Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Your family will love this fun departure from the Italian classic—and you’ll love its ease and simplicity. Want to make it in a slow cooker? Get the recipe here.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

15 mins
30 mins
Serves 8 (serving size: 1 1/4 cups soup, 2 tbsp. cheese, and 1 tbsp. basil)


Ingredient Checklist


Instructions Checklist
  • Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

  • Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

Nutrition Facts

276 calories; fat 8g; saturated fat 3g; protein 23g; carbohydrates 33g; fiber 6g; sugars 7g; sodium 618mg.