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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.
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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.
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Add the diced tomatoes and the chicken broth and the water.
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DO NOT ADD THE PASTA YET.
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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.
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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.
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When the pressure cooker is done, do a 10 minute Natural pressure release, then drain off the rest of the pressure manually.
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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.
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Serve with a scoop of the cheese and enjoy.