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Creamy Instant Pot Lasagna Soup with Ricotta

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A quick and comforting one-pot meal that captures the flavors of traditional lasagna in a soup form. Rich tomato broth, tender noodles, ground meat, and pockets of creamy ricotta cheese come together in under an hour.

Ingredients

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  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3–4 garlic cloves, minced
  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 1 pound Italian sausage (mild or hot, casings removed)
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 32 ounces beef or chicken broth (low-sodium)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 bay leaves
  • Salt and black pepper to taste
  • 8–10 lasagna noodles, broken into pieces
  • 15 ounces whole milk ricotta cheese
  • 1/2 cup heavy cream or half-and-half (optional)
  • 1 cup shredded mozzarella cheese (for topping)
  • 1/2 cup grated Parmesan cheese (for topping)
  • Fresh basil leaves (for garnish)

Instructions

  1. Set the Instant Pot to Sauté mode (Normal or High). Add olive oil and heat until hot.
  2. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds.
  3. Add ground beef and Italian sausage. Break up the meat with a wooden spoon and cook until no longer pink, about 5-7 minutes. Drain excess grease if desired.
  4. Stir in tomato paste and cook with the meat for 1-2 minutes to deepen the flavor.
  5. Add dried oregano, dried basil, and red pepper flakes. Stir to coat the meat.
  6. Pour in crushed tomatoes and broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a burn error.
  7. Add bay leaves and stir everything together.
  8. Add broken lasagna noodles to the pot.
  9. Secure the lid, ensure the valve is set to Sealing, and select Pressure Cook or Manual on High for 6 minutes.
  10. Once the timer beeps, perform a Quick Release by carefully turning the valve to Venting.
  11. Open the lid and remove the bay leaves.
  12. Stir in the ricotta cheese and heavy cream (if using) until melted but still creamy.
  13. Taste and adjust seasoning with salt and pepper. Add more broth if the soup is too thick.
  14. Serve hot, topped with shredded mozzarella, grated Parmesan, and fresh basil.

Notes

[“Deglazing the pot thoroughly is crucial to prevent a ‘Burn’ error.”, ‘Noodles absorb liquid as they sit; add extra broth when reheating leftovers.’, ‘For a vegetarian version, skip the meat and use vegetable broth.’, ‘Ricotta adds a distinct texture; do not blend it completely if you want pockets of cheese.’, ‘Gluten-free pasta can get mushy faster, so add it at the very end if possible.’]

Nutrition

Keywords: lasagna soup, instant pot recipes, creamy soup, ricotta cheese, comfort food, quick dinner, one pot meals, Italian soup

Find it online: https://lirafood.com/creamy-instant-pot-lasagna-soup-with-ricotta-easy-15-min-dinner/