10ozfrozen chopped spinachor 12 oz fresh spinach, chopped
¼ cup parmesangrated, for topping
½ cupmozzarellashredded, for topping
Turn the Instant Pot to sauté mode and add oil, garlic, onions, and crushed pepper flakes. Sauté for 2 to 3 minutes.
Add ground chicken and mix well breaking the chicken in the pot. Cook for 2 minutes.
Add diced tomatoes, tomato sauce, chicken broth, parsley, oregano, and bay leaf. Add lasagna pieces and salt. Stir everything well.
Close the Instant Pot with Pressure Valve to sealing. Select Pressure Cook(Hi) and adjust the time to 4 minutes. Quick release the pressure.
Open the Instant Pot and stir in spinach and ricotta cheese. Turn the Instant Pot to sauté mode and cook for another 2-3 minutes. Serve hot with grated mozzarella, parmesan, and basil.
I have used Barilla Lasagne noodles in this recipe which has a stovetop cook time of 8 minutes. To pressure cook the noodles al dente, I reduce the stove cook time in half. Hence the pressure cook time used in this recipe is 4 minutes. Vegetarian Variation:To make vegetarian Lasagna Soup, simply skip the ground chicken and add 2 cups of diced zucchini, diced mushrooms, or mixed diced peppers instead. Replace chicken broth with vegetarian broth or just add water and adjust the salt accordingly.