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Instant Pot Lasagna Soup

Robust tomato broth, veggies, noodles and gooey cheese is just what your family needs for the weeknight dinner rush. Bring on the soup weather.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soup
Cuisine: American, Italian
Keyword: dinner, Easy, Family Friendly, gluten free, Instant Pot, kid friendly
Servings: 6 people
Calories: 186kcal
Author: turnips + tantrums
Cost: $12

Equipment

  • Pressure Cooker

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.

Nutrition

Calories: 186kcal | Carbohydrates: 10g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 272mg | Potassium: 639mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5828IU | Vitamin C: 16mg | Calcium: 138mg | Iron: 2mg