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Lasagna Soup

1 lb Lean ground meat (beef, chicken, Turkey or tofu)

2 tablespoons olive oil 1 Onion 1 tablespoon Minced garlic 1/2 teaspoon Pepper 1 tablespoon Italian seasoning 1 (10 oz) pkg Spinach 1 Zucchini 1 (8 oz) can tomato paste 1 (28 oz) can Crushed tomatoes 3 cups water 8 oz Pasta - any kind

*1/2 cup mozzarella for topping optional



Instant Pot: Press the sauté function on your pressure cooker and add oil to pot. Add the ground meat and seasonings and cook to brown. When the meat is almost browned through, press cancel. Add in the rest of the ingredients. Place the lid on your Instant Pot. Secure and set to sealing. Set the time to 5 minutes on high pressure. When the pressure cycle is done, quick release the pressure and carefully remove the lid. Add the mozzarella (if using) on top of the soup while warm. Enjoy!


Crockpot: Cook the ground meat on the stove in a large pan and and add oil to pot. Cook until browned, breaking it up as it cooks. Add seasonings and cook an additional 1-2 minutes, then add to the crockpot. Add the rest of the ingredients (everything except the pasta and cheese), and stir to combine. Cover and cook on high for 4 hours on high or 8 hours on low. Add noodles in the last 15 minutes of cooking on high heat, breaking them up in the crockpot, and stir to combine. Once noodles are cooked to your preference, top with cheese and enjoy!


Stovetop: Cook the ground meat on the stove in a large pot and add oil to pot. Cook until browned, breaking it up as it cooks. Add seasonings and veggies to the pot and cook an additional 3 minutes, stirring as it cooks. Add the rest of the ingredients (everything except the pasta and cheese), and stir to combine. Bring to a boil over high heat, then stir and bring down to medium low heat to simmer. Simmer for 20 minutes, or until veggies are beginning to tenderise, then add noodles and stir. Simmer an additional 10 minutes, or until pasta is cooked through. Add the mozzarella (if using) on top of the soup while warm. Enjoy!

Serves 6-8

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