I remember one night when I was hit by this craving that would not quit. It started as a whisper in my brain and turned into full on hunger. I wanted lasagna but I had no time to layer and bake. I glanced at my pressure cooker and thought how cool it would be to remake that stack of pasta sheets in a soup version. That is when I landed on Easy Lasagna Soup and felt my heart skip a beat.
Steam curled out as I heated up some oil and tossed in garlic and onion. I could imagine the broth depth getting richer every second. My kitchen felt like a cozy café. I recalled that jar of tomato paste hiding behind some spices. Once I stirred it in I felt like a chef who just found a secret hack. I knew at that moment I had to share this pressure cooker soup hack with y'all.
Ground beef went in next and sizzled while I added oregano and basil. I poured in beef broth and crushed tomatoes and closed the lid. I chose quick release so I could eat faster but I also know slow release makes the flavors sing. I hit start and let the cooker do its thing. Then I sat back and thought about how warm a bowl of cheesy soup would feel on a chilly night.
Why pressure wins hearts bullets five to seven
- You set the timer and walk away no babysitting needed for your soup or stew
- The sealed pot locks in smell and taste so your broth depth turns next level
- You get pasta sheets done fast without a mushy mess in a medium pot
- Quick release saves you time when you are hungry in a hurry
- Slow release gently keeps the heat so flavors meld without burning anything
- Cleanup is a breeze with just one vessel to scrub not a whole casserole dish
Ingredient kit rundown eight to ten items
Here is what you need to stock up for this lasagna soup recipe in your pressure cooker soup world. I keep these items on hand so you can jump right in.
- Ground beef or turkey about a pound for me but you can pick your protein
- Garlic and onion two bulbs chopped up to build that flavor base
- Crushed tomatoes a 28 ounce can to add that classic lasagna zing
- Tomato paste a couple tablespoons for thicker broth depth and color
- Beef broth or stock about four cups for steady stew like soup
- Lasagna noodles broken into bite bits about six sheets so they cook quick
- Dried basil and oregano a teaspoon each so you taste those Italian vibes
- Mozzarella and parmesan shredded cheese for a gooey top after the cook time
- Olive oil just a splash to brown the beef and layer in richness
- Salt pepper to taste so your Easy Lasagna Soup pops in every spoonful
Step timeline inside the pot six to eight
- Step one heat the pot on saute until it looks like it wants to smoke then add oil
- Step two toss in onion garlic and stir until onions turn clear it takes about three minutes
- Step three add ground beef and break it up with a spoon you want no pink bits left
- Step four pour in crushed tomatoes tomato paste and beef broth give it a good stir
- Step five toss in dried herbs salt and pepper stir so they float on top not sink
- Step six gently push broken lasagna bits into the liquid they will cook fast
- Step seven lock the lid connection then set to pressure cooking for five minutes
- Step eight use quick release if you are starving or slow release if you want deeper flavor
- Step nine open lid and see a bubbly ocean of cheesy soup ready for garnishes
- Step ten top with mozzarella parmesan and let it melt right on the surface
Shortcut valve tricks three to five
When you are racing the clock you can hack your release valve in simple ways.
- You can do a partial quick release by flicking the valve slightly so only some steam escapes
- You can do a natural release first and then quick release for a mix of depth and speed
- You can cover the valve hole with a towel so steam trickles out slower
- You can add a cup of cold water after cooking then quick release to bring temps down
First spoonful story
The moment I dipped my spoon I felt triumph. I saw cheesy strings pulling up from the pot and knew this dish was a winner. I remembered tasting my grandma's lasagna and how it warmed my soul. This Easy Lasagna Soup gave me all those vibes but in a way a kid can slurp without wearing a bib. I closed my eyes and felt each herb and tomato note dancing.
I heard my roommate say dang that is good and I felt proud. I gave them a quick tour of how I did it in my instant pot soup hack. They took one bite and told me I gotta teach them this recipe. That first spoonful was like a high five from my past self who thought cozy dinners had to take hours.
Leftover jar guide
I always have extra soup so I store it in glass jars. Here is how I keep it fresh for days.
First you let the soup cool at room heat for about twenty minutes. Then I spoon it into jars leaving about an inch at the top so it does not overflow when you warm it up. I seal the lids tight. If you plan to eat within two days I keep them in the fridge. If not I freeze them for up to three months.
To reheat I take a jar and thaw in the sink with cool water or pop it in the fridge overnight. Then I pour it back in the pot or microwave it in a bowl. I stir in fresh herbs or cheese right before serving so it tastes like I just made it. I sometimes repeat a quick release in the pot if I want to ramp up the broth depth.
Feel good send off with six FAQs
- Can I swap the meat for sausage
You sure can you can use Italian sausage for a spicy twist. Brown it same as beef then follow all the steps. It gives your lasagna soup recipe a different vibe. - What if I need gluten free
Just grab gluten free noodles or use zucchini ribbons instead. You can still follow pressure cooking times but check veggies wont overcook. - How long does it keep in fridge
You can store in fridge for two to three days. Always smell it and heat it fully before you dig in for safety. - Can I use chicken broth
Yeah chicken stock works too though it changes the flavor. You might add a dash more herbs to boost that Italian taste. - Do I have to break the noodles
Breaking them helps them cook evenly in a soup style. If you leave them whole they might stick up and not soften all the way. - Can I make a big batch
Absolutely just double the ingredients and use the pot loaf setting or manual pressure time. Keep an eye on max fill line so it does not gush steam everywhere.
Easy Lasagna Soup
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 set measuring cups and spoons
- 1 bowl for mixing cheese
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 9 pieces lasagna noodles, broken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- optional fresh basil or parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or sausage and cook until browned, breaking it apart with a wooden spoon.
- Add the diced onion and minced garlic to the pot. Cook for about 3 minutes until the onion is soft and translucent.
- Stir in the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook for 15 minutes, or until the noodles are tender.
- In a bowl, combine the ricotta cheese, mozzarella cheese, and grated Parmesan cheese. Once the noodles are cooked, stir the cheese mixture into the pot until melted and well incorporated.
- Simmer for an additional 5 minutes, and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil or parsley if desired.
