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Lasy Lasagna Soup

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 2 tbsp olive oil
  • 1 cup chopped onion 1/2 large onion
  • 1 1/2 cups chopped carrot 2 large carrots
  • 1 pound ground turkey or lean ground beef
  • 1 tsp kosher salt
  • 2 tbsp balsamic vinegar
  • 2 cups marinara or tomato-based pasta sauce
  • 3 cups low sodium chicken broth or vegetable broth
  • 8 oz frozen chopped spinach
  • 6 oz lasagna noodles (6 to 8 sheets), broken into 2-inch pieces
  • 1/4 cup grated Parmesan cheese
  • Shredded mozzarella cheese or ricotta cheese, for serving

Instructions
 

Instant Pot

  • Turn your Instant Pot/Multi-Cooker on to Sauté. Add oil, onion, and carrot. Cook, stirring occasionally, for 2 to 3 minutes or until the onion starts to get golden brown around the edges. 
  • Add ground meat, sprinkle with 1/2 tsp salt, and then the balsamic vinegar. Stir and scrape up any bits stuck to the bottom of the pot. (The meat may not be fully cooked at this point... that’s ok.) Add the marinara, broth, and frozen spinach. Stir to combine. 
  • Place the lid on your pressure cooker, set on Manual high pressure for 10 minutes, and make sure the top valve is sealed. 
  • Once time is up, release the pressure and remove the lid. Stir in broken lasagna noodles. Place top back on the pot, seal the valve, and set to Manual high pressure for 3 minutes. 
  • Release the pressure immediately, remove the lid, then stir in the Parmesan cheese. Taste for seasoning and add salt and pepper as needed. Serve warm with shredded cheese or ricotta on top. 

Slow Cooker

  •  Heat oil in a large skillet over medium heat. Add onion and carrot and cook for 2 minutes. Add the ground meat and stir to break it up into crumbles. 
  • Add the meat and veggies to your slow cooker (the meat does not need to be fully cooked at this point). Add remaining ingredients through the spinach (not the noodles or cheese) and stir to combine. 
  • Cover and cook on high for 4 hours or low for 8 hours. During the last 30 minutes of cook time, stir in the lasagna noodles. 
  • Once noodles are cooked, taste for seasoning and add more salt and pepper as needed. Ladle soup into bowls and top with cheese as desired. 

Stove Top

  • Heat the oil in a large soup pot or Dutch oven over medium high heat.
  • Add onion and carrot and cook until lightly browned, about 2 minutes. Add the ground meat and stir to break it up into crumbles. 
  • Once the meat is crumbled and browned, sprinkle it will salt and add the balsamic vinegar. Scrape up any brown bits stuck to the bottom of the pot.
  • Stir in the marinara sauce, broth, and spinach. Bring the pot up to a simmer and cook for 10 minutes to develop the flavors of the soup.
  • Stir in the pasta and simmer until the pasta is cooked through, about 10 minutes. Stir in the parmesan cheese.
  • Ladle soup into bowls then top with cheese, as desired.
Keyword instant pot, lasagna, slow cooker, soup, weeknight dinner