Go Back
+ servings
Easy Instant Pot Lasagna Soup
Print Recipe
4.08 from 14 votes

Instant Pot Lasagna Soup

Easy, One Pot, Low Mess, Absolutely Delicious Lasagna Soup With a Flavorful Broth.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Main Dish, Soup
Cuisine: American
Keyword: instant pot lasagna soup, instant pot lasagna soup recipe
Servings: 4 people
Calories: 1142kcal
Author: Rachael

Ingredients

  • 1 Tbs olive oil
  • 1 pound ground beef
  • 1 pound hot italian sausage
  • 1 Tbs onion powder
  • 1/2 Tbs garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 medium yellow onion diced
  • 1 Tbs garlic minced
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1/4 tsp oregano
  • ¼ tsp parsley
  • 1 Tbs balsamic vinegar
  • 1 bay leaf
  • 2- 14.5 ounce cans petite diced tomatoes
  • 2- 8 ounce cans tomato sauce
  • 6 cups chicken broth
  • 8 ounces lasagna noodles uncooked about half a traditional sized box

Topping:

  • 1/2 cup ricotta cheese
  • 3 tbsp grated parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 6 tbsp shredded mozzarella cheese
  • 1/4 cup fresh basil chiffonade

Instructions

Instant Pot

  • Turn Instant Pot on to Saute, when it reads hot, add olive oil to pot.
  • Add beef and sausage, onion powder, garlic powder, salt and pepper, and brown the meat, using a wooden spoon to break it apart.
  • Once browned, add the onion and garlic, and cook until onion is translucent and fragrant, 2-3 minutes.
  • Drain any excess grease.
  • Add 1/2 cup of the chicken stock to the pot to deglaze it by using a wooden spoon to scrape the bottom clean.
  • Turn pot to “off”
  • Add thyme, basil, oregano, parsley, diced tomatoes, tomato sauce, balsamic vinegar and remaining chicken broth. Stir to combine.
  • Break noodles into pieces, and add them, push them under the broth so they are completely submerged. Add the bay leaf.
  • Put lid on pot, and lock into place. Set valve to sealing.
  • Cook on manual (or pressure cook) high pressure for 4 minutes.
  • After 4 minutes, let pot Natural Pressure Release for 10 minutes then a quick release.
  • Open the pot, discard the bay leaf, and stir everything together
  • Taste and adjust the flavor if needed with additional salt or pepper.
  • In a small bowl, combine ricotta, parmesan, and parsley.
  • Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.

Slow Cooker

  • In a large skillet, over medium heat, add oil and heat, then add beef and sausage, onion powder, garlic powder, salt and pepper, and brown the meat, using a wooden spoon to break it apart.
  • Once browned, add the onion and garlic, and cook until onion is translucent and fragrant, 2-3 minutes.
  • Drain any excess grease.
  • Pour meat mixture into the slow cooker, and add chicken stock, thyme, basil, oregano, parsley, diced tomatoes, tomato sauce, balsamic vinegar and bay leaf. Stir to combine.
  • Put lid on pot, and cook on low for 8 hours.
  • With 30 minutes remaining, break lasagna noodles into small pieces, and put in slow cooker. If needed, add extra chicken stock to help noodles cook through, (some slow cookers cook at higher temps than others, so depending on how much evaporated).
  • Discard the bay leaf, and stir everything together
  • Taste and adjust the flavor if needed with additional salt or pepper.
  • In a small bowl, combine ricotta, parmesan, and parsley.
  • Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.

Nutrition

Calories: 1142kcal | Carbohydrates: 61g | Protein: 57g | Fat: 73g | Saturated Fat: 28g | Cholesterol: 203mg | Sodium: 3390mg | Potassium: 1587mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1000IU | Vitamin C: 48.7mg | Calcium: 358mg | Iron: 7.5mg