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Total Time: 20 minutes
Yield: 4–6 Servings

Ingredients
1/2 tablespoon olive oil
1 pound ground Italian sausage
1 white onion, diced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
2 teaspoon sugar
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
8 ounces tomato paste
24 1/2 ounces tomato sauce
6 cups broth of choice (I use chicken broth, usually)
2 cups lasagna noodles, loosely broken

Directions

Place your pressure cooker or Instant Pot on sauté mode. Toss the Italian sausage, diced onion, Italian seasoning, salt, sugar, white pepper and Worsteshire in the sauce.

Stir until most of your meat is brown. Stir in the minced garlic. Turn off the heat.

Add your tomato paste, sauce and broth into the pot, and stir until completely combined.

Break your lasagna noodles to your desired sizes and add into the pot. Stir until your noodles are fully submerged.

Press the pressure cook option on your Instant Pot and set the timer to 3 minutes. Lock on your instant pot hood and turn your vent to close.

Once your timer goes off, safely open the vent and let the pressure release. Once the pressure is released, carefully open your Instant Pot.

Serve your lasagna soup immediately and top with a shredded mozzarella cheese, a dollop of ricotta and fresh parsley.

Stove Top Directions

In a large pot or dutch oven, sauté your diced onion until it begins to get tender.

Add your Italian sausage to the pot, along with your Italian seasoning, salt, sugar, white pepper and Worsteshire sauce.

Once your sausage starts to brown, stir in your tomato paste until completely combined with your sausage. Pour in your tomato sauce and broth and stir until completely combined. Bring to a simmer.

Add your broken pieces of lasagna noodles to the pot and continue to simmer until noodles are tender. This will take about 10-15 minutes.

Serve your lasagna soup immediately and top with a shredded mozzarella cheese, a dollop of ricotta or mascarpone and fresh parsley.

Recipe reprinted with the permission of Rosalynn Daniels.

Editor's note: This was originally published on Oct. 7, 2021.

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