Description
Experience all the rustic charm and comforting flavors of a classic baked lasagna in this convenient, one-pot soup. This Instant Pot Lasagna Soup combines hearty ground beef, savory beef sausage, and tender broken pasta ribbons in a rich, herb-infused tomato broth. Topped with a dollop of creamy ricotta and fresh basil, it provides a warm, soul-soothing Italian-inspired meal that saves you hours of layering and baking without sacrificing any of the delicious, complex taste.
Ingredients
1 Tbsp. olive oil
1 lb. ground beef
1 lb. ground beef sausage (halal)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups beef broth
24 oz. jar marinara sauce
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 1-2 inch pieces
1/2 cup ricotta cheese for topping
1/4 cup fresh basil, chopped
Instructions
Set the Instant Pot to saute mode and heat the olive oil.
Add the ground beef and ground sausage, cooking until browned and crumbled.
Stir in the diced onion and garlic, sauteing until translucent and fragrant.
Stir in the tomato paste, Italian seasoning, fennel seeds, chili flakes, salt, and pepper.
Pour in the beef broth and marinara sauce, ensuring to scrape the bottom of the pot to prevent burning.
Add the broken lasagna noodles to the top, pushing them down slightly so they are submerged but not clumped together.
Seal the lid and cook on high pressure for 5 minutes.
Perform a quick release of the pressure once the timer ends.
Stir the soup well and serve hot topped with a dollop of ricotta cheese and fresh basil.
Notes
Ensure you use beef-based sausage to maintain the halal requirement. If the noodles absorb too much broth, add an extra splash of beef broth before serving to reach your desired consistency. Leftovers can be stored in an airtight container for up to 3 days, though the pasta may continue to soften over time.