Instant Pot Vegetarian Lasagna Soup
Instant Pot Vegetarian Lasagna Soup – one pot Lasagna Soup with veggies, lasagna noodles, ricotta and herbs. An easy weeknight dinner which gets done in just 30 minutes.
Servings: 4
Ingredients
- 1 ½ tablespoon olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- ½ small serrano chili, finely diced optional
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes add more to make it spicy
- 1 medium bell pepper, I used red
- 1 medium zucchini, diced small
- 1 medium carrot, peeled and diced
- 8 lasagna noodles, broken into pieces
- 28 oz Rao's Arrabbiata Sauce or any other pasta sauce of your choice
- 3 cups low sodium vegetable broth
- ½ cup water
- ¼ cup parsley, chopped
- about 3 cups fresh spinach, chopped
- ½ cup ricotta cheese
- ½ cup parmesan cheese, for topping
- few basil leaves or chopped parsley for garnish
- salt to taste
Instructions
Instant Pot Method
- Press saute mode in your instant pot and add the olive oil. When the oil gets hot add the serrano chili and onion and cook for 3 minutes. Add garlic and saute for another 30 seconds. Now add the red chili flakes and oregano and saute for 15 seconds.
- Add the veggies – carrot, bell pepper and zucchini and saute for two minutes.
- Now add the broken lasagna noodles, tomato sauce, vegetable broth, water, bay leaf, and chopped parsley. Taste the broth and check if you need to add salt. If so add it and stir well making sure nothing is sticking to the bottom of the pan. Also make sure all the pasta is under the liquid.
- Hit cancel, secure the lid and adjust the vent to sealing position. Cook on high for 4 minutes and wait for 5 minutes (not more than that) to release the pressure.
- Add spinach and ricotta cheese and mix it. Press saute mode and cook for 2-3 minutes. Taste and adjust salt if required. Let the soup rest for five to ten minutes before serving.
- Serve the lasagna soup topped with parmesan cheese, chili flakes, parsley or basil and a drizzle of olive oil. The soup will get thick with time, add some hot water to thin it out.
Stove Top Method
- Follow the same procedure as instant pot method, just cook them in a sauce pan. Add one extra cup of water and mix it often. Break the noodles to slightly smaller pieces so they cook faster.
Notes
When you taste the soup after it is cooked it will taste little sour because of the pasta sauce. But once you add the ricotta cheese it balances out the sourness.
But if you don't want to add any ricotta cheese, then reduce the amount of sauce.
The soup will get thick with time, add some hot water to thin it out.
Release the pressure after 5 minutes of cooking not more than that.