This soup recipe was originally sent out to my Newsletter subscribers back in April. It is so quick and simple, but it’s one of my favorites, so I decided to share it here, too. I’m not a big fan of soup, honestly. I like them to be hearty and really flavorful. This one definitely ticks both of those boxes! It’s loaded with veggies and grass-fed beef, so it’s a perfect stick-to-your-ribs meal during the upcoming winter months! And, it’s WAY easier than making an actual lasagna.
Just like regular lasagna, you can add whatever you’d like to make this just the way you like it. Throw in some mushrooms or sub sausage for the beef- you do you, boo.
The best part is the creamy, garlicky, almond “ricotta” you swirl on top. Do not skimp on this and decide it’s not worth making. It 100% makes this soup! You must not leave it out. It give it that real lasagna flavor.
For the pasta, I recommend using Cappello’s lasagna sheets or fettuccini. I find them at both Whole Foods and Natural Grocers. Sprouts may also carry it. Cut it up and stir as you add it so it doesn’t all clump together. Of course, you can use whatever your favorite pasta is, but you may have to cook it separately. Cappello’s is fresh instead of dried, so it cooks very quickly! Traditional dried pastas will take longer to cook, so cook them separately and then add them to the soup.
Instant Pot Lasagna Soup
1T extra virgin olive oil
1/2 lg. onion, diced
1 red bell pepper, diced
1 lb. grass-fed ground beef
4 garlic cloves, minced
2 1/2c chicken broth
24 oz. marinara sauce (I like Raos)
4c fresh spinach
4 oz. Cappello’s lasagna or fettuccine noodles, cut up
1 1/4c slivered almonds
1/2t garlic powder
2t nutritional yeast
1T lemon juice
Turn the Instant Pot on sauté, and add the olive oil, onion, red pepper. Cook until the onion is translucent.
To the pot, add the garlic and ground beef and cook until the beef is cooked through.
Hit cancel, and add the chicken broth and marinara to the pot, and stir. Put the lid on, make sure the valve is “sealing” and hit ‘Manual’ then ‘ - ’ until the screen reads 5. This means you’ll cook the soup on high pressure for 5 minutes.
While the soup is cooking, add all of the ricotta ingredients to a high powered blender and blend until it’s smooth and creamy. Set it aside for now.
Once the Instant Pot is done, hit ‘Cancel’ and then release the pressure from the pot. Carefully remove the lid, and stir the pasta and spinach into the pot.
Put the lid back on the Instant Pot, but you don’t have to cook the soup anymore. The residual heat is enough to will the spinach and cook the pasta. Let it sit with the lid on for 3-5 minutes.
Ladle the soup into bowls, and top each one with a generous dollop of the almond ricotta.
If you decide to make this delicious soup, snap a pic for me! I wanna see it, so tag me on instagram at #ideatthatfoodtoo. Or, click the image below to Pin this recipe and save it for later!