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Your family will love this fun departure from the Italian classic—and you’ll love its ease and simplicity. Want to make it in a slow cooker? Get the recipe here.

Jamie Vespa
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 8 (serving size: 1 1/4 cups soup, 2 tbsp. cheese, and 1 tbsp. basil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

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  • Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

Nutrition Facts

276 calories; fat 8g; saturated fat 3g; protein 23g; carbohydrates 33g; fiber 6g; sugars 7g; sodium 618mg.
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