This Instant Pot Truffled Lasagna Soup is a dish that will knock your socks off from the first bite to the last. I love Italian cuisine and I especially love pasta dishes. The combination of truffle “thrills”, meat, cheese, and tomato sauce is a tough one to beat in my opinion.
I remember growing up watching Garfield. He was always so excited when lasagna was served and I completely understand why.
But instead of going with a traditional lasagna recipe, I wanted to come up with a great tasting soup that incorporated the flavors from lasagna. And since I’ve been cooking a lot of Instant Pot recipes around here lately (simple and quick is the name of the game), this was a fun one to make.
On top of that, I have a love affair with truffle. And what would take this lasagna soup a step further? By combining the two worlds into one. The aroma from the truffles doesn’t overpower the dish, but it is an awesome addition that is perfect to add to pasta.
So which truffles should I use in this recipe?
Go with “truffle thrills“! You’re not looking for delicately sliced truffles for this dish. I use the White Truffles and Porcini thrills because it is a versatile sauce that can be added as-is to many dishes. Truffle thrills combine earthy summer truffles and blend them with various types of mushrooms, like Porcini. Add a little heavy cream, butter, olive oil, garlic, and Grana Padano cheese to the mix, and you have a “thrill” — for real! The texture is smooth and creamy and folds nicely into the tomato sauce.
This soup recipe is flavorful and hearty. Using the Instant Pot always makes the soup cooking experience a little easier. If you don’t have once, I highly recommend this addition to your kitchen arsenal.
This Truffle Lasagna Soup doesn’t take much time to prep or cook so that means the family can enjoy this in no time at all.
How to Make Lasagna Soup:
Chop your yellow onions then set to the side. Turn your Instant Pot on and set it to Sauté. Once it’s hot, add your butter, onions, and minced garlic and allow to cook down for 3 minutes.
I prefer to use lean ground beef for health reasons and to eliminate having to remove any access grease. Cook your ground beef until it’s browned and add all of your seasonings.
Next, you’ll add the crushed tomatoes and the chicken stock then stir together.
Break the lasagna pasta sheets into square pieces then add to the pot. Cover and secure the Instant Pot top then set the Pressure Cook option to high for 6 minutes. Once the 6 minutes is up, slow-release for an additional 10 minutes before manually releasing the vent.
In a small bowl, add the water and cornstarch and stir together and add to the pot. Adding this simple cornstarch mix will change the texture slightly from a broth to a creamy consistency. The cornstarch makes the soup much heartier. You can choose to omit this step for a thinner soup base.
You will then add the truffle thrills sauce along with all of the cheeses and cover the top of the pot to allow the cheese to melt.
Once the cheese is melted, which should only take a few minutes, you can serve immediately. Top you lasagna off with more cheese (hey, I love cheese) or a dollop of fresh ricotta.
If I don’t have an Instant Pot, can I still make this recipe?
Absolutely! It is just as simple to go the stovetop route. You would simply combine all ingredients in the same fashion allowing the ground beef and other ingredients to cook for 15 minutes. After boiling your pasta in a separate pot (according to its own instructions) you would add it to the finished sauce before mixing in the truffle thrills and cheese.
Can I use gluten-free pasta?
Using the stovetop is also a great cooking alternative if you are using gluten-free pasta. I find that GF pasta does not hold up as well and can be finicky in the Instant Pot. If you are using gluten-free pasta, make this recipe on the stove instead and add in your pasta at the end.
This recipe is great for family gatherings on a cold or warm day. It’s an ideal combination of layered and cheesy lasagna and a creamy bowl of soup. If your children love lasagna and hate soup this is a great way to get them to buy-in. 🙂
This lasagna soup stores well too and can remain fresh in the refrigerator for 3 days.
Give this Truffle Lasagna Soup a spot on your dinner table and I can almost promise you will not regret it. I’ve already made it three weeks in a row.
Here are a few more soup recipes you might enjoy:
- Authentic Chicken Tortilla Soup
- Instant Pot Broccoli and Cheese Soup
- Zucchini and Sweet Potato Soup
- Black Truffle Asparagus Soup
Instant Pot Truffled Lasagna Soup is an interesting take on the traditional. It combines pasta, meat, cheese, tomato sauce, & truffle into a delicious soup.
- 1 lb Lean Ground Beef
- 1 cup Yellow Onion
- 3 1/2 cup Chicken Stock
- 28 oz Fire Roasted Crushed Tomatoes
- 7 Lasagna Pasta Strips
- 1 cup Grated Parmesan Cheese
- 2 cup Shredded Mozzarella
- 6 oz Urbani White Truffle and Mushrooms
- 3 tsp Minced Garlic
- 1 tbsp Sugar
- 1 tsp Rosemary
- 1 tbsp Oregano
- 1/2 tsp Red Pepper Flakes
- 1 tbsp Parsley Flakes
- 1/2 tsp Garlic Powder
- 1 tsp Black Pepper
- 1/4 tsp Himalayan Salt
- 1 tbsp Cornstarch
- 1 tbsp Water
- Chop the onion into small pieces using a food processor and set to the side.
- Set Instant Pot to Sauté mode. Once the Instant Pot displays “Hot”, add the butter, onions, and minced garlic to the pot. Cook for 5 minutes then add lean ground beef to pot with 1/4 tsp of salt.
- Allow beef to brown then add in remaining seasonings, crushed tomatoes, sugar, and chicken stock. Breaking lasagna pasta sheets into large pieces and add to the pot.
- Change the setting to Pressure Cook for 6 minutes. Allow to slow release for an additional 10 minutes then manually release the steam before removing the top.
- Add cornstarch and water into a small bowl, mix, and add to pot. Add in truffle thrills and cheese.
- Place the cover back over the pot for a few minutes to allow the cheese to melt. Remove top and serve immediately.
Using the stovetop is a great cooking alternative if you are using gluten-free pasta and if you don’t have an Instant Pot. I find that GF pasta does not hold up as well and can be finicky in the Instant Pot. If you are using gluten-free pasta, make this recipe on the stove instead (browning the ground beef and cooking all ingredients for 15 minutes) and add in your pasta at the end along with the truffle thrills and cheese.
Adding the cornstarch mix will change the texture slightly from a broth to a creamy consistency. The cornstarch makes the soup much heartier. Omit this step for a thinner soup base.
You can substitute ground turkey or ground chicken for the ground beef in this recipe.
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
- Calories: 450
- Sugar: 9.2g
- Sodium: 1120mg
- Fat: 15.5g
- Carbohydrates: 33.9g
- Fiber: 3g
- Protein: 41.7g
- Cholesterol: 120mg
Keywords: Truffled Lasagna Soup, Lasagna Soup, Creamy Lasagna Soup