Instant Pot Lasagna Soup

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Instant Pot Lasagna Soup

Author: Riley Shaia

Ingredients

• 4 cloves garlic, minced
• 1 cup veggies (combination of peppers, carrots, zucchini, etc.)
• 1/4 red lentils
• 1 cup tomato puree (can use marina sauce if no puree is available)
• 1 to 1 1/2 cups diced tomato
• 2 tsp. Italian seasoning
• 1/4 tsp. onion powder
• 1 tsp. garlic powder
• 1/2-3/4 tsp. salt
• 4 cups water or vegetable broth
• 5 oz. Explore Green Lentil Lasagna Noodle Sheets
• Dash of black and white pepper
• 1 Tbsp. nutritional yeast
• 1 cup packed spinach
• Pesto, lemon or fennel seeds to add in (optional)

Instructions

1. Add all the ingredients through lasagna to the instant pot making sure you break the lasagna sheets into small pieces.
2. Close the lid and cook on high pressure for 7 minutes. Let the pressure release for 10 minutes naturally and then if there is still pressure in the pot release it manually.
3. Mix in the peppers and nutritional yeast. Taste and adjust the salt as needed.
4. Fold in the spinach and let sit for a minute.
5. Add in optional add-ins as desired.

Notes:

This is a great soup for a cold day and can be used as a main dish with the addition of a salad and some whole grain bread.