Instant Pot Lasagna Soup
A quick, cozy twist on classic lasagna, this Instant Pot Lasagna Soup combines lentils, pasta, and rich flavors for a hearty meal in just about 30 minutes.
Ingredients
Main Ingredients
- 1 cup lentils Rinse lentils before use.
- 2 cups pasta Use short pasta shapes for even cooking.
- 4 cups vegetable broth
- 1 can (15 oz) crushed tomatoes
- 1 onion, diced Use yellow or white onion for best flavor.
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- to taste Salt and pepper
- 1 cup shredded cheese (mozzarella or parmesan), optional Top the soup for added flavor.
Instructions
Preparation
- Turn the Instant Pot to sauté mode and add diced onions and minced garlic. Cook until softened.
- Add lentils, pasta, crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Stir to combine.
Cooking
- Close the lid of the Instant Pot and set it to high pressure for 10 minutes.
- Once done, let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
- Stir the soup and adjust seasoning if necessary.
Serving
- Serve hot, topped with shredded cheese if desired.
Notes
Serve with a sprinkle of cheese and fresh basil if available. For a fuller meal, pair with crusty bread or an air fryer baked potato. Refrigerate leftovers in airtight containers for up to 4 days, or freeze in portions for up to 3 months. Add broth as needed when reheating.