White Lasagna Soup


  • 1 onion finely chopped
  • 1 tbsp oil
  • 2 garlic clove, peeled
  • 120 ml white wine
  • 21 chicken stock
  • 1 tbsp fresh thyme
  • 1 tsp chilli flakes
  • 5 lasagna noodles
  • 150 ml double cream
  • 60 g grated parmesan cheese
  • 225 g mozzarella ball
  • 60 g pesto
  • 200 ml water, boiling
  • 15 g porcini mushroom
  • 500 g minced turkey
  • Salt & pepper as needed
  • Select Sauté, Normal/Medium on the Instant Pot. Add the onion and oil, and cook until the onion is soft and beginning to colour.
  • While the onion cooks, pour boiling water over the porcini mushrooms and set aside.
  • Add the turkey mince to the Instant Pot and brown the mince all over.
  • If liquid accumulates while the mince is cooking, lift out the inner pot, tip out the liquid (reserve it) and continue browning the mince.
  • Once brown, add the garlic and cook for 1 more minute.
  • Add the white wine and continue sautéing for a further 2-3 minutes, until the alcohol has cooked off.
  • Add the stock and porcinis in their liquid into the pot. Deglaze the base of the inner pot.
  • Pressure Cook on High for 20 Minutes. When the time is up, carefully quick release the pressure.
  • Roughly break lasagne sheets into the pot, then add the thyme and chili flakes.
  • Pressure cook on High for 1 Minute. When the time is up, carefully quick release the pressure.
  • Test the pasta sheet, they should be just al dente at this point.
  • Finally, stir in cream, and parmesan, and season to taste with salt and pepper.
  • Set the Instant Pot to Sauté, More/High and warm the soup through.
  • Ladle the soup into bowls.
  • Tear and divide the mozzarella between the bowls and top with pesto.
  • Garnish with more chili flakes if desired. Serve immediately.
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