INSTANT POT LASAGNA SOUP

A thick, tomatoey soup loaded with silky pasta sheets, vegetables, veggie ground meat, and lots of flavor. The ultimate comfort food, this mouthwatering lasagna soup is a definite crowd pleaser!

Ingredients

Soup

• 4 cups low-sodium vegetable broth

• ¾ tsp salt

• 8 ounces lasagna noodles

• 1 medium onion, large diced

• 1 medium green bell pepper, large diced

• 1 cup broccoli florets & stems

• 1 cup mushrooms, sliced

• 2 cloves of garlic, finely chopped

• ½ tsp (total) basil & oregano

• 2 tsp oil

• 2 tsp tomato paste or 2 tomatoes, large diced

• 3 ½ cups prepared Bolognese sauce or 1 bottle (24 oz) pasta sauce of your choice

Topping, Option 1

• 1 cup Ricotta Cheese

• ½ cup Parmesan

• ½ cup Asiago

• ½ cup low moisture Mozzarella

• 2 tbsp chopped parsley

Topping, Option 2

• 2 slices of whole grain bread, toasted dry

• 1 tsp parsley, chopped

• 1 tsp butter

• ¼ tsp garlic powder

• ¼ tsp onion powder

Directions

Break the lasagna sheets in 1/3 pieces and set aside.

In a bowl combine all the ingredients for the ricotta topping and set aside.

Toast your bread dry and break it down into pieces. Then in a pan heat up the butter, add in the garlic & onion powder, crumbled bread and stir until crisp. Fold in the parsley and set aside.

Turn on the Instant pot on sauté mode and heat up the oil. Once the oil is hot add in the onions and sauté until translucent.

Then add in the broccoli & pepper and sauté for about 2 minutes.

Next add in the mushrooms and sauté for another 2 minutes. Add in the tomato paste or the tomatoes and sauté for about 1 minute.

Add in the bolognese sauce, vegetable broth, salt & spices and stir. Then add in the broken lasagna noodles to the soup

Place lid on Instant Pot and turn the valve to the sealing position and cook on High Pressure for 4 minutes. Allow for the pressure to release naturally for 5 minutes before releasing it manually.

Stir the noodles gently, place into bowls and top with either the ricotta cheese mixture or the bread crumbs and serve hot.

Extra Tips

You can make this soup vegan by leaving out the cheese topping.

You can also leave out the Asiago in the cheese mixture. If you do, replace it with the same amount of mozzarella for a milder, less funky flavor.

If you don’t want to make your own pasta sauce, just swap out the bolognese for your favorite store bought sauce and voilà you have an easy weeknight 30 minute meal!