Lasagna Soup
This lasagna soup is a great twist on a classic comfort food, and it’s so easy to make in the Instant Pot! With its rich tomato flavor, tender noodles, and creamy cheese, it feels like you’re enjoying a warm, cheesy lasagna but in soup form. The ground beef, kale, and green peppers add a savory, hearty base, and the addition of cream of mushroom soup and chicken bouillon really enhances the flavor. Top it off with sour cream and a sprinkle of parmesan, and you’ve got a delicious, filling meal that the whole family will love. Perfect for busy nights!
2 pounds of ground beef
1 onion, chopped
2 c. kale, chopped
2 green peppers, chopped
In an instant pot, brown these all together with seasoning and drain.
Mix beef mixture, basil, oregano, and Italian Seasoning in the same pot. Then add in 2 cans of diced tomatoes (I pureed these up because Big Daddy does “not like chunks”), the equivalent of one can of cream of mushroom (can either use canned or make your own GF version). Next, add 4 chicken bouillon cubes, 32 oz—of water, and lasagna noodles (I used about 6) that are broken up.
Turn on the manual for 15 minutes.
Quick-release.
Check noodles and put them back on manual, if needed.
Add 1 c. milk, 2 c. cheddar cheese, and 1/2 c. sour cream.
Stir well and serve with parmesan.
You must be logged in to post a comment.