Hearty Lasagna Soup

1. I’ve estimated this serves approximately 6-8 people, but those serving sizes aren’t measured precisely, it’s just a rough estimate.
2. The pasta can be boiled in advance and stored in an airtight container in the refrigerator (tossed with a little olive oil to help prevent sticking), and the ricotta topping can be made in advance and stored in a separate airtight container in the refrigerator.

To cook the pasta IN the soup:

1. Use an extra 2-3 cups of broth (chicken or beef), and add the noodles after you add all the broths, vinegar, and spices.
2. If the soup looks and feels like the pasta is soaking up too much broth, and you need more, feel free to add more broth (or even water).
3. I recommend stirring occasionally during the simmering step, so the pasta doesn’t stick to the bottom of the pot, and you might want to stir more frequently the closer the soup is to being done simmering.

Instant Pot Directions:

1. Turn on Instant Pot and select “saute”.  Once hot, add beef and sausage. Cook until browned, breaking up the meat as it cooks. Drain and set aside.
2. Add butter and onion, cooking for about 3 minutes, stirring occasionally, until onion is soft.
3. Add garlic and cook about 30 seconds. Stir in tomato paste and cook about 30 seconds, then add the cooked beef and sausage back to the pot.
4. Add about 2 cups of the chicken broth to the pot, and scrape the bottom of the pot with a wooden spoon to make sure no browned bits are stuck on there.
5. Press “cancel” to cancel the saute mode.
6. Add marinara sauce, diced tomatoes, remaining chicken broth, beef broth, balsamic vinegar, basil, parsley, oregano, salt, pepper, thyme, sugar, red pepper flakes, and bay leaf.
7. Give a gentle stir, then secure Instant Pot lid, and make sure the valve is set to “sealing”.  Press “pressure cook” or “manual” mode, and adjust the time so the display reads 5 minutes.
8. Meanwhile, bring a large pot of salted water to a boil, and boil pasta for 1 minute less than the package directions say. Drain and set aside.
9. Combine the ricotta topping ingredients in a small bowl.
10. Once cooking time has elapsed, don’t touch the Instant Pot and let the pressure release naturally for about 5.  After that amount of time, release any remaining pressure by moving the valve to “venting”.
11. Select “saute”, then remove bay leaf, and add heavy cream.
12. Cook for a minute or two, until the cream is warmed.
13. Serve with herbed ricotta topping and desired garnishes.

Slow Cooker Directions:

1. Brown beef and sausage in a skillet over MED HIGH heat, breaking up the meat as it cooks. Drain, then add to the insert of a slow cooker.
2. Omit the butter, and just add the onion, garlic, and tomato paste right on top of the beef and sausage.
3. Add marinara, diced tomatoes, chicken broth, beef broth, balsamic vinegar, basil, parsley, oregano, salt, pepper, thyme, sugar, red pepper flakes, and bay leaf.
4. Stir well to combine, then cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
5. Before serving, bring a large pot of salted water to a boil, and boil pasta for 1 minute less than the package directions say. Drain and set aside.
6. Combine the ricotta topping ingredients in a small bowl, and set aside.
7. Open the slow cooker lid and remove the bay leaf, and add the heavy cream. Stir well and let warm through.
8. Serve with herbed ricotta topping and desired garnishes.