Electric Pressure Cooker Lasagna Soup

Chef Alli stirring pot

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

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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