Try lasagna soup in the Instant Pot for a new twist on an old favorite. Ever wonder what to do with that last little bit of marinara sauce or those broken lasagna noodles? Well, this recipe has you covered with a soup that has all of the flavors of lasagna without all of the hours in the kitchen. I've made it with fairly simple ingredients but feel free to add ground fennel seeds or herbs.
Ingredients
- mild Italian sausage link, casing removed: 1 piece (4 ounce)
- ground sirloin: 1 pound
- olive oil: 1 Tbsp
- onion: 1 cup (finely chopped)
- garlic: 1 Tbsp (minced)
- low-sodium chicken broth: 1 can (32 ounce can)
- ounces marinara sauce: 24 piece
- lasagna noodles: 8 piece (broken into pieces)
- salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- Parmesan cheese: 6 tsp (grated)
Metric Conversion
Stages of cooking
-
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onion and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.
-
Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.
