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Instant Pot Seafood Lasagna Soup

Ingredients

  • 1 tbsp olive oil or butter
  • 1/2 cup chopped onion
  • 1 tbsp minced garlic
  • 1/2 tsp thyme
  • 1 tsp Italian seasoning
  • salt to taste
  • black pepper to taste
  • 24 ounces baby shrimp
  • 1 medium carrot, chopped
  • 1 medium zucchini, chopped
  • 1 cup Fresh broccoli, chopped
  • 1 15 ounce jar alfredo sauce
  • 32 ounces vegetable or chicken broth
  • 8 lasagna noodles

Ricotta Cheese Topping

  • 8 ounces ricotta cheese
  • 1/2 cup parmesan cheese
  • 1/2 cup mozzarella cheese
  • parsley optional

Instructions

  1. Set your Instant Pot to the saute setting.

  2. Add olive oil to the bottom of your Instant Pot Pan. Add onion, garlic, and shrimp. Cook until the shrimp is cooked through and the onions are translucent.

  3. Add carrots, zucchini, broccoli and herbs. Continue stirring while it cooks.

  4. Add alfredo sauce, veggie broth, water, and broken lasagna noodles.

  5. Seal lid on instant pot. Cook on high pressure for 6 minutes.

  6. Once the cooking process is done, Let naturally release for 10 minutes.

  7. Serve a bowl of seafood lasagna soup by adding the soup to a bowl and adding the ricotta mixture on top.