Easy Instant Pot Lasagna Soup
This Easy Instant Pot Lasagna Soup is a comforting and delicious one pot dinner idea that’s ready in less than 30 minutes.
Servings: 6 servings
Calories: 502kcal
Ingredients
- 1 tbsp olive oil
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 1/4 tsp chili flakes
- 1 lb extra-lean ground beef
- 6 cups beef or chicken broth
- 1 (796mL) can or jar crushed tomatoes
- 3 cups dry rotini pasta
- 2 cups spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese
- 1/2 cup fresh chopped basil
Instructions
- Add olive oil, onions, garlic, spices, beef, broth, tomatoes and pasta to Instant Pot in that order. Cook on high pressure 3 minutes - Instant Pot will take 15 minutes to come to pressure then the 3 minutes to pressure cook. Do a quick release of the pressure and remove lid once steam has gone.
- Stir in spinach then ladle into bowls and top with a spoonful of ricotta, fresh parmesan and basil. Serve and enjoy!
Video
Notes
Make this soup vegetarian by swapping out the ground beef for more veggies like broccoli, bell peppers and mushrooms.
Store the leftovers in the fridge for 4-5 days. Reheat in a pot on the stovetop or in the microwave for 2-3 minutes.
Freeze this soup for up to 3 months. Defrost in the fridge and reheat as normal or reheat from frozen in the microwave for 6-8 minutes.
Nutrition
Calories: 502kcal | Carbohydrates: 41g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 999mg | Potassium: 624mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6350IU | Vitamin C: 18.2mg | Calcium: 320mg | Iron: 4.3mg