What are the common mistakes when making lasagna soup?

The most common mistake is overcooking the noodles until they turn into a mushy paste. To avoid this, do not stir the noodles into the broth before pressure cooking, and perform a quick pressure release the moment the timer goes off. Another mistake is not deglazing the pot, which triggers the burn warning.

What are common Instant Pot soup mistakes?

A frequent error is filling the pressure cooker past the maximum line, which can clog the pressure valve. Another mistake is using a natural pressure release for soups with delicate pasta. A natural release keeps the pot hot for too long, causing the pasta to overcook while you wait for the pin to drop.

How long do you cook lasagna in an Instant Pot?

For this Instant Pot Lasagna Soup, you cook the broken noodles on high pressure for exactly four minutes. The pot takes about ten minutes to come to pressure, so the total cook time is around fifteen minutes. This brief pressure cooking time is enough to tenderize the pasta while keeping it firm.

Do you have to use Italian sausage in Lasagna Soup?

No, you do not have to use Italian sausage. You can use all ground beef, all ground turkey, or even plant based meat. The sausage simply adds a classic fennel and garlic flavor that mimics traditional lasagna. If you skip the sausage, add a half teaspoon of fennel seeds and a quarter teaspoon of garlic powder to the beef.

Instant Pot Lasagna Soup in 35 Minutes

Name: The Only Instant Pot Lasagna Soup Recipe You Need
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Italian
Ingredients: For the soup base: 1 lb ground beef; 5 lb sweet Italian sausage, casings removed 1 medium yellow onion, diced 3 cloves garlic, minced 1 tbsp olive oil 4 cups chicken broth 1 jar (24 oz) marinara sauce 1 can (14.5 oz) diced tomatoes, undrained 8 oz dry lasagna noodles, broken into bite-sized pieces 1 cup shredded mozzarella cheese For the cheese topping: 1 cup cottage cheese; 25 cup grated parmesan cheese; 25 tsp salt; 25 tsp black pepper

Description

This quick pressure cooker soup combines ground beef, Italian sausage, and broken lasagna noodles in a rich tomato broth. It is finished with a creamy cheese mixture for all the flavor of baked lasagna in a fraction of the time.

Ingredients

Scale

For the soup base:

1 lb ground beef

0.5 lb sweet Italian sausage, casings removed

1 medium yellow onion, diced

3 cloves garlic, minced

1 tbsp olive oil

4 cups chicken broth

1 jar (24 oz) marinara sauce

1 can (14.5 oz) diced tomatoes, undrained

8 oz dry lasagna noodles, broken into bite-sized pieces

1 cup shredded mozzarella cheese

For the cheese topping:

1 cup cottage cheese

0.25 cup grated parmesan cheese

0.25 tsp salt

0.25 tsp black pepper

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Instructions

1. Turn the Instant Pot to the saute function and add the olive oil. Add the ground beef and Italian sausage, breaking the meat apart with a spoon until browned and no pink remains.

2. Add the diced onion and minced garlic, cooking for two minutes until the onion is translucent and the garlic smells fragrant.

3. Pour half a cup of chicken broth into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon to prevent the burn warning.

4. Add the remaining chicken broth, marinara sauce, and diced tomatoes, stirring to combine the meat and liquids.

5. Place the broken dry lasagna noodles on top of the liquid, pressing them down gently so they are mostly submerged but not stirred into the mixture.

6. Secure the lid, set the valve to sealing, and cook on high pressure for 4 minutes. While it cooks, mix the cottage cheese, parmesan, salt, and pepper in a small bowl.

7. When the timer beeps, perform a quick pressure release by switching the valve to venting. Open the lid once the pin drops.

8. Stir the soup well so the noodles separate. Stir in the shredded mozzarella until it melts into the hot broth.

9. Ladle the hot soup into bowls and top each serving with a generous spoonful of the prepared cottage cheese mixture.

Notes

Store in the refrigerator for up to 4 days or freezer for up to 1 month. Reheat in the microwave in one minute increments, adding a splash of broth to loosen the pasta.

If you prefer a smoother texture, blend the cottage cheese and parmesan in a small food processor before serving.

For a spicy version, swap the sweet Italian sausage for hot Italian sausage and add red pepper flakes to the broth.

Prep Time: 10 min
Cook Time: 18 min
Category: Main Course
Method: Pressure Cooker
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 420 kcal
Sugar: 8 g
Sodium: 980 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg