Vegetarian Instant Pot Lasagna Soup
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Learn more →Ingredients
6 servings
- 1 lb italian sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 8 lasagna noodles, broken into roughly 2-inch pieces
For the ricotta cream
- 1 cup whole-milk ricotta cheese
- ½ cup grated parmesan cheese
- ¼ tsp garlic powder
For serving
- 1 cup shredded mozzarella cheese, for serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6–8 minutes. Use a spoon to tilt the pot and spoon off all but about 1 tablespoon of rendered fat.
- 2
Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes.
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