Description
A cozy, hearty soup that captures the essence of traditional lasagna, perfect for chilly evenings.
Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 4 cups beef or vegetable broth
- 2 cups pasta (shells or broken lasagna noodles)
- 4 oz cream cheese
- 2 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add the ground beef or sausage and cook until browned, about 5 minutes.
- Drain excess fat if necessary.
- Add your chopped onion and minced garlic. Sauté until the onion turns translucent, about 3 minutes.
- Pour in crushed tomatoes and broth, scraping any browned bits from the bottom of the pot.
- Add the pasta and stir well.
- Secure the lid and set to ‘Manual’ at high pressure for 5 minutes.
- Allow a natural release for 5 minutes.
- Open the lid and stir in the cream cheese until melted.
- Top with shredded mozzarella before serving.
Notes
For a lower calorie version, swap beef for ground turkey, and use low-fat cream cheese. Gluten-free pasta can be used as well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg