Instant Pot Lasagna Soup
Instant Pot Lasagna Soup - everything you love about lasagna, in a warm, comforting bowl of soup! This is so easy to make thanks to the Instant Pot, and is a huge favorite in our family!
Servings 6 servings (1.5 cups each)
- 1 Tablespoon olive oil
- 16 oz mild Italian sausage
- 1/2 cup diced onion
- 3-4 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 1 cup chicken broth
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- pepper, to taste
- 8 oz broken lasagna noodles
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried parsley
- 1 cup shredded mozzarella cheese
Turn the Instant Pot to saute and add the olive oil. When hot, add the Italian sausage and cook, crumbling with a wooden spoon or spatula. Stir frequently to prevent the sausage from sticking to the bottom of the pot. When Italian sausage is partly cooked, add the onions and garlic and continue cooking for about 4-5 more minutes, until onions are soft and meat is no longer pink.
Stir in the chicken broth, water, marinara sauce, spices, and broken lasagna noodles. Place the lid on the pot and flip the valve to "sealing." Cook over manual high pressure for 6 minutes.
While the soup is cooking, prepare the ricotta topping. In a small bowl, stir together the ricotta cheese, grated parmesan cheese, and dried parsley. Cover and place in the refrigerator until ready to use.
Once the time is up on the Instant Pot, perform a quick release. When all of the steam has escaped and the pin on the lid has dropped, open the lid and stir in the heavy cream. Divide the soup into bowls and top each with a scoop of the ricotta mixture and a sprinkle of mozzarella cheese. Enjoy!
Calories: 692kcal | Carbohydrates: 39g | Protein: 30g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 127mg | Sodium: 1584mg | Potassium: 790mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1165IU | Vitamin C: 13.6mg | Calcium: 340mg | Iron: 3.3mg