Instant Pot Lazy Lasagna Soup

Active Time: 15 MinsTotal Time30 Mins
Yield: Serves 8 (serving size: 1 1/4 cups soup, 2 tbsp. cheese, and 1 tbsp. basil)

Your family will love this fun departure from the Italian classic—and you’ll love its ease and simplicity. Want to make it in a slow cooker? Get the recipe here.

Ingredients

  • 1 pound 90% lean ground chuck
  • 8 ounces cremini mushrooms, quartered
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 2garlic cloves, minced
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1(14.5-oz.) can unsalted crushed tomatoes
  • 1(6-oz.) can tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 ounces whole-wheat lasagna noodles, broken into pieces
  • 1/4 cup half-and-half
  • 4 ounces preshredded mozzarella cheese (about 1/2 cup)
  • 1/2 cup fresh basil leaves

Nutritional Information

  • Calories 276
  • Fat 8g
  • Satfat 3g
  • Unsatfat 3g
  • Protein 23g
  • Carbohydrate 33g
  • Fiber 6g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 618mg
  • Calcium 11% DV
  • Potassium 9% DV
  • Calories 276
  • Fat 8g
  • Satfat 3g
  • Unsatfat 3g
  • Protein 23g
  • Carbohydrate 33g
  • Fiber 6g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 618mg
  • Calcium 11% DV
  • Potassium 9% DV

How to Make It

Step 1

Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

Step 2

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

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