LASAGNA SOUP INSTANT POT RECIPES

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INSTANT POT® LASAGNA SOUP RECIPE | ALLRECIPES



Instant Pot® Lasagna Soup Recipe | Allrecipes image

Ever wondered what to do with that last little bit of marinara sauce or those broken lasagna noodles? Well, I've got you covered! This soup has all of the flavors of lasagna without all of the hours in the kitchen. I've made it with fairly simple ingredients but feel free to add ground fennel seeds or herbs.

Provided by Bren

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

1 (4 ounce) mild Italian sausage link, casing removed
1 pound ground sirloin
1 tablespoon olive oil
1 cup finely chopped onion
1 tablespoon garlic, minced
1 (32 ounce) can low-sodium chicken broth
24 ounces marinara sauce
8 lasagna noodles, broken into pieces
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 teaspoons grated Parmesan cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onions and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.
  • Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.

Nutrition Facts : Calories 608.2 calories, CarbohydrateContent 64.1 g, CholesterolContent 70 mg, FatContent 22.1 g, FiberContent 6.8 g, ProteinContent 37.5 g, SaturatedFatContent 7.2 g, SodiumContent 1414.9 mg, SugarContent 19.2 g

INSTANT POT® LASAGNA SOUP | RECIPES | WW USA



Instant Pot® Lasagna Soup | Recipes | WW USA image

The cooking time for this Instant Pot recipe produces noodles that are slightly al dente. For more tender noodles, boil the soup on the Sauté setting for a few minutes after releasing the pressure. If you like a little heat, sprinkle on a pinch of crushed red pepper.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

4 spray(s) Cooking spray
1 cup(s), chopped Uncooked onion(s)
3 medium clove(s) Garlic clove(s) finely chopped
8 oz Cooked chicken sausage(s) thinly sliced
6 oz Uncooked lasagna noodles about 7 noodles, broken into pieces
4 cup(s) No-salt-added chicken stock
2 cup(s) Jarred fat-free marinara sauce
0.5 tsp Kosher salt
0.5 tsp Black pepper plus more for garnish
6 Tbsp Shredded parmesan cheese

Steps:

  • Press Sauté on a 6-quart Instant Pot. When Hot is displayed, coat the bottom of the pot with cooking spray. Cook the onion and garlic, stirring, until the onion is softened, about 3 minutes. Add the sausage and cook for 2 minutes, stirring frequently. Stir in the pasta, stock, marinara, salt, black pepper, and 1 cup water.
  • Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set the cooking time for 3 minutes.
  • When the time is up, press Cancel to turn off the pot. Move the steam release valve to the Venting position to quickly release pressure. Remove the lid and ladle the soup into bowls. Sprinkle with the cheese.
  • Serving size: 1½ cups soup and 1 tbsp cheese

Nutrition Facts : Calories 82 kcal

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