Risotto with Lemon and Shrimp
Hearty Lasagna Soup
| By : |
| Prep Time | 0 minutes |
| Cook Time | 30 minutes |
| Servings |
8 servings
|
Ingredients
Hearty Lasagna Soup
- 1 lb ground Italian sausage casings removed
- 1 lb ground beef preferably 93% or leaner
- 1 medium onion finely diced
- 5 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1 bay leaf
- 29 oz petite diced tomatoes
2 cans undrained - 15 oz tomato sauce
1 can - 3 cups broth warmed
- 8 oz uncooked campanelle noodles or lasagna noodles broken into bite-sized pieces
Cheese Mixture:
- 3/4 cup Ricotta
- 1/4 cup grated parmesan
- 3 tbsp chopped fresh parsley
- 1 tsp salt
To Finish:
- shredded mozzarella cheese
- fresh basil cut into ribbons
Ingredients
Hearty Lasagna Soup
Cheese Mixture:
To Finish:
|
Instructions
- Using the display panel select the SAUTÉ function and adjust to MORE . Add sausage, ground beef, onions and garlic to the Instant Pot.
- Brown the meat until no pink remains, using a wooden spoon to break up the meat into small pieces. Drain and discard liquids.
- Add thyme, oregano, rosemary, bay leaf, undrained tomatoes, tomato sauce and warmed broth and stir.
- Add pasta. Do not stir, but ensure all pasta is submerged.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes. (If using lasagna noodles, check the cook time on the package and divide it by two and round up to the next whole minute to get to the correct cooking time. )
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Meanwhile, in a small bowl, mix Cheese Mixture ingredients.
- Ladle soup into serving bowl, top with
1 - 2 tbsp of shredded mozzarella and a dollop of the cheese mixture. Garnish with basil ribbons.
Recipe Notes
The MANUAL and PRESSURE COOK buttons are interchangeable.
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