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featured instant pot lasagna soup

Instant Pot Lasagna Soup Recipe

Course: Main Course, Soup
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Pressurizing Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Calories: 619kcal
Author: Becky Hardin
Hearty, warming and so delicious in the cold weather, this beef lasagna soup is so simple to make in the Instant Pot. Rich in flavor, this one is sure to fill hungry bellies!
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Ingredients

Instructions

  • Set the Instant Pot to the Sauté function and add the ground beef. Cook, stirring occasionally until the beef is almost completely browned and broken into small pieces, about 5 minutes.
    1 pound ground beef
  • Add the onion and cook, stirring occasionally, until it is soft and just beginning to brown, about 5 minutes.
    ½ cup diced onion
  • Add the garlic and cook for an additional minute.
    2 cloves garlic
    ground beef, onions, and garlic cooked in instant pot for lasagna soup
  • Add the chicken broth, crushed tomatoes, balsamic vinegar, Italian seasoning, and red pepper flakes. Stir to combine and season with salt and pepper.
    4 cups low-sodium chicken broth, 28 ounces crushed tomatoes, 2 tablespoons balsamic vinegar, 1 teaspoon dried Italian seasoning, ½ teaspoon red pepper flakes
    broth and tomatoes added to instant pot for lasagna soup
  • Add the lasagna noodles and make sure they are all submerged under the liquid.
    8 ounces lasagna noodles
  • Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 4 minutes.
    noodles added to instant pot for lasagna soup
  • Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.
  • Stir the soup and season with additional salt and pepper, if needed.
    Kosher salt and ground black pepper
  • If desired, garnish the soup with ricotta cheese, shredded parmesan cheese, and fresh basil. Serve and enjoy!
    Ricotta cheese, shredded parmesan cheese, and freshly chopped basil

Video

Notes

Storage: Store soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 619kcal | Carbohydrates: 64g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 427mg | Potassium: 1272mg | Fiber: 6g | Sugar: 13g | Vitamin A: 510IU | Vitamin C: 20mg | Calcium: 128mg | Iron: 6mg