Instant Pot Lasagna Soup Recipe – Vegetarian Lasagna Soup
Nourishing, warm and filling, the Instant Pot Lasagna Soup is all you need to tickle your taste buds and prepare a complete cozy meal in no time. Give it a try, I bet you will have this in your list of all-time favorite dishes!!
Ingredients
- Lasagna Sheets - 2-4 I used 2 sheets for this
- 1 1/2 cups Marinara sauce store-bought or homemade, I am using Trader Joe's Tomato Basil Marinara
- 1/3 cup Mexican Cheese (Shredded) I am using Mexican Cheese Blend, which is a combination of Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses
- 3 cups Vegetable Stock If stock is not available, you can replace it with water
- 1 1/2 tbsp Olive oil
- 10 Basil leaves For garnishing
Vegetables
- 6 Garlic cloves chopped
- 1 Onion chopped
- 2 Carrots cut into 1/2-1 inch pieces
- 1 head Broccoli cut into small florets
- 10 Green Beans cut into 1 inch pieces
- 1/2 head Cauliflower cut into small florets
- 1 Zucchini diced
Spices & Condiments
- 1/4 tsp Black pepper powder
- 1/4 tsp Minced garlic optional
- 1/4 tsp Red chili flakes
- 1/4 tsp Italian Seasoning
- 1/4 tsp Trader Joe's 21 Seasoning Salute optional
- Salt to taste
- 1 tsp Unrefined cane sugar Can be substituted with jaggery powder or refined sugar
Instructions
- Switch on Instant Pot. Turn on the Saute mode (press the Saute button). Add olive oil to the instant pot. Add chopped garlic to the oil and stir it for few seconds till it is fragrant (don't brown the garlic). Then add chopped onions and saute for a minute. Add all the vegetables (Beans, Zucchini, Carrots, Cauliflower and Broccoli) to the instant pot and saute for 1-2 minutes.
- Now add all the spices (salt, black pepper powder, minced garlic flakes, red chili flakes, Italian seasoning and 21 salute seasoning) and give it a mix. Break the lasagna sheets into small pieces and add them to the instant pot (You can break the sheets into as small pieces as you like them in your soup). Now add unrefined cane sugar and marinara sauce. In the end, add water (or vegetable stock) to the instant pot and mix everything together.
- Close the lid. Press "Pressure Cook". If Pressure Level is seen as "Low", press the "Pressure Level" button (till you see "High" for pressure level). Set the pressure cook timer to 5 minutes. Turn the "Steam Release Valve" to "Sealing" position.
- Once the time is up and the instant pot beeps, let the pressure release naturally for 5 minutes (The screen will start displaying "LO:00" immediately after the beep). After 5 minutes, once you see LO:05 on the instant pot's screen, release the pressure manually immediately by turning the "Steam Release Valve" to "Venting" position carefully (make sure your hand is not right above the valve).
- Open the lid once the pressure is released. Stir the veggies, lasagna and marinara-water mixture thoroughly. Add the cheese blend and stir everything once again. Tear the basil leaves and garnish the soup.
- Instant Pot Lasagna Soup is ready to be served. Garnish the soup in serving bowls again with fresh basil leaves. Enjoy it piping hot!!
Notes
- You can increase the amount of water or vegetable stock mentioned in the recipe. This all depends on your liking, some people like their soup thick and some like their soup thin and runny.
- Feel free to increase the Lasagna sheets to 3 or 4 if you like.
- You can use any combination of vegetables in this soup. Basically, this soup helps use up all the vegetables in refrigerator before you go on the next grocery shopping trip. So, great way to use up leftovers here!
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!