Pressure Cooker Lasagna Soup

Pressure Cooker Lasagna Soup is a beef recipe built around ground Italian sausage or ground beef, finely chopped yellow or white onion and diced carrots. Plan on 8 Servings and about 21 minutes.

• Yield 8 Servings
• Ready in 21 minutes
• Prep 15 minutes
• Cook 6 minutes

Ingredients

Soup

• 1 pound ground Italian sausage or ground beef
• ½ cup finely chopped yellow or white onion
• ½ cup diced carrots , about 2 medium carrots
• 2 cloves garlic , finely chopped or pressed through a garlic press
• 3 cans (15-ounces each) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 dried bay leaf
• ½ teaspoon salt , I use coarse, kosher salt
• Pinch of black pepper , I use coarsely ground
• 6 to 8 cups chicken broth , I use low-sodium
• 8 to 12 ounces (3-4 cups) bowtie or rotini pasta or broken lasagna noodles

Cheese Topping

• 1 cup ricotta cheese or blended cottage cheese
• 1 cup mozzarella cheese , plus more for serving
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon dried basil
• Pinch of salt and pepper

Instructions

1. For the cheese topping, stir together all the ingredients until well combined. Refrigerate until ready to serve.
2. For the soup, select the sauté function on the pressure cooker and cook the sausage or ground beef, onion, carrots, and garlic, for 2-3 minutes, until the meat is no longer pink, breaking the meat into small pieces as it cooks. Drain any excess grease.
3. Add the crushed tomatoes, basil, oregano, bay leaf, salt and black pepper. Stir well, making sure to scrape up any cooked bits on the bottom of the pot.
4. Add 6 cups of the chicken broth and the pasta and stir to combine. Give the bottom of the pot another good scrape (otherwise any cooked food on the bottom of the pot may alert the burn warning when the pressure cooker comes to pressure).
5. Secure the lid and set the pressure cooker to cook on high. Use this formula for the cooking time (and read the note below): take the al dente cooking time on the pasta package, cut the time in half and subtract two more minutes. For instance, for pasta that cooks al dente in 12 minutes, the pressure cooker time will be 4 minutes. Round up for 1/2 minutes.
6. When the cooking time is finished, let the pressure naturally release for 10-15 minutes (otherwise liquid may spurt out of the valve when releasing pressure). Manually release remaining pressure or let it naturally release all the way (pasta will be a bit softer if doing this since it will continue to cook a little as the pressure naturally releases).
7. Stir the soup and add additional chicken broth to thin, if needed (I add about 1 to 2 additional cups). Serve the soup in bowls with spoonfuls of the cheese topping and additional mozzarella or Parmesan cheese on top.

Loosen a leftover bowl with a splash of water when you reheat it.