When I first heard about this soup, I was a bit skeptical. I grew up eating my mother’s specialty, which was her amazing lasagna. So the thought of a soup tasting like lasagna seemed a long shot to me. Plus, using gluten free pasta in soups can be a bit tricky since they tend to dissolve. I was shocked that the pasta turned out perfect and it held up when reheated the next night. This recipe lives up to the name and the flavor is like eating lasagna in a soup.
Gluten Free Instant Pot Lasagna Soup
1 lb. Italian Sausage
1 can chicken stock
1 15oz can fire roasted crushed tomatoes
1 15 oz can tomato sauce
1 small onion, diced2 large carrots diced
2 bay leaves
1 bag kale
2 teaspoons Italian Seasoning, plus more for cheese mixture
1 cup gluten free pasta
1/2 cup shredded mozzarella
6 ounces part skim ricotta cheese
1/3 cup freshly grated Parmesan cheese
Mix the ricotta and Parmesan and season with a little dash of salt and pepper and a 1/2 tsp of Italian seasoning ; set aside.Add olive oil to pot and set to saute setting.After the pot preheats for a minute or two, add the sausage and cook until brown, using a wooden spoon to break apart (about 5 minutes).Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.Add garlic and Italian seasoning and cook a minute more.Add chicken stock, diced tomatoes, tomato sauce, basil, oregano, kale and pasta.Place the lid on (with silicone ring) and set it to manual for 2 minutes on high pressure. (It will take 10 to 15 minutes to come to pressure. )Allow the soup to naturally release for 5 minutes and then use quick release to remove remaining pressure.Remove the bay leaves.Serve immediately and garnish with Parmesan and ricotta cheese mixture, sprinkle with mozzarella.