Instant Pot Lasagna Soup
Ingredients
The soup base
-
1 ½
lbs
Lean Ground Beef or Sausage
-
1
each
Bay Leaf
-
1
4" sprig
Fresh Rosemary
-
1
pinch
Red Pepper Flakes (optional)
-
1
each
Onion, chopped
-
2
teaspoons
Italian Seasoning
-
1
teaspoon
Basil, dried
-
1
teaspoon
Oregano, dried
-
1
teaspoon
Salt
-
½
teaspoon
Pepper
-
5
cloves
Garlic, pressed or minced
-
4
oz
Mushrooms, sliced (optional)
-
1
28 oz can
Crushed Tomatoes, with juice
-
1
14 oz can
Tomato Sauce
-
5
cups
Chicken Broth (4 cups for thicker soup)
-
9
each
Uncooked Lasagna Noodles, broken into about 1.5-inch pieces
To Finish
-
1
cup
Mozzarella Cheese, shredded
-
1
cup
Parmesan Cheese, grated
-
1
cup
Cottage Cheese (or Ricotta)
-
1
box
Frozen Chopped Spinach, thawed (optional ingredient)
Garnish
-
to taste
Fresh Basil or Parsley Leaves
-
to taste
Parmesan Cheese
Instructions
- Sauté the meat, bay leaf, rosemary, and red pepper flakes until the meat is browned.
- Add the onion, Italian seasoning, basil, oregano, salt, and pepper, and cook until the onion is translucent.
- Stir in the garlic and mushrooms, cooking for an additional minute.
- Add the crushed tomatoes, tomato sauce, and chicken broth, bringing to a simmer.
- Stir in the broken lasagna noodles.
- Seal the Instant Pot and set to pressure cook for 6 minutes.
- After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Stir the soup, then mix in the Parmesan and mozzarella cheeses until melted.
- Add the spinach and cottage cheese, stirring to combine.
- Serve garnished with fresh basil or parsley and extra Parmesan cheese.
Nutrition Facts (estimated)
Servings
8 servings
Calories
413
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
You might also like