why make this recipe
Lasagna Soup is a comforting twist on the classic lasagna dish. It combines all the rich flavors of lasagna into a hearty soup, making it perfect for those chilly days. This dish is not only easy to make but also gathers the family around the table for a warm and satisfying meal. Plus, it’s a fun way to enjoy lasagna without the fuss of layering!
how to make Lasagna Soup
Ingredients :
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 8 ounces lasagna noodles, broken into pieces
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish
Directions :
- In an Instant Pot, sauté ground beef, onion, and garlic until the meat is browned.
- Add crushed tomatoes, chicken broth, broken lasagna noodles, Italian seasoning, salt, and pepper.
- Seal the lid and cook on high pressure for 8 minutes.
- Quick release the pressure, stir in ricotta and half the mozzarella until melted.
- Serve hot, topped with remaining mozzarella and fresh basil.
how to serve Lasagna Soup
Serve Lasagna Soup in bowls while it’s hot. You can sprinkle some extra shredded mozzarella on top for added creaminess. Fresh basil not only adds color but also boosts the flavor. Pair it with a slice of garlic bread or a simple green salad for a complete meal.
how to store Lasagna Soup
To store leftover Lasagna Soup, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight and then heat it on the stove or in the microwave until warm.
tips to make Lasagna Soup
- Beef Alternatives: You can use ground turkey or chicken instead of beef to make it a bit lighter.
- Vegetable Additions: Feel free to add some chopped spinach or zucchini for extra veggies.
- Spice It Up: If you like a little heat, add red pepper flakes to the soup.
variation
You can create a vegetarian version of Lasagna Soup by using lentils or mushrooms instead of ground beef. You can also substitute the chicken broth with vegetable broth.
FAQs
Can I use store-bought lasagna noodles?
Yes, you can use regular store-bought lasagna noodles. Just break them into pieces as indicated in the recipe.
How do I know when the soup is done cooking?
The soup will be done after cooking on high pressure for 8 minutes. The noodles should be tender when you release the pressure and stir in the ricotta and mozzarella.
Can I make this soup in advance?
Absolutely! Lasagna Soup can be made in advance and stored in the fridge or freezer. Just reheat it when you are ready to enjoy it.
Lasagna Soup
Ingredients
Method
- In an Instant Pot, sauté ground beef, onion, and garlic until the meat is browned.
- Add crushed tomatoes, chicken broth, broken lasagna noodles, Italian seasoning, salt, and pepper.
- Seal the lid and cook on high pressure for 8 minutes.
- Quick release the pressure, stir in ricotta and half the mozzarella until melted.
- Serve hot, topped with remaining mozzarella and fresh basil.