instant pot lasagna soup

Components:

1. One tablespoon of olive oil
2. One pound, or four hundred fifty grams either ground turkey or beef (or a combination of the two)
3. one sliced onion
4. three minced garlic cloves
5. One sliced bell pepper (optional)
6. One 28-oz can of crushed tomatoes
7. One 14.5-oz can of chopped tomatoes
8. Two cups of chicken or beef stock
9. one-fourth cup tomato paste
10. One spoonful of seasoning from Italy
11. One tsp of dried basil
12. One-half tsp dried oregano
13. 1/4 teaspoon of optionally hot red pepper flakes
14. 8 ounces (225 grams) of torn lasagna noodles
15. Half a cup of ricotta
16. One cup of finely shredded mozzarella cheese
17. Grated Parmesan cheese, half a cup
18. To taste, add salt and black pepper.
19. Chopped fresh parsley or basil (optional; garnish)

Guidelines:

Cook the Pork and Veggies:

• Heat the olive oil and select the “Sauté” setting on the Instant Pot.
• Using a spoon, break up the ground beef (or turkey) while it cooks until it turns brown. If required, drain any surplus fat.
• Add the chopped onion and simmer for 3–4 minutes, or until softened.
• Add the bell pepper, if using, and minced garlic, and sauté for an additional one to two minutes, or until fragrant.

Add the seasonings and tomatoes:

• Add the dried oregano, dried basil, dried pepper flakes (if using), diced or crushed tomatoes, tomato paste, beef or chicken stock, and Italian spice.
• Make sure the tomato paste is completely combined with the liquid by mixing thoroughly.

Include the Noodles:

• Add the lasagna noodles to the pot after breaking them up. Make sure the noodles are well-submerged in the liquid by stirring.

Prepare the Soup:

• Once the valve is in the “Sealing” position, close the Instant Pot lid.
• Choose “Manual” or “Pressure Cook” and program a 5-minute high-pressure timer.
• After the cooking cycle is over, release the pressure normally for five minutes before quickly releasing any leftover pressure.

Complete the Soup:

• Lift the cover and give the soup a stir. The flavors should blend nicely and the noodles should be soft.
• Add the ricotta cheese and stir until it melts completely, resulting in a creamy consistency.

Serve:

• Spoon the soup into individual bowls and garnish with grated Parmesan and shredded mozzarella cheese.
• If preferred, garnish with fresh parsley or basil.

Advice for the Ideal Lasagna Soup:

• Noodles: To ensure that the lasagna noodles cook evenly and fit well in the soup, break them up into smaller pieces.
• Ricotta Cheese: The soup has a creamy, lasagna-like texture when ricotta cheese is added at the very end. For more taste, you can even toss in extra Parmesan.
• Thickening: You can mash some of the noodles with the back of a spoon or toss in a cornstarch and water slurry if you want your soup thicker.
• Vegetables: For added taste and nutrition, feel free to add more veggies like spinach or mushrooms.

Savor your Instant Pot lasagna soup for a filling supper that’s ideal for hectic weeknights or a cosy weekend supper!