White Lasagna Soup

By: The Culinary Cartel

White Lasagna Soup
cuisine icon Difficulty
Easy
cuisine icon Keywords
4 servings, boiling, chicken stock, chilli flakes, cook 30 min, double cream, easy, fresh thyme, garlic clove, grated parmesan cheese, lasagna noodles, minced turkey, mozzarella ball, oil, onion finely chopped, peeled, pesto, porcini mushroom, prep 5 min, salt & pepper as needed, warming soup, water, white wine

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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