Gluten Free Lasagna Soup Instant Pot Recipe
User Reviews
5
Gluten Free Lasagna Soup Instant Pot Recipe
Description
Gluten Free Lasagna Soup Instant Pot Recipe starts by browning ground beef and sautéing diced onions and red bell peppers before adding crushed and diced tomatoes along with Italian seasoning. Adding beef broth creates the soup base that cooks under pressure.
After an initial pressure cook, gluten-free rotini pasta is stirred in, then cooked briefly under pressure to maintain al dente texture. Immediate pressure release is essential to prevent overcooked pasta. The soup balances tender browned meat, softened vegetables, and well-seasoned tomato broth with the hearty bite of gluten-free pasta.
Serving involves scooping soup into bowls topped generously with ricotta, shredded mozzarella, and Parmesan cheese, which melts slightly into the hot soup to provide richness and texture contrast. This soup works as a comforting meal on its own, with suggested side options like gluten-free garlic bread to complement the flavors.
Leftovers can be stored in airtight containers refrigerated for up to 5 to 7 days. Reheating gently preserves pasta texture and flavors.
Ingredients
- 1 lb. ground beef
- 1/2 onion (diced)
- 1 red bell pepper (diced)
- 1 can diced tomatoes 14.5 oz can, petite
- 1 can crushed tomatoes (28 oz can)
- 1 teaspoon garlic minced
- 1 tablespoon Italian seasoning
- 6 cups beef broth (1 carton)
- 12 oz rotini pasta gluten free
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1 cup Parmesan Cheese (shredded)
Instructions
- First turn on the Instant pot to the sauté setting and brown the ground beef. Then drain off any excess grease.
- Next add in diced onion and red bell pepper. Pour in the crushed tomatoes and the diced tomatoes.
- Add in seasonings.
- Third, pour in the beef broth.
- Cover and seal the instant pot. Cook on high pressure for 5 minutes. Do a quick release to release all the pressure after this cook time by moving the vent on the lid from the seal position to the venting position.
- Remove the lid. Stir in the gluten free pasta.
- Seal the instant pot again and cook on high pressure for 2 minutes with a quick release. Make sure to release the pressure immediately after the cook time so that the noodles do not get overcooked.
- Spoon into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and parmesan cheese.
- Enjoy!
Notes
- Pair with gluten-free garlic bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 5 to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 56g | 19% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1261mg | 53% |
| Potassium | 811mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1278IU | 26% |
| Vitamin C | 39mg | 43% |
| Calcium | 422mg | 42% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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