Equipment
- Instant Pot
Ingredients
- 1 lb Italian Sausage, casings removed
- 8 oz Broken Lasagna Noodles
- 1 28 oz can Crushed Tomatoes
- 1 14.5 oz can Diced Tomatoes
- 4 cups Chicken Broth
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato Paste
- 1 tablespoon Italian Seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Red Pepper Flakes
- 1 cup Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/4 cup Fresh Basil, chopped
- Parmesan Cheese, grated for serving
Instructions
- Set the Instant Pot to saute mode. Add the italian sausage and break it into crumbles as it cooks, about 5 to 6 minutes until browned through. Drain any excess grease if needed.
- Add the diced onion and saute for 3 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Add the italian seasoning, salt, and red pepper flakes. Stir well. Break the lasagna noodles into rough 2-inch pieces and push them into the liquid, making sure they are submerged.
- Lock the lid, set the valve to sealing, and cook on high pressure for 4 minutes. Quick release the pressure as soon as the cook time is done.
- While the soup cooks, stir together the ricotta cheese with a pinch of salt and a crack of black pepper in a small bowl.
- Open the lid and give the soup a good stir. The noodles will continue to absorb liquid as they sit, so do not worry if it seems a bit thin at first. Taste and adjust the seasoning.
- Ladle the soup into bowls. Top each bowl with a generous dollop of seasoned ricotta, a handful of shredded mozzarella, fresh basil, and grated parmesan cheese. The heat from the soup will melt the cheeses beautifully.
Nutrition
Serving: 1servingCalories: 490kcalCarbohydrates: 45gProtein: 27gFat: 22g
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