Instant pot lasagna soup
1 cup(s), chopped, chopped
3 clove(s), medium, minced
Cooked chicken sausage(s)
8 oz, thinly sliced
No-salt-added chicken stock
Jarred fat-free marinara sauce
½ tsp(s), plus more for garnish
Uncooked lasagna noodles
6 oz, about 7 noodles, broken into pieces
Shredded parmesan cheese
- Press Sauté on a 6-quart Instant Pot. When Hot is displayed, spray bottom of pot with cooking spray. Add onion and garlic. Cook, stirring, until onion is softened, about 3 minutes. Add sausage. Cook, stirring frequently, 2 minutes. Stir in chicken stock, marinara, water, salt, pepper, and noodles.
- Lock lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 3 minutes.
- When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid and ladle soup into bowls. Sprinkle with cheese and additional black pepper.
- Serving size: 1½ cups soup and 1 tbsp cheese