Lasagna is one of those dishes that brings instant comfort—its layers of cheese, sauce, and pasta create a hearty, satisfying meal. But let’s face it: making traditional lasagna can be time-consuming, with all the layering and baking involved. That’s where Instant Pot Lasagna Soup comes to the rescue. This one-pot meal captures all the rich flavors and textures of lasagna but simplifies the process, making it perfect for busy weeknights or lazy weekends.
Why You’ll Love Instant Pot Lasagna Soup
If you’re a fan of lasagna but dread the effort it takes, lasagna soup is the answer. It’s quick, easy, and made entirely in your Instant Pot, saving you time without compromising flavor. This dish combines the best of both worlds: the hearty essence of lasagna and the warm, comforting quality of soup. Plus, it’s easy to customize, making it a versatile meal for any occasion.
Ingredients for Instant Pot Lasagna Soup
Here’s everything you need to make this delicious and easy lasagna soup:
| Ingredient | Quantity |
| Mild Italian sausage link | 1 (4-ounce), casing removed |
| Ground sirloin | 1 pound |
| Olive oil | 1 tablespoon |
| Onion, finely chopped | 1 cup |
| Garlic, minced | 1 tablespoon |
| Low-sodium chicken broth | 1 (32-ounce) can |
| Marinara sauce | 24 ounces |
| Lasagna noodles, broken | 8 |
| Salt | ½ teaspoon |
| Freshly ground black pepper | ½ teaspoon |
| Grated Parmesan cheese | 6 teaspoons |
These pantry staples and fresh ingredients come together to create a dish that’s bursting with flavor and easy to prepare.
How to Make Instant Pot Lasagna Soup
1. Browning the Meat
- Turn on your Instant Pot and select the Sauté function.
- Add the Italian sausage and ground sirloin, breaking them apart as they cook.
- Cook for about 5 minutes, or until browned.
- Drain the grease, set the meat aside, and wipe the Instant Pot clean.
2. Cooking the Aromatics
- Add the olive oil to the pot and swirl it to coat the bottom.
- Stir in the chopped onion and cook for 5 minutes, or until soft but not browned.
- Add the minced garlic and cook for 1 minute, until fragrant.
3. Deglazing the Pot
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
4. Adding the Sauce and Seasoning
- Pour in the marinara sauce and return the browned meat to the pot.
- Season with salt and freshly ground black pepper. Stir to combine all ingredients.
5. Adding the Lasagna Noodles
- Break the lasagna noodles into pieces and add them to the pot, making sure they’re fully submerged in the sauce.
6. Pressure Cooking
- Close and lock the Instant Pot lid.
- Select High Pressure and set the timer for 3 minutes.
- Allow 10-15 minutes for the pressure to build.
7. Quick Release and Final Touches
- Carefully release the pressure using the quick-release method.
- Unlock and remove the lid. Stir the soup, taste, and adjust the seasoning if needed.
8. Serving
- Ladle the soup into bowls and top each with 1 teaspoon of grated Parmesan cheese.
- Serve warm and enjoy!
Why Instant Pot Lasagna Soup Is a Game-Changer
1. Quick and Convenient
This recipe transforms a traditionally time-consuming dish into a meal you can whip up in under an hour.
2. One-Pot Wonder
With the Instant Pot, you can brown the meat, cook the noodles, and simmer the soup all in one pot, making cleanup a breeze.
3. Packed with Flavor
The combination of Italian sausage, marinara sauce, and Parmesan cheese creates a rich, savory soup that’s as satisfying as traditional lasagna.
Tips for the Best Lasagna Soup
1. Use Quality Ingredients
- Choose a high-quality marinara sauce and fresh Parmesan cheese for the best flavor.
2. Break Noodles Evenly
- Break the lasagna noodles into uniform pieces so they cook evenly.
3. Don’t Overcook the Noodles
- Cooking the noodles for 3 minutes under pressure ensures they’re perfectly al dente.
4. Add Toppings
- Garnish with fresh basil, ricotta cheese, or mozzarella for an extra layer of flavor.
Serving Suggestions for Lasagna Soup
1. With Garlic Bread
Pair the soup with warm garlic bread to soak up the rich broth.
2. A Simple Salad
A crisp green salad with Italian dressing makes a refreshing side.
3. Extra Cheese Topping
Top the soup with shredded mozzarella and broil for a few minutes until melted.
Nutritional Information
| Nutrient | Per Serving (1 Bowl) |
| Calories | 320 |
| Protein | 22g |
| Fat | 12g |
| Carbohydrates | 28g |
| Sodium | 720mg |
This dish is hearty, protein-packed, and perfect for a satisfying meal.
Common Mistakes to Avoid
1. Not Deglazing the Pot
Skipping this step can cause the Instant Pot to show a “Burn” warning. Always scrape up the brown bits before pressure cooking.
2. Overcooking the Noodles
Pressure cooking for too long can make the noodles mushy. Stick to the recommended 3 minutes.
3. Forgetting to Taste and Adjust
After cooking, taste the soup and adjust the seasoning to ensure it’s perfectly balanced.
How to Customize Your Lasagna Soup
1. Make It Spicy
- Add red pepper flakes or use hot Italian sausage for a kick of heat.
2. Go Vegetarian
- Replace the meat with diced mushrooms, zucchini, or plant-based crumbles.
3. Use Gluten-Free Noodles
- Swap traditional lasagna noodles for gluten-free pasta to make the dish gluten-free.
4. Add More Veggies
- Stir in spinach, kale, or bell peppers for extra nutrients and flavor.
FAQs About Instant Pot Lasagna Soup
1. Can I make this recipe ahead of time?
Yes! You can prepare the soup ahead and store it in the refrigerator for up to 3 days. Reheat gently and add a splash of broth if it thickens.
2. Can I freeze lasagna soup?
Absolutely. Store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
3. What if I don’t have lasagna noodles?
You can use any pasta you have on hand, like penne or rotini.
4. Can I use beef broth instead of chicken broth?
Yes, beef broth works well and adds a deeper flavor to the soup.
5. What’s the best way to reheat lasagna soup?
Reheat on the stovetop over low heat, stirring occasionally, until warmed through.
6. Can I double the recipe?
Yes, but make sure your Instant Pot is large enough to handle the increased volume without overfilling.
Final Thoughts: Why You’ll Love Instant Pot Lasagna Soup
Instant Pot Lasagna Soup is a quick, easy, and delicious way to enjoy the flavors of lasagna without the hassle. Perfect for busy nights, it’s a hearty meal that delivers comfort and satisfaction in every bowl. Whether you’re cooking for your family or meal-prepping for the week, this recipe is sure to become a favorite.
So grab your Instant Pot and ingredients, and enjoy a bowl of lasagna-inspired comfort that’s as easy as it is delicious!
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Instant Pot Lasagna Soup: A Comforting Classic Made Easier
- Total Time: 2 hours
- Yield: Makes 24 bites
Description
Transform classic cheesecake into irresistible, bite-sized treats with these Copycat Philadelphia Strawberry Cheesecake Bites. Featuring a buttery graham cracker crust, creamy cheesecake filling, strawberry jelly, and a drizzle of white chocolate, these no-bake delights are perfect for any occasion.
Ingredients
For the Crust:
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup white sugar
- ¼ teaspoon kosher salt
For the Filling:
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (chilled)
For the Topping:
- ¼ cup strawberry jelly
- ¼ cup white chocolate candy melts
Instructions
- Prepare the Graham Cracker Crust:
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt.
- Mix until evenly crumbly.
- Press 1 tablespoon of the crust mixture into each well of two 12-well silicone ice cube trays.
- Tamp down the crust using the handle of a wooden spoon or rubber spatula.
- Freeze the trays while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate chilled bowl, whip the heavy cream until medium-stiff peaks form (about 2–3 minutes).
- Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
- Assemble the Cheesecake Bites:
- Remove the crust-filled trays from the freezer.
- Spoon 2 tablespoons of the cheesecake mixture into each well, smoothing the tops with a spatula.
- Freeze for 1.5 hours, or until the bites are firm.
- Add the Strawberry Filling:
- Once frozen, gently remove each cheesecake bite from the silicone tray.
- Use a small spoon to create a vertical well in the center of each bite, removing about 1 teaspoon of filling.
- Place strawberry jelly in a small piping bag or plastic bag, snip the tip, and pipe the jelly into each well.
- Drizzle with White Chocolate:
- Melt the white chocolate candy melts in a microwave-safe bowl, heating in 10-second intervals and stirring until smooth.
- Drizzle the melted chocolate over the cheesecake bites using a spoon or piping bag.
- Chill the bites in the refrigerator for 10 minutes to allow the chocolate to set.
- Serve and Enjoy:
- Serve the cheesecake bites cold, garnished with fresh berries or mint leaves if desired.
Notes
- Silicone Molds: Silicone ice cube trays are perfect for easy removal without damaging the bites.
- Freezing Tips: Ensure each layer is fully frozen before proceeding to the next step for the best results.
- Storage: Keep the bites in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
