Instant Pot Lasagna Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 22 minutes

Ingredients

1 tablespoon olive oil (omit for frozen)

1 pound ground Italian sausage or ground beef (or half of each)

1/2 onion (chopped)

1 tablespoon minced garlic

1 teaspoon Italian seasoning

4 teaspoons beef bouillon powder or paste

2 cups penne or bowtie noodles, or 10 broken lasagna noodles (raw, uncooked)

4 cups water

24 ounces marinara/spaghetti sauce

1, 14.5 ounce can diced tomatoes

1, 14.5 ounce can tomato sauce

2 cups fresh spinach

2 cups ricotta cheese or cottage cheese

1 cup parmesan cheese (shredded)

1 cup low moisture mozzarella cheese (shredded)

1/2 teaspoon pepper

1/2 teaspoon salt

Directions

In a small bowl, combine the ricotta mixture ingredients and keep in the fridge until ready to serve.

Preheat the Instant Pot to high sauté. Add oil, sausage and or ground beef, onion, garlic, Italian seasoning, and bouillon. Cook for about 5 minutes or until mostly browned.

Turn off heat. Layer noodles on top of meat, then pour water over noodles. Pour marinara sauce, diced tomatoes, and tomato sauce on top of noodles and do not stir.

Cook for 7 minutes on high pressure with a 5-10 minute natural pressure release, then release the rest of the pressure. Stir, then add spinach and let wilt for 2 minutes.

Ladle into bowls and top each serving with a couple spoonfuls of the ricotta mixture.

Nutrition

• Serving Size: 1 g
• Calories: 692 kcal
• Total Fat: 41 g
• Saturated Fat: 18 g
• Unsaturated Fat: 24 g
• Cholesterol: 100 mg
• Sodium: 2635 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 6 g
• Total Sugars: 14 g
• Protein: 39 g