Electric Pressure Cooker Lasagna Soup

Electric Pressure Cooker Lasagna Soup with Italian Sausage and White Beans

Serve this with your favorite crusty bread for sopping!

1 cup dry white beans, soaked for 1 hour, pressurized for 5 minutes with a natural release
1 lb. Italian sausage
1 large onion, diced
4 garlic cloves, minced
2 tsp. dried oregano flakes
1/2 tsp. dried basil flakes
1/2 tsp. crushed red pepper flakes
3 Tbs. tomato paste
28-oz. can fire roasted diced tomatoes
2 bay leaves
6 cups chicken broth
1 lb. fusilli pasta

8 oz. ricotta
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese
1/2 tsp. kosher salt
1/4 tsp. black pepper

fresh basil, chopped

To Electric Pressure Cooker pot, add sausage, crumbling and browning for 5 minutes; add onions and cook until softened, another 5 minutes; add garlic, oregano, basil, red pepper flakes, and tomato paste, stirring until tomato paste is a rusty brown color. Add diced tomatoes, bay leaves, chicken broth, white beans and pasta, stirring to combine. Lock pressure cooker lid into plate and choose high setting for 6 minutes. When timer goes off, use a quick release to remove all pressure from pressure cooker.

Meanwhile, in a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the ricotta mixture into each soup bowl, then ladle hot soup over the top. Serves 6

Let’s Get You Cookin’,
Chef Alli

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