Instant Pot Lasagna Soup
Craving the comforting taste of lasagna but short on time? This Instant Pot Lasagna Soup delivers all the classic flavors in a fraction of the time! It's so easy to make, it's the perfect weeknight meal. Get ready to enjoy this delightful, hearty **Instant Pot** creation—a simple twist on a beloved favorite!
Dietary Information
Servings:
- 1
Add the olive oil, tomato paste, onion powder, garlic powder, Italian seasoning, oregano, chili flakes, and bay leaf to the Instant Pot.
- 2
Set to sauté mode on medium heat, stir and cook for 1-2 minutes, or until the spices become fragrant.
- 3
Add in the ground chicken and sauté until no longer pink.
- 4
Turn the Instant Pot off, then pour in water, crushed tomatoes, marinara sauce and balsamic vinegar, stirring to combine.
- 5
Add the broken noodles on top, gently pushing them down to submerge them in the liquid, but do not stir.
- 6
Place the lid on the Instant Pot and turn the valve to the sealing position. Set to manual pressure / high pressure for 2 minutes.
- 7
When done, perform a complete quick pressure release (QPR) open the lid, and stir the soup.
- 8
Next, add in the mozzarella, ricotta, cream cheese and parmesan. Stir until fully melted.
- 9
Add in the spinach and allow to wilt for 5 minutes, then stir to combine.
- 10
Serve topped with freshly chopped parsley or basil and additional grated Parmesan, if desired.
| Nutrient | Amount |
|---|---|
| Calories | 553 kcal |
| Protein | 33 g |
| Fat | 25 g |
| Sodium | 1068 mg |
| Fiber | 5 g |
| Sugar | 10 g |
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