Ingredients

The following ingredients have 7 Servings
  • 1 pound ground beef
  • 1/2 onion ((diced))
  • 1 red bell pepper ((diced))
  • (1) 14.5 oz petite diced tomatoes
  • (1) 28 oz can of crushed tomatoes
  • 1 teaspoon minced garlic
  • 1 tablespoon Italian Seasoning
  • 4 cups beef broth ((1 carton))
  • 12 oz Lasagna Noodles
  • 15 oz ricotta cheese
  • 1 cup mozzarella cheese
  • 1 cup parmesan cheese
  • 3 Tbsp fresh basil ((optional))

Instruction

  • First turn on the Instant pot to the sauté setting and brown the ground beef.
  • Next add in diced onion and red bell pepper. Pour in the crushed tomatoes and the diced tomatoes.
  • Add in all the other seasonings.
  • Pour the beef broth over the top.
  • Seal the instant pot and cook on high pressure for 5 minutes. After the cook time, do a quick release to release the pressure from the instant pot.
  • Remove the lid. Break apart the lasagna noodles into bite size pieces. Add to the pot and stir to combine.
  • Switch the pressure cooker setting to the sauté mode and bring the soup to a boil uncovered.
  • Cook the pasta for about 7-8 minutes or until the tenderness that you prefer. Then switch the electric cooker to the keep warm setting.
  • Spoon the soup into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and parmesan cheese. Sprinkle with fresh basil and enjoy!