This healthy lasagna soup is a delicious and comforting bowl of cheesy, gooey lasagna heaven. And you can make it on the stovetop or in your Instant Pot!
Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside.
Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5-6 minutes.
Add the garlic, and cook a minute more.
Spray the Instant Pot with cooking spray, or add a little cooking oil (any type), and set the pot to sauté setting, regular level of heat.
After the pot preheats for a minute or two, add the sausage (removed from casings), and cook until brown, using a wooden spoon to break apart (about 5 minutes).
Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.
Add garlic, and cook a minute more.
Add chicken stock, diced tomatoes, basil, oregano and pasta.
Place the lid on, lock it and set it to pressure cook for 2 minutes on manual high pressure. (It took mine 15 minutes to come to pressure, FYI).
Allow the soup to naturally release for 5 minutes, and then use the level to quick release the remaining pressure.
Remove the bay leaves, carefully. I use tongs.
Serve immediately, and garnish with parmesan and ricotta cheese mixture, sprinkle with a little mozzarella and fresh basil (optional).
Nutritional information is approximate and was calculated using a nutrition label generator.
For the Instant Pot method, I added my tomato sauce at the end to prevent scorching. It came out great! I may try it next time just adding it in with everything else. I will update the notes when I do.