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Instant Pot Lasagna Soup

This Instant Pot Lasagna Soup is cheesy, hearty, and done in minutes! It’s a cozy weeknight dinner your family will love.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soup
Cuisine: American
Keyword: instant pot, instant pot recipe, lasagna soup, soup
Servings: 4
Calories: 66kcal
Author: Kasey Schwartz

Ingredients

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • ¾ cup dry brown lentil
  • 2 tbsp oregano
  • 2 tbsp garlic powder
  • 1 can 14oz diced tomato
  • 1 can 6oz tomato paste
  • 4 cups vegetable broth
  • 8 lasagna pasta broken in small pieces
  • fresh mozzarella for garnish

Instructions

  • Press "Sauté", add olive oil and brown the onion. Cook until the onion is translucent.
  • Press "Cancel" and add the rest of the ingredients except the fresh mozzarella.
  • Close and lock the lid, place the valve in the "Sealing" position. Press “Manual” or “Pressure Cook” and cook on high pressure for 6 minutes. Calculate about 15 minutes before the pressure builds. When cooking is finished, release the pressure quickly.
  • Open the lid and mix.
  • Serve in a bowl and add the fresh mozzarella on top.

Notes

If you prefer a slightly thinner soup, add 1 another cup of broth.
This soup can be kept in an airtight container in the fridge up to 5 days, It can also be frozen up to 3 months

Nutrition

Calories: 66kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 946mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 543IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg