Pressure Cooker Deconstructed Lasagne Soup Recipe

This. Was. Great. I love lasagne but its time consuming and expensive to make.  This Deconstructed Lasagne Soup Recipe was the answer to my dilemma.

I adapted a recipe from PeggyUnderPressure.com to fit what I had on hand and our tastes.  She made balls with the ricotta and mozzarella and I just put spoonfuls into the soup.  I’m anti-fussy.

If you don’t have a pressure cooker – this could be easily done on the stovetop or in a slow cooker – I wouldn’t really adjust the recipe much – if you use a slow cooker I’d precook the noodles and then add to the soup the last 20 minutes before you serve it.

Hope you like it!

Pressure Cooker Deconstructed Lasagne Soup Recipe
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Average: 5/5
4 ratings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6

Serving Size: 1 Cup

Calories per serving: 357

Pressure Cooker Deconstructed Lasagne Soup Recipe

A great soup for weeknights, company or entertaining!

Ingredients

  • 1 lb Italian Sausage
  • 1/2 Onion, chopped
  • 2 Cloves Garlic, minced
  • 2 Tbsp. Italian Seasoning
  • 1 15 oz. Can Petite Diced Tomatoes
  • 1 4oz. Can of Tomato Paste
  • 4 C of Chicken Broth
  • 2 C Water
  • Broken up Lasagne noodles, about 1/2 a box.
  • *Cheese Mixture
  • 1/2 C Ricotta Cheese
  • 1/2 C Mozzarella Cheese, Shredded

Instructions

  1. Set your pressure cooker to "Brown" and crumble up the Italian sausage in the pot, cook through then pour out onto a paper towel lined plate to drain.
  2. While meat drains, add onions and garlic to the pot and cook until translucent, add in the tomato paste and the Italian seasoning - heat for 2-3 minutes until you can smell the tomato paste - add back in the meat.
  3. Add the diced tomatoes and the chicken broth and the water.
  4. DO NOT ADD THE PASTA YET.
  5. Place the lid on your pressure cooker and set to high pressure for 10 minutes. Because of the high volume of liquid, this will take awhile to get to pressure - so allow for the time.
  6. While soup is cooking, mix the ricotta cheese and the mozzarella cheese in a small bowl and put in the fridge to firm up a bit.
  7. When the pressure cooker is done, do a 10 minute Natural pressure release, then drain off the rest of the pressure manually.
  8. Add your pasta pieces in, stir it around, and replace the lid. Set to High Pressure for 2 minutes. When it's done - do a 4 minute Natural Pressure Release, then manually release the rest of the pressure.
  9. Serve with a scoop of the cheese and enjoy.
http://lookslikehomemade.com/pressure-cooker-deconstructed-lasagne-soup-recipe/

About Carrie Hill 258 Articles
Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.

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