One of my favorite Instant Pot recipes I have seen floating around the interwebs is Lasagna Soup! I love the idea because it looks delicious, takes only a few minutes to make. This tastes like seafood lasagna without all the work!
In my house, we don’t eat meat this time of year, and I started brainstorming some seafood recipes to make for my family. My attitude towards Lenton recipes is that if you’re spending lots of money on seafood, you’re missing the point of the season. However, I had a couple of packages of frozen shrimp in my freezer that I needed to use up, so I decided to put together this seafood lasagna soup for our Ash Wednesday dinner.
How do you make Seafood Lasagna Soup?
- Start by cooking onions, garlic, and shrimp
- Add a few veggies and some Italian spices
- Add a jar of alfredo sauce and some vegetable broth
- Add broken lasagna noodles to your pot
- Cook the soup in your Instant Pot for 6 minutes. You read that right. 6 minutes.
- Top your soup with a delicious ricotta cheese mixture and Eat!
The total time it takes to make this soup is about 25 minutes. You need to make sure you account for prep time, the time it takes for your Instant Pot to come to pressure, and the time it takes to release naturally. I never release the pressure right away when I make soup. Your soup will splatter all over the place if you release pressure before it’s time.
What do I need for Seafood Lasagna Soup?
You will need:
- 24 ounces of baby shrimp
- One onion
- One carrot
- 1 Zucchini
- 1 cup broccoli
- 1 15 ounces of alfredo sauce
- 32 ounces vegetable broth
- 1 cup of water
- And Instant Pot
In My opinion, the best part about this soup is the ricotta cheese topping. This super easy to whip up and is the secret to making this soup taste like lasagna. You will want to add the ricotta cheese topping right before serving the soup.
If you are new to making soup in your Instant Pot, check out my ten tips for making soup in Your Instant Pot.
Instant Pot Seafood Lasagna Soup
- 1/2 cup chopped white onion
- 3-4 cloves minced garlic
- 24 ounces baby shrimp
- 1 carrot chopped
- 1 zucchini chopped
- 1 cup broccoli chopped
- 1 15 ounce jar alfredo sauce
- 32 ounces vegetable broth
- 1 cup water
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
Ricotta Cheese Topping
- 8 ounces ricotta cheese
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese
- parsley optional
Set your Instant Pot to the saute setting.
Add olive oil to the bottom of your Instant Pot Pan. Add onion, garlic, and shrimp. Cook until shirmp is cooked all the way through and the onions are translucent.
Add carrots, zucchini, broccoli and herbs. Continue stirring while it cooks.
Add alfredo sauce, veggie broth, water, and broken lasagna noodles
Seal lid on instant pot. Cook on high pressure for 6 minutes. Let naturally release for 10 minutes.
While the Instant Pot is cooking, prepare your ricotta cheese topping. Mix all of the cheeses in a bowl, and set aside.
Serve up a bowl of seafood lasagna soup by adding soup to a bowl, and adding the ricotta mixture on top.
I made this soup using store-bought alfredo sauce if you want to make your own, I encourage you to do so! I highly encourage this seafood lasagna soup! It is so much better than lasagna out of the frozen aisle of the grocery store but doesn’t take all the time of homemade lasagna.
If you’re like me, and you are using your Instant Pot like crazy, be sure to check out all of my instant pot recipes!