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4.94 from 15 votes

Healthy Instant Pot Lasagna Soup

A healthy Instant Pot Lasagna Soup that tastes like it's been cooking all day, but comes together so quickly thanks to the Instant Pot.  The perfect cold weather comfort food for the 21 Day Fix and Weight Watchers!
Prep Time10 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Soup
Cuisine: Italian
Servings: 6
Calories: 337kcal
Author: Nancylynn

Ingredients

  • 2 teaspoons olive oil
  • 1 1/4 lb Italian poultry sausage ground turkey, or lean ground beef
  • 1 onion
  • 4 cloves garlic
  • 4 cups chicken broth or stock
  • 28 oz crushed tomatoes
  • 14 oz tomato sauce
  • Fresh basil
  • 2 cups fresh spinach chopped
  • 6 gluten free lasagna noodles broken into bite sized pieces (or use whole wheat)
  • 1 1/2 cups ricotta
  • 3/4 cup shredded mozzarella
  • 1/3 cup parmesan cheese I use Pecorino Romano

Instructions

Instant Pot

  • Set IP to saute and add olive oil to the bottom of the pot.  Remove sausage from casing and saute until cooked through. Add in onions and saute until translucent.  Add in garlic and cook for an additional minute.
  • Deglaze pot with chicken broth, then add in tomatoes and lasagna noodles.  Stir in 1 Tbsp fresh basil.
  •  Place lid on Instant Pot and lock.  Cook for 6 minutes on manual. After cook time, do a quick release.  Stir in fresh spinach until it wilts.
  •  Ladle into bowls and top with 2 Tbsp mozzarella, ¼ cup of ricotta cheese, and 1 Tbsp of parmesan cheese.  Garnish with additional basil.

Crock Pot

  • Add olive oil to the bottom of a large pan.  Remove sausage from casing and saute until cooked through. Add in onions and saute until translucent.  Add in garlic and cook for an additional minute.
  • Add to sausage to slow cooker then add in broth and tomatoes.  Stir in 1 Tbsp fresh basil.
  •  Cook for 6-8 hours on low or 3-4 hours on high. With 30 minutes remaining, stir in spinach.
  • Close to serving time, cook pasta according to package directions. 
  • When cook time is over, add cooked pasta the soup and give a good stir. Ladle into bowls and top with 2 Tbsp mozzarella, ¼ cup of ricotta cheese, and 1 Tbsp of parmesan cheese.  Garnish with additional basil.

Notes

21 Day Fix: 1/2 YELLOW, 1 1/4 GREEN, 1 RED, 1/2 BLUE, 1/2 TSP (per serving)
WW: 7 points (per serving) [Calculated using 99% fat free ground turkey, and part skim mozzarella and ricotta]

Nutrition

Serving: 1.5cups | Calories: 337kcal | Carbohydrates: 31g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 956mg | Potassium: 658mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1303IU | Vitamin C: 29mg | Calcium: 214mg | Iron: 7mg