The Soup Diva

• 1 lb ground sausage or beef
• 1 box straight lasagna noodles (9 oz or so — I like Barilla) or 8 oz wide egg noodles
• 1 cup diced vegetables of your choice (such as mushrooms, peppers, onions, carrots)
• 32 oz chicken or beef broth
• 1 large (24 oz) jar pasta sauce
• 2 cups water
• 1 cup ricotta cheese
• 2 tsp Italian seasoning
• 1 tsp minced garlic
• salt and pepper to taste
• grated Parmesan cheese to garnish

Saute sausage on high until brown; cancel setting and add vegetables, broth, sauce, water, garlic, salt and pepper. Stir to combine, close pot, and set to high pressure for 5 minutes. (While pot is heating and pressurizing, break noodles into smaller pieces and set aside.) Do a quick release and add noodles to pot when button drops; set again for high pressure for 3 minutes. After another quick release, add ricotta and stir to incorporate. Serve topped with Parmesan if desired.

Easily converts to stovetop: brown meat, add liquids, seasonings, & vegetables, add noodles when 15 minutes from serving. I made a delicious autumnal version with butternut squash & pumpkin pasta sauce!