Toss it in and go, this recipe comes together quickly with little hands on time. Robust tomato broth, veggies, noodles and gooey cheese is just what your family needs for the weeknight dinner rush. Bring on the soup weather.
A funny thing happens in Miami during the fall, aside from it officially becoming soup weather. Almost overnight, our hot and humid climate drops. Little by little, we reach a cool and crisp (wait for it) 72. Oh yes, and as that temperature drops slightly, it’s pretty easy to tell the locals from visitors. I kid you not; every local will break out all pairs of boots, wool coats, and sweaters they own. It’s my favorite time of year. I have boots to wear, people, and I can’t do it in 80-degree weather!
Meanwhile, visitors maintain the socially acceptable t-shirts and shorts attire, you know, because that’s the normal thing to wear in the tropics. I am fully team sweater and boots on this one, and can you blame me? As one of my kid’s teachers put it to me one year: “Miami has two temperatures, hot and hotter.” No truer words were spoken about the weather here. So when an opportunity presents itself to pretend for a few days that I have reason to wear boots and sweaters (and eat soup), I’m taking it.
Show me the recipe already.
As the rest of the US starts to drop into actual sweater weather, and we Miamians continue to hope for it, I figured it was time to break out the “cold weather” food. One of our family’s favorite comfort food dishes is lasagna, and I’ve been making Vegetarian Lasagna for years. I figured, why not make it into a soup? Huh, why not even reduce the hands-on time while I’m at it?! You can sauté your veggies, dump it all in, walk away, and multi-task to your heart’s content. Don’t have lasagna noodles? No problem, any noodles will work. I use gluten-free, but any shape or brand will work in this recipe.
This Instant Pot Lasagna Soup has everything you dream of when you think of lasagna: robust tomato and flavorful tomato broth, tender noodles, plenty of colorful veggies (still with a bit of bite), and a big ‘ole helping of ooey, gooey cheese on top. My recipe calls for chicken stock, but if you’re looking to keep this genuinely vegetarian, the veggie stock will be just the thing. Here is a link to Amazon to see the same Instant Pot I have.
This Instant Pot Lasagna Soup is just the thing to break out for a busy weeknight meal. Lasagna, not your thing? Head over for a quick and hearty lentil soup, another quick and simple recipe for the pressure cooker.
Enjoy!
xx
turnips and tantrums team
Instant Pot Lasagna Soup
Ingredients
- 3 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 Pint sliced mushroom any kind will do, we use white.
- 2 carrots sliced
- 1 zucchini cubed
- 1/2 bag baby spinach chopped
- 1 25 oz jar marinara sauce I use Paesana, from Costco.
- 2 cups chicken stock
- 2 cups noodles uncooked. Approximately half a pound.
- Salt & Pepper to taste
- 1 cup mozzerella cheese cubed or shedded to garnish
- 4 leaves basil julienned, to garnish
Instructions
- Heat instant pot to high heat. Add in olive oil and garlic, saute for a minute.
- Add carrots, mushroom, carrots and zucchini. Saute for 2-3 minutes, until mushrooms start to shrink.
- Pour in marinara sauce, stock, noodles, and chopped spinach. Noodles should be swimming or at least coated.
- Place lid on and cook on high pressure, 4 minutes. Quick release. Taste and adjust seasoning with salt and pepper.
- Pour soup into bowls, sprinkle cheese on top. Garnish with a bit of julienned basil and serve.