Instant Pot: Lasagna Soup
Ingredients
- 1/2 tbsp olive oil
- 1/2 tbsp minced garlic
- 1.25 lb hot italian turkey sausage
- 1 cup red onion, diced
- 1 cup carrot, peeled, sliced & halved (about 1 large carrot)
- 3 cups baby spinach
- 4 cups chicken stock
- 14.5 oz diced tomatoes, no salt added
- 15 oz can tomato sauce
- 1.5 cup farfalle pasta, dry
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 bay leaves
- 1/2 tsp basil, dry
- 1/4 tsp oregano, dry
TOPPING
- part skim ricotta cheese
- salt and pepper
Instructions
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decase the sausage and pull into chunks. click for here how to decase sausage.
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in a skillet over medium high heat, heat evoo for 30 seconds. add minced garlic for another 30 seconds
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add sausage and brown for approximately 2 minutes, stirring occasionally. (meat will still be pink!)
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prep all veggies!
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add chicken stock, tomato sauce and diced tomatoes to instant pot. stir.
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add rest of the ingredients (EXCEPT toppings & spinach) to instant pot. stir.
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close instant pot lid. make sure valve is set to sealing and set instant pot to manual high pressure for 5 minutes. use 5 minute natural release (let IP go into warm mode for 5 minutes. then press cancel and release the steam)
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remove bay leaves and add spinach. stir and let sit for 2 minutes.
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top with a tbsp of ricotta cheese, a dash of salt and pepper and enjoy!