Instant Pot Lasagna Noodle Soup
Ingredients
The base
-
2
teaspoons
olive oil
-
1
cup
diced onion
-
2
cloves
garlic (1 teaspoon minced)
-
2
cups
white button mushrooms, sliced
-
1
medium
zucchini, sliced/diced
-
4
cups
vegetable or chicken broth
-
24
ounces
DeLallo San Marzano-Style Crushed Tomatoes
-
1
teaspoon
dried oregano
-
1
teaspoon
dried basil (or 2 teaspoons of Italian seasoning)
-
½
teaspoon
crushed red pepper flakes
-
5-6
ounces
DeLallo No-Boil Gluten-Free Lasagna Noodles, broken into pieces
-
¼
teaspoon
sea salt
-
¼
teaspoon
pepper
Optional ingredients
-
2
tablespoons
white wine
-
1
tablespoon
balsamic vinegar
-
to taste
fresh parsley or basil
-
to taste
ricotta/mozzarella
-
10
ounces
ground chicken sausage (if using)
Instructions
- Sauté the ground chicken sausage in olive oil for 3-4 minutes if using, then remove from the pot.
- Sauté the onion and garlic in the same pot until translucent and fragrant.
- Add mushrooms and zucchini, and sauté for another 2 minutes.
- Stir in salt, crushed tomatoes, spices, half of the lasagna noodles, and broth, mixing well.
- Add the remaining noodles, ensuring they are submerged.
- Close and lock the lid, set to high pressure for the appropriate time based on noodle type.
- Allow pressure to release naturally for 8 minutes, then perform a quick release.
- Stir in balsamic vinegar before serving.
Nutrition Facts (estimated)
Servings
5 to 6
Calories
245
Total fat
3.6g
Total carbohydrates
42.8g
Total protein
11.4g
Sodium
653.6mg
Cholesterol
0mg
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