INSTANT POT LASAGNA SOUP

Instant Pot Lasagna Soup image

Number Of Ingredients 19

Ingredients

1 lb Italian Sausage
1 pinch red pepper flakes
1 onion, chopped
2 teaspoon Italian seasoning
1 teaspoon basil, dried
1 teaspoon oregano, dried
1 teaspoon salt
1/2 teaspoon pepper
5 cloves garlic, pressed or minced
4 oz mushrooms, sliced
1 cup of carrots, chopped up
1 (28 oz) can crushed tomatoes with juice
1 (14oz) can tomato sauce
4-5 cups chicken broth (adjust for desired thickness)
9 lasagna noodles, broke in small pieces, about 1.5 inches long (you can use any type of noodle)
1 cup Mozzarella cheese
1 cup cottage cheese (or ricotta)
Fresh spinach
Parmesan cheese

Steps:

Turn Instant Pot to SAUTE function. When the display reads "Hot," add the meat and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally.
Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until the onion starts to turn translucent, stirring occasionally.
Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.
Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
Turn off/Cancel the SAUTE function.
Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
When the cook time ends, do a quick release of the pressure. 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 mozzarella cheeses. Stir well and let it melt. Then add the spinach and cottage cheese and stir again.
Serve in bowls with extra Parmesan cheese if desired.

Nutrition Facts : Servingsize 1 serving, Calories 2774 kcal, Fat 123 g, SaturatedFat 52 g, Cholesterol 635 mg, Sodium 9333 mg, Carbohydrate 165 g, Sugar 21 g, Protein 258 mg