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The Best Lasagna Soup
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The Best Lasagna Soup Recipe

Tomato Meat Sauce , Lasagna Noodles ,Ricotta Chees and Mozzarella chees
Course dinner
Cuisine Italian
Keyword Cheese, Italian, Lasagna
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 509kcal
Author Stacy

Equipment

  • Pressure Cooker

Ingredients

  • 1.5 lb. Ground Beef
  • ½ med Yellow or White Onion diced
  • ½ Green Pepper diced
  • 1 tsp Minced Garlic
  • 1 cup Chicken Broth
  • 1 can (14 oz.) Tomato Sauce
  • 1 can (7 oz.) Tomato Paste
  • 1 can (14 oz.) Crushed Tomatoes
  • 1 Bay Leaf optional
  • ½ tsp Italian Seasoning
  • ½ tsp Oregano
  • ¼ tsp Red Pepper
  • ¼ tsp Black Pepper
  • ¼ tsp Salt
  • 8-10 Lasagna Noodles Broken
  • 1 Cup Mozzarella Cheese Shredded
  • 1 6 oz. container Ricotta Cheese
  • ¼ cup Parmesan Cheese

Instructions

  • Brown Ground Beef ,onions, green peppers and garlic on sauté in your Instant Pot. Remove Meat Mixture and set a side . Add Chicken Broth deglaze bottom of the pot , add tomato sauce, tomato paste, diced tomatoes and all spices stir well. Break noodles and put in sauce mixture . Close and and seal lid. Set manual timer for 4 minutes (allowing 10-15 minutes for pressure to build) . Quick release around 5 minutes -carefully open lid
    In Process Lasagna
  • Stir well- stir in ricotta cheese, mozzarella cheese
    Lasagna Soup
  • Add in the noodles
    Lasagna Soup
  • Ladle into dishes and garnish with parmesan cheese and optional parsley
    Lasagna Soup

Nutrition

Serving: 1cup | Calories: 509kcal | Carbohydrates: 31g | Protein: 30g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 506mg | Potassium: 482mg | Fiber: 2g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 12mg | Calcium: 185mg | Iron: 3mg