Description
All the deliciousness of lasagna without the layering. Instant Pot or Stovetop.
Ingredients
2 Tbsp Olive Oil
1 lb. Ground Beef (or ground beef/sausage mix)
1/2 Onion diced (granulated onion powder – ½ tablespoon)
4 cloves Garlic finely grated (granulated garlic powder – ½ tablespoon)
**1 large shallot, finely diced can be used in place of the garlic and onion. I personally prefer shallots.
1 28-oz can Crushed tomatoes
2 tbsp Tomato Paste
1 –32 ounce container of Chicken Broth/stock or beef broth/stock (4 cups)
1 Tbsp Italian Seasoning
2 tsp Salt
Optional: Red chili flakes to taste (I use about 2 dashes)
1lb uncooked long fusilli pasta (or lasagna noodles broken apart into smaller pieces)
Lasagna Soup Topping
1/2 cup Ricotta Cheese
1/2 cup Mozzarella Cheese
1/4 cup Parmesan Cheese
2 tablespoons dried parsley
Salt to taste
1 tsp granulated garlic (or garlic powder)
Instructions
INSTANT POT
Select “SAUTE” on the Instant Pot
When the display reads “HOT”, add the olive oil, ground beef, onions, and garlic. *see notes below for meatless directions*
Sauté until the beef is cooked through and all chopped up (3-5 minutes fresh vs frozen)
Add tomato paste and saute for an additional minute.
Press the “CANCEL” function on the Instant Pot.
Pour in the diced and crushed tomatoes (juices included), broth, and Italian seasoning
Place noodles in last and do not stir. I grab a handful of the long fusilli and break them in half, then place it in the liquid.
Making sure that the sealing ring is properly aligned in the lid, lock the lid into place, and turn the pressure release valve to the “SEALING” position
Select “MANUAL” (“PRESSURE COOK” button on newer models) and set the Instant Pot on “HIGH PRESSURE” for 1 minute. (1 minute of pressure cooking is correct- keeping in mind that the liquid takes time to come to pressure, so the noodles are cooking during the pressure building/preheating process)
When cook time is completed allow a 5-minute natural pressure release. Then open the sealing vent and release the pressure.
In a small bowl, combine shredded mozzarella, ricotta, and romano (parmesan and or pecorino romano) cheeses
Stir in dried parsley, salt (to taste), and granulated garlic
Serve in individual soup bowls and top with a dollop of cheese mixture in each.
STOVETOP
Heat a soup pot (I prefer an enameled dutch oven pot for soups) over medium-high heat
When the pan is hot, drizzle olive oil and saute onions and garlic for 1 minute
Add ground meat and continue sauteing while chopping up the meat into small pieces until it is cooked.
Incorporate tomato paste and spices into the meat mixture and cook an additional minute.
Pour in broth/stock and crushed tomatoes.
Turn heat to HIGH and heat until soup starts to boil.
Add dry pasta noodles, turn the heat down to medium and simmer until pasta is tender (about 10 min)
In a small bowl, combine shredded mozzarella, ricotta and romano (parmesan and or pecorino romano) cheeses
Stir in dried parsley, salt (to taste) and granulated garlic
Serve in individual soup bowls and top with a dollop of cheese mixture in each. Alternately, you can add dollops of cheese mixture topping the soup directly in the pot and serve like that.
Notes
Skip the meat! In place of sauteeing ground beef, saute diced onion (or shallot) with 1 tbs oil or butter. When onion becomes translucent add the tomato paste & spices, then saute one more minute. Turn saute off and continue with the recipe.
You can substitute ground chicken.
The pasta noodles will continue to soak up liquids as the soup cools.
You can make the soup base ahead of time. Freeze for up to 3 months. Reheat base and add pasta when you are ready to serve. Alternately, I make the soup base in the morning and allow to simmer either stovetop or in crockpot until dinner time when I add the pasta.