Recipe: Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Serves: 8

Ingredients

• 1 pound lean ground beef or ground turkey
• 1 medium onion, diced
• 5 cloves fresh garlic, minced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons fresh oregano, removed from stalk
• 1 cup tomato sauce
• 3 tablespoons tomato paste
• 2 cups fresh tomatoes, diced (about 2 cups)
• 4 cups chicken stock or vegetable stock
• 1 tsp fresh black pepper
• 10 lasagna noodles, roughly broken
• 2 cups baby spinach
• ⅓ cup low-fat cream cheese (or substitute 1 cup ricotta or cottage cheese)
• Freshly grated parmesan, fresh basil and red chili flakes to serve

Directions

1. Press “sauté” on the Instant Pot. Add a small amount of cooking oil of choice. Once hot, add in the beef (or turkey).
2. Break up with a wooden spoon and sauté until browned. Add in the onions, stir and cook for about 2 minutes. Add in the garlic, stir and cook for another minute.
3. Add in the carrots, celery and oregano, stir and cook for about a minute and then turn off the sauté function.
4. Add in the tomato sauce, tomato paste, fresh tomatoes, stock and pepper. Give everything a good stir and then add in the broken lasagna noodles. Stir them in, making sure to cover them with the liquid otherwise they will not cook properly.
5. Put on the lid, seal and set the pot to “manual” pressure cook for 6 minutes.
6. Once the pot beeps do a “quick pressure release (QPR),” remove the lid and give everything a good stir. Add in the baby spinach and the cream cheese, give everything a stir, leave for a moment for the cream cheese to melt and then stir again.
7. Serve immediately with some freshly grated parmesan, fresh basil, and red chili flakes.

Recipe Notes:

• Break the noodles into small, 1-inch by 1-inch pieces to make for easier soup eating.
• If you like your soup to be thicker, only add 3 to 3½ cups of stock; use more than 4 cups if you prefer a thinner soup.