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INSTANT POT LASAGNA SOUP Recipe

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This recipe for INSTANT POT LASAGNA SOUP, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jacalyn Macy

Category:
Category:

Ingredients:  
Ingredients:  
Lasagna Soup Ingredients
2 Tbsp Olive Oil
1 lb. 90% Lean Ground Beef
1/2 Onion diced
4 cloves Garlic finely grated
1 15-oz can No Salt-Added Diced Tomatoes keep the juice
1 15-oz can No Salt-Added Tomato Sauce
3 oz Tomato Paste or 1/3 cup
4 cups Reduced-Sodium Chicken Broth or beef broth
1 Tbsp Italian Seasoning
1 tsp Sea Salt
Black Pepper to taste
2 cups uncooked Bow Tie Pasta or lasagna noodles, or pasta shells, etc

Lasagna Soup Toppings
1/2 cup Ricotta Cheese
1/2 cup Mozzarella Cheese
1/4 cup Parmesan Cheese
1/4 cup fresh Parsley chopped

Directions:
Directions:
Select “Sauté” on the Instant Pot and heat the OLIVE OIL.
When the display reads "Hot", add GROUND BEEF, ONION, and GARLIC; sauté until the beef is cooked through (about 3 minutes), stirring as needed. Drain any excess fat, if needed.
Press the “Cancel” function on the Instant Pot.
Stir in DICED TOMATOES (with the juice), TOMATO SAUCE, TOMATO PASTE, BEEF BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.
*Note: if you use lasagna noodles, break them into pieces before adding them.
Secure the lid; turn the pressure release valve to the "Sealing" position; select "Manual" and set the Instant Pot on "High" pressure for +1 minute.
Don't worry, the pasta will get nicely cooked in the time the pot takes to pressurize, pressure cook, and depressurize.
*Note: If you like your pasta super duper soft, use +2 (instead of +1) on the cooking time. Please be aware that the pasta may become overcooked during any reheats.
When cooker beeps at the end of the cycle, release the steam via quick pressure release (QPR). * See notes below if you don't know how to do this.
The cooker automatically goes into “Keep Warm” mode until you shut it off.

Personal Notes:
Personal Notes:
Serve lasagna soup warm, topped with mozzarella, ricotta, parmesan cheese, and fresh parsley.
You can fold the cheeses together and scoop them over the soup or sprinkle them individually…your choice.

Store lasagna soup in an airtight container up to 5 days in the refrigerator or up to 90 days in the freezer.

Note: The pasta noodles will continue to soak up liquids as the soup cools. Feel free to add more broth to the soup as needed during the reheat.

 

 

 

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