Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crazy Easy Lasagna Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes (plus 10 minute NPR)
  • Total Time: 19 minutes
  • Yield: 4-5 servings 1x

Description

This Instant Pot or Crockpot lasagna soup is crazy easy! No chopping. No thickening. Just browning of some meat and you’re on your way. Besides the fact that it’s easy to make it tastes so good!


Ingredients

Scale
  • 1 pound ground beef
  • 2 Tbsp dehydrated minced onion
  • 2 tsp garlic powder
  • 1 1/2 tsp Italian seasoning
  • 1 tsp black pepper
  • 3/4 tsp kosher salt
  • 3 cups beef or chicken broth
  • 4 lasagna noodles
  • 1 (24 oz) jar marinara/pasta sauce of your choice
  • 1/3 cup heavy cream
  • Optional toppings: shredded mozzarella and fresh chopped basil

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Turn off Instant Pot.
  2. Stir in the onion, garlic powder, Italian seasoning, pepper and salt to coat the meat. 
  3. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  4. Break the lasagna noodles into 1 inch pieces and scatter into the pot.
  5. Pour the marinara sauce over the top. Don’t stir.
  6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. 
  7. Stir about a half cup of the soup into the cream to temper it. Then stir the cream into the pot. 
  8. Ladle into bowls and top with cheese and basil, if desired.

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Add into the slow cooker.
  2. Stir in the onion, garlic powder, Italian seasoning, pepper and salt to coat the meat. 
  3. Add in the broth. Break the lasagna noodles into 1 inch pieces and scatter into the pot. Pour in the marinara sauce. Stir. 
  4. Cover and cook on high for 2-3 hours, or until pasta is cooked. 
  5. Stir about a half cup of the soup into the cream to temper it. Then stir the cream into the slow cooker. 
  6. Ladle into bowls and top with cheese and basil, if desired.

Notes

For a lower sodium version of this soup use a low sodium broth and marinara sauce. You can also cut the salt down that is used to season the beef. 

  • Category: Soup
  • Method: Instant Pot or Slow Cooker