Instant Pot Lasagna Soup

Who doesn't love lasagna?

Picture this: a deconstructed lasagna masterpiece, marrying tender pasta, hearty Italian sausages, aromatic herbs, a rich tomato broth and creamy ricotta topping. All of these flavors meld together to create a meal that'll make your family think you've spent hours in the kitchen. ​​This recipe will be your next weeknight dinner favorite! Your taste buds will thank you, and your heart will ask for seconds.

Ingredients:

1 lb Italian sausage mild or spicy (casings removed)

1 Small yellow onion diced

3 Garlic cloves minced

1 tsp Dried oregano

1 tsp Dried basil

1 tsp Dried thyme

1 tsp Dried parsley

1 tsp Smoked paprika

1 tsp Salt

¼ tsp Pepper

4 cups Beef broth

1 18 oz Can or Jar of Crushed tomatoes

1 14.5 oz Fire roasted diced tomatoes

Broken lasagna noodles or Mafaldine Pasta

⅓ cup Heavy cream

Ricotta Mixture

1 cup Ricotta cheese

1 cup Mozzarella cheese shredded

¼ cup Parmesan cheese grated

½ tsp Salt

¼ tsp Pepper

½ tsp Dried Parsley

Here is how to make them

- Set the Instant Pot to sauté mode. Add the Italian sausages and cook, breaking them apart with a spoon or mincer, until they are browned and crumbled. Remove any excess fat.

- Add the diced onion, minced garlic, oregano, basil, thyme, parsley, smoked paprika, salt and pepper to the pot. Give it a good stir and sauté for a few minutes until the onion is translucent.

- Pour in the beef broth, crushed tomatoes and diced tomatoes. Stir to combine and allow the soup to come to a rolling boil.

- Add the broken lasagna noodles to the pot, ensuring they are submerged in the liquid.

- Close the Instant Pot lid and set it to manual high pressure for 4 minutes. Once the cooking time is up, perform a quick pressure release.

- While the soup is cooking, in a small bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, pepper and parsley. Set aside.

- Once the pressure is released, carefully open the Instant Pot lid. Stir the soup well.

- Pour in the heavy cream and about 1/4 cup of the ricotta mixture. Stir until the cheese is melted and the soup is creamy.

- Ladle the soup into serving bowls. Top each bowl with a dollop of the ricotta cheese mixture.

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