What is the Chutney Life Instant Pot Lasagna Soup recipe?

The Chutney Life recipe is a vegetarian version of lasagna soup made in the Instant Pot. It features a spicy arrabbiata sauce, fresh vegetables like zucchini and bell peppers, a mix of fresh herbs, and Mafalda pasta. It’s finished with a creamy blend of ricotta, mozzarella, and parmesan cheese to mimic the texture and flavor of traditional lasagna.

What are the ingredients for Chutney Life Instant Pot Lasagna Soup?

The key ingredients include oil, serranos, bell pepper, onion, garlic, Italian seasoning, zucchini, and fresh herbs like cilantro, parsley, and scallions. For the liquid, it uses vegetable broth and a jar of Rao's Arrabbiata Sauce. The recipe calls for Mafalda or a similar ruffled pasta, and a finishing blend of parmesan, ricotta, and mozzarella cheese.

How do I make Lasagna Soup in the Instant Pot vegetarian?

This recipe is naturally vegetarian! The key is to use a robust vegetable broth instead of chicken or beef broth and to load it with plenty of fresh vegetables like onions, peppers, and zucchini for a hearty texture. Using a high-quality, flavorful tomato sauce and a generous amount of cheese ensures the soup is rich and satisfying without any meat.

Can I make Instant Pot Lasagna Soup with ground beef?

Yes, absolutely. To add ground beef, use the "Sauté" function on your Instant Pot to brown one pound of ground beef first, breaking it apart with a spoon. Drain any excess grease, then remove the beef and set it aside. Sauté your vegetables as directed, then add the cooked ground beef back into the pot before pressure cooking.

Chutney Life Instant Pot Lasagna Soup Recipe

Ingredients

Scale

2 tbsp oil

2 serranos, diced small

1 green bell pepper, diced small

1 yellow or white onion, diced small

4 garlic cloves, grated

2 teaspoons italian seasoning

1 medium sized zucchini, diced small (or 2 cups tightly packed spinach leaves)

1/4 cup cilantro leaves and tenders items, finely chopped

1/4 cup parsley finely chopped

1/4 cup scallions, sliced

4 cups water or vegetable broth

1 Bay Leaf

2 cups uncooked Mafalda Pasta or Campanelle

32 oz. Rao’s Arrabbiata Sauce

1/2 cup parmesan cheese

1/2 cup ricotta cheese

1/2 cup mozzarella cheese, shredded

red chili flakes and handful fresh basil for garnish

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Instructions

1. Set the Instant Pot to “Sauté” mode on high. Add oil. Once hot, add serranos, bell pepper, and onion. Cook for 3-4 minutes until softened.

2. Add grated garlic and Italian seasoning. Stir for 1 minute until fragrant. Add diced zucchini and cook for 2 more minutes.

3. Press “Cancel”. Pour in the vegetable broth and deglaze the pot by scraping any browned bits from the bottom.

4. Add the bay leaf, chopped herbs (cilantro, parsley, scallions), and the uncooked pasta. Do not stir.

5. Pour the Arrabbiata sauce over the pasta. Do not stir.

6. Secure the lid, set the valve to “Sealing”, and cook on high pressure for 3 minutes.

7. When finished, perform a quick release of the steam. Once the pin drops, open the lid and remove the bay leaf.

8. In a separate bowl, combine the ricotta, parmesan, and mozzarella cheese. Add the cheese mixture to the hot soup and stir until melted and creamy.

9. Let the soup rest for a few minutes to thicken slightly. Garnish with red chili flakes and fresh basil before serving.

Notes

To prevent the “burn” notice, make sure to thoroughly deglaze the pot after sautéing the vegetables.

For a meaty version, brown 1 lb of ground beef or Italian sausage before sautéing the vegetables.

If you can’t find Mafalda pasta, you can use traditional lasagna noodles broken into bite-sized pieces.

Author: flavorfoodies
Prep Time: 15
Cook Time: 15
Category: Dinner,Soup
Method: Pressure Cooker
Cuisine: Italian-American
Diet: Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 12g
Sodium: 980mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 7g
Protein: 20g
Cholesterol: 45mg