Instant Pot Lasagna Soup
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
553 kcal
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Course
Main Course
Instant Pot Lasagna Soup
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Enjoy the flavor of homemade lasagna in an easy to make soup.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes
- 1 bay leaf
- 1 pound (454g) ground chicken
- 2 ½ cups (591g) water
- 1 ½ cups (384g) crushed tomatoes
- 23 ounces (652g) marinara sauce
- 2 teaspoons balsamic vinegar
- 10 lasagna noodles broken into pieces
- 1 cup (225g) mozzarella cheese freshly shredded
- 6 ounces (170g) ricotta cheese
- 2 ounces (56g) cream cheese
- ½ cup (112g) parmesan cheese freshly grated
- 3 cups (90g) spinach
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Instructions
- Add the olive oil, tomato paste, onion powder, garlic powder, Italian seasoning, oregano, chili flakes, and bay leaf to the Instant Pot.
- Set to sauté mode on medium heat, stir and cook for 1-2 minutes, or until the spices become fragrant.
- Add in the ground chicken and sauté until no longer pink.
- Turn the Instant Pot off, then pour in water, crushed tomatoes, marinara sauce and balsamic vinegar, stirring to combine.
- Add the broken noodles on top, gently pushing them down to submerge them in the liquid, but do not stir.
- Place the lid on the Instant Pot and turn the valve to the sealing position. Set to manual pressure / high pressure for 2 minutes.
- When done, perform a complete quick pressure release (QPR) open the lid, and stir the soup.
- Next, add in the mozzarella, ricotta, cream cheese and parmesan. Stir until fully melted.
- Add in the spinach and allow to wilt for 5 minutes, then stir to combine.
- Serve topped with freshly chopped parsley or basil and additional grated Parmesan, if desired.
Equipments used:
Notes
- Be sure to cook the meat until it is no longer pink before adding the sauce ingredients.
- Chili flakes add a bit of spice. Omit them if you prefer a milder dish.
- Don’t stir the lasagna noodles in when adding to the soup. Just gently press down to make sure they are fully covered with the liquid.
- Have leftover diced tomatoes or tomato paste? Freeze for use in later recipes.
- If you prefer a thinner soup, add additional water or broth after cooking.
- Storage - keep leftovers in an airtight container inside the fridge for 4 days.
Nutrition Information
Show Details
Calories
553kcal
(28%)
Carbohydrates
50g
(17%)
Protein
33g
(66%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
1068mg
(45%)
Potassium
1264mg
(36%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
2644IU
(53%)
Vitamin C
19mg
(21%)
Calcium
344mg
(34%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 1068mg | 45% |
| Potassium | 1264mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2644IU | 53% |
| Vitamin C | 19mg | 21% |
| Calcium | 344mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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