Instant Pot white lasagna soup recipe

Super simple creamy white lasagna soup... from the Instant Pot ! The perfect cozy bowl for evenings when you're craving your favorite lasagna, but also a cozy bowl of soup! A mix of vegetables, stewed with chicken, Italian herbs, spinach and lasagna.

Servings: 3-4 pers
Total preparation time: < 30 min

Ingredients:

• 1 onion finely chopped
• 1 tbsp oil
• 15 g porcini mushrooms
• 500 g minced turkey thigh
• 2 cloves of garlic
• 120 ml white wine
• 2 L chicken stock
• 5 sheets of lasagna
• 1 tsp chili flakes* optional
• 1 tbsp picked thyme leaves
• 150 ml whipped cream
• 60 g Parmesan cheese
• 1 ball of Mozzarella
• 60 g pesto for serving optional
• *When cooking for a family/small children, the chili flakes can be omitted.

Instructions:

1. Select sauté on the Instant Pot and set the temperature for 6 minutes. Add the onion and oil and wait until the onion is soft and starts to color.

2. While the onion is cooking, pour 200ml of boiling water over the porcini mushrooms and set aside.

3. Add the ground turkey to the Instant Pot and fry the ground meat until brown on all sides. If any liquid builds up while the ground beef is cooking, lift out the inner pot, pour out the liquid (reserve it) and continue browning the ground beef.

4. Once browned, add the garlic and cook for another 1 minute.

5. Add the white wine and simmer for another 2-3 minutes, until the alcohol has boiled off. Add the stock and porcini in their liquid to the pot and press cancel.

6. Deglaze the bottom of the inner pot and then close the lid. Select pressure cooking and set the time to 20 minutes.

7. When the cooking program has finished, perform a quick pressure release and remove the lid.

8. Break roughly 5 lasagna sheets into the pan and then add the thyme and chili flakes.

9. Close the lid, select pressure cook and cook at high pressure for 1 minute. Make sure the keep warm function is selected.

10. Perform a quick pressure release after cooking.

11. Check the pasta sheets - they should be just al dente at this point. Finally, stir in the cream and Parmesan cheese and season with salt and pepper. Select cancel, place the Instant pot on high heat and heat the soup through.

12. Spoon the soup into bowls. Tear and divide the mozzarella between the bowls, garnish with pesto and chili flakes, if desired. Serve and enjoy!