Ingredients
- 1 pound mild Italian sausage, traditional sausage, or ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 14 oz cans diced tomatoes
- 2 8 oz cans tomato sauce
- 4 cups chicken or beef broth
- 2 cups water
- 10 regular lasagna noodles, about 1/2 pound, broken into chunks
- 3 bay leaves
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- salt and pepper to taste
- ricotta cheese to mix in at the end, about 8 oz
Instructions
- Push “sauté” on the instant pot, and add the sausage, onion, and bell pepper. Cook, stirring frequently until sausage is cooked through and onion is soft.
- Add minced garlic and cook, stirring, for about 1 minute.
- Add tomatoes, tomato sauce, broth, water, seasonings, and broken noodles. Mix gently. Do not fill the instant pot past the “max” line.
- Secure the lid of the Instant pot and seal the pressure valve.
- Press “cancel” to get it off the sauté setting.
- Press “manual” (or “high pressure”) and set time for 4 minutes.
- Allow soup to cook, then when it beeps alerting you it is done, let it sit for ten minutes depressurizing naturally. After ten minutes, twist the steam valve to “vent” and allow it to finish depressurizing until you can open it.
- Drop a few big spoonfuls (however much you want) of ricotta cheese into the soup and let it melt in as you stir.
- Serve with freshly grated Parmesan cheese.
Notes
Note: this soup will thicken as it cools, as the noodles will soak up most of the liquid. You can always add more broth to the soup if you like.Also- if you don’t have standard lasagna noodles then 1/2 pound of another pasta will also work. Rotini works great in this too.