Lasagna Soup Recipe

Adapted from a Skinnytaste recipe to suit my own needs. This recipe can low-cal, vegetarian or gluten free...yippee. You can don't need a pressure cooker for this, but sure does make it easier and faster.

Pressure Cooker (Instapot)

12 oz protein (ground turkey, ground beef, Italian sausage or tofu crumble)
½ onion, chopped
2 cloves garlic, minced
Olive oil

Use saute mode to brown all above ingredients.

Add the following ingrediants into pot:
24oz jar of spaghetti sauce (or tomato sauce that has been seasoned with salt, pepper, garlic powder, basil, oregano. Basically whatever you like in your lasgna.)
1 tbsp Basil
3 cups water
2 bay leaves
3 tsp beef boullion

Cook under High pressure for 15 minutes. Quick release steam.

Add 6oz of broket lasagna noodles (or any noodle you like), cook under High pressure for 4 minutes.

Topping Combine the following and serve a spoonful on top of soup.
6 tbsp ricotta cheese or small curd cottage cheese
3 tbsp parmesan cheese Fresh parsley
Top with shredded mozzarella cheese