#instantpot

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Instant Pot Lasagna Soup 🍅🧀 I’ve been craving lasagna soup, and after talking with my girl @Alycia H this morning, we were both drooling over it at 8 a.m. 😂 So tonight, lasagna soup it is over here! Rich, cheesy, and topped with a scoop of creamy ricotta goodness. Yes, scoop it like ice cream. We’re generous in this house. INGREDIENTS • 1 lb mild or hot Italian sausage—I used hot • 1 lb ground beef • 1 medium onion, diced • 2 tbsp chopped garlic—I used my frozen garlic • 1 (15 oz) can fire-roasted tomatoes • 1 (24–25 oz) jar marinara sauce • 4 cups beef broth—I use Better Than Bouillon and water • 1 tsp salt, or to taste • 1 tsp black pepper, or to taste • ½ tbsp each garlic powder, onion powder, and Italian seasoning • 10–12 lasagna noodles, broken into pieces • 2 cups shredded mozzarella • 1 cup freshly shredded Parmesan CHEESE TOPPING • 16 oz ricotta • ½ package chive and onion Boursin • ½ cup freshly shredded Parmesan • Fresh parsley, chopped • 1 tsp garlic salt DIRECTIONS 1. Mix all the cheese topping ingredients together and refrigerate while you make the soup. 2. Set the Instant Pot to Sauté. Brown the sausage and ground beef with the diced onion. Stir in the chopped garlic. 3. Pour in the beef broth and scrape any browned bits from the bottom. Add the tomatoes, marinara, and seasonings. 4. Add the broken lasagna noodles, making sure every piece is under the liquid. 5. Pressure cook on Manual/High for 6 minutes. Carefully quick release, pausing if liquid sputters from the valve. 6. Stir in the mozzarella and Parmesan until melted. 7. Ladle into bowls and top with a big scoop of the ricotta mixture. Finish with more Parmesan and parsley, and dig in! #lasagnasoup #instantpot #recipe #easyrecipe #cookwithme

Brooke Brown

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