Description
A warm and comforting butternut squash lasagna soup made in an Instant Pot for a quick and healthy meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups butternut squash, cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add onion and garlic, sauté for 2 minutes.
- Add butternut squash, tomatoes, broth, basil, oregano, salt, and pepper.
- Close the lid and set to high pressure for 8 minutes.
- Quick release the pressure and stir in lasagna noodles.
- Set to sauté mode again and cook for 5 minutes until noodles are tender.
- Stir in ricotta, Parmesan, and spinach until spinach wilts.
- Serve hot.
Notes
- For a creamier soup, blend half of it before adding noodles.
- Substitute kale for spinach if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian