Pressure Cooker Lasagna Soup
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Mel's Kitchen Cafe · by Mel★ 4.9 (83)

Pressure Cooker Lasagna Soup

NUTRITION · PER SERVING21M COOK
CAL 24%·PRO 50%
CARBS 45G37% OF CAL
5G FIBER30G OTHER10G TOTAL SUGAR
FAT 23G43% OF CAL
10G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty pressure cooker soup combining lasagna flavors: sausage, tomatoes, noodles, and cheese in a rich broth. Comforting and flavored like lasagna in bowel form.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound ground Italian sausage or ground beef
  • 1/2 cup finely chopped yellow or white onion
  • 1/2 cup diced carrots (about 2 medium carrots)
  • 2 cloves garlic (finely chopped or pressed through a garlic press)
  • 3 cans (15-ounces each) crushed tomatoes (see note)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 dried bay leaf
  • 1/2 teaspoon salt (I use coarse, kosher salt)
  • Pinch of black pepper (I use coarsely ground)
  • 6 to 8 cups chicken broth (I use low-sodium (see note))
  • 8 to 12 ounces (3-4 cups) bowtie or rotini pasta or broken lasagna noodles (see note)
  • 1 cup ricotta cheese or blended cottage cheese
  • 1 cup mozzarella cheese (plus more for serving)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • Pinch of salt and pepper
PREP
15M
SODIUM
1412MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.