Instant Pot Lasagna Soup
Ingredients
The soup
-
1
pound
lean ground beef
-
1
medium
yellow onion, diced
-
1
medium
zucchini, diced
-
3
cloves
garlic, minced
-
24
ounces
Primal Kitchen marinara sauce
-
4
cups
low-sodium broth
-
2
teaspoons
Italian seasoning
-
1
teaspoon
fine salt
-
½
teaspoon
black pepper
-
8-9
ounces
uncooked lasagna noodles, broken
Optional toppings
-
to taste
ricotta cheese
-
to taste
Parmesan cheese, shredded or grated
-
to taste
mozzarella cheese, shredded
-
to taste
fresh basil leaves, chopped
Instructions
- 1. Use the 'Saute' function on the Instant Pot to cook the ground beef and onion until the beef is almost cooked through.
- 2. Add minced garlic and cook until the beef is no longer pink.
- 3. Stir in zucchini, marinara sauce, broth, Italian seasoning, salt, pepper, and broken lasagna noodles.
- 4. Seal the Instant Pot lid and cook on high pressure for 3 minutes, then allow for 5 minutes of natural pressure release.
- 5. Stir the soup, ladle into bowls, and top with ricotta and any additional cheese or basil as desired.
Nutrition Facts (estimated)
Servings
6 servings
Calories
320
Total fat
6g
Total carbohydrates
35g
Total protein
25g
Sodium
655mg
Cholesterol
48mg
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