Instant Pot Lasagna Soup Recipes
INSTANT POT® LASAGNA SOUP
Ever wondered what to do with that last little bit of marinara sauce or those broken lasagna noodles? Well, I've got you covered! This soup has all of the flavors of lasagna without all of the hours in the kitchen. I've made it with fairly simple ingredients but feel free to add ground fennel seeds or herbs.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onions and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.
- Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.
Nutrition Facts : Calories 608.2 calories, Carbohydrate 64.1 g, Cholesterol 70 mg, Fat 22.1 g, Fiber 6.8 g, Protein 37.5 g, SaturatedFat 7.2 g, Sodium 1414.9 mg, Sugar 19.2 g
INSTANT POT LASAGNA SOUP
Categories Main Course
Number Of Ingredients 19
Steps:
- 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 Facts : Servingsize 1 serving, Calories 2774 kcal, Fat 123 g, SaturatedFat 52 g, Cholesterol 635 mg, Sodium 9333 mg, Carbohydrate 165 g, Sugar 21 g, Protein 258 mg
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