Instant Pot Lasagna Soup (2024)

• ▢ 1 Tbsp. olive oil
• ▢ 1 lb. ground beef
• ▢ 1 lb. ground sausage (mild or spicy)
• ▢ 1 medium yellow onion, diced
• ▢ 3 cloves garlic, minced
• ▢ 2 cups beef broth
• ▢ 24 oz. jar marinara
• ▢ 1 tsp. Italian seasoning
• ▢ 1 tsp. kosher salt
• ▢ 1 tsp. fennel seeds, lightly crushed
• ▢ 1/2 tsp. red pepper chili flakes (optional)
• ▢ 1/4 tsp. black pepper
• ▢ 1/4 cup tomato paste
• ▢ 8 lasagna noodles, uncooked, broken into small 1-2 inch pieces
• ▢ 1/2 cup heavy cream

Garnish ideas

• ▢ whole milk ricotta, parsley, black pepper, Parmesan cheese, mozzarella cheese, fresh basil

• Press the sauté button on the instant pot. Pour in the olive oil and allow the oil to get hot, ~1 minute.

  1 Tbsp. olive oil

• Add the beef and sausage, breaking it up with a wooden spoon to cook evenly.

  1 lb. ground beef, 1 lb. ground sausage (mild or spicy)

• Once it’s about half way cooked, add onions and garlic. Stir until the onions are soft and meat is no longer pink, another 5-6 minutes.

  1 medium yellow onion, diced, 3 cloves garlic, minced

• If needed, add a splash of broth to deglaze the bottom and scrape up any browned bits.

• Then add the next ingredients in this order: beef broth, marinara, seasonings, tomato paste and noodles on top. Do not stir, but press the noodles down gently so they are submerged by the liquid. Press cancel.

  2 cups beef broth, 24 oz. jar marinara, 1 tsp. Italian seasoning, 1 tsp. kosher salt, 1 tsp. fennel seeds, lightly crushed, 1/2 tsp. red pepper chili flakes (optional), 1/4 tsp. black pepper, 1/4 cup tomato paste, 8 lasagna noodles, uncooked, broken into small 1-2 inch pieces

• Secure the lid and press the “Pressure Cook” button until the display light is under “HIGH” and use the “-/+” button to adjust the time to 5 minutes. Be sure the valve on top is set to sealing.

• Once the soup is done, allow the pressure to naturally release for 5 minutes. Quick release any of the remaining pressure and once the pin drops, remove the lid. Stir the soup.

• Pour in the heavy cream and stir again. Ladle the soup into bowls and top with your favorite toppings, ricotta, basil, Parmesan cheese, etc. Store soup for 3-4 days in the fridge, and add more broth or water when reheating the soup to thin it out.

  1/2 cup heavy cream, whole milk ricotta, parsley, black pepper, Parmesan cheese, mozzarella cheese, fresh basil

Stove Top Instructions:

1. Heat oil in a large soup pot or dutch oven. Cook beef and sausage for a couple minutes. When meat is half way cooked, add onions, salt, pepper, Italian seasoning, fennel seed, chili flakes and garlic. Cook ~5 minutes until onions are soft and meat is no longer pink.
2. Add the tomato paste and stir. Then add the marinara and broth. Bring to a boil. Then add in broken lasagna noodles and cook until noodles are al dente, ~7 minutes over medium-low heat or until cooked. Stir in heavy cream at the very end & serve with favorite toppings. Add more broth or red sauce as desired for a soupier soup!

Crock Pot Instructions:

1. Brown the beef, sausage, onions and garlic on the stove.
2. Add this to slow cooker and add seasonings, tomato paste, marinara, 4 cups beef broth. Cook on high for 4 hours or low for 6. Uncover and stir in pasta then place the lid back on and cook for about 30 minutes or until pasta is cooked. (or you can cook the pasta on the side and add it to your soup when ready for a bowl!)
3. Serve with ricotta and favorite toppings.