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Instant Pot Lasagna Soup
Tuba

Instant Pot Lasagna Soup

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
Servings: 8
Course: Main Course
Cuisine: American
Calories: 452
Ingredients Equipment Method Nutrition

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

Equipment

  • Instant Pot

Method
 

  1. 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.
  2. 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.
  3. Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
  4. Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.
  5. Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
  6. Turn off/Cancel the SAUTE function.
  7. Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
  8. 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.
  9. 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.
  10. 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
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