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 mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Soup
Cuisine: American
Keyword: instant pot, instant pot recipe, lasagna soup, soup
Servings: 4
Calories: 66kcal
- 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
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.
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
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