Instant Pot Lasagna Soup--Hearty, Rich, & Satisfying 30-Minute Soup

Turn the Instant Pot to sauté, add ½ tablespoon extra virgin olive oil to the inner pot, and let heat briefly, 30-60 seconds. Once the oil is heated add in 1 pound Homemade Italian Sausage with 1 small yellow onion (minced) and 1 large carrot (diced) and cook until almost no longer pink, breaking up the sausage as it cooks.

Add 2 cloves garlic (minced) and sauté for 2-3 minutes longer, to soften the onions. Hit cancel to turn off the Instant Pot off. If needed, remove the inner pot, drain off excess grease, and then return the inner pot back to the instant pot.

Add about 1 cup of the 4 cups low sodium chicken stock to the inner pot and use a spatula or spoon to scrape up any browned bits on the bottom of the inner pot. Add the remaining stock.

Season the broth with 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon pepper, and ¼ teaspoon red pepper flakes. Stir in 1 cup dried pasta and then top with 1 (15oz) can Italian Stewed Tomatoes and 1 cup spaghetti sauce (DO NOT STIR!)

Place the lid on the Instant Pot and be sure the vent knob is sealed or locked. Set to cook on high pressure for 4 minutes by hitting the manual or pressure cook button and use the +/- buttons to adjust to read 4.

Once the cook time has elapsed, allow the pressure to release naturally for exactly 5 minutes. Then do a quick release for any remaining pressure by SLOWLY knocking the vent knob from sealed to venting. Be sure to stand away from the vent knob, to protect yourself from steam and liquid that may escape.

Open the Instant Pot, stir in 2 cups fresh spinach, pop the lid back on the Instant Pot and let set for 2-3 minutes, just to let the spinach wilt.

Serve the lasagna soup with mozzarella and parmesan cheese as desired. Alternatively, dollop the soup with ricotta cheese before serving.

Equipment Needed

Dietary

Allergens