjoy a bowl of this delightful lasagna soup tonight!
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Ingredients
  

1 lb of ground beef or Italian sausage

1 medium onion, finely diced

3 cloves garlic, minced

1 can (28 oz) of crushed tomatoes

4 cups of chicken or vegetable broth

2 tablespoons of tomato paste

1 teaspoon of Italian seasoning

½ teaspoon of red pepper flakes (optional for heat)

8 lasagna noodles, broken into bite-sized pieces

1 cup of ricotta cheese

1 cup of shredded mozzarella cheese

½ cup of grated Parmesan cheese

Fresh basil leaves, for a fragrant garnish

Salt and black pepper, to taste

Instructions
 

Sauté the Meat: Set your Instant Pot to 'Sauté' mode. Once hot, add the ground beef or Italian sausage. Cook, breaking it apart, until browned and cooked through, approximately 5-7 minutes. Drain any excess fat if necessary to keep the soup light.

    Add Aromatics: Incorporate the diced onion and minced garlic into the pot with the meat. Sauté for about 2-3 minutes until the onion softens and becomes translucent, stirring frequently to prevent burning.

      Combine Main Ingredients: Pour in the crushed tomatoes, chicken or vegetable broth, and add the tomato paste. Sprinkle in the Italian seasoning and red pepper flakes, if using. Season with salt and freshly cracked black pepper. Stir well to combine all the flavors.

        Incorporate Noodles: Take the broken lasagna noodles and gently fold them into the soup mixture, ensuring they are well-distributed.

          Pressure Cook: Secure the lid of the Instant Pot and switch to 'Manual' mode, setting the timer for 5 minutes. Ensure the steam valve is set to sealing to create pressure.

            Natural Pressure Release: After the cooking time is complete, let the pressure release naturally for about 10 minutes. Afterward, carefully perform a quick release for any remaining pressure by turning the valve to venting.

              Finish with Ricotta: Open the lid and stir in the ricotta cheese until it melts into the soup, creating a creamy texture. Taste and adjust seasoning with more salt and pepper if needed.

                Serve and Garnish: Ladle the hot soup into bowls, generously topping each serving with shredded mozzarella and grated Parmesan. Add fresh basil leaves on top for a burst of flavor and color.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6 servings

                    - Serving Suggestion: Pair with crusty bread or a simple side salad to complete your meal. Enjoy each comforting spoonful!