Hearty Lasagna Soup


  • 1 lb ground Italian sausage
  • 1 lb ground beef
  • 1 medium onion
  • 5 cloves garlic
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 29 oz petite diced tomatoes
  • 15 oz tomato sauce
  • 3 cups broth
  • 8 oz uncooked campanelle noodles
  • 3/4 cup Ricotta
  • 1/4 cup grated parmesan
  • 3 tbsp chopped fresh parsley
  • 1 tsp salt
  • shredded mozzarella cheese
  • fresh basil
  • 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.
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