Instant pot lasagna soup
Ingredients
- 1 1/2 lbs Lean Ground Beef or Sausage (or do 1/2 and 1/2)
- 1 Bay Leaf
- 1 4 “ sprig Fresh Rosemary
- 1 pinch Red Pepper Flakes
- 1 Onion, chopped
- 2 tsp Italian Seasoning
- 1 tsp Basil dried
- 1 tsp Oregano dried
- 1 tsp Salt
- 1/2 spPepper
- 5 cloves Garlic pressed or minced
- 4 oz Mushrooms sliced
- 1 (28 oz) can Crushed Tomatoes with juice
- 1 (14 oz) can Tomato Sauce
- 5 cups Chicken Broth (use 4 cups for a thicker soup)
- 9 Lasagna Noodles broken in small pieces about 1.5“
- To Finish
- 1 cup Mozzarella Cheese shredded
- 1 cup Parmesan Cheese grated
- 1 cup Cottage Cheese* (or Ricotta)
- 1 box Frozen Chopped Spinach thawed (optional ingredient)
Instructions
- Turn pot on to Sauté function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can’t see any pink in the meat, stirring occasionally. You shouldn’t have to drain any fat if you used lean meat, but if there is too much, spoon some out.
- Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.
- Add the garlic and mushrooms, and cook for 1 minute, stirring frequently.
- Add the tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.
- Add the pasta and stir well.
- Put the lid on and turn the steam release knob to the Sealing position.
- Turn off/cancel the Sauté function.
- Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to choose 6 minutes.
- When the cook time ends and the pot beeps, do a Quick Release of the pressure. Start slowly, to make sure no sauce comes out with the steam, then turn the steam release knob fully.
- When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the Parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.
