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Healthy Lasagna Soup| APinchOfHealthy.com

Healthy Lasagna Soup (Instant Pot or Stovetop)

This healthy lasagna soup is a delicious and comforting bowl of cheesy, gooey lasagna heaven. And you can make it on the stovetop or in your Instant Pot!

Course Soup
Cuisine Italian
Keyword healthy, lasagna soup
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 servings
Calories 335 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • cooking spray or oil of your choice
  • 1 pound ground Italian turkey sausage (removed from casings)
  • 1 cup diced onion
  • 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

Instructions

For the cheese mixture:

  1. Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside. 

Stovetop Instructions:

  1. Spray a large pot. I used this 5½ quart multipurpose one.
  2. Brown sausage in large pan over medium-high heat, about 6 minutes.
  3. Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5-6 minutes.

  4. Add the garlic, and cook a minute more.

  5. Add chicken stock, diced tomatoes, tomato sauce, basil and oregano, and bring to a boil.
  6. Carefully remove bay leaves.
  7. Add pasta and simmer until cooked, about 8 minutes.
  8. Stir in spinach and cook until wilted, about 2 minutes.
  9. Top each serving with a spoonful of the ricotta parmesan mixture, and sprkinle with shredded mozzarella.
  10. Garnish with fresh basil (optional).

Instant Pot Instructions:

  1. Spray the Instant Pot with cooking spray, or add a little cooking oil (any type), and set the pot to sauté setting, regular level of heat.

  2. 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).

  3. Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.

  4. Add garlic, and cook a minute more.

  5. Add chicken stock, diced tomatoes, basil, oregano and pasta.

  6. 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).

  7. Allow the soup to naturally release for 5 minutes, and then use the level to quick release the remaining pressure.

  8. Remove the bay leaves, carefully. I use tongs.

  9. Stir in chopped spinach and tomato sauce, and allow spinach to wilt, about 2 minutes.
  10. Serve immediately, and garnish with parmesan and ricotta cheese mixture, sprinkle with a little mozzarella and fresh basil (optional).

Recipe Video

Recipe Notes

Nutritional information is approximate and was calculated using a nutrition label generator.

For the Instant Pot method, I added my tomato sauce at the end to prevent scorching. It came out great! I may try it next time just adding it in with everything else. I will update the notes when I do.

Nutrition Facts
Healthy Lasagna Soup (Instant Pot or Stovetop)
Amount Per Serving
Calories 335 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 64mg21%
Sodium 1232mg54%
Potassium 686mg20%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 9g10%
Protein 25g50%
Vitamin A 4915IU98%
Vitamin C 36.3mg44%
Calcium 288mg29%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.