Instant Pot Lasagna Soup | TASTY and EASY

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and provides a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

Turn the Instant Pot to sauté mode and let it heat up.

Add 1 chopped yellow onion and sauté for about 3-4 minutes until it starts to soften.

Add 1 pound of hot Italian sausage and sauté until it's lightly browned and crumbly, but not fully cooked.

Add minced garlic and sauté for about 1 minute until fragrant.

Season with salt, pepper, and Italian seasoning to taste.

Add 1 can of diced tomatoes and 4 cups of chicken broth (or vegetable broth) to the pot.

Stir in 2 tablespoons of tomato paste until well incorporated.

Break 8 ounces of regular lasagna noodles into pieces and lay them on top of the mixture without stirring them in.

Pat the noodles down slightly to submerge them but avoid stirring them to prevent burning.

Close the lid and set to pressure cook for 3 minutes, ensuring the valve is set to sealing.

After cooking, allow for a quick release of pressure, which takes about 2-3 minutes.

Open the lid and stir the soup gently to combine the ingredients.

Top with a big heaping spoonful of ricotta cheese and sprinkle with fresh Italian parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens