Instant Pot Vegetarian Lasagna Soup

Instant Pot Vegetarian Lasagna Soup

from madhuseverydayindian.com
30 min

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.

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

Directions

  1. 1

    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.

  2. 2

    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.