Pressure Cooker Lasagna Soup

 

I still think that pressure cookers were made to make soup! The result is always amazing with every ingredient cooked to perfection in no time at all. It's even better when you can throw the pasta into the pot as well. This Lasagna Soup is so rich and hearty and has the best flavor. Our whole family loved it! All of the ingredients combine to make one amazing soup. You've got to try this!

Pressure Cooker Lasagna Soup

Adapted from Mel’s Kitchen Cafe

Makes 4-5 servings

1 lb. ground Italian sausage or ground beef or turkey

1/4 cup finely chopped onion

1/4 cup diced carrots (about 1 medium carrot)

1 tsp. garlic, minced

2 (15 oz.) cans high-quality crushed tomatoes

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. kosher salt

pinch of black pepper

4 cups chicken broth

2 cups bowtie or rotini pasta

1-2 cups shredded mozzarella cheese for topping

grated parmesan, optional

1. For the soup, select the sauté function on the pressure cooker and cook the sausage (or beef or turkey), 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.

2. Add the crushed tomatoes, basil, oregano, salt and black pepper. Stir well, making sure to scrape up any bits on the bottom of the pot.

3. Add the chicken broth and the pasta and stir to combine.

4. Secure the lid and set the pressure cooker to cook on high. For the cooking time, take the al dente cooking time on the pasta package, cut the time in half and subtract two more minutes. (Example: For pasta that cooks al dente in 12 minutes, the pressure cooker time will be 4 minutes.)

5. When the cooking time is finished, let the pressure naturally release for 10 minutes. Manually release remaining pressure.

6. Stir the soup and serve in bowls. Top with a handful of shredded mozzarella cheese. Top with grated parmesan if desired.