-Recipe- Lasagna Soup
Lasagna! Ooey, gooey, cheesy.. delicious. This recipe is the perfect dupe for when your craving lasagna but don’t have the time for all the prep. Lasagna Soup is a go to, weeknight, throw and go dinner that is hearty and perfect for a chilly night. Also, it’s a little lighter then your traditional heavy lasagna dinner, so its all around a great choice! I prefer to do mine in the InstantPot, mostly because it cooks in 5 minutes! And it’s just one thing for me to clean after dinner. I am a "carb with my carb" type person so I always serve with warm garlic bread or toasty sourdough. Keep in mind substitutions, the cheesy topping, not 100% necessary but I highly recommend if your wanting the cheesy lasagna feel. Pork vs. ground (beef, chicken, turkey), obviously I am a pork person so I always use Italian sausage for my soup but any ground option will work just fine, add some extra of your seasonings when cooking the meat but other then that totally your preference. Also, the recipe below calls for 14.5oz tomato sauce and 14.5oz diced tomatoes, I prefer to use my canned tomato sauce and I can them in 32oz, and that one jar works just as well for this recipe. Do you have to use lasagna noodles? I personally have never used any other option, I have seen recipes that use penne noodles or bowtie pasta, so it is absolutely possible. Lastly, you could absolutely do this on the stove if you do not have an InstantPot and would just cook your noodle until tender and you are set.
Ingredients:
-1lb HF Italian Sausage
- ½ cup diced onion (one medium onion)
- 4 garlic cloves, minced
- 6 cups chicken broth
-1 14.5oz can diced tomatoes
-1 14.5oz can tomato sauce
- 2 tbsp tomato paste
- 2 tsp dried basil
- 1 tsp oregano
- ½ tsp dried rosemary
- ½ tsp dried thyme
- Salt & pepper
- 6-7 broken lasagna noodles (broken in 1” pieces)
For the cheesy topping:
-8 oz ricotta cheese
-1 ¼ cup shredded mozzarella cheese
-1/2 cup shredded parmesan cheese.
Start by mixing up all the ingredients for your cheesy topping and set it to the side while you make your soup.
Break up your lasagna noodles and set aside.
Turn your instantpot on the sauté setting, drizzle with a little olive oil and cook your Italian sausage. Once the sausage is done put on a plate to the side and drain any extra grease from your instantpot.
Add another drizzle of olive oil and add your onions, once onions start to become translucent add your garlic and cook until fragrant. Don’t burn your onions and garlic.
Once fragrant, add your chicken broth, tomatoes and all of your seasonings, salt and pepper to taste. Stir to combine.
Once combined add your cooked meat and broken noodles to the InstantPot.
Stir one last time before securing the lid to your instantpot.
Cook on High Pressure for 5 minutes.
Once finished allow to natural release for 5 minutes before doing a quick release on your instantpot.
Stir, taste, season if salt and pepper needed.
To serve, ladle into your favorite bowl and top with a BIG scoop of your cheesy mixture.
Sprinkle a little parsley and enjoy!
Until next time,
Elizabeth
*Note: If an InstantPot is not your thing or my InstantPot terms were something your not familiar with, swap for stovetop! One of these days I am goign to DEBUNK the InstantPot! :)