Lasagna Soup with Instant Pot
Adapted to Mediterranean Diet
- Prep Time: 10
- Cook Time: 22
- Total Time: 32 minutes
- Yield: Serves 6 1x
- Cuisine: Mediterranean Diet
1 cup diced carrots
3 cloves garlic minced
2 cups baby spinach
4 cups chicken stock
1 can diced tomatoes (14 ½ ounces)
1 can tomato sauce (15 ounce)
2 leaves bay
1/2 teaspoon dried basil
1/4 teaspoon oregano
1 cup multigrain farfalle pasta
1/2 cup part skim shredded mozzarella
6 ounces part skim ricotta cheese
1/3 cup grated parmesan cheese
fresh basil optional
3 tbsp EVOO
Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside.
Use EVOO to oil pan, and set the pot to sauté setting, regular level of heat.
After the pot preheats for a minute or two, add the sausage (removed from casings), and cook until brown, using a wooden spoon to break apart (about 5 minutes).
Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.
Add garlic, and cook a minute more.
Add chicken stock, diced tomatoes, basil, oregano and pasta.
Place the lid on, lock it and set it to pressure cook for 2 minutes on manual high pressure. (It took mine 15 minutes to come to pressure, FYI).
Allow the soup to naturally release for 5 minutes, and then use the level to quick release the remaining pressure.
Remove the bay leaves, carefully. I use tongs.
Stir in chopped spinach and tomato sauce, and allow spinach to wilt, about 2 minutes.
Serve immediately, and garnish with parmesan and ricotta cheese mixture, sprinkle with a little mozzarella and fresh basil (optional).
Add tomato sauce at end to avoid scorching
- Calories: 335
- Fat: 14g
- Carbohydrates: 27g
- Protein: 25g
Keywords: Mediterranean Diet, Lose Weight, Feel Great Lose Belly Fat