Instant Pot Lasagna Soup with Cheesy Topping
Equipment
Ingredients
- 2 lbs ground beef/pork any combination ground turkey or Italian sausage work too
- 2 cups onion chopped
- 2 Tbsp olive oil
- 1 Tbsp Italian seasoning (or basil and oregano is fine)
- 1 Tbsp minced garlic
- 7 cups broth or stock beef or chicken is fine
- 8 oz Campanelle measured by weight half of a 1 lb box
- 2 cans diced tomatoes (14.5 oz. each=29 oz. total)
- 6 oz tomato paste
- 3 lg bay leaves (if they are small, add more)
- Salt and Pepper to taste
Cheesy Topping:
- 15 oz whole milk ricotta
- ⅔ cup Parmesan
- ¾ tsp dried basil or fresh chopped basil 1 Tbsp.
- ½ tsp salt
Garnishes:
- 1 cup shredded Mozzarella just to sprinkle on top
Instructions
Cheesy Topping:
- First, in a small bowl, mix together your Cheesy Topping ingredients. Place in the fridge to let all the flavors blend while cooking your soup. This recipe goes quick.
The Soup:
- Turn your IP on to Sauté and wait until it says HOT. While that is heating up chop your onion. Add oil and onion to pot. Break up the meat and add to pot as well.
- Wait until meat and onions are about halfway done 2-3 min. Then add Italian seasoning and garlic. Sauté everything until meat is browned and onions are soft.
- Deglaze pot with 1 cup of stock and make sure any browned bits are clean from the bottom of pot.
- Press cancel and add pasta, the rest of the stock, tomatoes, tomato paste, and bay leaves. DO NOT STIR but make sure the pasta and bay leaves are under the liquid.
- Turn pot on manual for 2 min High Pressure and 3 Min NPR. (Yes, that will be plenty of time) See Pasta Note below. After the NPR you can release the rest of the pressure and open your pot. Go ahead and stir everything now and remove your bay leaves.
- Serve with cheesy topping and some extra mozzarella if you really want to bring your soup to an amazing level of delish!
Notes
TIP: Use a hearty pasta. I use Campanelle a lot in the Instant Pot. It holds up well. You want a pasta that has a 10-12 min stovetop cooking time.
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Instant Pot Lasagna Soup with Cheesy Topping
Servings: 6 servings
Equipment
Ingredients
- 2 lbs ground beef/pork any combination ground turkey or Italian sausage work too
- 2 cups onion chopped
- 2 Tbsp olive oil
- 1 Tbsp Italian seasoning (or basil and oregano is fine)
- 1 Tbsp minced garlic
- 7 cups broth or stock beef or chicken is fine
- 8 oz Campanelle measured by weight half of a 1 lb box
- 2 cans diced tomatoes (14.5 oz. each=29 oz. total)
- 6 oz tomato paste
- 3 lg bay leaves (if they are small, add more)
- Salt and Pepper to taste
Cheesy Topping:
- 15 oz whole milk ricotta
- ⅔ cup Parmesan
- ¾ tsp dried basil or fresh chopped basil 1 Tbsp.
- ½ tsp salt
Garnishes:
- 1 cup shredded Mozzarella just to sprinkle on top
Instructions
Cheesy Topping:
- First, in a small bowl, mix together your Cheesy Topping ingredients. Place in the fridge to let all the flavors blend while cooking your soup. This recipe goes quick.
The Soup:
- Turn your IP on to Sauté and wait until it says HOT. While that is heating up chop your onion. Add oil and onion to pot. Break up the meat and add to pot as well.
- Wait until meat and onions are about halfway done 2-3 min. Then add Italian seasoning and garlic. Sauté everything until meat is browned and onions are soft.
- Deglaze pot with 1 cup of stock and make sure any browned bits are clean from the bottom of pot.
- Press cancel and add pasta, the rest of the stock, tomatoes, tomato paste, and bay leaves. DO NOT STIR but make sure the pasta and bay leaves are under the liquid.
- Turn pot on manual for 2 min High Pressure and 3 Min NPR. (Yes, that will be plenty of time) See Pasta Note below. After the NPR you can release the rest of the pressure and open your pot. Go ahead and stir everything now and remove your bay leaves.
- Serve with cheesy topping and some extra mozzarella if you really want to bring your soup to an amazing level of delish!
Notes
TIP: Use a hearty pasta. I use Campanelle a lot in the Instant Pot. It holds up well. You want a pasta that has a 10-12 min stovetop cooking time.
