Clean Eating Instant Pot Lasagna Soup
This is one of the BEST soups that you will ever try in your life…..that is HEALTHY! It is almost too good to be true, BUT it isn’t…..it is PERFECT in every way!
So much comfort…..so much coziness…..so much tastiness…..all packed into this wonderful healthy soup! This recipe is insanely easy and FAST to make; almost mind boggling! I first heard of this soup from my amazing sister in-law, The Blonde Giraffe! She is an inspirational and courageous person in my life and I look up to her, dearly! This soup has a fantastic texture…..not too soupy and not too thick…..PERFECTION! Adding fennel seeds to this recipe also gives the illusion that there is meat (sausage) hiding somewhere…..but there isn’t! Tricking your body into complete satisfaction seems to be an art…..and I need to look into more recipes regarding this nature! I hope y’all enjoy this recipe as much as my family does…..my kids even love this!
To begin, heat 1 cup of the vegetable broth in an Instant Pot on “Sauté” Mode. When hot, add the garlic and onions. Cook for 5 minutes; stirring occasionally.
Add the zucchini; mix. Add the red lentils, tomato sauce, diced tomatoes, tomato paste, salt, italian seasoning, onion powder, garlic powder and fennel seeds; mix. Add the lasagna noodles and rest of the vegetable broth (2 cups); mix thoroughly.
Close the lid; set valve to “Sealing” and pressure cook on “Manual” High for 3 minutes. Let the pressure cooker “Naturally Release (Venting)” for 10 minutes. After 10 minutes, move the valve to “Venting” and wait for all steam to dissapate before opening the lid.
Mix in the black pepper, pepper flakes and nutritional yeast. Fold in the spinach. ENJOY!
XOXO,
Kendallraye
Clean Eating Instant Pot Lasagna Soup
Equipment
- Instant Pot
Ingredients
- 3 cups Vegetable Broth Low Sodium
- 1 Yellow Onion Diced
- 1 bulb Garlic Minced
- 3 Zucchini Diced
- 1/3 cup Red Lentils (split) Uncooked
- 15 ounces Tomato Sauce No Salt Added
- 14.5 ounces Petite Diced Tomatoes No Salt Added
- 2 teaspoons Italian Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 teaspoons Salt
- 7 (No Boil) Whole Wheat Lasagna Noodles Broken Into Small Pieces
- 1 teaspoon Black Pepper Freshly Cracked
- 1/2 teaspoon Red Pepper Flakes
- 1½ Tablespoons Nutritional Yeast
- 6 ounces Baby Spinach Fresh
- 6 ounces Tomato Paste No Salt Added
- 1 teaspoon Fennel Seeds
Instructions
- Heat 1 cup of the vegetable broth in an Instant Pot on "Sauté" Mode. When hot, add the garlic and onions. Cook for 5 minutes; stirring occasionally.
- Add the zucchini; mix. Add the red lentils, tomato sauce, diced tomatoes, tomato paste, salt, italian seasoning, onion powder, garlic powder and fennel seeds; mix. Add the lasagna noodles and rest of the vegetable broth (2 cups); mix thoroughly.
- Close the lid; set valve to "Sealing" and pressure cook on "Manual" High for 3 minutes. Let the pressure cooker "Naturally Release (Venting)" for 10 minutes. After 10 minutes, move the valve to "Venting" and wait for all steam to dissapate before opening the lid.
- Mix in the black pepper, pepper flakes and nutritional yeast. Fold in the spinach. ENJOY!
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