Name: Instant Pot Lasagna Soup
Prep time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 0.5 pound chicken or turkey sausage, removed from casing, if necessary; 1 (28 ounce) can no-salt-added crushed tomatoes; 2 cups low-sodium vegetable broth or chicken broth; 2 cups water; 6 ounces whole-wheat lasagna noodles, broken into smaller pieces; 0.25 cup chopped fresh basil, plus more for garnish; 3 tablespoons tomato paste; 1 tablespoon balsamic vinegar; 1 teaspoon dried oregano; 0.25 teaspoon salt; 0.5 cup part-skim ricotta cheese; 4 tablespoons Parmesan cheese; Ground pepper, for garnish

Instant Pot Lasagna Soup

3.0

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1 Review

This satisfying and hearty soup has all the flavors of lasagna, but without the fuss of layering ingredients in a baking dish and waiting for the lasagna to bake. Here, we take advantage of the multicooker to prepare a soup that is ready in 10 minutes. Just top the soup with ricotta and Parmesan and enjoy!

By Erin Alderson

Updated on March 9, 2020

Prep Time:

25 mins

Additional Time:

10 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Egg Free Healthy Immunity High-Protein Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
½ pound chicken or turkey sausage, removed from casing, if necessary
1 (28 ounce) can no-salt-added crushed tomatoes
2 cups low-sodium vegetable broth or chicken broth
2 cups water
6 ounces whole-wheat lasagna noodles, broken into smaller pieces
¼ cup chopped fresh basil, plus more for garnish
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
¼ teaspoon salt
½ cup part-skim ricotta cheese
4 tablespoons Parmesan cheese
Ground pepper, for garnish

Directions

Heat oil in a multicooker on sauté mode until hot. Add onion and garlic and cook, stirring often, until fragrant and translucent, 4 to 5 minutes. Stir in sausage and continue to cook, breaking the sausage apart with a wooden spoon, until browned and cooked through, 4 to 5 minutes.
Add tomatoes, broth, water, noodles, basil, tomato paste, vinegar, oregano and salt. Close and lock the lid of the multicooker and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
Divide the soup among 4 bowls. Top each with 2 tablespoons ricotta and 1 tablespoon Parmesan. Garnish with basil and pepper, if desired.

Tips

Equipment: Electric pressure cooker (multicooker)

Nutrition Facts (per serving)

443	Calories
13g	Fat
54g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 443
% Daily Value *
Total Carbohydrate 54g	20%
Dietary Fiber 1g	2%
Total Sugars 14g
Protein 24g	49%
Total Fat 13g	16%
Saturated Fat 4g	21%
Cholesterol 58mg	19%
Vitamin A 2389IU	48%
Vitamin C 21mg	23%
Folate 90mcg	22%
Sodium 805mg	35%
Calcium 167mg	13%
Iron 7mg	37%
Magnesium 22mg	5%
Potassium 879mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.