Lasagna soup

Ingredients 

  • 2 tablespoons oil
  • 6-7 garlic cloves
  • 1 large onion
  • 1 green bell pepper 
  • 1 zucchini 
  • Spinach optional
  • Vegetable broth 32 oz
  • 1 small bunch parsley 
  • Scallions optional
  • 1 bay leaf
  • Italian seasoning 
  • 28 oz Rao marinara sauce
  • 2 cups uncooked Campanelle pasta
  • 6 tablespoons ricotta cheese
  • Red chili flakes
  • Parmesan cheese
  • Mozzarella cheese shredded
  • Fresh basil leaves for garnishing


1) Turn on instant pot, add oil followed by crushed red pepper, chopped onions, and green pepper. Let saute for 2 minutes. Now add chopped garlic, zucchini, scallions, italian seasoning of choice, bay leaf, and some parsley. Add vegetable broth and mix well. 

2) Close lid and put on high pressure cook for 3 minutes and manual release.

3) Add Rao sauce with ricotta cheese and parmesan cheese. May put on sauté for few minutes and mix well.

4) Serve in bowl. Garnish with mozzarella cheese, red chili flakes, basil leaves, parsley, or garnishing of choice.


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