Lasagna Soup

I LOVE lasagna but I don't always love MAKING lasagna. So when I get that craving I decide to make it in a soup instead. The cheese topping puts this soup OVER THE TOP! It is a fun twist on traditional lasagna and add some breadsticks and you are in heaven. 

Recipe found here

Ingredients

1 lb ground Italian sausage or beef (we use turkey)

1⁄2 cup finely chopped onion

1⁄2 cup diced carrots, about 2 medium carrots

2 cloves garlic, finely chopped

3 cans (15 oz each) crushed tomatoes

1 tsp dried basil

1 tsp dried oregano

1 dried bay leaf

1⁄2 tsp salt

Pinch of black pepper

6-8 cups chicken broth (see note)

8-12 oz bowtie noodles

Cheese topping:

1 cup ricotta cheese or blended cottage cheese

1 cup mozzarella cheese

1⁄2 cup freshly grated Parmesan cheese

1⁄2 tsp dried basil

Pinch of salt and pepper

Directions:

Stir all ingredients for cheese topping together until well combined; refrigerate until ready to serve. Turn saute function on the Instant Pot and cook ground meat with onion, carrots and garlic until meat is cooked through. Add the crushed tomatoes, basil, oregano, bay leaf, salt and pepper. Stir well, making sure to scrape the bottom of the pan to get any cooked bits off. Add 6 cups of broth and the pasta and stir to combine. SCRAPE BOTTOM OF PAN WELL TO AVOID BURN SIGNAL! Secure the lid and cook on High, time depends on noodles you use. Take the al dente cooking time on pasta package, cut in half and subtract 2 more minutes and that will be your new cooking time. When cooking time is finished let it naturally release for 10-15 minutes to avoid liquid from splattering out. Quick release remaining pressure and give the soup a stir. Add more broth as needed to thin (I usually ad 1-2 cups extra). Serve soup in bowls with spoonfuls of cheese topping on top.