Ingredients
- 1-pound ground Italian sausage or lean ground beef
- 1 yellow onion, diced
- 1.5 tablespoons minced garlic
- 4 cups chicken broth
- 1 (24 ounce) jar marinara sauce
- 1 (15 ounce) can diced tomatoes, with liquid
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 8–10 lasagna noodles (10 for a heartier, thicker soup)
- 1 teaspoon balsamic vinegar
- 1/2 cup shredded or grated parmesan cheese
- 1 cup ricotta
- Salt and pepper, to taste
- Chopped flat leaf parsley or fresh basil to garnish
- Optional: red pepper chili flakes in the soup or to garnish
Instructions
- Turn the instant pot onto “sauté” mode and add the ground meat, diced onion and minced garlic into the pot. Cook the ground meat while crumbling and browning until it’s no longer pink, about 8-10 minutes. Drain the excess grease if needed (this will depend on how lean your ground meat is)
- Pour the chicken broth into the instant pot and use your spatula to scrape up any brown bits stuck on the bottom of the pot. Pour in the marinara, diced tomatoes, basil, parsley, onion powder, and oregano. Stir to combine
- Break the lasagna noodles into bite size pieces (but not too small) into the instant pot. Do not stir, but push them down so they are equally submerged in the liquid in an even layer
- Place the lid on the instant pot. Set the valve to “sealing” and cook on manual high pressure for 6 minutes. At the end of the cook time, do a quick release of the pressure valve
- Stir in the vinegar and add salt and pepper to taste. At this point you can stir in the parmesan and ricotta, or leave it out and serve a scoop of ricotta and sprinkle of parmesan on top of each bowl
- Garnish with cheese, if not mixing into the soup, and any additional toppings such as fresh chopped parsley, basil, oregano or red pepper chili flakes
Notes
- Add 1 cup diced zucchini or 1 cup small diced carrots before cooking for more vegetables
- 8-10 ounces of bowtie pasta can be used in place of lasagna noodles
- Shredded mozzarella is also a great topping for this soup
- Gluten-free noodles can be used in place of traditional pasta. Reduce by 1-minute cook time if using gluten-free (do not use chickpea noodles for a gluten-free pasta for this recipe)
Find it online: https://healthyheartyrecipes.com/instant-pot-lasagna-soup/