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From Scratch and Delicious Instant Pot Lasagna Soup

 Want all the fresh from-scratch lasagna flavors in a fraction of the time? Try delicious and hearty instant pot lasagna soup, one of my favorite one-pot meals on the table in about 30 minutes.

lasagna soup made in the instant pot

From Scratch and Delicious Instant Pot Lasagna Soup

At 6 pm the other night, my kids said they wanted me to make lasagna for dinner. I love making lasagna, but it’s not a meal I can start at 6 pm if I want to feed my family before 8 pm. While I can’t make lasagna from scratch in a hurry, I can make a quick lasagna soup in my instant pot! 

I know what you might be thinking. Lasagna does not sound good as a soup, Michelle. I understand where you’re coming from, but please believe when I say this is absolutely delicious. Even my super skeptical kids actually like this soup. 

In fact, my eldest daughter even said she thinks it taste like Chef Boyardee canned raviolis. You know what? I’ll take it. LOL!

I love that Instant Pot lasagna soup is a quick and easy meal I can make in a hurry! It’s hearty, delicious, and filling. If you want all the flavors of lasagna from scratch, but don’t have the time on hand to make it happen, try this delicious instant pot recipe instead!

delicious and easy instant pot lasagna soup

Let’s Make this One Pot Lasagna Soup in the Instant Pot


Put the oil in your instant pot and heat it using the sauté function. Once it’s hot, add beef and cook until it’s mostly browned, about 5 minutes. Add the onion and garlic and cook for 2-3 minutes longer until the onion is fragrant and translucent.

If possible, I recommend using organic ground beef. I source mine from a farmer right down the road, but if you aren’t that lucky, I highly recommend checking out Butcher Box. I’ve personally tried Butcher Box and think it’s a great way to get 100% grass-fed beef, heritage breed pork, and free-range organic chicken delivered right to your door! Use my affiliate link to get free bacon for life

I use my 8-qt Instant Pot for all my recipes. I used to have a smaller 6 QT version, but I love the 8 qt even more. For my family of six, it just gives me a little more capacity.

Now add chicken broth, tomatoes, seasoning, and noodles. You can cancel the sauté function first if you want, but I leave it on as it helps heat everything up before I start the pressure cooking.

Lasagna Soup - easy one pot meal from SimplifyLiveLove.com

What type of noodles works best in lasagna soup?

For the noodles, I recommend breaking up lasagna noodles, or using any thicker noodles – rotini etc – that takes at least ten minutes to cook. Don’t use quick cooking noodles or they will over-cook in the instant pot and turn to mush. That’s a yucky thing to have happen.

Stir to combine. Put the lid on the instant pot, lock into place, and make sure the pressure valve is set to sealing. Cook on manual high for four minutes. It will take about 15 minute for the pressure cooker to come to pressure.

lasagna soup in bowls

While the noodles are cooking, mix the cheeses together in a separate bowl. Spoon desired amount into soup bowls, top with soup and enjoy all the goodness of lasagna in about twenty more minutes!

After the 4 minutes are up, naturally release pressure for 5 minutes, then manually release the rest.

Carefully open the instant pot. Ladle soup into bowls and add a couple tablespoons of the cheese mixture, and enjoy!


best ever lasagna soup

Yield: 8

Hearty & Delicious Instant Pot Lasagna Soup

Hearty & Delicious Instant Pot Lasagna Soup

Quick, easy, and delicious one pot meal made right in your instant pot- on your table in about 30 minutes.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon high heat oil, avocado oil is my go-to
  • 1 pound ground meat, ground beef or Italian sausage or a mix of the 2
  • ½ yellow onion, diced
  • 2 cloves garlic, crushed
  • 6 cups chicken broth
  • 1 14.5 ounce can tomato sauce
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons tomato paste (ketchup works in a pinch too!)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 ounces noodles

Cheese Filling

  • 8 ounces ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • shredded mozzarella cheese, if desired.

Instructions

Heat oil using sauté function of instant pot, then add beef. Cook until mostly browned, about 5 minutes.

Add onions and garlic and cook for 2-3 more minutes.

Drain off excess grease, then add all remaining ingredients except the cheese.

Lock the lid on place, make sure the pressure valve is set to vent, then cook on manual high for 4 minutes.

Naturally release pressure for 5 minutes, then manually release remaining pressure.

Carefully open lid away from you so any steam doesn't hit you in the face.

Pour soup into bowls and add 1-2 tablespoons cheese mixture.

Grate fresh parmesan cheese and add salt and pepper to taste.

Enjoy!

Notes

If you'd like, you can use a jar of marinara sauce instead of the tomatoes. You might want to reduce amount the seasoning if you do that.

You can also use cottage cheese in place of the ricotta cheese if you want.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 436 Total Fat: 25g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 92mg Sodium: 1493mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 33g
Nutritional data is not always correct and varies depending on how much cheese you put in each serving.
If looking for more instant pot recipes? Here are a few of my favorites!

More Instant Pot Recipes You Will Love

Have you tried lasagna soup? What do you think?

Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

This recipe for Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese is simply delicious! It’s the perfect addition to any holiday meal and it makes a nice side dish for week night dinners as well. It’s not to hard to make and it’s definitely one of my favorite ways to eat brussel sprouts.
Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

*This recipe contains affiliate links. Thank you for supporting my site!*

Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

If you’ve never seen brussel sprouts growing, this is what they look like. They’re basically little cabbages growing up a stalk. The picture above shows very small sprouts, and they normally grow a bit bigger.

In addition to tasting great, brussel sprouts are incredibly nutritious. They look a little like a cabbage, but taste much better in my opinion. According to Nutrition and You, they are a great source of Vitamins A, K, and C, are rich in B Complex vitamins, full of anti-oxidants, and are also a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. Nutrition and You mentions all kinds of  cancer fighting properties that brussel sprouts have and claim that these vegetables should be eaten on weight loss programs because they have a low glycemic value and are low in calories.

If you’d like to try brussel sprouts, I highly recommend cooking them in the following manner. NOTE – this recipe is likely NOT low in calories…because of the BACON. But truly, bacon is the key to many a person’s heart. Don’t leave it out! {But do source a high quality bacon.}

Let’s make this delicious brussel sprout side dish recipe!

First, fry up some bacon – 3-4 pieces is plenty. I use nitrate free bacon I buy at Costco. It’s YUMMY! I just use my kitchen scissors to cut up a few pieces and then cook them over medium high heat in a nice cast iron skillet.

Then, clean the brussel sprouts. Make sure you check your bacon! Don’t want to burn it…

Cut the sprouts in half and remove any outer leaves that look bad. Your bacon should be done by now. Remove it from the pan so it doesn’t burn. Reserve half the bacon grease and leave the rest in the pan.

Now, take those little brussel sprouts and put them cut side down right in all of that delicious bacon grease. And leave them alone. Let them cook like this {medium heat} for about 5 minutes.

After 5 minutes, stir up the sprouts and add a handful of pine nuts. If the pan looks a little dry, add a bit of the reserved bacon grease. After the pine nuts look nice and toasty, add the bacon bits back in and top everything off with freshly grated parmesan cheese.

 

Yield: 4-6 side dish servings

Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3-4 pieces nitrate free bacon, cut into bite sized pieces
  • 1 lb brussel sprouts, washed and halved
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan cheese
  • salt & pepper to taste

Instructions

  1. Cut bacon and fry until crispy in a cast iron skillet. Drain half the bacon grease and reserve.
  2. Place halved brussel sprouts cut side down and fry in the bacon grease for about 5 minutes. Do not stir the sprouts during these first 5 minutes.
  3. Then, stir sprouts and add pine nuts. Cook 5-7 more minutes.
  4. Garnish with shredded Parmesan cheese, salt & freshly ground pepper, and enjoy!

Nutrition Information:


Amount Per Serving: Calories: 744 Total Fat: 63g Carbohydrates: 19g Protein: 39g

Would you eat these Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese? Share another favorite way to eat brussel sprouts, if you have one!

For more delicious side dish recipes, check out these posts:

Baked Camembert with Pomegranate & Hazelnuts

Easy Buttery Carrots

Green Beans w/ Garlic & Toasted Almonds

Cream Cheese & Parmesan Asparagus Spears

Pepper Jack Mashed Potatoes

 

This recipe for brussel sprouts with bacon, pine nuts & parmesan cheese is a delicious side dish - perfect for holiday meals or serving on a busy weeknight!

Salmon Street Tacos Approved by 5/6 of My Family

Salmon Street Tacos are one of my newest favorite meals. This meal can be on the table in 15 minutes and is seriously delicious!! Make sure to add it to your menu plan right now!Quick and easy recipe for delicious heart healthy salmon street tacos served with red slaw and lime cream sauce, on the table in 15 minutes!

*This post contains affiliate links. Thank you for supporting my site.*

Salmon Street Tacos Approved by 5/6 of My Family

I’m always looking for ways to incorporate more heart healthy salmon into my family’s diet, and this recipe for salmon street tacos is approved by five out of six of us. My middle daughter, Cora, has proven to be my pickiest eater and claims she doesn’t like salmon (or anything healthy really). Honestly, I think she just won’t give it a chance. But as long as I serve it with beans, she’ll add a tiny bit of salmon to her bean burrito in an attempt to make me happy.

Salmon Street Tacos with red cabbage slaw and lime cream sauce

The rest of the family, however, thinks these salmon street tacos are delicious! These tacos are a great way to stretch salmon and are so qiuck to make. Check out the recipe below.

How to Make Salmon Street Tacos

The really great thing about this meal is that not only is it delicious, but it’s also quick to make. Seriously, in the ten minutes it takes to cook the salmon, you can have the red cabbage slaw and the lime cream sauce finished for a complete meal. It’s possible to make everything ahead of time for a quick reheat at dinner time too and the slaw actually tastes better if you give it time to absorb the flavors!

salmon street tacos

So let’s get started, shall we?

Saute the salmon in butter over medium high heat

Melt butter in your favorite skillet over medium high heat. Cover salmon with blackened seasoning mix (you can make your own with my recipe here) – only one side if the skin is still on the bottom of the fish. Place salmon skin side down in melted butter and saute for 5 minutes. Flip salmon and saute for 5 more minutes. If you want, remove the skin after you flip it and add more blackened seasoning. Remove salmon from pan, allow to cool for a few minutes, then shred with a fork and set aside.

Make the red cabbage slaw to go with the salmon street tacos
While the fish is cooking, combine all ingredients to make the red cabbage slaw. Place the slaw in the fridge to let the ingredients mingle.

make the lime cream sauce to go with the salmon street tacos
Last, make the lime cream sauce by simply combining all ingredients. If you don’t have one of these microplanes, you need one! It makes zesting citrus and grating hard cheeses a snap! Place cream sauce in the fridge so its flavors can come together too.

serve salmon street tacos with lime wedges, chopped jalapeno, and cilantro
If you have time, heat up the tortillas to make them taste even better! If you want, you can even make your own flour tortillas pretty easily with my recipe here. Serve these yummy salmon street tacos with lime wedges, chopped jalapeno, and cilantro. Enjoy!

These products make this recipe for Salmon Street Tacos a snap!

Salmon Street Tacos Approved by 5/6 of My Family

Salmon Street Tacos Approved by 5/6 of My Family

Ingredients

Salmon

Red Cabbage Slaw

  • 1/2 head small red cabbage, finely chopped
  • 1/4 cup cilantro, chopped
  • 3/4 cup thinly sliced red onion
  • 1 1/2 TBS fresh lime juice
  • 1 TBS EVOO
  • finely chopped jalapeno, to taste
  • 1/2 - 1 tsp REAL Salt

Lime Cream Sauce

  • 1/2 cup sour cream
  • 1/2 tsp finely grated lime zest
  • 2 tsp fresh lime juice

Instructions

  1. Melt butter over medium high heat. Cover salmon with blackening seasoning - only one side if the skin is still on the bottom of the fish.
  2. Place salmon skin side down in melted butter and saute for 5 minutes. Flip salmon and saute for 5 more minutes. If you want, remove the skin after you flip it and add more blackening seasoning.
  3. While the fish is cooking, combine all ingredients to make the red cabbage slaw. Place the slaw in the fridge to let the ingredients mingle.
  4. Last, make the lime cream sauce by simply combining all ingredients. Place cream sauce in the fridge so its flavors can come together too.
  5. To assemble the salmon street tacos, simply add a bit of everything to a tortilla of your choice and enjoy!

Nutrition Information:


Amount Per Serving: Calories: 1419 Total Fat: 83g Carbohydrates: 28g Protein: 133g

Yes, tacos? or No, tacos? What’s your call on street tacos? 🙂

You might also like these recipes:

Large Batch Ground Beef Taco Meat – perfect for the freezer

Homemade Blackened Seasoning

Greek Salmon Sheet Pan Dinner

Cheesy Salmon Pasta w/ Spinach & Mushrooms

Quick and easy recipe for delicious heart healthy salmon street tacos served with red slaw and lime cream sauce, on the table in 15 minutes!

Easy Weeknight Salmon & Asparagus Sheet Pan Dinner

It’s 5:00 pm on a school night and you have no idea what to cook for dinner. Enter this easy weeknight salmon and asparagus sheet pan dinner recipe! With practically zero prep and a quick cook time, you can have a delicious and nutritious, Whole 30 approved meal on the table in about 20 minutes!

salmon asparagus sheet pan dinner on the table in 20 minutes. Whole 30 Approved

This post contains affiliate links which earn me a few pennies at no cost to you. Thanks for supporting my site! 

Family selfie at the Eiffel Tower

Family selfie at the Eiffel Tower. European Springbreak 2017.

We just returned from our family springbreak vacation in Europe and I realized a couple things while we were gone. First, my body feels better than it has in a long time. I drank very little red wine while we were gone (something I did almost every night without fail before we left). I had been having quite a few headaches before we went to Germany and suspected it may be the wine.

While we were gone, I only drank wine on three separate evenings, and each morning afterwords, the headaches were back. Hmmm. Second, my joint pain (my hips and shoulders have hurt me for years!) was a lot better while we were gone which I attribute to an overall cleaner European food system. They don’t allow a lot of the additives we find in our American food. Hmmm.

That information has been swirling in my head and I’ve also been watching friends participate in lots of clean eating challenges, like the Whole 30 program. Now I’m not quite ready to jump on board with the Whole 30 thing just yet (I REALLY love yogurt and cheese), but I have been cleaning up our food which seems to have deteriorated recently.

salmon asparagus sheet pan dinner featured

When I feel better, life is just better! Is is the same for you? And that’s why I recommend that you try this recipe. With heart-healthy salmon, fresh spring vegetables, and heart-healthy flax, you will enjoy eating healthy and your body will thank you. Maybe, just maybe, it can be the push you need to start eating cleaner every day!

forti flax barlean's blogger challenge

I’m excited to partner with Barlean’s to bring you a Clean Eating Challenge and Forti-Flax & Flax Oil Giveaway. All opinions are my own.

As a Barlean’s Blogger, I was sent the following products to help with this post:

I’ve been baking with flax seeds for a long time. It’s an ingredient in my 12-grain bread, my favorite bread recipe of all times! Flax seeds are full of omega-3s, plant lignans, and fibers. They are a source of essential fats that we need to stay healthy and anti-oxidants as well. According to healthyflax.org “The Institute for Medicine recommends that men consume 1.6 grams, women 1.1 grams  and children depending on age consumer between 0.5 and 1.2 grams per day.  Two Tbsp (30 mL) of ground flaxseed provides 3.5 g of omega 3, more then twice the daily recommendation.”

Flax seed oil is delicious in homemade salad dressings, and ground flax seed is also a great addition to smoothies and yogurt bowls as well. Read to the end of the post for a giveaway and you can enter to win Forti-Flax and Flax Oil from Barlean’s! Now let’s get busy cooking this delicious meal. It won’t take long, promise!

salmon asparagus sheet pan dinner

Salmon & Asparagus Sheet Pan Dinner

To make this quick and easy meal, simply preheat your oven to 450 degrees. Blanch a pound of asparagus for four minutes, then arrange all ingredients on a sheet pan. Bake for 12-15 minutes and enjoy!

salmon asparagus sheet pan dinner

Easy Weeknight Salmon & Asparagus Sheet Pan Dinner #EatCleanwithBarleans #Giveaway

Easy Weeknight Salmon & Asparagus Sheet Pan Dinner #EatCleanwithBarleans #Giveaway
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 4, 6-8 ounce salmon fillets, preferably wild-caught Alaskan Sockeye Salmon
  • 1 lb fresh asparagus, washed and trimmed
  • a handful of cherry tomatoes, washed and halved
  • 1 lemon, half juiced, half sliced
  • 3 TBS avocado oil
  • 1 TBS Barlean's Forti-Flax ground flaxseed
  • REAL salt & pepper to taste

Instructions

  1. Preheat oven to 450. Blanch asparagus for 4 minutes in boiling water.
  2. Arrange salmon and veggies on a sheet pan (lined with unbleached parchment paper if you want super easy clean-up. Skip this step if you're cheap like me.)
  3. Drizzle avocado oil and lemon juice over fish and veggies.
  4. Top with ground flaxseed, salt, pepper, and lemon slices.
  5. Bake for 12-15 minutes, or until salmon is cooked to your heart's desire.
  6. Enjoy!

Notes

This recipe feeds my family of 6, but two of my kids aren't huge salmon fans.

Nutrition Information:

Serving Size:

4-6 servings

Amount Per Serving: Calories: 502 Total Fat: 17g Carbohydrates: 2g Protein: 81g

Enter to Win #EatCleanWithBarleans Giveaway!

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This giveaway is open to US residents only.

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Easy Weeknight Salmon & Asparagus Sheet Pan Dinner on your table in 20 minutes! Plus, an #EatCleanwithBarleans #Giveaway!