"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lasagna Soup (Instant Pot) Recipe

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Lasagna Soup (Instant Pot) image
Tracey, Lisa, Abbie, Tyler & Tiara

 

This recipe for Lasagna Soup (Instant Pot), by , is from The Stuckey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracey Schoenberger (Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef or ground turkey
onion diced
1 c diced tomatoes (I used canned)
40 oz chicken stock, less if you want it thicker
24 oz spaghetti sauce
1.5 c uncooked noodles (could use bowtie or other type)
pinch of salt
pinch of oregano
1 c shredded mozzarella cheese for topping
1 c ricotta cheese could omit, it's just as good without it (I don't use it)

Directions:
Directions:
Set instant pot to saute and brown ground beef with diced onions. Add all other ingredients except ricotta and mozzarella (those are used for toppings). Switch setting to the manual, pressure, high, 4 minutes (if you want your noodles more al dente cook for 3 minutes). Release steam valve carefully by moving it just slightly to steam comes out slowly, when done turn off and remove lid. Done!! Top with small spoonful of ricotta and a pinch of mozzarella cheese on top.

Preparation Time:
Preparation Time:
18 min
Personal Notes:
Personal Notes:
You can make it in your Instant pot or in a slow cooker. Total cook time in the Instant pot was 8 minutes!

 

 

 

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