This creamy lasagna soup is a cozy and filling dish that’s perfect for any night. You can enjoy all the flavors of classic lasagna without the fuss of layering!
The Instant Pot makes it super easy—just toss in the ingredients, and let it work its magic. I love to top it with cheesy goodness. Who doesn’t love extra cheese? 🧀
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: Both of these give your soup a delicious flavor. However, you can swap in ground turkey or chicken for a lighter option. I love using Italian sausage for that extra zest!
Lasagna Noodles: Broken lasagna noodles make it easy to eat. If you’re out of lasagna noodles, any pasta like penne or even spiral noodles work in a pinch!
Tomatoes: Crushed tomatoes and tomato paste add great depth. If you prefer a fresh taste, you can use fresh diced tomatoes instead. Make sure to cook them a little longer to soften up.
Heavy Cream: This gives the soup its creaminess. For a healthier alternative, try half-and-half or coconut milk. I sometimes use Greek yogurt for a tangy twist instead of sour cream!
How Do You Get Your Soup Extra Creamy?
The secret to super creamy lasagna soup is adding dairy at the end. After the cooking process, stir in heavy cream and cheeses. This will melt them into the hot soup and create a rich texture.
- Ensure the pot is turned off before adding cream and cheese to prevent curdling.
- Stir gently until melted for the best consistency.
- You can even experiment with different cheeses, like Fontina or Gouda, for unique flavors!
Creamy Instant Pot Lasagna Soup
Ingredients You’ll Need:
- Protein: 1 lb (450 g) ground beef or Italian sausage
- Vegetables: 1 medium onion, finely chopped
- 3 cloves garlic, minced
- Broth: 4 cups beef broth
- Tomato Base: 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- Pasta: 8 oz (about 3 cups) broken lasagna noodles or lasagna pasta strips
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional for spice)
- Salt and pepper to taste
- Dairy: 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil, chopped for garnish
- Dollops of ricotta cheese or sour cream for topping (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and 20 minutes to cook in the Instant Pot, plus a quick release. You’ll have a warm, comforting dish ready in about 30 minutes!
Step-by-Step Instructions:
1. Brown the Meat:
Set your Instant Pot to the ‘Sauté’ mode. Add the ground beef or Italian sausage and cook until browned. Use a spoon to break up any clumps. If there’s excess fat, drain it off—this keeps your soup nice and lean!
2. Sauté the Vegetables:
Next, add the chopped onion to the pot. Sauté for about 3-4 minutes until the onion is soft and translucent. Then stir in the minced garlic and cook for about 30 seconds until it’s fragrant. Your kitchen will smell amazing!
3. Combine the Base Ingredients:
Turn off ‘Sauté’ mode. Now, it’s time to add flavor! Stir in the beef broth, crushed tomatoes, tomato paste, dried basil, oregano, red pepper flakes, and a little salt and pepper. Give it all a good stir to mix everything together.
4. Add the Pasta:
Break the lasagna noodles into smaller pieces (they don’t have to be perfect) and stir them into the pot. The broken noodles will soak up all that delicious flavor as they cook.
5. Pressure Cook the Soup:
Seal the Instant Pot lid, making sure the vent is set to sealing. Cook on high pressure for 6 minutes. It will take a few minutes to come to pressure, so hang tight!
6. Quick Release:
Once cooking is complete, carefully perform a quick release to let the steam out. When the pin drops, open the lid to reveal your delicious soup.
7. Stir in the Cream and Cheese:
Now for the creamy magic! Add the heavy cream, Parmesan cheese, and mozzarella cheese to the soup. Stir until the cheese melts and everything is nicely combined. Taste your soup and add more salt and pepper if you feel it’s needed.
8. Serve Up and Enjoy:
Ladle the soup into bowls and top each serving with a dollop of ricotta or sour cream, a sprinkle of Parmesan cheese, and some fresh chopped parsley or basil for that perfect finishing touch. Serve it hot and enjoy every comforting bite!
Can I Use Ground Turkey or Chicken Instead?
Absolutely! Ground turkey or chicken can be a great substitute for a leaner option. Just make sure to cook it thoroughly, as it may require a few extra minutes to brown compared to beef.
Is There a Vegetarian Option for This Soup?
Yes! You can swap the meat for a mix of chopped vegetables, like bell peppers, mushrooms, and zucchini, or use lentils for protein. Opt for vegetable broth instead of beef broth to keep it vegetarian!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or cream as it may thicken in the fridge.
Can I Freeze This Soup?
Yes, this soup freezes wonderfully! Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Just thaw in the fridge overnight and reheat on the stove when you’re ready to enjoy it again!