(The ad below will not display on your printed page)
Instant Pot Lasagna Soup
“This satisfying and hearty soup has all the flavors of lasagna, but without the fuss of layering ingredients in a baking dish and waiting for the lasagna to bake. Here, we take advantage of the multicooker to prepare a soup that is ready in 10 minutes. Just top the soup with ricotta and Parmesan and enjoy!”
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
½ pound chicken or turkey sausage, removed from casing, if necessary
1 (28 ounce) can no-salt-added crushed tomatoes
2 cups low-sodium vegetable broth or chicken broth
2 cups water
6 ounces whole-wheat lasagna noodles, broken into smaller pieces
¼ cup chopped fresh basil, plus more for garnish
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
¼ teaspoon salt
½ cup part-skim ricotta cheese
4 tablespoons Parmesan cheese
Ground pepper, for garnish
1Heat oil in a multicooker on sauté mode until hot. Add onion and garlic and cook, stirring often, until fragrant and translucent, 4 to 5 minutes. Stir in sausage and continue to cook, breaking the sausage apart with a wooden spoon, until browned and cooked through, 4 to 5 minutes.
2Add tomatoes, broth, water, noodles, basil, tomato paste, vinegar, oregano and salt. Close and lock the lid of the multicooker and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
3Divide the soup among 4 bowls. Top each with 2 tablespoons ricotta and 1 tablespoon Parmesan. Garnish with basil and pepper, if desired.