Instant Pot Lasagna Soup

  • 1 lb ground sausage
  • 1 box straight lasagna noodles (9 oz or so — I like Barilla)
  • 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
  • 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.


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