Entrée, Gluten-Free, Instant Pot, Italian, Lightened Up, Meal Prep, One Pot Dish, Slow Cooker

Lazy Lasagna Soup (Instant Pot)

Ted got me an Instant Pot for my birthday this year, and we’ve been trying to incorporate it into our everyday cooking for quick meals. I’ve been craving my homemade marinara sauce and lasagna, but I didn’t want to make a big pan. Instead, I give you Lasagna Soup. All the flavors of lasagna pulled together for a quick and easy meal. Using chicken breast and chickpea-based lasagna noodles, the soup becomes filling and packed with protein to keep you sated throughout the day. Top with a creamy ricotta-parmesan mixture to get all the feels of lasagna wrapped into a hearty soup.

Ingredients (serves 6 with 1½ c servings).

For the Soup:

  • 3 c basil marinara sauce **
  • 4 c vegetable stock
  • 1 c water
  • 1 zucchini, chopped
  • 1/2 yellow squash, chopped
  • 1/3 onion, diced
  • 2 cloves garlic, minced
  • 1/2 t oregano
  • 1 lb chicken breasts, thin cut
  • 6 oz gluten-free chickpea lasagna noodles, like Banza, broken into pieces ++
  • 2 c spinach, roughly chopped
  • Salt and pepper to taste

For the Cheese Topping:

  • 1/2 c part-skim ricotta
  • 1/4 c freshly grated parmesan
  • 2 T fresh basil, chopped
  • 1 t red pepper flakes (optional)
  • Ground black pepper
** Please Note: if you need to make the marinara the day of, halve the original recipe and make directly in the Instant Pot. Set to Slow Cooker and timer for 60-90 min. If you’re in a rush, this can be done in less than 30 min or skip this step and combine directly with soup for a true one-and-dump kind of meal.
++ This post is not endorsed by Banza, but I have received their products in the past. I only post recipes using things I love, and I just happen to love their protein pasta.

Directions.

  1. Combine marinara sauce through chicken breasts in your Instant Pot. Cover, select Pressure Cook, and set timer for 20 min. When done, use the quick release method to release steam and open pot.
  2. Remove chicken breasts and shred with a fork. Transfer back to the Instant Pot. Stir in spinach and broken lasagna pieces. Reset to Pressure Cook, and set timer for 5 min.
  3. Meanwhile, in a small bowl, combine ingredients for the topping. Season with black pepper. Stir well. Refrigerate if needed.
  4. When noodles are done, use the quick release method to release steam and open pot. Dish up 1½ c servings of soup. Top each serving with 1/8 c of ricotta mixture. Garnish with extra basil.
  5. Enjoy!

Adapted from Gina Homolka’s “Slow Cooker Lasagna Soup” in her book, Skinnytaste Fast and Slow.


Nutrition for 1½ c serving soup + 1/6 of the ricotta mixture (about 2 T = 1/8 c).
338 calories  •  7.2 g fat (26%)  •  17.2 g carbs (27%)  •  29.4 g protein (47%)  •  5.1 g fiber  •  8.1 g sugar  •  280 mg sodium)
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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