Directions: |
Directions:Lasagna Soup (Instant Pot Instructions)
Select "Sauté" on the Instant Pot and heat OLIVE OIL.
When the display reads "Hot", add GROUND BEEF, ONION, and GARLIC.
Sauté until beef is cooked through, stirring as needed.
Drain excess fat, if needed.
Press "Cancel" and stir in DICED TOMATOES (with the juice), TOMATO SAUCE, TOMATO PASTE, BEEF BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.
*Note: if using lasagna noodles, break them into small pieces.
Secure the lid and turn pressure release valve to "Sealing" position. Select "Manual" or "Pressure Cook" and set the Instant Pot on "High" pressure for 1 minute. (Yes, only 1 minute...the pasta will be perfectly cooked in the time the pot takes to pressurize, pressure cook, and depressurize.)
When pressure cook cycle is done, you have 2 release options:
1) For al dente pasta, use quick pressure release (QPR) to release steam.
2) For softer pasta, use natural pressure release NPR (allow pot to sit undisturbed for 10 minutes after cook cycle is done).
Once all steam has released, open the lid and stir. Continue to serving instructions.
Lasagna Soup (Stove Instructions)
Heat a 3.5-quart soup pot over medium-high heat; add GROUND BEEF, ONIONS, and GARLIC sautéing until beef is cooked through, stirring as needed.
Stir in DICED TOMATOES (with the juice), TOMATO SAUCE, TOMATO PASTE, BEEF BROTH, ITALIAN SEASONING, SALT, and PEPPER.
Turn heat to HIGH and heat until soup starts to boil.
Turn heat to medium-low, add dry PASTA NOODLES, and simmer until pasta is tender (about 15 min).
Lasagna Soup: Serving and Storage Instructions
Serve lasagna soup warm, topped with mozzarella, ricotta, Parmesan cheese, and fresh parsley.
Store in an airtight container up to 5 days in the refrigerator or up to 90 days in the freezer (or more if vacuum sealed).
Note: The pasta noodles will continue to soak up liquids as the soup cools. Add more broth as needed during reheat. |
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