World's Fastest Lasagna Soup (Instant Pot Lasagna Soup!)

Ingredients

2 tbsp. extra virgin olive oil (cold-pressed, unrefined, organic virgin olive oil)
1 medium onion, chopped
½ green pepper, chopped
2 carrots, chopped
1 small summer squash or 1 medium zucchini, chopped
2 cups veggie ground round (or ground meat)
1 large can diced tomatoes -1/2 of the can blended, the other ½ left as is (organic tomatoes with no preservatives in a glass jar...perfect!)
4 cups vegetable stock (homemade, or organic, no preservatives vegetable stock)
2 cups water
½ - ¾ box of lasagna noodles, depending on how brothy you like your soup (organic, clean-eating lasagna noodles)
½ tsp onion powder (organic, non-irradiated, no preservatives onion powder)
1 tsp black pepper (organic, non-irradiated, fair trade black pepper)
1 tsp oregano (organic, non-irradiated oregano leaf)
Sea salt, to taste (USA harvested sea salt)
Optional: pepperoncini &/or chili flakes

Instructions

Turn on your Instant Pot and set to sauté. Place oil, onions, green pepper, and carrots in the Instant Pot. Allow to sauté 5-8 minutes, until the onions are translucent and just beginning to get golden brown. While this is sautéing, start breaking up your lasagna noodles into smaller pieces for use later.
Add chopped summer squash and veggie ground round and sauté for 2-3 minutes. Add spices and stir.
Add all diced tomatoes, broth, water, and lasagna noodles; turn the Instant Pot to manual (by pressing Cancel > Manual) and adjust the time to 4 minutes.
At the end of the time, allow to depressurize naturally or do quick release after 5 minutes.
Optional: Serve with shredded cheese and/or sour cream on top.

Notes

To suit my family's needs I made this version of Instant Pot lasagna soup vegetarian, but my husband made his vegan by simply not topping it with cheese. You can always make it with meat, too, if that's what your family prefers!

Recipe by Scratch Mommy at https://scratchmommy.com/instant-pot-lasagna-soup/