1/2tbs Olive Oil
1lb Ground Italian Sausage
1 White Onion, diced
1tsp Dried Oregano
1/2 tsp Dried Rosemary
1tsp Dried Thyme
1/2 tsp White Pepper
1tsp Worcestershire sauce
2 Garlic Cloves, minced
6oz Tomato Paste
24.5oz Tomato Sauce
6c Broth of choice (I use Chicken Broth usually)
2c Lasagna Noodles, loosely broken
Place your pressure cooker on sauté mode. To your pot add Italian sausage, diced onion, rosemary, oregano, thyme, salt, sugar, white pepper, and Worcestershire sauce.
Stir until most of your meat is brown.
Stir in minced garlic.
Turn off your pot.
Add your tomato paste, sauce, and broth to the pot, and stir until completely combined.
Break your lasagna noodle to your desired sizes and add to the pot.
Stir until your noodles are fully submerged.
Lock on your instant pot lid and turn your vent to close.
Now press the pressure cook option on your instant pot and set the timer to 3 minutes.
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.