One Pot Lasagna Soup
This cozy One Pot Lasagna Soup brings all the rich, cheesy flavors of traditional lasagna into a quick and hearty soup made right in your pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 0.5 lb Lean ground beef see notes for swaps
- 0.5 lb Italian ground sausage
- 1 teaspoon Olive oil
- 0.5 cup Yellow onion chopped
- 3 Garlic cloves minced
- 3 tablespoon Tomato paste
- 24 oz Red pasta sauce or marinara
- 0.25 teaspoon Red pepper flakes
- 0.25 teaspoon Salt plus more to taste
- 0.25 teaspoon Black ground pepper
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Crushed dried oregano
- 0.5 teaspoon Dried thyme
- 7 cups Beef or chicken broth
- 9-10 Uncooked lasagna noodles broken into pieces
- 3 cups Fresh baby spinach
- 0.5 cup Shredded parmesan
- 1 cup Fresh ricotta
- 1 cup Shredded mozzarella
Instructions
Instructions
- Heat olive oil in the pressure cooker. Add ground beef and sausage. Brown the meat evenly and drain excess fat.
- Add chopped onion and cook until soft. Stir in minced garlic and cook for 30 seconds.
- Add tomato paste and stir for 2 minutes to deepen flavor.
- Add red sauce, red pepper flakes, salt, pepper, garlic powder, oregano, and thyme. Stir to combine.
- Pour in 4 cups of broth and bring to boil. Break and stir in lasagna noodles slowly to avoid clumping.
- Seal the lid and cook under high pressure for 6 minutes. Let natural release for 10 minutes.
- Open lid and stir in ricotta and mozzarella.
- Add baby spinach and shredded parmesan. Stir until spinach wilts.
- Serve hot with extra cheese as desired.
Notes
Use ground chicken or turkey if preferred. For freezing, omit cheese and freeze in airtight containers. Add cheese after reheating. Freeze up to 3 months.