Instant Pot Lasagna Soup
Serves: 8
1 lb. bulk Italian sausage, casings removed
1 medium onion, chopped
4 cloves garlic, minced
8 oz. mushrooms, sliced
1 tsp. Italian seasoning
1 red bell pepper, chopped
4 cups chicken broth
2 (14 1/2 oz.) can Italian-style diced tomatoes
2 (8 oz.) cans tomato sauce
2 cups any curly-edged pasta, such as campanelle
2 cups fresh spinach, chopped
2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
4 tsp. thinly sliced fresh basil, optional
Cooking Instructions:
Turn the Instant Pot to the sauté function. Add the sausage, onions, and garlic to the pot. Use a wooden spoon to break up the sausage into small pieces. Brown until the sausage is cooked through.
Stir in the red bell pepper, mushrooms, Italian seasoning, tomatoes, tomato sauce, broth, and uncooked pasta into the pot, just pushing pasta down slightly into the sauce to avoid any pasta touching the bottom of the instant pot.
Cover the pot and secure the lid to sealing position. Cook on high pressure for 5 minutes. Once the timer beeps, let the pressure release for about 10 minutes naturally, then gently move the valve to “venting”.
Open the pot, add in the spinach, and stir. Ladle into bowls and sprinkle with cheeses and basil. Enjoy!