Lasagna Soup Recipe and Cooking Demonstration

Start by browning ground beef and Italian sausage in the Instant Pot with a little olive oil.

Add chopped garlic, bell pepper, and yellow onion to the browned meat and sauté until softened.

Pour in a splash of white wine (pino grigio) and let it cook for a moment.

Incorporate a whole can of basil, garlic, and oregano tomato paste into the mixture.

Add a quart of chicken stock to the pot.

Stir in half a packet of Italian mushroom spaghetti seasoning mix, adjusting to taste later if needed.

Sprinkle in a pinch of crushed red pepper for heat.

Add about half a 28 oz jar of marinara sauce (approximately 14 oz).

Mix in about a tablespoon of dried basil and the same amount of dried oregano.

Break lasagna noodles into smaller pieces and add them to the pot, aiming for nine whole noodles total.

Pour in four cups of water to help the noodles cook and absorb moisture.

Let the soup boil for about 5 to 8 minutes, checking the tenderness of the noodles as they cook.

Once the noodles are at your desired tenderness, add a handful of spinach to the soup.

Turn off the Instant Pot once the spinach wilts down and the soup is ready.

Optionally, add a splash of cream or sprinkle in ricotta cheese and Parmesan cheese when serving.

Equipment Needed

Allergens