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Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Tuba
This Instant Pot Lasagna Soup is a game-changer for busy weeknights, delivering all the cozy, cheesy comfort of lasagna in just 16 minutes. Plus, it’s packed with 22g of protein and a rainbow of nutrients, so you can feel good about every delicious bite.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Main Course
Cuisine American
Servings 8
Calories 452 kcal

Equipment

  • Instant Pot

Ingredients
  

Main Ingredients

  • 1 pound Italian Sausage
  • 1 pinch red pepper flakes
  • 1 onion, chopped
  • 2 teaspoons Italian seasoning
  • 1 teaspoon basil, dried
  • 1 teaspoon oregano, dried
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 5 garlic cloves, pressed or minced
  • 4 ounces mushrooms, sliced
  • 1 cup carrots, chopped up
  • 28 ounces crushed tomatoes with juice, 1 can
  • 14 ounces tomato sauce, 1 can
  • 5 cups chicken broth adjust for desired thickness
  • 9 lasagna noodles, broke in small pieces, about 1.5 inches long you can use any type of noodle

Topping Options

  • 1 cup shredded Mozzarella cheese
  • 1 cup cottage cheese, (or ricotta)
  • fresh spinach
  • parmesan cheese

Instructions
 

  • Turn Instant Pot to SAUTE function. When the display reads "Hot," add the meat and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally.
  • Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until the onion starts to turn translucent, stirring occasionally.
  • Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
  • Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.
  • Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
  • Turn off/Cancel the SAUTE function.
  • Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
  • When the cook time ends, do a quick release of the pressure. Make sure no sauce comes out with the steam, then turn the steam release knob fully.
  • When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the mozzarella cheeses. Stir well and let it melt. Then add the spinach and cottage cheese and stir again.
  • Serve in bowls with extra Parmesan cheese if desired.

Nutrition

Calories: 452kcalCarbohydrates: 40gProtein: 22gFat: 23gSaturated Fat: 9gCholesterol: 59mgSodium: 1832mgPotassium: 959mgFiber: 5gSugar: 10gVitamin A: 3254IUVitamin C: 27mgCalcium: 183mgIron: 4mg
Keyword comfort food, easy dinner, Instant Pot, Italian recipe, lasagna soup
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