Instant Pot Lasagna Soup
This Instant Pot Lasagna Soup has all the flavors you love in traditional lasagna in a cozy soup and will be on the table in less than 30 minutes from start to finish.
Servings: 6
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 pound Homemade Italian Sausage or your favorite store-bought ground Italian sausage
- 1 small yellow onion minced
- 1 large carrot peeled, and diced
- 2 cloves garlic minced
- 4 cups low sodium chicken stock or vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes optional
- 1 cup dried pasta such as rotini, elbow noodles, or broken-up sheets of lasagna noodles
- 1 (15-ounce) can Italian Stewed Tomatoes
- 1 cup spaghetti sauce or marinara sauce
- 2 cups fresh spinach
- mozzarella and parmesan cheese for serving
Instructions
- Turn the Instant Pot to sauté, add ½ tablespoon extra virgin olive oil to the inner pot, and let heat briefly, 30-60 seconds. Once the oil is heated add in 1 pound Homemade Italian Sausage with 1 small yellow onion (minced) and 1 large carrot (diced) and cook until almost no longer pink, breaking up the sausage as it cooks.
- Add 2 cloves garlic (minced) and sauté for 2-3 minutes longer, to soften the onions. Hit cancel to turn off the Instant Pot off. If needed, remove the inner pot, drain off excess grease, and then return the inner pot back to the instant pot.
- Add about 1 cup of the 4 cups low sodium chicken stock to the inner pot and use a spatula or spoon to scrape up any browned bits on the bottom of the inner pot. Add the remaining stock. *Adding a small amount makes it so you don't splash yourself when deglazing the inner pot.
- Season the broth with 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon pepper, and ¼ teaspoon red pepper flakes. Stir in 1 cup dried pasta and then top with 1 (15-ounce) can Italian Stewed Tomatoes and 1 cup spaghetti sauce (DO NOT STIR!)
- Place the lid on the Instant Pot and be sure the vent knob is sealed or locked. Set to cook on high pressure for 4 minutes by hitting the manual or pressure cook button and use the +/- buttons to adjust to read 4.
- Once the cook time has elapsed, allow the pressure to release naturally for exactly 5 minutes. Then do a quick release for any remaining pressure by SLOWLY knocking the vent knob from sealed to venting. Be sure to stand away from the vent knob, to protect yourself from steam and liquid that may escape.
- Open the Instant Pot, stir in 2 cups fresh spinach, pop the lid back on the Instant Pot and let set for 2-3 minutes, just to let the spinach wilt.
- Serve the lasagna soup with mozzarella and parmesan cheese as desired. Alternatively, dollop the soup with ricotta cheese before serving.
Video
Notes
Sausage: Use any Italian sausage you like--chicken, turkey, or pork.
Noodles: Use 1 cup of any variety of noodles you like. Broken-up lasagna noodles, elbow noodles, bow-tie, etc.
Gluten-Free Modifications: Be sure the sausage and chicken broth you use are both gluten-free and use Barilla gluten-free noodles. Other brands give off too much starch and do not hold up well in this Instant Pot recipe.
Spinach: Feel free to use frozen defrosted and drained spinach in place of fresh spinach, just add it to Lasagna Soup BEFORE cooking on high pressure.
Storage: Leftover Lasagna soup may be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. You may need to add in a bit of extra stock to reheat, as the noodles will absorb the liquid as they sit.
Nutrition
Calories: 248kcal | Carbohydrates: 21g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 557mg | Potassium: 585mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3255IU | Vitamin C: 30.9mg | Calcium: 46mg | Iron: 8.4mg
