Lasagna Soup Recipe
Enjoy all the cheesy, meaty flavors of traditional lasagna without the work with this 16-minute lasagna soup prepared in the Instant Pot.
Serving8 servings
Ingredients
- 1 pound Italian Sausage
- 1 pinch red pepper flakes
- 1 onion, chopped
- 2 teaspoon 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)
- 1 cup shredded Mozzarella cheese, optional topping
- 1 cup cottage cheese, optional topping
- fresh spinach, optional topping
- Parmesan cheese, optional topping
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.
Notes
After you are done eating, the easy way to store this soup recipe is to let the soup soup cool down to room temperature. Then, carefully pour the soup into an airtight container and store it in the fridge for next time. The soup will last in the fridge for about 3-4 days for the best flavor.
For this recipe, we love using the traditional Italian ground sausage, but there are other options to use, too. Some of our favorites include the following: spicy Italian sausage, ground turkey, ground chicken, and lean ground beef.
Our favorite toppings on this soup include the following: shredded Mozzarella cheese, cottage cheese (or ricotta cheese), fresh spinach or fresh basil, or Parmesan cheese.
Nutrition
Calories: 452 kcal · Carbohydrates: 40 g · Protein: 22 g · Fat: 23 g · Saturated Fat: 9 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 9 g · Cholesterol: 59 mg · Sodium: 1832 mg · Potassium: 959 mg · Fiber: 5 g · Sugar: 10 g · Vitamin A: 3254 IU · Vitamin C: 27 mg · Calcium: 183 mg · Iron: 4 mg